Get all my tricks to make soft, fluffy Banana Pancakes with Pancake Mix and a few simple ingredients. Delicious, restaurant-quality pancakes, perfect for lazy weekends, breakfast for dinner, or make ahead and freeze for busy weekday mornings.
Use up the rest of your ripe bananas with Banana Chocolate Chunk Muffins, Banana Bread with Pancake Mix, and Banana Angel Food Cake.
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📹Video: Banana Pancakes with Pancake Mix
Jump to:
- 📹Video: Banana Pancakes with Pancake Mix
- ✅Recipe at a Glance
- 🤖Summarize and Save This Content On
- 🥞What Makes These Banana Pancakes So Fluffy
- 🍌Ingredients
- 🫐Variations
- 🥣How to Make Banana Pancakes with Pancake Mix
- ✅Top Tips
- 🎁Storage & Reheating
- 🧊Freezing Instructions
- ❓FAQs
- 😋More Easy Recipes
- 💌Let's Stay in Touch
- 📖 Recipe
✅Recipe at a Glance
🍽️Servings: 9
⏰Prep Time: 10 minutes
🔥Cook Time: 20 minutes
🛒Main Ingredients: Ripe bananas, pancake mix, baking powder, eggs, milk
🍌 Bonus: Tips for making pancakes thick and fluffy
⭐Featured review: Absolutely delicious, and the caramelized banana topping takes it to the next level. 5 stars, no question-this one's a keeper! --StaceyD.
🤖Summarize and Save This Content On
Did you even know you could make delicious pancakes this thick and fluffy from a box of pancake mix?
I didn't, until I was testing this recipe for Pumpkin Pancakes from Pancake Mix. I used the same techniques to make these banana pancakes from pancake mix extra soft and puffy.
🥞What Makes These Banana Pancakes So Fluffy
- Add baking powder. The extra leaveners lift up the batter.
- Don't overmix the batter. Gently mix just until the ingredients are combined. There will be lumps.
- Separate the egg and whip the whites. The yolk adds rich flavor to the batter and the whipped egg whites help the pancakes puff up.
- Let the batter rest. This allows the liquid to hydrate the flour and the leavening agents to distribute evenly through the batter.
I love to make a big batch of pancake mix banana pancakes and freeze them for a quick weekday breakfast. On the weekends, I top them with homemade Pumpkin Syrup or Blueberry Sauce, and serve them with Oven Bacon and Cheesy Sausage Egg Bake.
If you're making breakfast for a crowd, these easy Sheet Pan Pancakes are always a hit!
🍌Ingredients
These easy banana pancakes come together with simple ingredients.
- Pancake mix. This recipe has been tested with regular Bisquick, Heart Smart Bisquick, and a complete "just add water" pancake mix. All worked equally well.
- Bananas. You'll need about two medium bananas for one cup of mashed bananas for the pancakes, plus additional for topping. You can also use frozen. Read how to use frozen bananas in baking.
- Butter or oil. You'll need a little butter or vegetable oil to lightly coat the pan for the pancakes and the banana topping.
🫐Variations
- Spices and extracts. Add warm spices like nutmeg, allspice, or cardamom, or flavor extracts like maple, almond, or vanilla extract.
- Mix-ins. Add nuts to the batter, or sprinkle a few chocolate chips or fresh or frozen blueberries on top of the pancakes before flipping.
🥣How to Make Banana Pancakes with Pancake Mix
Step 1. Combine the dry ingredients. Whisk the pancake mix, baking powder, and cinnamon in a large bowl. Push the mixture to the sides of the bowl, making a well in the center.
Step 2. Separate the eggs and whip the egg whites. Separate the eggs, letting the whites fall into a medium bowl. Place the yolks in the center of the well in the dry ingredients. Beat the egg whites until soft peaks form (peak curls over the tip). Set them aside.
Step 3. Mix the wet and dry ingredients. Whisk the mashed banana, milk, and egg yolks in the well. Whisk the banana mixture into the dry mixture until just combined. Do not overmix, there should be lumps.
With a spatula, gently fold the beaten egg whites into the pancake batter until just incorporated. Let the batter rest for 5-10 minutes.
Step 4. Make the pancakes. Heat a cast iron skillet or non-stick pan or griddle over medium-low heat until a sprinkle of water sizzles across the surface of the pan.
Coat the pan with a thin layer of melted butter or oil. Wipe out the pan and repeat this step between batches.
Drop ⅓ cup of batter into the frying pan. Cook the first side until the edges are dry and small bubbles start to form and pop on the surface of the pancake, 2-4 minutes. Flip and cook the second side for another minute or two.
Step 5. Make caramelized bananas, optional. Warm a nonstick skillet over medium heat. Place the butter into the pan. Slice the bananas into ½" to ¾" slices. Add the slices of bananas, maple syrup, a sprinkle of cinnamon, and a dash of salt to the pan. Cook for a few minutes on each side until golden brown.
Step 6. Serve and enjoy. Serve pancakes with warm caramelized bananas or fresh fruit and a drizzle of maple syrup. We also like to smear a little peanut butter or Nutella in between layers of pancakes :).
✅Top Tips
- Check the center for doneness. To ensure the center of the pancake is done, insert a toothpick into the center. If it comes out clean, it's done.
