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Banana Bread Pancakes

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Medium

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 10


  • 2¾ cups self-rising flour
  • ⅓ cup sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups whole buttermilk
  • 1 cup mashed ripe banana
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • banana slices, to serve
  • chopped toasted pecans, to serve
  • sweetened whipped cream, to serve
  • maple syrup, to serve


In a large bowl, stir together flour, sugar, cinnamon, and nutmeg.

In a medium bowl, stir together buttermilk, mashed banana, eggs, melted butter, and vanilla. Pour over flour mixture, stirring just until combined. (Batter will be slightly lumpy.)

Brush a large skillet or griddle with oil; heat over medium heat. For each pancake, spoon about 1⁄2 cup batter in prepared skillet or griddle, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes. Serve with banana slices, pecans, whipped cream, and syrup.

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