Fluffy Pancakes with Banana Bread Flavor (No Mixer Needed!)
There’s just something special when pancakes and banana bread vibes come together. Your whole kitchen will smell amazing, and what’s even nicer, you don’t need any fancy mixer or tools to put these fluffy stacks on your plate. I keep coming back to this recipe whenever I want a quick, tender pancake that tastes just like the best banana bread in town. It’s perfect for those chill mornings, or even a late-night snack when you’re craving something soft, sweet, and homey.
All you really need is a couple ripe bananas and some basics you probably already have in your kitchen. The steps aren’t complicated. Anybody can pull it off, and you still get thick, golden pancakes packed with banana bread flavor. If you like your breakfast cozy, sweet, and satisfying without much fuss, this one is definitely worth checking out.
Why These Banana Bread Pancakes Hit Different
- No mixer drama. Just grab a fork or a whisk, mash and mix. It keeps cleanup easy, and there’s way less stress.
- Serious banana bread flavor. Using ripe bananas and warm cinnamon brings that old school banana bread taste in every bite.
- Fluffy from start to finish. Buttermilk and baking powder give these pancakes that rise—no flat stacks here.
- Customizable. Want nuts or chocolate chips? Toss them right in the mix or sprinkle on top, your call.
The Ingredients (What You Need Pull Out)
Here’s the lowdown for these pancakes; nothing complicated but all flavor:
- 2 big ripe bananas (the more spots, the better)
- 2 eggs
- 1 and 1/4 cups buttermilk (regular milk works too, but buttermilk hits harder)
- 2 tablespoons melted butter (or use oil if that’s what you have)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: a handful of walnuts, pecans, or chocolate chips
How I Make ’Em: Step-by-Step Guide
1. Mash Them Bananas
Start by peeling the bananas and mashing them in a large bowl with a fork. They don’t need to be baby food smooth, just mostly mashed. That’s where your flavor comes from.
2. Mix Wet Ingredients
Add the eggs, buttermilk, melted butter, and vanilla right into the bananas. Whisk it all together until nicely combined.
3. Get the Dry Stuff Ready
In another bowl (or even a big mug, honestly), stir the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
4. Bring It All Together
Pour the dry mix into the wet stuff. Now, don’t mix it like you’re making cake. Just fold it together until you don’t see dry flour. A few lumps are fine; that keeps pancakes fluffy.
5. Heat Up the Pan
Fire up a nonstick skillet or griddle on medium low. Hit it with a little butter or oil. Once it’s hot, scoop about 1/4 cup batter per pancake and cook until you see bubbles popping on top (about 2 minutes), then flip and finish for another minute. Toss in nuts or chips now if you like.
6. Serve Up
Straight out the pan onto a warm plate; these pancakes get eaten quick. Top them with a little more butter, maple syrup, and maybe some sliced bananas.
Pancake Switch Ups, Tips, and Tricks
- When your bananas are super spotty, the flavor gets stronger. If they’re nearly black, even better!
- No buttermilk handy? Add a splash of lemon juice or vinegar to your regular milk and let it sit for five minutes. Works just as well.
- Want pancakes even fluffier? Rest your batter five to ten minutes before hitting the stove. That gives the baking powder time to get busy.
- Freeze leftover pancakes with parchment paper between each. Just pop them in the toaster for a quick warm-up later.
- Try adding shredded coconut, blueberries, or even a little nutmeg for something fresh.
Common Questions About Banana Bread Pancakes
Q: Can I make these pancakes dairy free?
Use almond, oat, or soy milk with a bit of lemon or vinegar to mimic buttermilk, and swap the butter for oil or margarine. They’ll still turn out great.
Q: How do I keep leftovers from getting soggy?
Let them cool fully, wrap in foil or seal in a bag, and stash in the fridge. Microwave with a paper towel or toast them up quickly, and they’ll be fluffy again.
Q: Can I toss in protein powder for a little boost?
Yes, just swap out a small portion of the flour for protein powder. You might need an extra splash of milk so the batter doesn’t get too thick.
Try ’Em and Let Your Folks Eat Good!
These pancakes bring the right mood, whether it’s Saturday morning, breakfast for dinner, or a lazy holiday brunch. I love hearing how you switch things up, so drop your remix or tips in the comments. Guaranteed to make someone want seconds—and probably thirds.
If you want to turn these pancakes into a full eye-catching brunch, consider layering them with whipped cream or Greek yogurt and extra banana slices in a stack. Drizzle with nut butter or dust with powdered sugar. Pair it with crispy bacon or sausage for a savory balance, or try serving alongside fresh berries or a tropical fruit salad. Even cold, these pancakes can be packed up for lunch or a snack at work or school. Get creative and make this breakfast work for any mood or company—because sometimes, the best meals are the ones you share and tweak together.
