It’s time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means we’re hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
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Banana Bread Pancakes
Estimated reading time: 5 minutes
Banana Bread Pancakes are buttery, dense, sweet, and infused with banana and cinnamon flavor. They are easy to make with pancake mix and are made right in the blender! It has all the flavors of banana bread in pancake form. Try this recipe for breakfast or brunch! (1 single batch makes about 8-10 pancakes)
Table of contents
Banana Bread Pancakes
Hi Everyone, these banana bread pancakes are perfect for breakfast or brunch.
This recipe has a shortcut too! They use pancake mix and can be blended in the blender, making them easy to pour when cooking.
*For the photos in this post, I made a double batch.
In our house, we like to make a double batch of these pancakes, so if we have extra, we can snack on them.
Ingredients
- 1 cup pancake mix
- ¾ - 1 cup water - you can also substitute milk, amount depends on how thick or thin you like your pancakes
- 1-2 really ripe bananas - if they are small, you can use 2, if they are large, you could just use 1
- ½-1 teaspoon ground cinnamon, depending on preference
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 1 tablespoon Canola oil
- unsalted butter, for frying
- cinnamon-sugar mixture, for topping
- maple syrup or other favorite syrup variety
Kitchen Tools
Here is a list of helpful kitchen tools for this recipe:
- large cast iron skillet or heavy-bottom frying pan
- pancake spatula
- serving platter
- measuring spoons and cups
- wet measure
- whisk
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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Banana Bread Pancakes
Yield:
8-10 pancakes
Prep Time:
5 minutes
Cook Time:
4 minutes
Total Time:
9 minutes
Banana Bread Pancakes are buttery, dense, sweet, and infused with banana and cinnamon flavor. They are easy to make with pancake mix. Try this recipe for breakfast or brunch! (makes about 27 pancakes)
Ingredients
- 1 cup pancake mix
- ¾ - 1 cup water - you can also substitute milk, amount depends on how thick or thin you like your pancakes
- 1-2 really ripe bananas - if they are small, you can use 2, if they are large, you could just use 1
- ½-1 teaspoon ground cinnamon, depending on preference
- ⅛ teaspoon ground nutmeg
- 1 large egg
- 1 tablespoon Canola oil
- unsalted butter, for frying
- cinnamon-sugar mixture, for topping
- maple syrup or other favorite syrup variety
Instructions
- Heat 1-2 tablespoons of unsalted butter in a cast-iron skillet over medium heat (or electric griddle) to 375 degrees F.
- In a blender, add water (or milk), ripe banana(s), pancake mix, cinnamon, nutmeg, cover, and blend until combined.
- Pour 4" size pancakes (¼ cup of batter per pancake, usually 3 at a time, depending on the size of your pan), in the prepared skillet and cook (on the first size it will be about 90 seconds when it's ready to flip there should be bubbles on the pancake. Turn and then cook for another 60 seconds. When the pancakes are done, transfer to a serving platter. Repeat with the rest of the batter. As you cook more pancakes, the time may shorten. Adjust the heat to prevent burning. Add more butter between batches.
- Before serving, sprinkle cinnamon-sugar mixture over the top of the pancakes, enjoy!
Notes
1 single batch makes about 8-10 pancakes
for this recipe, we used "Pearl Milling Company (Original)" pancake mix, it is linked in the ingredient list of this recipe card
Recommended Products
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
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