Banana Bread Pancakes with Blueberry Balsamic Syrup is a quick simple yet elegant brunch dish your whole family will love. A special treat for a week well done!
(Original post date April 10, 2018. Links and post updated Dec. 29, 2021)
Like many families with kids, I too, have considered buying stock in bananas. Every week I go to the grocery store and the basics on my list are milk, eggs, bread, and bananas. It is a complete travesty if we forget the bananas. With that being said, it seems like the first few days the kids eat them constantly, then the poor bananas get forgotten about.
So, what do you do with those leftover bananas? Banana Muffins, Bread, even banana pudding are all great options, but the truth is all those take time, a luxury most people don’t have. Yes, there is always the option of just throwing them out but remember the goal for this year is to minimize food waste.
I noticed how much I was wasting. I even attempted to only pick up 4-5 at the store but my daughter insisted we needed more. That she was “Bananas for bananas!” So again, they went ripe.
Then one day we were goofing around in the kitchen making pancakes and I thought, “Hey why not add the bananas!” Over time and weekends, the recipe took form, more butter, less milk, Pumpkin Spice instead of the traditional cinnamon and nutmeg. Banana Bread Pancakes became a go-to hit in my house.
How to make Banana Bread Pancakes
- In a food processor place all the ingredients (bananas, vanilla, pumpkin spice, milk, eggs, melted butter, flour, sugars, baking powder, baking soda, salt) and blend until everything is well combined. ***Batter is thick the consistency of cake batter.
- Heat a nonstick griddle to 325 degrees or you can use a large frying pan over medium heat. Using a ¼ cup measuring cup pour batter on to griddle or frying pan, making individual pancakes.




- The pancakes are ready to flip when they are a little dry around the edges and start to form little bubbles, only takes about 2 minutes Flip and cook on the other side until golden brown and cooked through. (It’s approximately 2-3 minutes per side)
- Allow the pancakes to cool slightly before serving with your favorite toppings or spiced blueberry syrup!




But! The thing I love most about Banana Bread Pancakes for Sunday brunch is I work it into my meal plan. Every time I make pancakes I make a double batch, refrigerate what is leftover, and for the next week, we have a simple, quick, toss-in toaster breakfast.
So, if you are looking for a simple, flavorful, delectable, savory, sweet combo for brunch look no farther than this Banana Bread Pancakes with Blueberry Balsamic Syrup.
More Breakfast Recipes
FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Do you have use pumpkin spice seasoning?
No, you can use whatever spice you like. Recipes are just guidlines, but keep in mind that the flavor will change. - Can these be made ahead of time and reheated?
Yes, these are perfect to reheat for busy school mornings and the leftovers will keep in the fridge 3-4 days and they can be frozen for up to 3 months. - Can I make the batter in advance?
Yes you can. But less than 12 hours in advance and keep it in the fridge, Any longer than 12 hours your batter will start turning greenish brown.
Recipe for Banana Bread Pancakes


Banana Bread Pancakes
Equipment
- 1 Blender
- 1 Griddle
Ingredients
- 2 ripe bananas
- ¼ tsp Vanilla
- 1 tbsp pumpkin spice
- ½ cup milk
- 2 large eggs beaten
- 3 tbsp unsalted butter melted and slightly cold
- 2 ¼ cups All-Purpose Flour
- ¼ cup granulated sugar
- ⅛ cup brown sugar packed
- 2 tbsp baking powder
- 1 tbsp baking soda
- ½ tsp salt
Instructions
- In a food processor place all the ingredients (bananas, vanilla, pumpkin spice, milk, eggs, melted butter, flour, sugars, baking powder, and baking soda, salt) and blend until everything is well combined. ***Batter is thick the consistency of cake batter.
- Heat a nonstick griddle to 325 degrees or you can use a large frying pan over medium heat. Using a ¼ cup measuring cup pour batter on to griddle or frying pan, making individual pancakes.
- The pancakes are ready to flip when they are a little dry around the edges and start to form little bubbles, only takes about 2 minutes Flip and cook on the other side until golden brown and cooked through. (It’s approximately 2-3 minutes per side)
- Allow the pancakes to cool slightly before serving with your favorite toppings or spiced blueberry syrup!
Nutrition
Let’s Get Social
Follow Instagram | Facebook to get post updates and behind the scenes craziness
Pin Banana Bread Pancakes For Later
Looking For More Recipes
Be sure to head over to The Messy Cutting Boards Recipe Box where you will find family-friendly meals no matter what the season.
I think I’m in love with that blueberry balsamic syrup! Looks amazing!
Thank you! It is one of my go-to quick syrups so I must say I am in love too!
Wow these look amazing!!
Thank you!
I would have never thought to add balsamic to my syrup, but I think it would be fabulous! Banana pancakes are so tasty and I love how fluffy your recipe turns out!
Thank you!! I used to add red wine instead of balsamic then one day my house ran dry so I gave it a whirl and now it is my new favorite. I love when accidents work out!
Can I eat these right now?!?! These look so amazing! I pinned the recipe for later.
Yes, of course, you can eat them right now… well in about 15-20 minutes first you will have to make them. LOL Thank you so much for your kind words and the pin!
This looks so delicious. And it must be healthy because of the bananas and blueberries … right? 😉 I am going to have to try this out!
Yes, adding fruit in instant healthy dish! ? I hope you enjoy!
Yum! These look soooo good! This will be a perfect meal to make this weekend! Thanks for the idea! 🙂
It is amazing for Sunday breakfast, then the leftovers just warm up in a toaster and you have an amazing weekday breakfast as well!
I don’t make pancakes really often but I love them. I definitely want to try your recipe next time 🙂
Thank you! I didn’t make pancakes often until I had kids now it is an every weekend thing LOL
Omg I may have to try this recipe this weekend. I’m so hungry right now! I’m intrigued by the banana and blueberry combo.
I must thank my 6-year-old for this combo, I can’t take the credit in combining the two she really wanted to try it one day and now it is a must for myself and her every time we make banana bread pancakes! ENJOY!