Irresistibly Fluffy Banana Bread Pancakes with Homemade Caramelized Banana Compote: The Ultimate Brunch Recipe
Imagine the warm, comforting aroma of freshly baked banana bread, now transformed into a stack of light and fluffy pancakes. These Banana Bread Pancakes with homemade Banana Compote offer the best of both worlds, bringing a gourmet breakfast experience right to your kitchen table. Each pancake is infused with ripe mashed bananas, providing a natural sweetness and moist texture. Crowned with a luxurious, gooey banana compote, every bite is a delightful blend of rich flavors and tender textures, making it an irresistible treat for any morning.
This recipe isn’t just about making pancakes; it’s about elevating your breakfast game. We’re taking classic, buttery buttermilk pancakes, enriching them with the sweet, deep flavor of ripe bananas, and then topping them with a luscious, warm banana compote. This creates a melt-in-your-mouth experience where the sweet, spoonable topping gently soaks into the fluffy layers, delivering pure bliss with every forkful. It’s truly a celebration of banana goodness, perfect for a weekend brunch or a special breakfast.
If you’ve ever found yourself craving the comforting taste of homemade banana bread but don’t want to turn on the oven, these banana bread pancakes are your new go-to. They are so incredibly delicious and satisfying, offering all the beloved flavors of your favorite quick bread in a pancake form. Get ready to flip your way to breakfast heaven – you won’t regret it!
Beyond being a simple stack of pancakes, this dish is an experience. The carefully selected ingredients and step-by-step process ensure that even novice cooks can achieve perfectly golden, pillowy pancakes every time. The addition of cinnamon in the batter complements the banana beautifully, adding a subtle warmth that enhances the ‘banana bread’ essence. Meanwhile, the rich, buttery compote, made with brown sugar, adds a delightful caramelized note that pushes this dish into truly decadent territory. It’s a guaranteed crowd-plepleaser and a fantastic way to use up those ripe bananas sitting on your counter.
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Why These Banana Bread Pancakes Are a Must-Try
These aren’t just any banana pancakes; they are designed to capture the comforting essence of banana bread. Here’s what makes this recipe stand out:
- Unbeatable Flavor: Deeply infused with ripe banana and a hint of cinnamon, mirroring the rich taste of homemade banana bread.
- Incredibly Fluffy Texture: Thanks to buttermilk and a precise blend of leaveners, these pancakes are exceptionally light and airy.
- Luxurious Banana Compote: A warm, sweet, and slightly gooey topping that adds an extra layer of caramelized banana goodness and moisture. It truly elevates the dish from good to extraordinary.
- Perfect for Any Occasion: Ideal for a lazy weekend brunch, a special holiday breakfast, or even a delightful weekday treat.
- Satisfaction Guaranteed: If you love banana bread, this recipe will satisfy that craving in a unique and delicious way, without requiring an oven!
Essential Ingredients and Equipment
Creating these delicious banana bread pancakes and the accompanying compote requires only a few common ingredients and basic kitchen equipment. You won’t need any fancy gadgets; just your favorite electric griddle or a reliable non-stick skillet will do the trick for cooking the pancakes to golden perfection.
Ingredients for Fluffy Pancakes and Sweet Compote
- Flour: Good old all-purpose flour forms the base of our fluffy pancakes. Ensure it’s fresh for the best rise.
- Baking Powder and Baking Soda: These are the magic leaveners that give our pancakes their incredible lift and airy texture. Don’t skip them! Make sure they haven’t expired for maximum effectiveness.
- Sugar and Salt: A touch of granulated sugar sweetens the pancake batter just right, while a pinch of salt balances the flavors and enhances the sweetness of the bananas. For the compote, brown sugar adds a deep, caramel-like richness.
- Cinnamon: This warm spice is crucial for mimicking the classic banana bread flavor. It truly helps to bring out the natural sweetness of the bananas and adds a cozy aromatic quality.
- Unsalted Butter: Used in both the pancake batter for richness and moisture, and as a key component in creating the silky, delicious banana compote. Using unsalted butter allows you to control the salt content precisely.
