Banana Bread Pancakes Recipe with Vanilla Maple Glaze

 Join us on Facebook for our latest recipes and projects! My husband loves a home cooked breakfast.  After seeing a bunch of brown bananas on my counter, I decided to give this recipe a whirl!  These were so delicious and you get the scrumptious taste of banana bread without all the work!

Serves: 12

Banana Bread Pancakes Recipe with Vanilla Maple Glaze

These have the great taste of banana bread in a pancake without all of the work!

10 minPrep Time

4 minCook Time

14 minTotal Time

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  • 2 cups whole wheat pastry flour (I?ve used all purpose flour before and it works just fine!)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 3 large ripe bananas, mashed
  • 2 tablespoons butter, melted
  • Vanilla Maple Glaze:
  • 1/2 cup maple syrup
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract


  1. Pancakes:
  2. In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
  3. Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top ? about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
  4. *If you don?t have/can?t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
  5. Glaze:
  6. Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

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42 Responses to “Banana Bread Pancakes Recipe with Vanilla Maple Glaze”

    • I used whole grain wheat flour in mine ( the bananas make this so super moist that it works quite well! And it's so yummy) with 1 cup of buttermilk. I would start with what the recipe calls for, then add buttermilk a little at a time to get more of a batter instead of dough. With buttermilk, your pancakes will still come out fluffy. If not, add an egg. I had the same thing happen to me the first go around. Also, darker the skin on the banana the more it will liquefy when mashed.
  1. MandyE (Twin Trials and Triumphs)
    These are excellent! Such a great use for over-ripe bananas! I've made them a couple of times now, and I, too, add a little bit more milk (maybe 1/4c) until the batter is slightly more pourable. Thanks for the recipe!
  2. I had issues with a doughy consistency in my pancakes too. I added about 1/2 cup more of milk and it seemed to help a bit.. Maybe its because I used whole wheat all-purpose flour? On the plus side.. The flavor was great and we added chocolate chips to them too!
  3. A Broke Ph.D. Student
    I had the same problem with the consistency. I increased the milk (almond milk in my case) and I added an egg. I also added a bit of carbonated water to increase the air inside the batter to matter it fluffy. The product tasted like a banana bread.
  4. These were fabulous! I mixed up all the dry ingredients the night before and added the "wet" ingredients the next morning. I DID use overripe bananas (I always freeze mine first, then thaw them, which I think makes them more liquidy) and had no issues with a doughy middle. Dessert for breakfast? I'm all about that...and so were my kids!
  5. Hannah
    I made these today, and I was pleased with the flavor and how they turned out...although I did have some problems with a doughy others have said.
    I used all whole wheat flour, 2 large bananas, and about twice the amount of milk (skim). I also added a whole egg and substituted natural applesauce for the butter. I did not make the glaze but topped my pancakes with more of the natural applesauce.
    The batter was still pretty thick, but I learned quickly to spread it out well on my griddle so that it all got cooked. Using a 1/4 cup to measure out the batter, my recipe made 10 pancakes. I ate 3 of them for lunch. One was a little doughy, but I still liked it. The other 2 I had were less so.
    I would make these again, especially knowing what I know now...
  6. This looks delicious and people seem to have made it successfully, but it is misleading. It says to mix the flour mixture with the 2/3 cup milk and vanilla and that it will "still be dry". It is SO dry it is not even possible to mix...dryer than trying to mix up bread dough, dryer than anything I can even imagine. I have been stirring it for 20 minutes, and I still have piles of flour at the bottom of the bowl. I can't figure out how anyone makes these!!!

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