Ultimate Fluffy Banana Bread Pancakes with Homemade Banana Compote Recipe
Imagine waking up to the comforting aroma of freshly baked banana bread, but in a fraction of the time and transformed into a stack of warm, fluffy pancakes. These Banana Bread Pancakes with Homemade Banana Compote are designed to deliver exactly that experience. Each bite combines the moist, spiced goodness of your favorite banana bread with the light, airy texture of a perfect pancake, all crowned with a luscious, sweet banana topping that melts right in.
This recipe takes the classic banana bread we all adore and transforms it into a breakfast sensation. We’re not just adding bananas to pancakes; we’re infusing them with mashed ripe bananas and warming spices like cinnamon, then elevating them further with a rich, spoonable homemade banana compote. This creates a symphony of textures and flavors that will have you reaching for more. The warm, gooey compote gently soaks into the fluffy pancakes, delivering a melt-in-your-mouth experience with every single bite.
If you’re a devoted fan of traditional banana bread, these pancakes are your new go-to. They’ll satisfy that intense craving for sweet, spiced banana goodness without even needing to turn on the oven! They’re so incredibly delicious, you might just find yourself making them every weekend. Get ready for a breakfast that truly flips the script on your morning routine!
Why You’ll Love These Banana Bread Pancakes
- All the Banana Bread Flavor, No Oven Needed: Get that classic, comforting taste in pancake form, quick and easy.
- Incredibly Fluffy Texture: Thanks to buttermilk and a balanced leavening agent combination, these pancakes are irresistibly light.
- Decadent Homemade Compote: The sweet, warm banana compote adds an extra layer of richness and flavor that elevates the entire dish.
- Perfect for Ripe Bananas: A fantastic way to use up those spotty, ripe bananas on your counter.
- Crowd-Pleasing & Versatile: Ideal for family breakfasts, weekend brunches, or a special treat, with plenty of options for customization.
What You Will Need: Simple Ingredients for a Spectacular Breakfast
Creating these delightful banana bread pancakes and the accompanying compote requires only simple, readily available ingredients. You won’t need any fancy equipment beyond your trusty electric griddle or a reliable non-stick skillet. Here’s a closer look at what makes this recipe shine:
- All-Purpose Flour: The foundation of our fluffy pancakes. It provides structure without making them too dense.
- Baking Powder & Baking Soda: These are the essential leaveners. Baking powder provides initial lift, while baking soda reacts with the buttermilk’s acidity to create extra bubbles, ensuring a super fluffy texture.
- Granulated Sugar & Salt: A touch of sugar sweetens the pancake batter just right, complementing the banana flavor. Salt is crucial for balancing the sweetness and enhancing all the other flavors.
- Cinnamon: This warm spice is non-negotiable for true “banana bread” flavor. It beautifully enhances the natural sweetness of the bananas and adds a cozy aroma.
- Unsalted Butter: Used in both the pancake batter for richness and a tender crumb, and in the banana compote to create a silky, smooth finish. If using salted butter, simply omit the added salt in the compote.
- Buttermilk: For truly the fluffiest pancakes, buttermilk is key! Its acidity reacts with the baking soda, creating air pockets and a tender texture. If you don’t have buttermilk, you can easily make a substitute (see substitutions section).
- Eggs: Large, room-temperature eggs add richness to the batter and help bind the ingredients, contributing to the pancakes’ rise and structure.
- Bananas: You’ll need two types of ripeness:
- Very Ripe Bananas (for pancakes): The spottier, the better! These soft, sweet bananas are perfect for mashing into the batter, providing intense banana flavor and natural sweetness.
- Firmer Bananas (for compote): Slightly less ripe bananas hold their shape better when cooked into the compote, giving you lovely chunks of banana rather than a mushy texture.
- Brown Sugar (for compote): Adds a deep, caramelized sweetness and a lovely molasses note to the compote, making it truly irresistible.
- Water (for compote): Helps create the syrup base for the compote, ensuring it’s spoonable and luscious.
- Banana Liqueur (optional for compote): A small dash can intensify the banana flavor and add a hint of sophisticated warmth to the compote.
The full ingredient list with exact measurements is detailed in the recipe card below.
Step-by-Step Instructions: Crafting Your Perfect Banana Bread Pancakes
Here is a quick overview of how to make these delightful banana bread pancakes and the luscious banana compote. Follow these steps for a breakfast that tastes like a dream!
For the Banana Bread Pancakes
- Step 1: Whisk Dry Ingredients. In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to ensure all ingredients are evenly distributed. This prevents lumps and ensures consistent leavening.
- Step 2: Mix Wet Ingredients. In a separate medium bowl, whisk together the room temperature buttermilk and eggs until well combined.
- Step 3: Combine & Stir. Pour the buttermilk and egg mixture into the dry ingredients. Add the melted and slightly cooled butter and the mashed ripe bananas. Stir gently until just combined. A few lumps are perfectly fine; overmixing develops gluten, leading to tough pancakes.
- Step 4: Cook Pancakes. Heat your electric griddle or non-stick skillet over medium heat. Once warm, add a small amount of butter or ghee. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown on the other side.
For the Banana Compote
- Step 1: Combine Syrup Ingredients. In a medium pot, add the brown sugar, water, cinnamon, and a pinch of salt. Stir well to combine.
- Step 2: Boil & Thicken. Cover the pot and bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, remove the cover and continue to boil for 2.5 minutes. The mixture will bubble and rise slightly, thickening into a rich syrup.