- Watch the heat. If your pancakes are too brown before it's time to flip, turn down the heat. The natural sugars in banana pancakes can make them brown faster than regular pancakes.
- Wipe the pan between batches. Leftover butter and sugar can burn and affect the next batch.
- Flip only once. Flipping pancakes more than once can deflate the puffy centers.
- Keep pancakes warm until ready to serve on a baking sheet or platter in a 200-degree oven.
🎁Storage & Reheating
- Store leftover banana pancakes in an airtight container for up to 3 days. Separate layers with parchment or wax paper so they don't stick together.
- Warm pancakes in the microwave in 20-30 second intervals until hot.
🧊Freezing Instructions
- Cool pancakes completely on a wire rack, then stack with paper towels or parchment paper between each pancake. Place in an airtight container or freezer bag and freeze for up to 3 months.
- Microwave directly from frozen or warm in a toaster or toaster oven until heated through.
❓FAQs
The trick to making fluffy banana pancakes with pancake mix is adding baking powder, whipping the egg whites, gently mixing the batter, and letting the batter rest.
Bananas add moisture, so using too much banana or very wet mashed banana can make pancakes dense. Measure mashed banana carefully and avoid overmixing the batter.
If your banana pancakes look done on the outside, but they're raw on the inside, the pan was too hot. Turn down the heat to medium-low and try again. The first pancake is often a trial run, anyway :).
Yes, but thaw them completely and drain off excess liquid before mashing. Too much banana liquid can cause gummy pancakes.
Yes. Follow the recipe exactly, whether you're using Bisquick mix or a "complete" just-add-water type of pancake mix.
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📖 Recipe
How to Make Banana Pancakes with Pancake Mix
Ingredients
Banana Pancakes
- 2 cups pancake mix regular Bisquick, Heart Smart Bisquick, or "just add water" pancake mix
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup mashed banana about 2 medium bananas
- ¾ cup milk
- 1-2 tablespoons butter or oil to coat the pan between batches
Maple Banana Topping
- 1 teaspoon butter or oil
- 2 bananas
- 2 tablespoons maple syrup plus more for serving
- dash cinnamon
- dash salt
Instructions
- Whisk the pancake mix, baking powder, and cinnamon together in a large bowl. Push the mixture to the sides of the bowl making a well in the center.
- Separate the eggs, letting the whites fall into a small bowl. Place the yolks in the center of the well in the dry ingredients.
- Beat the egg whites until soft peaks form. Set aside.
- Add the mashed banana and milk to the well. Whisk the wet ingredients together in the center of the bowl, then whisk them into the pancake mix until just combined. Do not overmix, it's okay if there are lumps.
- Use a spatula to fold the beaten egg whites into the pancake batter until just incorporated. Let the batter rest for 5-10 minutes.
- Heat a cast iron skillet or nonstick pan over medium-low to medium heat until a sprinkle of water sizzles across the surface.
- Use a folded paper towel or pastry brush to coat the pan with a thin layer of butter or oil. Repeat this step between batches, wiping out any residue from the previous batch to keep it from burning.
- Using a ⅓ cup measuring cup, drop batter onto the pan. Flip when the edges are dry and small bubbles start to form and pop on the surface, 2-4 minutes. Cook the second side for another minute or two. Serve with warm maple bananas and warm maple syrup.
Maple Banana Topping
- Warm a nonstick skillet over medium heat. Place the butter in the warm pan.
- Slice the bananas into ½" to ¾" slices. Add the bananas, maple syrup, a sprinkle of cinnamon, and a dash of salt to the pan.
- Cook for a few minutes on each side until golden brown. Serve warm.
Notes
- Check the center for doneness. To ensure the center of the pancake is done, insert a toothpick into the center. If it comes out clean, it's done.
- Watch the heat. If your pancakes are too brown before it's time to flip, turn down the heat. The natural sugars in banana pancakes can make them brown faster than regular pancakes.
- Wipe the pan between batches. Leftover butter and sugar can burn and affect the next batch.
- Flip only once. Flipping pancakes more than once can deflate the puffy centers.
- Keep pancakes warm until ready to serve on a baking sheet or platter in a 200-degree oven.
Stacey Dang says
I made these banana pancakes for the first time—and it was also my first time cooking for my new husband, who’s a total foodie and usually the one in the kitchen. He took one bite and said they were the best pancakes he’s ever had! I was honestly shocked! The recipe is absolutely delicious, and the caramelized banana topping takes it to the next level. 5 stars, no question—this one’s a keeper!
Cara Lanz says
Stacy, I’m so happy to hear this! I’m so honored my banana pancakes got your foodie husband's stamp of approval. Thank you so much for sharing this, it made my day! Cara 🙂
NANCY says
The banana, pancake/banana Foster recipe was fantastic. I used equate pancake mix from Walmart and I substituted honey for maple syrup and it still was absolutely great. I would recommend setting the temperature at medium low because the pancakes are so thick and fluffy. I also put a lid on while waiting for the pancake to cook to make sure that it was cooked all the way through.
Cara Lanz says
Hi, Nancy, thank you so much for sharing your tips, I'm so glad you enjoyed them :). Cara