Maple Banana Bread Pancakes

Ingredients

• 2 largeripe bananas
• 2eggs
• 25 g (2 tablespoons)packed brown sugar
• 30 ml (2 tablespoons)melted coconut oil
• 15 ml (1 tablespoon)maple extract
• 10 ml (2 teaspoons)vanilla extract
• 2 teaspoonsground cinnamon
• ⅛ teaspoonsalt
• 90 g (¾ cup)plain flour
• 2 teaspoonsbaking powder

Instructions

1. 1

   Heat the pan

   Lightly grease a griddle or frying pan and heat it over a medium setting.

2. 2

   Mix the batter

   Put the bananas, eggs, brown sugar, oil, maple and vanilla extracts, cinnamon and salt in a large bowl. Beat with a hand mixer until the bananas are mashed and the mixture is combined. Add the flour and baking powder, then stir until just combined.

3. 3

   Cook the pancakes

   Pour 60 ml (¼ cup) of batter per pancake onto the preheated griddle or pan. Cook for about 2 minutes, until the edges look golden and bubbles appear on top. Flip and cook for about 1 minute more, until golden brown.

4. 4

   Serve warm

   Serve the pancakes warm with maple syrup, fresh fruit, jam, buttery spread, chopped nuts or hemp seeds.

What are banana bread pancakes?

They are griddle pancakes flavoured with the ripe bananas, cinnamon and sweetness associated with banana bread. This version uses maple extract to bring in a clear maple note without relying on syrup in the batter.

The recipe takes the familiar quick-bread flavour combination and turns it into a fast breakfast. Ripe bananas add sweetness and moisture, while baking powder helps the batter rise as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 9g protein, 62g carbs, 12g fat.

The bananas and flour provide most of the carbohydrates, while the coconut oil contributes much of the fat and the eggs supply most of the protein. Pair a serving with fresh fruit for a more balanced plate, or add a source of protein alongside it if that suits your meal.

Choosing the ingredients

Ripe bananas: Choose bananas with plenty of brown speckles; they mash easily and give the batter its characteristic sweetness. If you cannot find maple extract, the recipe description suggests using 15 ml (1 tablespoon) of maple syrup instead, though the result will be sweeter and less strongly maple-flavoured.

Coconut oil: Melt it before measuring so it mixes evenly through the wet ingredients. Let it cool slightly first, so it does not make the eggs warm when combined.

Getting the batter right

Wet mixture: Beat the banana mixture until the fruit is mashed and everything is combined. Small banana pieces are fine, but large chunks can make the pancakes uneven.

Dry ingredients: Stir in the flour and baking powder only until combined. Mixing longer than needed can make the cooked pancakes less tender.

Cooking and flipping

Medium heat: A steady medium setting gives the centres time to cook while the outsides turn golden. If the first pancake browns too quickly, lower the heat before making the rest.

Flip cue: Look for golden edges and bubbles appearing on the tops, as in the method, before turning each pancake. Cook the second side for about 1 minute, until golden brown.

Serving ideas

Sweet toppings: Maple syrup, jam or fresh fruit work well with the banana and cinnamon flavour. Add them just before serving so the pancakes stay warm.

Crunchy toppings: Chopped nuts or hemp seeds add contrast to the soft pancakes. A buttery spread is another option if you want a richer finish.

Timing and batch cooking

Set-up: The recipe takes 22 minutes in total, so prepare the toppings while the pan heats. Have a plate ready for the first pancakes as they come off the griddle.

In batches: Cook pancakes in a single layer, leaving space to flip them easily. Keep the pan at a steady medium heat between batches.

Recipe notes & tips

• Use bananas that mash easily for a smooth, evenly flavoured batter.
• Measure the batter into equal 60 ml portions for pancakes that cook at a similar rate.
• Grease the pan lightly rather than adding a pool of oil.
• Let the pan return to medium heat between batches if it becomes too hot.
• Prepare your chosen toppings before the pancakes finish cooking.

Variations

• Maple syrup: Replace the maple extract with 15 ml (1 tablespoon) of maple syrup for a sweeter, milder maple flavour.
• Berry topping: Serve with fresh berries for a fruity contrast to the warm cinnamon.
• Nut crunch: Scatter chopped nuts over the pancakes just before serving.
• Jam finish: Add a spoonful of jam as a topping in place of maple syrup.
• Hemp seeds: Sprinkle hemp seeds over the finished stack for a little texture.

Common mistakes to avoid

• Pan too hot: The outside can brown before the middle cooks; reduce the heat to medium.
• Overmixed batter: Extra stirring can make the pancakes less tender; stop once the flour is incorporated.
• Uneven portions: Different-sized pancakes finish at different times; measure each with a 60 ml measure.
• Flipping too early: The pancake may break before its edges set; wait until the edges look golden and bubbles appear on top.
• Large banana chunks: They can make the batter difficult to portion evenly; mash the bananas thoroughly while mixing.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days. Reheat in a frying pan over low heat or in the microwave until warmed through.

Frequently asked questions