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!

Jump to Recipe Print Recipe

A sneak peak of what you are about to see in this Banana Bread Pancake Recipe post

_{(Original post date April 10, 2018. Links and post updated Dec. 29, 2021)}

Skip to:

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.

A big stack of banana bread pancakes with balsamic blueberry sauce

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!

Banana Bread Pancakes Griddle — Banana Bread Pancakes Flip and Rise

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

Breakfast, Sauces and MarinadesBlueberry Balsamic Syrup

BreakfastAlmond Pan Perdu with Sweet Honey Mascarpone and Blackberries

BreakfastVanilla Almond Dutch Baby Pancake

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