- Buttermilk: The secret to truly fluffy pancakes! Buttermilk reacts with the baking soda to create air bubbles, resulting in a tender crumb. If you don’t have buttermilk on hand, you can easily make a substitute (see substitutions section). Ensure it’s at room temperature for a smoother batter.
- Eggs: Large eggs add structure, richness, and help the pancakes rise beautifully. Room temperature eggs emulsify better with other ingredients, leading to a more consistent batter.
- Bananas: You’ll need two types of bananas for this recipe. For the pancake batter, use very ripe bananas (those with plenty of brown spots) as they are sweeter and easier to mash, providing intense banana flavor. For the compote, choose slightly firmer, ripe bananas to ensure they hold their shape better when sliced and cooked.
- Brown Sugar: Essential for the banana compote, brown sugar contributes a deep molasses flavor that caramelizes beautifully with the bananas, creating a truly rich topping.
- Banana Liqueur (Optional): A small amount of banana liqueur can intensify the banana flavor in the compote, adding a gourmet touch.
A full, detailed ingredient list with precise measurements is conveniently located in the recipe card below.
Easy Step-by-Step Instructions
Follow these simple steps to create your perfect batch of banana bread pancakes and delicious compote. We’ve broken it down to make the process as straightforward as possible, ensuring a delightful outcome every time.
For the Fluffy Banana Bread Pancakes
Step 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, a pinch of salt, granulated sugar, and cinnamon. Whisking well ensures that the leavening agents and spices are evenly distributed throughout the batter, leading to consistent texture and flavor.
Step 2: Mix Wet Ingredients Separately. In a separate, medium-sized bowl, whisk the room-temperature buttermilk and eggs until well combined. This ensures a smooth wet mixture ready to be incorporated into the dry ingredients.
Step 3: Gently Combine and Add Bananas. Pour the buttermilk and egg mixture into the bowl with the dry ingredients. Add the melted and slightly cooled unsalted butter, followed by the mashed very ripe bananas. Gently stir the mixture using a spatula or spoon until just combined and no streaks of dry flour remain. Be careful not to overmix the batter; overmixing can develop the gluten in the flour, resulting in tough, rather than fluffy, pancakes. Let the batter rest for about 10 minutes to allow the leaveners to activate.
Step 4: Cook to Golden Perfection. Heat an electric griddle or a non-stick skillet over medium heat. Once warm, lightly grease with a little butter or ghee. For each pancake, pour a heaping ¼ cup of batter onto the hot surface. Cook for 2-3 minutes on the first side, or until you see plenty of bubbles forming on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes, or until they are beautifully golden brown on the second side and cooked through. If desired, you can keep cooked pancakes warm in a 200°F (93°C) oven on a baking sheet while you finish the batch.
For the Sweet and Gooey Banana Compote
Step 1: Combine Compote Base. In a medium-sized pot, combine the dark brown sugar, water, cinnamon, and a pinch of Kosher or fine sea salt. Cover the pot and bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves completely.
Step 2: Boil and Thicken. Once boiling, remove the cover and allow the mixture to continue boiling for precisely 2.5 minutes. During this time, the syrup will bubble and rise slightly, beginning to thicken and develop its rich flavor.
Step 3: Swirl in Butter and Liqueur. After 2.5 minutes, immediately remove the pot from the heat. Add the unsalted butter and stir until it has completely melted and incorporated into the syrup, creating a glossy, rich sauce. If using, swirl in the banana liqueur at this stage for an enhanced flavor depth.
Step 4: Add Bananas and Thicken. Gently fold in the sliced, firmer bananas. Toss them to coat evenly with the warm compote. Allow the compote to sit off the heat while you finish cooking the pancakes. The residual heat will soften the bananas slightly, and the compote will thicken further as it cools. Serve this warm, luscious compote generously spooned over your freshly cooked banana bread pancakes. It yields approximately 1¼ cups of delicious compote.
