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Almond Banana Pancakes

These almond banana pancakes are perfect for weekend breakfasts! Forget about banana bread – use your overripe bananas to make this easy pancake recipe.

plate of almond banana pancakes with syrup being poured over fresh banana

Saturday mornings are made better with pancakes. So are Sunday mornings. Actually, EVERY morning is made better with pancakes.

When I was a kid, my stepmom made the best pancakes. I still can’t figure out what she did to make them so different but I could eat about a trillion of them. I loved our pancake breakfasts.

Those perfect pancakes had crispy edges – maybe it was butter? Maybe it was A LOT of butter.

I have asked her a few times but she doesn’t seem to remember what she did. So I dream about those pancakes and make my own kind of pancake instead.

overhead image of plate of almond banana pancakes

How to Make Almond Banana Pancakes

To make these pancakes, grab a medium bowl and add all of your dry ingredients into it. Whisk them together really well so that you add air and eliminate any bumps.

Then use a spoon to make a well in the center and add all of your wet ingredients. Stir everything together (I usually grab my favorite wooden spoon for this) until combined and then stir the mashed bananas and almonds into the batter.

Once you have your batter ready, it’s time to start making pancakes.

This is my favorite part.

Make sure your pan/griddle is piping hot before ladling your first pancake on to it. Also, make sure it is well-greased first.

almond banana pancake recipe
stack of almond banana pancakes with a section cut out

You should flip when bubbles pop and form holes that stay open on the surface of the pancake. Be patient; you will have a better pancake if you can wait.

After you have your stack of pancakes cooked, top them with fresh banana slices, almond slivers and a whole lot of syrup. Syrup for days is my breakfast motto.

This recipe makes 12 pancakes and is easy to double if you are cooking for a big group. Enjoy!

overhead photo of stack of almond banana pancakes with a triangle of pancakes cut out

How to make almond banana pancakes with mix

Alternatively, if you would prefer to use a boxed pancake mix, follow the instructions on the back of the box and add in the bananas and almonds after combining the dry and wet ingredients.

Can banana pancakes be frozen?

Pancakes can be cooked and frozen for future mornings. To do this, cook all of your pancakes and let them cool completely. Place them on a baking sheet (no overlapping!) and put the pancakes in the freezer and an hour or until frozen.

Then you can transfer them to a freezer bag and store them until you’re ready to eat them.

To reheat frozen pancakes, microwave up to 5 at a time. One pancake takes about 20 minutes to reheat, 5 pancakes takes about 60 seconds.

More pancake recipes:

almond banana pancakes pinterest image
plate of almond banana pancakes with syrup being poured over fresh banana

Almond Banana Pancakes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These almond banana pancakes are perfect for weekend breakfasts! Forget about banana bread - use your overripe bananas to make this easy pancake recipe.


  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 ¼ cup milk
  • 1 large egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 overripe bananas, mashed
  • ½ cup chopped almonds


  1. In a large bowl, combine the flour, baking powder, salt and sugar with a whisk. Make a hole in the center and add the milk, egg, vanilla extract and butter. Stir until well combined and the batter is smooth. Fold in the mashed bananas and almonds.
  2. Heat a skillet or frying pan over medium high heat. Grease the surface with oil or additional butter and use ¼ cup scoops when pouring the batter. Brown on both sides and serve hot with butter and syrup.

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Nutrition Information:
Yield: 4 Serving Size: 3 pancakes
Amount Per Serving: Calories: 463Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 1158mgCarbohydrates: 61gFiber: 4gSugar: 11gProtein: 13g

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Not in the mood for pancakes? Try these easy muffins filled with jam!

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Michelle | A Latte Food

Tuesday 29th of November 2016

Pancakes are my ultimate comfort food! These look incredible!!


Tuesday 29th of November 2016

Pancake breakfasts are a weekend tradition around here, and I know my kids would love these!

Erin @ Texanerin Baking

Tuesday 29th of November 2016

What a glorious looking stack! Looks like the perfect breakfast.

Abeer Rizvi

Tuesday 29th of November 2016

These pancakes are going into my weekend brunch list!

Anna @ Crunchy Creamy Sweet

Monday 28th of November 2016

These look like a perfect weekend breakfast! Can't wait to make a batch for my family!

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