Banana Pancakes

Bananas blended into the pancakes makes a delicious breakfast.


    Yield: 9 to 10 four to five inch 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.

Customer Reviews

Based on 8 reviews

Loved this, like eating banana bread, but as pancakes! I used 1/2 cup water, 1/2 cup unsweetened almond milk, but I beat (with a hand mixer) the eggs, vanilla, melted butter, salt together first, then added two ripe, mashed bananas, leaving them just a little lumpy. Then I added the 1 cup of liquid, stirred that. Then added the mix. Stayed together very well. I sprinkled the crushed walnuts when cooking, add while the batter is still gooey. This did brown the pancake a bit more than usual on my non-stick griddle.


For those having trouble with this recipe: I have found that depending on how long I've been working on my big bag of flour, it helps to add about a half tsp of baking soda per cup of flour, if the pancakes are a little gluey. This is more likely with juicy add ins like banana or zucchini.


Soooo good. Definitely a keeper.


Just made this recipe; used coconut milk & in lieu of walnuts used liberal amount of cocoa nibs. These were delish & plan to add them to my pancake repertoire:)
I use Pamela's Pancake & Baking mix for most of my baking needs & it has never failed me. This is not a paid ad!

Lisa Ann

I've made this recipe 3 times now and it's been awesome each time. I always use butter and the last time I used water but have decided I like them better with 1/2 & 1/2 (i never keep milk in the house but 1/2 & 1/2 is a must for coffee :)

I also use an immersion blender which not only gives me a really smooth batter but it also lets me get away with using bananas that aren't super duper ripe if need be.

I add chocolate chips instead of walnuts and finish them with a generous smear of peanut butter. Not low fat but totally nom, nom, nom!