👩🍳Expert Tip for Pancake Perfection
Achieving consistently fluffy pancakes is an art. For all my best pancake (and even waffle!) tips and tricks, including how to avoid common pitfalls and ensure perfect results every time, please visit my comprehensive Ultimate Guide for Making the Fluffiest Pancakes.It covers everything from ingredient temperatures to proper mixing techniques.
Creative Substitutions and Delicious Variations
Don’t have a specific ingredient, or simply want to experiment? These banana bread pancakes are incredibly versatile. Feel free to adapt the recipe to your preferences or what you have on hand.
- Buttermilk Alternatives: If you don’t have buttermilk, you can easily make your own. Simply measure out ½ cup of regular milk (dairy or non-dairy), add 1 tablespoon of lemon juice or white vinegar, stir, and let it sit for 5-10 minutes until it slightly curdles. Alternatively, for a richer texture, you can use plain Greek yogurt thinned with a splash of milk to achieve a similar consistency to buttermilk.
- Spice It Up: While cinnamon is key for the banana bread flavor, don’t hesitate to play around with other warm spices. A pinch of freshly grated nutmeg, a tiny dash of ground cloves, or a sprinkle of allspice can add even more depth and complexity to the pancake batter. Start with small amounts and adjust to your taste.
- Add More Fruit: Boost the fruitiness by adding other delicious berries or chopped fruits directly into the pancake batter. Gently fold in a handful of fresh or frozen (not thawed) blueberries, or small pieces of cut-up strawberries or raspberries just before cooking. The pancakes will cook up beautifully with these sweet additions.
- Chocolate Lover’s Dream: For an extra special treat, toss a few mini chocolate chips (dark, milk, or white!) onto the surface of the pancakes after you pour the batter onto the griddle, just before flipping. The chocolate will melt into gooey pockets of deliciousness.
- Nutty Crunch: For added texture and flavor, fold in ½ cup of chopped walnuts or pecans into the pancake batter along with the mashed bananas. This will further enhance the “banana bread” experience.
Storage Tips and Make-Ahead Options
While these banana bread pancakes are absolutely best enjoyed fresh off the griddle, any leftovers can be stored and reheated for a quick and delicious meal later. The banana compote is also wonderfully versatile for make-ahead convenience.
Storing Leftover Pancakes:
If you happen to have any pancakes left over (a rare occurrence!), allow them to cool completely at room temperature. Once cooled, stack them with sheets of wax paper or parchment paper in between to prevent sticking. Store them in an airtight container or a resealable freezer bag in the fridge for up to 2-3 days. For longer storage, you can freeze them for up to 1 month, making them perfect for busy weekday mornings. To reheat, simply pop them into a toaster, microwave, or warm them on a lightly greased skillet until heated through and slightly crispy.
Storing Banana Compote:
The banana compote is a fantastic make-ahead element. Once prepared, allow it to cool completely before transferring it to a lidded glass container. Store it in the fridge for up to five days. It’s delicious served warm or cold, making it incredibly versatile for various meals throughout the week. You can gently reheat it on the stovetop over low heat or in the microwave in short bursts until warm.
Prep-Ahead Tips:
- Dry Ingredients: Whisk together all the dry ingredients (flour, baking powder, baking soda, sugar, salt, cinnamon) the night before. Store in an airtight container at room temperature.
- Wet Ingredients: You can whisk the eggs and buttermilk together and store them in a separate airtight container in the fridge overnight. Just bring them to room temperature before mixing with the dry ingredients.
- Mashed Bananas: Mash your very ripe bananas ahead of time and store them in an airtight container in the fridge for up to a day. Add a tiny splash of lemon juice to prevent browning.
- Compote: As mentioned, the banana compote can be made up to 5 days in advance, making your breakfast assembly much faster on the day of.
If you find yourself with extra buttermilk after making these pancakes, don’t let it go to waste! It’s perfect for making this delightful Buttermilk French Toast, adding a tangy richness to another classic breakfast.
Delightful Serving Suggestions
While these banana bread pancakes are stellar on their own or with the recommended banana compote, there are countless ways to enhance your breakfast experience. Get creative with your toppings and pairings!
