Three Ways to Make Banana Pancakes

(From scratch, from a mix, and banana pie pancakes)

DennisIf you like banana bread, why not try banana pancakes?  You can even add nuts if you want.  Today, we’ll tell you three ways to make them.

Banana Pancakes from a Mix

bananaLately—maybe once a week—I’ve been eating banana pancakes for breakfast, whole grain banana pancakes.  I’m simply mashing one small banana and mixing it with 3/4 cup of “Ancient Grain” pancake mix.  And loving it.  I like those ancient grain pancakes anyway.  They’re nutty and, with amaranth, quinoa, and teff, they have substance.  I thought maybe they would tend to fall apart with all those grains and banana too.  It seems that the banana actually helps hold them together.  I just mash the banana with a fork in a bowl and then add the mix and water.

Because I mash the banana with a fork, there are little clumps of banana in mix but with all the whole grains, it’s hardly noticeable.  If I were adding bananas to say, a buttermilk pancake mix, I might puree the bananas and then mix them.

Banana Pancakes from Scratch

This is a straightforward recipe.  Originally, we pureed the bananas before mixing, but I’m not sure that it’s necessary.  A few banana lumps, even in a smooth pancake is not bad.

The buttermilk and the baking soda will react to create a leavening.  There is not enough baking soda to neutralize all of the buttermilk, so there will be some tang left.  If you have dry buttermilk, you may reconstitute that and use it in place of the fresh.

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

2 large eggs
1 1/2 cups buttermilk
3 tablespoons vegetable oil
1/2 tablespoon vanilla
1 teaspoon banana flavor (optional)
3 ripe bananas, pureed


  1. Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a separate bowl, mix together the eggs, buttermilk, vegetable oil, flavors, and bananas.
  3. Stir the flour mixture into the banana mixture.  The batter should be slightly lumpy.
  4. Heat a pan or griddle over medium-high heat. Coat it lightly with oil. Pour (or measure 1/3 cup) batter onto the griddle in even circles.  Fry until bubbles form and break on batter. Flip and cook until done.

Baker’s note:  We recommend pureeing the bananas rather than mashing them with a fork for this recipe.  The finer blend of bananas disperses better in the batter without lumps.


Banana Pie Pancakes

pastry-fillingsMashed bananas are not the only way to go; slice them instead.  To make Banana Pie Pancakes, cook the pancakes, put a layer of Bavarian cream between the layers of pancakes and sliced bananas on the Bavarian cream.  Drizzle with some cream or caramel syrup.

There’s nothing wrong with warm banana pie for breakfast.