I am in love with banana bread. It’s kind of funny because growing up I really didn’t care for it, but I guess with age my taste buds have finally figured out what’s up!
Every now and then I pick up a bunch of bananas, and they just don’t get eaten. What better use for overripe bananas than banana bread? Well, I’m glad you asked. The answer, my friends, is banana pancakes.
This recipe makes about a dozen pancakes, more than Xavier and I can (or should) eat. I take the leftovers and put them in a freezer baggie with a piece of parchment (or wax paper) between each pancake and store them in the freezer. Then, on weekday mornings I pop them into the toaster and voila! Banana pancakes on a Tuesday.
Every time I make this, the quantity of pancakes the recipe yields is different. One time it made 10, one time 12, and this time 15! It all depends on how much milk you add to the batter and how big you make your pancakes. And vegan Bisquick pancakes are so easy to make. Not vegan? Use regular milk (mind-blowing, I know). You can even throw an egg in there. Go crazy. But I assure you, either way, the egg is entirely unnecessary. I’ve made these eggless pancakes so many times, and they are always great.
Banana is one of those foods that pairs well with dozens of other flavors. Top your banana pancakes with fresh strawberries, blueberries, whipped cream.. or, if you’re feeling sinful, a lot of peanut butter syrup. YUM!
- 2 cups Bisquick Original
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp vanilla
- 1 cup non-dairy milk (I used coconut original)
- 2 very ripe bananas, mashed
- ½ cup pancake syrup
- ¼ cup peanut butter
- about 1 tbsp non-dairy milk
- Mix the Bisquick, sugar, baking powder and vanilla in a large mixing bowl.
- Add milk and stir. Add mashed bananas and stir. Add more or less milk depending on desired pancake thickness. Let the batter sit for a few minutes before cooking.
- Meanwhile, heat pan to medium heat and spray with cooking spray or coat with butter or oil.
- When hot, pour ¼ cup of batter on to the pan, depending on how big you want your pancakes. Cook both sides until a deep golden.
- For the syrup, mix syrup and peanut butter together until smooth. I like to thin mine out with 1 tbsp of milk to get the not-too-thick, not-too-thin consistency I love.
Love this recipe? Check out my other Bisquick pancake recipes.
Lastly, please note that there are several versions of Bisquick and not all are vegan. Bisquick Original contains no milk ingredients, though someone on Reddit pointed out that the “Betty Crocker Bisquick Multi-Purpose Baking Mix” in the UK does contain milk ingredients. Read labels!