- Classic Toppings: If you prefer not to make the compote, these delicious banana pancakes are fantastic served simply with a pat of butter, a generous drizzle of real maple syrup, and a dollop of freshly whipped cream.
- Fresh Fruit Medley: Brighten your plate with a scattering of fresh berries like blueberries, raspberries, or sliced strawberries. A few extra slices of fresh banana also complement the dish beautifully.
- Nutty Crunch: Add a sprinkle of chopped walnuts, pecans, or almonds for a delightful textural contrast and nutty flavor. Toasted nuts will elevate the experience even further.
- Sweet Sauces: For a different sweet topping, consider serving these banana pancakes with the rich, caramelized sauce from my Brown Sugar Pancakes. A drizzle of chocolate sauce or warm caramel would also be divine.
- Protein Power-Up: For a more substantial meal, pair your pancakes with a side of crispy bacon, savory sausage, or a perfectly fried egg.
- Yogurt or Ricotta: A dollop of plain Greek yogurt or creamy whipped ricotta can add a lovely tang and cool contrast to the warm pancakes and compote.
Beyond Pancakes: Other Delicious Ways to Use Banana Compote
This homemade banana compote is so good, you’ll want to make a double batch! It’s incredibly versatile and can elevate many other breakfast, dessert, and snack ideas throughout the week.
- Oatmeal Enhancer: Stir a generous spoonful of warm banana compote into your morning steel-cut oatmeal or quick oats for natural sweetness, a rich texture, and an extra boost of fruit flavor.
- Yogurt Parfait Perfection: Create a stunning and balanced breakfast by layering banana compote with creamy Greek yogurt, crunchy granola, and your favorite nuts (like chopped pecans or almonds).
- Decadent Dessert Topping: Spoon the warm compote over a scoop of vanilla bean ice cream, frozen yogurt, or even a slice of cheesecake for an indulgent dessert.
- Elevated Toast and Pastries: Spread this sweet compote over buttered toast, warm homemade scones, croissants, or brioche for a quick and luxurious snack.
- Stuffed Crepes: Forget the traditional ricotta! Fill delicate crepes with this creamy banana compote for a unique and utterly delicious breakfast or dessert.
- Banana Bread/Muffin Booster: Take your existing banana bread or muffins to the next level by spooning a dollop of compote over them. It adds an extra burst of caramelized banana goodness and moisture. You could even use it with Roasted Banana Bread for an incredible double banana treat!
- Smoothie Sensation: Blend a spoonful of the compote into your morning banana smoothie for a richer, more caramelized flavor profile and added sweetness.
Frequently Asked Questions (FAQ)
While frozen bananas are fantastic for adding a creamy texture to smoothies, I do not recommend using them for pancake batter. When thawed, frozen bananas release a significant amount of water, which can make the pancake batter too thin and dense, resulting in flat, less fluffy pancakes. For the best flavor and texture, it’s always best to use fresh, very ripe bananas for the pancake batter. Their natural sweetness and moisture content are perfectly suited for light and airy results. For the compote, fresh, slightly firmer bananas are also preferred to maintain their shape.
It’s generally best to make pancake batter just before cooking for the fluffiest results. The leavening agents (baking powder and baking soda) start to react once they come into contact with wet ingredients, and their effectiveness diminishes over time. If you absolutely need to prep ahead, you can mix the dry ingredients and store them separately. Mix the wet ingredients (buttermilk, eggs, mashed bananas, melted butter) in another container and refrigerate. Combine them just before cooking, bringing the wet ingredients to room temperature first for optimal results. Do not let the combined batter sit for more than 30 minutes before cooking.
More Fruity Breakfast & Brunch Recipes You’ll Love
We are absolutely bananas for all things fruit, especially when they make their way into delicious breakfast and brunch recipes! If you enjoyed these banana bread pancakes, you’re sure to find a new favorite among these fruity delights:
- Homemade Raspberry Almond Scones
- Strawberry Balsamic BLT
- Lemon Ricotta Raspberry Toast
- Banana Toast with Pistachio Cream
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. Your feedback helps others discover delicious recipes!
