These gourmet-looking pancakes are easy to make. Start with Bisquick mix, add ripe bananas and a few warm spices, and you’ll end up with a scrumptious stack of banana bread pancakes.
A few weekends ago I was deciding what to make for Sunday breakfast. The kids wanted pancakes, and while plain pancakes aren’t my favorite, fruit-filled pancakes always win me over—especially blueberry. But these Banana Bread Pancakes stole the show.
I never know whether to buy just a few bananas or a whole bunch. If I buy three, they’re gone instantly; if I get a lot, a few turn brown and go straight into the freezer.
How to Freeze Bananas:
I always freeze extra ripe bananas. Frozen bananas are perfect for smoothies or any recipe that calls for ripe fruit—like homemade banana “ice cream” or these pancakes.
I usually have bananas in the freezer—you never know when you’ll want banana bread or a quick batch of these pancakes.
My go-to banana bread shows up here a lot, but sometimes I like to change things up—chocolate-orange or s’mores versions are favorites too. Today, though, the spotlight is on Banana Bread Pancakes.
Top them with banana slices, chopped walnuts, and a warm drizzle of maple syrup for a breakfast that’s rich, homey, and indulgent.
These pancakes are rich and tender—almost like banana bread in pancake form. They’re surprisingly simple to make: just grab a box of Bisquick and a few pantry staples. If you don’t have Bisquick, you can make a DIY mix at home and use the same method.
The ingredients are likely already in your kitchen. Mash ripe bananas, whisk them into Bisquick, brown sugar, spices, milk, eggs and a touch of butter, then cook on a hot griddle. The batter will be slightly lumpy—don’t overmix.
If you enjoy Bisquick recipes, there are plenty of other sweet and savory options to explore. But for now, let’s make banana bread pancakes.
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Print Recipe
Banana Bread Pancakes
Ingredients
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
- 3 ripe bananas mashed
- 1 Tablespoon butter softened
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 Tablespoons brown sugar
- 2 teaspoons vanilla
- vegetable oil for cooking
- maple syrup sliced bananas and walnuts for serving
Instructions
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In a bowl, whisk together all the pancake ingredients until just combined. The batter should be slightly lumpy.
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Heat a griddle or skillet to about 375°F (190°C). Add a couple of tablespoons of vegetable oil and coat the surface. When hot, pour about 1/3 cup of batter per pancake. Cook until bubbles form and edges look set, about 3–4 minutes, then flip and cook another 3–4 minutes until golden and cooked through.
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Serve warm with maple syrup, sliced bananas, and walnuts if desired.
Notes
Nutrition
If you love pancakes, try other favorite varieties—there are so many ways to enjoy a special weekend breakfast.