Desserts
This banana cake pancake recipe transforms breakfast into a decadent dessert experience—each fluffy stack hides layers of moist banana cake within tender pancakes. 💛 The secret lies in blending cake batter with pancake mix, creating a hybrid texture that's crispy on the edges yet rich and dense inside, almost like a mini cake with every bite. I developed this recipe after years of experimenting with banana bread pancakes, and the difference is night and day. What makes these pancakes special is the balance of ingredients: ripe bananas add natural sweetness and moisture, while baking powder creates that signature cake-like density. The batter is thick and sticky (don’t panic—it’s normal!), and the pancakes develop a golden crust with a tender, almost cakey center. Perfect for brunch or a weekend treat, these pancakes are foolproof and ready in under 30 minutes. By the time you flip the last pancake, you’ll have a stack that’s equal parts pancake and cake—ideal for topping with whipped cream, caramel drizzle, or fresh berries. The flavor is rich, slightly spiced, and deeply satisfying, making it a crowd-pleaser for any occasion. Whether you’re feeding a family or treating yourself, this recipe delivers restaurant-quality results at home. The best part? Leftovers reheat beautifully, and you can even freeze them for quick breakfasts later. Let’s get cooking!
Ingredients for banana cake pancake
Ripe bananas, pancake mix, and a few pantry staples create this decadent breakfast treat.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 large | Mashed to 1 cup equivalent |
| All-Purpose Flour 🌾 | 1 ½ cups | Spooned and leveled |
| Pancake Mix 🍞 | 1 box | 16 oz box (standard size) |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free preferred |
| Baking Soda 🧂 | ½ tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Granulated Sugar 🍚 | ¼ cup | Light brown sugar works too |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Whipped Cream 🍦 | ½ cup | For topping, optional |
| Fresh Blueberries 🫐 | ½ cup | Optional garnish |
Those bananas are the star—pick ones with black speckles (that’s ripe!). Trader Joe’s usually has them ready to go, but any grocery store works. The pancake mix is a shortcut, but if you’re feeling fancy, you can make your own with flour, baking powder, and a pinch of salt. Just make sure your baking powder isn’t old—it loses potency fast. I grab the Betty Crocker mix when I’m in a hurry, but Jiffy works too. The butter? Full-fat is non-negotiable—it’s what gives those pancakes that rich, golden crust.
No ripe bananas? Unripe ones work in a pinch—just let them sit on the counter for a day first. Short on milk? Almond milk or oat milk gets you close, but the texture might be slightly lighter. No vanilla? Vanilla sugar or a splash of orange zest adds brightness. The whipped cream topping is optional, but if you skip it, a drizzle of caramel sauce makes everything better. Fresh blueberries are a nice touch, but frozen ones (thawed) work just as well—no one will know the difference.
This batter keeps for 1 day in the fridge, covered tightly. Pancakes reheat best in a toaster or toaster oven—microwaving makes them rubbery. For freezing, stack cooked pancakes with parchment between each, then wrap the whole stack in foil. 3 months in the freezer, and they’ll still taste like fresh-baked. Pro tip: freeze them plain, then add toppings when you’re ready to eat—keeps everything crisp.
Why You'll Love This Recipe
- No Mash Required: I swear by these ripe bananas—just slice and fold. No food processor, no sticky mess, and honestly? The pancakes still turn out tender every time.
- Sweet-Creamy Magic: That pancake mix base gives it a light, fluffy texture, while the bananas add natural sweetness without needing sugar. Between us, the first bite tastes like a dessert breakfast.
- Breakfast or Snack: Make a batch on Sunday and freeze them—perfect for quick breakfasts, after-school snacks, or even a fast dessert when you’re craving something sweet. My kids call them "pancake cookies," and I don’t correct them.
- Pantry Staple Power: You’re already using what’s in your cupboard: flour, baking powder, and a box of pancake mix. No specialty ingredients, no extra shopping trips, and the bananas? They’re basically free if you’ve got a bruised bunch.
Step-by-step instructions for banana cake pancakes
Here's how to make these magical pancakes with cakey layers inside—easy, fun, and totally worth it.
👨🍳 Step 1: Make the Banana Cake Batter
Mash the 2 large ripe bananas in a medium bowl until completely smooth—no lumps allowed. They should measure about 1 cup when mashed. Stir in the 0.25 cup granulated sugar, 1 tsp vanilla extract, and 0.5 cup melted unsalted butter until fully combined. This sweet mixture is your secret weapon for those cake-like layers.
In a separate large bowl, whisk together the 1.5 cups all-purpose flour, 1 box pancake mix, 1 tbsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tsp ground cinnamon. The pancake mix already contains baking powder, but adding extra ensures perfect rise. Pour the banana mixture into the dry ingredients and gently fold just until combined—don't overmix or your pancakes will turn tough.
🍳 Step 2: Cook the Pancakes on Medium Heat
Heat a non-stick skillet over medium heat—no need for oil or butter since the batter already contains fat. Pour about ¼ cup of batter per pancake into the skillet. You'll get about 4 pancakes total. Cook until bubbles form on the surface and the edges look set—this should take about 2-3 minutes. Here's the trick: when the top looks mostly cooked but still slightly underdone, flip carefully.
Flip once and cook the other side for another 1-2 minutes until golden brown. The pancakes should be thick and fluffy with a slightly cakey texture. Keep them warm in a 200°F oven while you cook the rest. If they stick, your heat might be too high—reduce it slightly next time.