📖Recipe
Banana Bread Pancakes with Banana Compote
Pin Recipe
Equipment
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Electric griddle or non-stick skillet
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Baking sheet to keep the pancakes warm optional, if serving a crowd
Ingredients
For the 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 ripe bananas
- ½ teaspoon banana liqueur, optional
For the 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 tablespoons white granulated sugar
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 cup mashed bananas (from about 2-3 medium bananas) use very ripe bananas
- butter or ghee for the skillet
Instructions
For the Banana Compote
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In a medium pot, combine the brown sugar, water, cinnamon, and a pinch of salt. Cover the pot and bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely.½ cup dark brown sugar, 2 tbsp (2 ounces) water, ⅛ teaspoon cinnamon, Pinch Kosher or fine sea salt
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Remove the cover and continue to boil the compote mixture for 2½ minutes. It will bubble and rise slightly as it thickens.
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After 2½ minutes, immediately remove the pot from the heat. Add the unsalted butter and stir until it is completely dissolved and incorporated. If using, stir in the banana liqueur, then gently fold in the sliced bananas, tossing to coat them evenly. Allow the compote to stand off the heat while you prepare the pancakes; it will thicken further as it cools. This recipe yields about 1¼ cups of compote.2 tbsp unsalted butter, 2 medium bananas, sliced into ¼-inch round coins, ½ teaspoon banana liqueur, optional
For the Banana Bread Pancakes
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In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, Kosher or fine sea salt, granulated sugar, and cinnamon until well combined and lump-free.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon Kosher or fine sea salt, 1 teaspoon cinnamon, 2 tablespoons white granulated sugar
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In a separate medium bowl, whisk the room-temperature eggs and buttermilk. Pour this wet mixture into the dry ingredients. Add the melted and slightly cooled butter along with the mashed ripe bananas. Stir gently with a spatula or spoon until just combined, being careful not to overmix. A few small lumps are perfectly fine and often indicate a tender pancake. Let the batter rest for approximately 10 minutes; this allows the flour to fully hydrate and the leaveners to begin their work, contributing to fluffier pancakes.2 large eggs, room temperature, ½ cup buttermilk, room temperature, 3 tablespoons unsalted butter, melted and slightly cooled, 1 cup mashed bananas (from about 2-3 medium bananas)
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If you plan to keep the cooked pancakes warm while you finish the entire batch, pre-heat your oven to 200℉ (93°C) and have a baking sheet ready. Otherwise, you can proceed directly to the next step.
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Heat a non-stick skillet or electric griddle over medium heat. Once adequately warm (a drop of water should sizzle and evaporate), add a small pat of butter or a teaspoon of ghee to lightly grease the surface. When the butter sizzles, pour a heaping ¼ cup of batter for each pancake into the pan. Cook for 2-3 minutes on the first side, or until beautiful bubbles begin to form and poke through the batter’s surface and the edges appear set and lightly golden.butter or ghee for the skillet
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Carefully flip the pancakes using a thin spatula and continue to cook for another 1-2 minutes on the second side, or until they are golden brown and cooked through. Remove from the heat. If using, transfer the cooked pancakes to the pre-heated oven to keep warm while you cook the remaining batter. Serve immediately with a generous spoonful of the warm banana compote over the top, and any other desired toppings. Enjoy your homemade banana bread pancake feast!
Notes
- For optimal fluffiness and a well-emulsified batter, ensure that both the eggs and buttermilk are at room temperature before mixing.
- To achieve the best and most intense banana flavor in your pancakes, always opt for very ripe bananas – those with many brown spots are perfect. Mash them thoroughly for even distribution. Avoid using frozen bananas for the pancake batter as they tend to add too much moisture and can result in dense pancakes.
- When preparing the banana compote, using slightly firmer ripe bananas for slicing will help them hold their shape better during cooking, preventing them from becoming too mushy in the syrup.
- The compote recipe can easily be doubled if you want to have extra on hand. Store any leftover banana compote in an airtight container in the fridge for up to 5 days. Refer to the “Other Ways to Use Banana Compote” section above for numerous delicious ideas!
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.