Fluffy and Tender Banana Pancakes with Pancake Mix
These Banana Pancakes are soft, fluffy, and naturally sweet—like banana bread in stack form. This easy recipe uses pancake mix, warm cinnamon, and a subtly nutty crunch to keep breakfast simple and satisfying.
Try my Old Fashioned Pancakes and Pancake and Fruit Platter for more homemade pancake recipes.
Banana Pancake Recipe
This banana pancake recipe is a weekend favorite in my house! Even though it’s made from scratch, using pancake mix keeps things quick enough for a busy morning or laid-back brunch.
Whisk everything together in one bowl, then cook them up in a hot skillet until golden and fluffy. The mashed banana adds moisture, and the cinnamon makes them perfectly spiced: just the way my family likes them. Pass the syrup and get ready for banana pancakes that taste homemade with half the effort!
Ingredients
- Bisquick original baking mix: This shortcut keeps the process simple while still giving you light, fluffy pancakes with structure and rise.
- Granulated sugar: Just enough to bring out the natural sweetness of the bananas and help the edges caramelize slightly in the skillet.
- Baking powder: Adds an extra lift to make the pancakes even fluffier, especially helpful when adding heavier mix-ins like banana and granola.
- Cinnamon: Brings warm, cozy flavor that pairs perfectly with the bananas and makes these pancakes taste like banana bread.
- Milk (2%): Thins out the batter to the right consistency and adds moisture without making the pancakes too rich.
- Large egg: Helps bind the ingredients and contributes to the soft, tender texture of each bite.
- Vanilla extract: Enhances the overall flavor and gives a sweet, aromatic finish to the pancakes.
- Ripe bananas (one mashed, one sliced): The mashed banana adds moisture and natural sweetness to the batter, while the slices add texture and extra banana flavor.
- Granola: Adds crunch and texture that make the pancakes more interesting and filling.
- Walnuts or pecans (optional): These give a buttery crunch and pair well with the banana and cinnamon.
- Butter (for cooking): Creates crisp, golden edges and adds a rich, buttery flavor that makes each pancake feel indulgent.
How to Make Banana Pancakes
See recipe card for ingredient quantities and full instructions.
Mix the Pancake Batter
To start your banana nut pancakes, whisk together the dry ingredients in a large mixing bowl. That includes your pancake mix, a little sugar, baking powder, and cinnamon.
In a separate bowl, mash one ripe banana until smooth.
Now go back to the dry mix and pour in your milk, add the egg, and a splash of vanilla extract.
Add in the mashed banana and granola and stir until incorporated.
Whisk everything until the batter is smooth and fully combined.
Next, sprinkle in the chopped walnuts or pecans if you’re using them. Gently fold these into the batter so your banana pancakes stay light and fluffy. This combo gives them that cozy banana bread vibe, with just the right amount of crunch and texture.
How to Cook Banana Pancakes
Heat up a skillet over medium heat and melt a little butter to coat the surface.
Use a ladle or spoon to drop the batter into the skillet, making pancakes about four inches wide.
Cook until small bubbles begin to form on the surface.
Then flip and cook the other side until golden brown. These banana pancakes with pancake mix cook up fast, so keep an eye on them.
Serve
Repeat with the remaining batter, adding more butter to the skillet as needed. Once they’re all done, layer them into a warm stack, add the sliced banana on top, and don’t forget to pass the syrup.
These fluffy pancakes are everything you want on a slow morning—easy, satisfying, and full of that banana bread flavor your whole family will love.
Pro Tip
Don’t overmix the batter. Stirring too much can make the pancakes dense instead of light and fluffy, especially with thick ingredients like mashed banana and granola.
How to Store Banana Pancakes
To store banana pancakes, let them cool completely before transferring to an airtight container or resealable bag. Keep them in the fridge for up to 4 days.
For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag once frozen. Reheat in the microwave, toaster, or oven until warmed through.
FAQ
Are banana pancakes healthier than regular pancakes?
They can be, especially with this recipe. The mashed banana adds natural sweetness, which means you don’t need as much sugar, and the granola and optional nuts bring in extra fiber and nutrients that you won’t typically find in standard pancake recipes.
Can I make the batter ahead of time?
It’s best to cook the batter shortly after mixing, since the baking powder starts working right away. If you need to prep in advance, you can mix the dry ingredients and wet ingredients separately, then combine them just before cooking.
How do you make Kylie Jenner’s banana pancakes?
Kylie’s version incorporates one mashed banana with two eggs to make a quick, protein-rich pancake batter. Just whisk them together, cook in a skillet, and you’ve got a soft, crepe-like banana pancake.
How do you make 2 ingredient banana pancakes?
Mash one ripe banana and mix it with two eggs until smooth. Cook the batter in a nonstick skillet over medium heat until golden on both sides. It’s an easy, naturally sweet option that’s gluten-free and dairy-free.
More Breakfast Recipes:
Looking for other recipes like this? Try these:
After you try this Banana Pancakes recipe, I’d love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
Ingredients
- 2 cups Bisquick original baking mix
- 1 ½ tablespoons granulated Sugar
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon
- 1 cup Milk 2%
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 ripe Bananas 1 mashed and 1 thinly sliced
- 1 cup Granola any flavor
- ½ cup Walnuts or pecans optional but recommended
- 2 tablespoons Butter to cook pancakes in skillet
Instructions
- Add your Bisquick, sugar, baking powder, and cinnamon to a large bowl and mix it well. Now gently pour in your milk, add your egg, and the vanilla extract. Use a whisk to mix in the egg, milk, and vanilla into the dry ingredients until they are fully combined.
- Mash one of the bananas in a separate bowl and add it to the bowl with the pancake batter, then mix it in until it is fully combined. Now sprinkle in the granola and the walnuts or pecans if you are adding them, and gently fold them into the batter.
- Heat up a large skillet over medium heat, add ¼ tablespoon of the butter to the skillet and allow it to melt. Now use a ladle and spoon the batter into the skillet to make about 4” pancakes.
- Cook the pancakes until bubbles start to form, this will take about 1-1 ½ minute per side. Once bubbles begin to form, flip the pancakes and cook on the other side for an additional 1-2 minutes, or until they are golden brown.
Equipment
- Large skillet
- Mixing bowl
