Banana bread pancakes



15 min


40 min


4 to 6

Banana bread pancakes

Photo, Roberto Caruso.

Banana bread and pancakes are one of our favourite breakfast hybrids (no one will be able to resist a stack of their own).


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 4 overripe bananas
  • 2 eggs
  • 1 cup sour cream
  • 1/3 cup butter , melted
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 2/3 cup chocolate chips , (optional)
  • 2/3 cup chopped toasted walnuts , (optional)

Toppings (optional)

  • Maple syrup
  • Chocolate chips
  • Walnuts


  • WHISK flour, baking powder, salt, baking soda and cinnamon in a large bowl.
  • MASH bananas in a medium bowl with a fork. It should measure 1 1/2 cups. Whisk in eggs, sour cream, butter, brown sugar and vanilla. Fold into flour mixture until just combined. Stir in chocolate and walnuts.
  • HEAT a large non-stick frying pan over medium. Spray with oil. Pour heaping 1/3-cup portions of batter into pan, then spread into 3-in. rounds. Cook until bubbles form on top and edges begin to brown, about 3 min. Adjust heat to medium-low if browning too quickly. Flip and continue cooking until bottoms of pancakes are golden, about 3 min. Transfer to a plate. Repeat with remaining batter. Serve banana bread pancakes with maple syrup, chocolate chips and walnuts.


How to make pancakes

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Nutrition (per serving)

  • Calories
  • 436,
  • Protein
  • 11 g,
  • Carbohydrates
  • 58 g,
  • Fat
  • 19 g,
  • Fibre
  • 2 g,
  • Sodium
  • 714 mg.
  • Excellent source of
  • folate

If you prefer your banana bread in loaf form, get our banana bread recipe here. (The same goes for our buttermilk pancake recipe.)