These sweet banana bread pancakes are infused with rich maple flavor and the perfect amount of cinnamon spice. Enjoy them topped with an extra drizzle of maple syrup and some chopped walnuts. Or use crunchy hemp seeds to keep them nut free.
This banana bread pancakes recipe with photo was shared with us by McCormick. The original recipe was created by Chef Kevan Vetter, but we have modified it slightly and added more options for special diet needs. Pancakes are rather forgiving with ingredient swaps, and these are no exception.
Note that the recipe does use maple extract, which offers a very bold maple infusion. If you don’t have any on hand, maple syrup is an excellent substitute. It’s sweeter, and less intense, but delicious nonetheless.
Special Diet Notes: Banana Bread Pancakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free banana bread pancakes, you can substitute your favorite gluten-free all-purpose flour blend for the flour. The cakes will just be a little more delicate.
For egg-free and vegan banana bread pancakes, I recommend sticking with regular flour, but substitute powdered egg replacer for the eggs. If you opt for another egg replacer, like “flax eggs,” then you might want to increase the baking powder by 1/2 teaspoon.
- 2 large ripe bananas
- 2 eggs
- 2 tablespoons packed brown sugar (can sub coconut sugar for less sweet)
- 2 tablespoons melted coconut oil (or your oil of choice)
- 1 tablespoon maple extract
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup all-purpose flour (can sub part wheat flour)
- 2 teaspoons baking powder
- Heat a lightly greased griddle or skillet to medium heat.
- Put the bananas, eggs, brown sugar, oil, extracts, cinnamon, and salt in a large bowl, and beat with hand mixer until the bananas are mashed and everything is combined. Add the flour and baking powder, and stir until combined.
- Pour ¼ cup of batter per pancake onto the preheated griddle or skillet. Cook the pancakes about 2 minutes, or until they look golden around the edges and burst on the tops. Flip and cook about 1 minute more, or until golden brown.
- Serve warm with maple syrup, fresh fruit, jam, buttery spread, chopped nuts, or hemp seeds.