Banana Bread Pancakes
Fluffy, cozy, and full of banana bread flavor, these pancakes are the perfect weekend treat. The edges get golden and buttery while the centers stay soft and full of melty chocolate chips. Stack them high, drizzle with maple syrup, and watch them disappear in seconds.
Servings pancakes
Ingredients
- 1 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for pan)
- 1 teaspoon vanilla extract
- 1 cup cold buttermilk
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 1/4 cup chocolate chips
FOR SERVING
- maple syrup
Instructions
- In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks left.
- Whisk in the egg, melted butter, vanilla extract, and buttermilk until combined.
- In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Pour the wet ingredients into the dry and use a rubber spatula to gently fold until just combined. Don’t overmix — a few lumps in the batter are perfect.
- Heat a nonstick pan or griddle over medium heat and add about 1/2 tablespoon of butter to melt.
- Scoop about 1/2 cup of batter for each pancake, or more depending on how big or small you like them. Once the batter hits the pan, sprinkle a few walnuts and mini chocolate chips right on top before flipping.
- Cook until bubbles form on top and edges look set, then flip and cook the other side until golden brown.
- Transfer to a plate and keep warm, then repeat with the remaining batter, adding more butter to the pan as needed.
- Serve warm with butter, maple syrup, and an extra sprinkle of chocolate chips.
Notes
Q: Can I use oil instead of butter to cook the pancakes?
A: You can, but they won’t be as flavorful. Butter browns as it cooks, giving the pancakes a rich, nutty flavor that oil can’t quite match. Q: How can I make them taste even more like banana bread?
A: For extra banana flavor, add a few thinly sliced banana pieces directly onto each pancake once the batter is on the pan before flipping. They’ll caramelize beautifully. Q: What if I don’t have buttermilk?
A: Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a quick homemade version. Q: Can I save leftovers?
A: Yes! Let them cool completely, then store in an airtight container in the fridge for up to 3 days or freeze with parchment between each pancake.
A: You can, but they won’t be as flavorful. Butter browns as it cooks, giving the pancakes a rich, nutty flavor that oil can’t quite match. Q: How can I make them taste even more like banana bread?
A: For extra banana flavor, add a few thinly sliced banana pieces directly onto each pancake once the batter is on the pan before flipping. They’ll caramelize beautifully. Q: What if I don’t have buttermilk?
A: Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a quick homemade version. Q: Can I save leftovers?
A: Yes! Let them cool completely, then store in an airtight container in the fridge for up to 3 days or freeze with parchment between each pancake.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!