Banana Pancakes

Average Rating 3 from 3 ratings

Bananas blended into the pancakes makes a delicious breakfast.

Banana Pancakes

Yield: 9 to 10 four to five inch pancakes

Banana Pancakes


  • 1-1/4 cup Pamela's Baking & Pancake Mix
  • 1 large egg (or egg substitute)
  • 1 cup milk or water
  • 2 TBSP melted butter (or shortening or oil)
  • 2 or 3 very ripe or frozen bananas-thawed (approx. 3/4 cup)
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup walnuts-toasted and chopped (optional)


Put everything in the blender except pancake mix and walnuts. (An immersion blender in a deep bowl will also work.) Blend until well mixed. Add pancake mix and blend well, scraping down the sides of the blender jar to incorporate all the batter. Blend until smooth. It will seem very thick in the blender, but will mix easily with help of a rubber spatula, in-between blending.

Pre-heat non-stick pan or griddle to medium to low. Spray or lightly oil, then pour batter to make 4" pancakes. Sprinkle each pancake with 1 tsp. toasted nuts (optional). Cook until golden brown on low heat, about two minutes, you will see bubbles coming to the surface and popping, this is a hint they are almost done, then flip. Cook about another minute or two until other side is golden. Check the bottom of a pancake to see if done.

Spray or oil pan in between each set of pancakes. Repeat until all cakes are cooked.

Serve with maple syrup to really bring out the banana flavor. If you did not use the walnuts in your pancakes you can sprinkle some on top.

Chef's Notes: You can use very ripe bananas that have not been frozen, but make sure to smash them very well before using. These cook best on a non-stick surface. They get quite dark on a cast iron surface, but still taste great.

© Pamela's Products, Inc.

5 Reviews or Comments for Banana Pancakes

  1. Melinda February 27, 2016 at 5:26 am #

    This is the first Pamela’s recipe that really didn’t work for me. I tried a few skillets of the batter as is, but they were very runny and difficult to flip; it was more like mush and not shaped at all. I had even used whole milk which should have resulted in a thicker batter. I added another 3/4 cup of Pamela’s mix to the blender, and they were much better. I used a low temperature on a nonstick skillet to cook them, as the chef’s note suggested, and that was definitely important as they darkened quickly. It’s not unusual for me to adjust the amount of mix I use, but the amount of mix I needed to add to this recipe was significant. With modifications, this recipe tastes good. Just a lot of fuss for pancakes. I’ll stick with regular Pamcakes in the future.

    Recipe Rating: 3
    • Pamelas Customer Service June 14, 2017 at 3:23 pm #

      Hi Melinda,
      Pamela just re-tested this recipe and said it worked for her but that the pancakes may need to cook longer.

  2. Carol June 4, 2017 at 5:43 am #

    Didn’t work for me either. I had to very gradually work the spatula under the pancakes or they would have stuck and torn, and even when fully cooked they were gluey. Raising the heat helped some, but I felt there was no saving this recipe and wondered if either it wasn’t tested or instructions were poorly written.

    Recipe Rating: 1
    • Pamelas Customer Service June 14, 2017 at 3:22 pm #

      Hi Carol,
      Sorry this recipe was not a success! Pamela tried it again and said that they worked for her. She said that they might need to cook longer.

  3. Tanya Marie May 6, 2018 at 11:01 am #

    Not really sure why this recipe didn’t work for people that commented below. I always make pancakes using Pamela’s and this recipe was perfect in every way! I followed the details like blending ripe bananas separate before adding to the regular batter. I used water and oil; i make sure my water is warm to hot. Better for mixing 🙂 And i used non alcoholic vanilla. For pancakes and waffles, this makes a huge difference! I also added cinnamon for some spice kick 🙂 Wonderful recipe!

    Recipe Rating: 5

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