Fitness / May 1, 2024

Banana Bread Pancakes

A delicious healthy breakfast made with ingredients you already have at home.

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I’ll admit it – sometimes I find myself in a total breakfast rut. I end up making the same combination of eggs and ingredients in my fridge over and over again until I get tired of it. And then what? Then, I search for ways to revitalize my morning meals. Most often, this delectable recipe for Banana Bread Pancakes is the answer, especially since the majority of the ingredients are pantry staples I already have in my kitchen.

Whether you’re just looking for a sweet way to start your day or are also looking to upgrade your breakfast routine, these Banana Bread Pancakes will blow you away with how simple they are. And bonus: kids love them too!

Kids and adults alike will always agree that you can never go wrong with banana bread. Its sweet (yet not too sweet) flavors make it a crowd favorite for a reason. So enjoy it in the form of pancakes for a delicious breakfast, or even lunch or dinner.

The use of basic ingredients like bananas, eggs, wheat flour, brown sugar and cinnamon makes these Banana Bread Pancakes an easy choice any time of day. Plus, walnuts add an elevated touch and great texture. Just grab some maple syrup or Greek yogurt to dollop on top then get ready to dig into a whole lot of fluffy goodness.

Are Banana Bread Pancakes Healthy?

Yes – this Banana Bread Pancakes recipe is a healthier alternative to regular pancakes. It will satisfy your need for a more nutritious meal and your sweet tooth with healthy benefits from the bananas, wheat flour, and walnuts. The mashed bananas add potassium while the whole wheat flour provides more fiber than regular flour. Don’t skip the walnuts either – not only do they add a nice crunch, but are also a great way to incorporate healthy fats and antioxidants into your diet.

The Secret to Perfect Banana Bread Pancakes

If you want master this Banana Bread Pancakes recipe, the trick is not to overmix the batter. The most common mistake people make when it comes to pancakes is trying to mix the batter until it’s smooth. Instead, make sure to keep clumps in the batter intact to get fluffy, voluminous pancakes.

INGREDIENTS

3 ripe bananas mashed
2 large eggs
1 1/2 cups low-fat milk
2 cups whole wheat flour
1/4 cup natural brown sugar
2 teaspoons ground cinnamon
2 teaspoons aluminum-free baking powder
1 teaspoon sea salt
1 cup raw walnuts chopped
Non-stick cooking spray

INSTRUCTIONS

Blend & Mix

Start by blending the ripe bananas with eggs and milk to create a smooth liquid base. In a separate bowl, mix the dry ingredients, then combine the two to form your pancake batter.

Fold & Toast

Optionally toast the walnuts to unlock a deeper flavor before folding them into the batter for that nutty crunch in every bite.

Cook & Flip

Scoop the batter onto a preheated skillet, cooking until bubbles form, then flip to achieve that perfect golden-brown finish.

Serve & Enjoy

Serve these hearty banana bread pancakes with a touch of maple syrup or Greek yogurt for a delicious, camp-friendly breakfast that’s both satisfying and health-conscious.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Planning on serving a crowd? You can store Banana Bread Pancakes on a baking sheet in the oven at 200 degrees Fahrenheit to keep them warm as you continue cooking pancakes on the skillet. If you have leftovers you want to reheat and eat at another time, Banana Bread Pancakes keep well in both the fridge and the freezer. They can be stored in the fridge for a few days and in the freezer for up to 3 months, making them an incredibly quick breakfast option for days when you’re in a rush. Once you’re ready to reheat them, you can do so in the toaster, microwave, air fryer or on a skillet.

How ripe should bananas be for my Banana Bread Pancakes?

When it comes to using bananas in this recipe, the riper the better. Ideally, they will be completely brown, since the riper the bananas are, the more natural sugars they will bring to the flavor of this Banana Bread Pancakes recipe.

What oil should I use to cook my Banana Bread Pancakes?

I recommend using whatever non-stick cooking oil spray you have on hand since it’s the quickest and easiest method. If you plan on using oil, a neutral oil like canola oil will work, or coconut oil is also a slightly healthier option and will lend some slight coconut flavor to your pancakes. If you have no oil on hand, you can also use butter if you like.

Can I add berries or chocolate chips to my Banana Bread Pancakes?

You can definitely add berries or chocolate chips to your Banana Bread Pancakes if you want to take them up a notch! I recommend blueberries if you want to add fruit, and semi-sweet or dark chocolate chips if you want to add chocolate chips. If you can find them at your local grocery store, cacao nibs are an amazing healthier alternative.

Why is my Banana Bread Pancakes falling apart?

If you find your Banana Bread Pancakes aren’t staying intact as you cook them in the skillet, it may be because you haven’t mashed the bananas well enough. Though the entire batter should be a bit chunky, the bananas should be mashed until smooth before being added with other ingredients. Your pancakes may also be falling apart if you choose to omit the eggs or only use one egg, since the eggs act as a binding agent in this recipe.

Serving Suggestions

While this recipe does include bananas, if you want to add some more fruit or even veggie servings to your meal, I recommend pairing Banana Bread Pancakes with a tasty smoothie.

This Raspberry Smoothie is great way to incorporate some berries into your morning meal, or if you want to get some greens in, you can never go wrong with this healthy Kale Smoothie!

Banana Bread Pancakes

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 150kcal

Author FoodFaithFitness

Ingredients

3 ripe bananas mashed
2 large eggs
1 1/2 cups low-fat milk
2 cups whole wheat flour
1/4 cup natural brown sugar
2 teaspoons ground cinnamon
2 teaspoons aluminum-free baking powder
1 teaspoon sea salt
1 cup raw walnuts chopped
Non-stick cooking spray

Instructions

In a large mixing bowl, combine the mashed bananas and eggs. Whisk well.
Pour in the milk and continue to mix until all the ingredients are fully incorporated.
Sift together the whole wheat flour, brown sugar, cinnamon, baking powder and sea salt in a separate bowl.
Gradually add the dry ingredients to the wet mixture and stir until the batter is just combined (do not to overmix if you want to avoid though pancakes).
Fold in the chopped walnuts (make sure they are evenly distributed).
Preheat a non-stick skillet over medium heat and coat with non-stick cooking spray (you can also use a small amount of oil).
Pour about 1/4 cup of batter for each pancakes and cook for about 2-3 minutes.
Once you see bubbles form on the surface and the edges appear set, it is time to flip the pancakes. Cook for an additional 2 minutes (both sides need to be golden brown). Serve the pancakes warm, I usually add maple syrup or Greek yogurt.