🥘 Step 3: Assemble the Cake Pancake Stack
Here's where the magic happens. Place one pancake on a plate and spread about 1-2 tablespoons of the banana batter mixture on top—this creates your hidden cake layer. Add another pancake, then repeat with another layer of batter and one final pancake. The key is to keep the batter spread in the center so it bakes into a soft, cake-like pocket when the pancakes cook together.
Transfer the stack to a clean skillet over medium-low heat. Cook for 3-4 minutes per side until the bottom is golden brown and the edges are crispy. The batter in the middle will puff up slightly as it bakes—this is what makes it taste like cake!
🍽️ Step 4: Serve with Whipped Cream and Blueberries
Let the pancake stack cool for 2 minutes before serving. Plate it with a generous dollop of 0.5 cup whipped cream on top and scatter the 0.5 cup fresh blueberries around. The warm pancakes will melt the whipped cream slightly, creating a creamy, dreamy texture with every bite. The blueberries add a nice tart contrast to the sweet banana flavor.
Cut into wedges and serve immediately—these pancakes are best enjoyed fresh while the cake layer is still warm and gooey. If you're feeling fancy, drizzle with extra melted butter or a light syrup made from the reserved banana mixture. Pro tip: make extra batter and freeze for quick breakfast treats later in the week!
Pro Tips For Making Banana Cake Pancake
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana puree makes dense, rubbery pancakes. Use a fork first to break up clumps, then press through a fine-mesh sieve (or blend briefly) to get a smooth batter. The pancake mix relies on proper distribution of moisture, and smooth bananas mix in evenly.
- Cook Low and Slow: High heat burns the outside before the inside cooks through. Start with medium-low and adjust—you want bubbles forming on the surface before flipping, not waiting for a crispy crust. These pancakes are cake-like, so patience here prevents dry edges.
- Skip the Extra Egg: Pancake mix already contains eggs, and adding another one makes the texture gummy. If your batter seems too thick, use a splash of milk instead—just enough to loosen it without thinning it out completely.
- Use Overripe Bananas: The darker the spots, the sweeter and more flavorful the pancakes. Blackened bananas? Perfect. They’re packed with natural sugars that caramelize beautifully, so don’t waste firm ones. Toss them in the freezer for 10 minutes first—they mash easier and release less liquid.
Creative variations of this banana cake pancake
Mini Cake Pancakes
Make these pancakes even more fun by portioning the batter into 2-inch rounds using a cookie cutter. Cook them like regular pancakes, then stack 3-4 mini pancakes with a dollop of banana batter between each. Top with a tiny dollop of whipped cream and a single blueberry—perfect for kids' parties or elegant brunch presentations. 🍽️
Banana Nutella Swirl
Add a decadent twist by folding 2 tablespoons of Nutella into the batter before cooking. For extra richness, spread a thin layer of Nutella between pancakes in your stack. Warm the Nutella slightly before spreading to make it easier to work with. Serve with a drizzle of extra Nutella on top for a dessert-like experience. 🍫
Spiced Caramel Drizzle
Elevate your pancakes with a homemade spiced caramel drizzle. Simmer ½ cup granulated sugar, ¼ cup water, and 2 tbsp butter until golden, then stir in ½ tsp cinnamon and ¼ tsp salt. Drizzle over the warm pancake stack right before serving. This adds a sophisticated sweetness that pairs perfectly with the banana flavor. 🌟
Protein-Packed Version
Boost the nutrition without sacrificing flavor by adding ½ cup Greek yogurt or ¼ cup protein powder to the batter. For extra protein, fold in ½ cup chopped walnuts or ¼ cup chocolate chips—both add texture and heartiness. This version keeps the cakey layers while making it a more balanced breakfast option. 💪
Gluten-Free Adaptation
Use a 1:1 gluten-free pancake mix like King Arthur or Bob's Red Mill instead of regular pancake mix. Replace all-purpose flour with 1.5 cups gluten-free 1:1 baking flour**. Add 1 tbsp xanthan gum to help bind the batter. The texture will be slightly denser, but still delicious. 🌾
Cinnamon Sugar Crunch
Add texture and flavor by mixing 2 tablespoons granulated sugar with 1 teaspoon cinnamon in a small bowl. Sprinkle this mixture evenly over the top of each pancake just before flipping. The cinnamon sugar will caramelize slightly, creating a sweet, crunchy topping that contrasts beautifully with the soft cake layers. ✨
Nutrition facts
Frequently asked questions
Why does the batter look so thick?
The thick batter is normal—it creates those cake-like layers inside! The combination of mashed bananas, extra flour, and melted butter makes it denser than regular pancake batter. Don't worry, it spreads perfectly when cooking. If it seems too thick, add 1 tablespoon of milk at a time until it reaches a spreadable consistency.
Can I make these pancakes without pancake mix?
Mix 1.5 cups all-purpose flour with 1 tbsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt for a homemade version. The texture will be slightly different but still delicious. Just ensure your homemade mix has enough leavening for proper rise.
How do I fix pancakes that stick to the pan?
Sticking usually means the heat is too high. Reduce to medium-low and ensure your pan is well-seasoned or non-stick. If they still stick, lightly grease the pan with butter or oil before adding batter. Avoid flipping until bubbles form on the surface and edges look set.
Can I make these pancakes ahead of time?
Yes! Cook the pancakes and store them in an airtight container in the fridge for 2 days or freeze for 3 months. To reheat, warm in a toaster or toaster oven until crispy. Assemble the stack fresh before serving to keep the cake layer gooey.
What if I don't have ripe bananas?
Unripe bananas work in a pinch—let them sit on the counter for 1-2 days until spotted. If you're in a hurry, use 1 cup of applesauce as a substitute, but the flavor will be slightly different. The cake layers won't be as moist, but the pancakes will still taste great!