Perfectly fluffy and infused with mashed bananas, these Banana Bread Pancakes with Banana Compote bring all the cozy goodness of homemade banana bread to your breakfast table. The sweet banana topping adds an extra layer of richness, making each bite irresistibly decadent.
For this recipe, we are going bananas—and I mean bananas! We are topping deliciously fluffy, buttermilk banana pancakes with a sweet, gooey banana compote. This creates a rich, spoonable topping that soaks into the pancakes, delivering a melt-in-your-mouth experience with every bite.
If you love banana bread, these pancakes will surely satisfy that craving without turning on the oven! They are so flipping good (see what I did there😋)!
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What you will need
The ingredients are simple and easy to find and you won't need fancy equipment, just your favorite electric griddle or a non-stick skillet.
- Flour- All-purpose.
- Baking powder and baking soda- Leaveners for the pancake batter.
- Sugar and salt- A little sugar to sweeten the batter and salt to balance out the sweetness.
- Cinnamon- Adds warm spice and helps to bring out the banana flavor.
- Unsalted butter- For the pancake batter, and to make the banana compote.
- Buttermilk- For the fluffiest pancakes, I always use buttermilk.
- Eggs- For richness and to help the pancakes rise.
- Bananas- Very ripe bananas for the pancake batter, and firmer bananas for the topping.
- Brown sugar- For the banana compote.
Full ingredient list is located in the recipe card.
Step-by-step instructions
Here is a quick overview of how to make banana bread pancakes.
For the Banana Bread Pancakes
Step 1. Whisk together the dry ingredients. Step 2. Mix the buttermilk and eggs. Step 3. Add the butter, and bananas, and stir until flour is incorporated. Step 4. Heat a skillet or electric griddle on medium, add butter, and cook until bubbles start to poke through the batter. Flip and cook on the other side.
For the Banana Compote
Step 1. In a medium pot add the brown sugar, salt, water and, cinnamon. Step 2. Boil for 2.5 minutes. Step 3. Remove from the heat and swirl in the butter until melted. Step 4. Add the bananas and allow to sit to thicken slightly. Serve warm over pancakes.
👩🍳Expert tip
For all my best pancake tips and tricks (and waffles too), please visit my Ultimate Guide for Making the Fluffiest Pancakes.
Substitutions and variations
Don't have an ingredient? Check out these variations.
- You can use milk, or Greek yogurt thinned with a splash of milk in place of the buttermilk.
- Play around with spices such as nutmeg, cloves, or allspice.
- Add fruit such as blueberries or cut-up strawberries to the batter.
- Toss a few chocolate chips onto the pancakes as they are cooking.
Storage and prep
Banana bread pancakes are best eaten right away. If you have any leftovers, allow them to cool completely and store them in the fridge (separated by wax or parchment paper).
To store the banana compote, simply allow it to cool completely, then transfer it to a lidded glass container and place it in the fridge for up to five days. Keep reading below to find delicious ways to use up banana compote!
If you have leftover buttermilk, use it to make this delicious French toast!
Serving suggestions
If you don't feel like making the banana compote, you can still serve these delicious banana pancakes plain, or topped with fresh fruit. Add maple syrup, butter, or whipped cream for a classic pairing.
For a similar sweet topping, serve the banana pancakes with the sauce from my brown sugar pancakes.
Other ways to use banana compote
Make a double batch of the banana compote and use it in breakfasts all week long!
- Stir banana compote into warm oatmeal for natural sweetness and a rich texture.
- Layer it in a yogurt parfait with granola and nuts for a balanced breakfast.
- Serve over vanilla ice cream or frozen yogurt.
- Spread over buttered toast, scones, or croissants for a quick, sweet snack.
- Instead of ricotta, fill these crepes with banana compote.
- Spoon over banana bread, or muffins for an extra burst of banana goodness.
- Blend into a banana smoothie for extra caramelized flavor.
Frequently asked questions
While frozen bananas are great for smoothies, I don't recommend them for pancakes. The water from the thawed bananas will make the pancake batter quite dense. Fresh, ripe bananas will yield the best banana taste.
More fruity recipes
We are bananas for all things fruit!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Banana Bread Pancakes with Banana Compote
Equipment
- electric griddle or non-stick skillet
- baking sheet to keep the pancakes warm optional
Ingredients
Banana Compote
- ½ cup dark brown sugar
- 2 tbsp (2 ounces) water
- ⅛ teaspoon cinnamon
- pinch Kosher or fine sea salt
- 2 tbsp unsalted butter omit the salt if using salted butter
- 2 medium bananas, sliced into ¼-inch round coins use firmer bananas
- ½ teaspoon banana liqueur, optional
Banana Bread Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher or fine sea salt
- 1 teaspoon cinnamon
- 2 tablespoon white granulated sugar
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- 3 tablespoon unsalted butter, melted and slightly cooled
- 1 cup mashed bananas (from about 2-3 medium bananas) very ripe
- butter or ghee for the skillet
Instructions
For the Banana Compote
- Add the brown sugar, water, cinnamon, and salt to a medium pot. Cover, and bring to a boil, stirring to dissolve the sugar.½ cup dark brown sugar, 2 tablespoon (2 ounces) water, ⅛ teaspoon cinnamon, pinch Kosher or fine sea salt
- Remove the cover, and continue to boil for 2½ minutes (it will bubble and rise slightly).
- After 2½ minutes, remove the pot from the heat, and immediately add the butter. Stir until dissolved. Add the banana liqueur is using, then add the sliced bananas and toss to coat. Allow to stand (off the heat) while you make the pancakes (it will thicken slightly as it sits). Yields about 1¼ cups.2 tablespoon unsalted butter, 2 medium bananas, sliced into ¼-inch round coins, ½ teaspoon banana liqueur, optional
For the Banana Bread Pancakes
- Whisk the flour, baking powder, baking soda, salt, sugar, and cinnamon in a medium bowl.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon Kosher or fine sea salt, 1 teaspoon cinnamon, 2 tablespoon white granulated sugar
- In a separate bowl, whisk the eggs and buttermilk. Add the buttermilk mixture to the bowl with the dry ingredients, then add the butter and bananas. Stir until no flour streaks remain (do not overmix). Let stand for about 10 minutes.2 large eggs, room temperature, ½ cup buttermilk, room temperature, 3 tablespoon unsalted butter, melted and slightly cooled, 1 cup mashed bananas (from about 2-3 medium bananas)
- If you want to keep the bananas warm while you cook through the batch, pre-heat the oven to 200℉, and have a baking pan ready, otherwise you can proceed to the next step.
- Heat a non-stick skillet over medium heat. When warm, add a little butter or ghee. When the butter sizzles, add a heaping ¼ cup of batter to the pan. Cook for 2-3 minutes until bubbles form and begin to poke through the batter.butter or ghee for the skillet
- Flip the pancakes, and continue to cook for 1-2 minutes until golden brown. Remove from the heat and keep warm in the oven (if using) until you finish cooking the remaining batter. Serve immediately with the banana compote spooned over the top.
Notes
- Make sure the eggs and buttermilk are at room temperature.
- For the best banana flavor, use very ripe bananas and mash them well (do not use frozen bananas).
- Using firmer bananas for the compote will prevent it from becoming too mushy.
- The compote can easily be doubled. Store the banana compote in the fridge for up to 5 days. See the post for endless ways to use up banana compote!
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Christine says
Made these for breakfast yesterday, they were so good. I've tried making banana pancakes before with chunks of banana, but this method is better and cooks evenly.
Jennifer says
Thanks for giving the recipe a try!