- Step 3: Add Butter. Remove the pot from the heat. Immediately swirl in the unsalted butter until it melts completely and is incorporated into the syrup. If using, stir in the banana liqueur at this stage.
- Step 4: Add Bananas & Serve. Gently fold in the sliced, firmer bananas. Let the compote stand off the heat while you finish cooking the pancakes; it will thicken slightly as it cools. Serve warm over your freshly made banana bread pancakes.
👩🍳Expert Tips for Perfectly Fluffy Pancakes
For all my best pancake tips and tricks (and waffles too), please visit my Ultimate Guide for Making the Fluffiest Pancakes.
Pancake Perfection Unveiled: Beyond the Basic Recipe
- Don’t Overmix the Batter: This is arguably the most crucial tip! Overmixing develops gluten, which leads to tough, chewy pancakes. Mix just until the flour streaks disappear. A few lumps are fine and actually desirable.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. This allows them to combine more smoothly and evenly with the other ingredients, creating a more uniform batter and a better rise.
- The Right Griddle Temperature: Medium heat is usually ideal. If it’s too hot, the outside will burn before the inside cooks through. Too low, and your pancakes will be dry and tough. Test with a drop of water – it should sizzle gently. The first pancake is often a “tester” to adjust the heat.
- Don’t Press the Pancakes: Resist the urge to press down on the pancakes with your spatula while they’re cooking. This deflates them and prevents them from getting that desirable fluffy texture.
- Use Very Ripe Bananas: For the pancake batter, bananas with plenty of brown spots are best. They are sweeter and easier to mash, imparting maximum flavor.
- Keep Cooked Pancakes Warm: If you’re cooking a large batch, preheat your oven to its lowest setting (around 200°F / 95°C) and place cooked pancakes on a wire rack set over a baking sheet to keep them warm without getting soggy.
Substitutions and Variations to Customize Your Pancakes
Don’t have an ingredient, or just want to try something new? These variations allow you to customize your banana bread pancakes to your liking:
- Buttermilk Substitutes:
- You can use regular whole **milk** mixed with 1 tablespoon of lemon juice or white vinegar for every cup of milk. Let it sit for 5-10 minutes until it slightly curdles.
- Alternatively, thin **Greek yogurt** (or plain yogurt) with a splash of milk until it reaches a pourable consistency.
- Spice It Up: Play around with additional warm spices such as a pinch of **nutmeg**, **cloves**, or **allspice** alongside the cinnamon for a more complex flavor profile. A tiny hint of ginger can also be wonderful.
- Add More Fruit: Fold fresh fruit into the batter for an extra burst of flavor and texture. Think small **blueberries**, diced **strawberries**, or even finely chopped apples.
- Chocolate Lover’s Delight: Toss a few mini chocolate chips (milk, dark, or white!) onto the pancakes as they are cooking on the griddle. The chocolate will melt beautifully.
- Nutty Crunch: For added texture and flavor, fold in about ½ cup of chopped walnuts or pecans into the pancake batter.
- Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Different Sugars: While granulated sugar is classic, you can experiment with light brown sugar in the pancakes for a deeper, more molasses-like flavor.
Storage and Prep Tips for Convenience
Storing Leftover Pancakes
Banana bread pancakes are always best enjoyed fresh off the griddle. However, if you find yourself with leftovers (a rare but possible occurrence!), they can be stored and reheated. Allow them to cool completely to prevent sogginess, then stack them with squares of wax paper or parchment paper in between to prevent sticking. Store them in an airtight container in the fridge for up to 2-3 days.
Reheating Pancakes
- Toaster: The quickest way for a crispy exterior. Pop individual pancakes into a toaster on a low setting until warmed through.
- Microwave: For soft pancakes, microwave a stack for 30-60 seconds until hot.
- Oven: Preheat oven to 300°F (150°C). Place pancakes on a baking sheet and heat for about 5-7 minutes.
Storing Banana Compote
The homemade banana compote is fantastic for making ahead! 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 excellent warm or cold, making it incredibly versatile for various meals throughout the week.
If you have any leftover buttermilk after making these pancakes, don’t let it go to waste! Use it to make this equally delicious Buttermilk French Toast!
Serving Suggestions: Beyond the Compote
While the banana compote is a stellar topping, these banana bread pancakes are versatile and pair well with many other additions. Here are some ideas to make your breakfast truly special:
- Classic Toppings: A drizzle of warm maple syrup, a pat of melting butter, a dollop of whipped cream, or a dusting of powdered sugar are always winners.
- Fresh Fruit: Complement the banana flavor with slices of fresh strawberries, blueberries, raspberries, or a medley of seasonal fruits.
- Nut Butters: Spread a thin layer of peanut butter, almond butter, or cashew butter for added protein and richness.
- Yogurt: A spoonful of plain Greek yogurt or vanilla yogurt can add a lovely tang and creaminess.
- Chocolate Drizzle: A drizzle of melted chocolate or chocolate syrup can turn these into an even more decadent treat.
- Other Sweet Sauces: For a similar sweet and warm topping, try the brown sugar sauce from my brown sugar pancakes recipe. A caramel sauce would also be delightful.
- Side Dishes: Pair them with crispy bacon, sausage links, or a fresh fruit salad for a complete and satisfying breakfast spread.
Other Ways to Use Your Delicious Banana Compote
This homemade banana compote is so good, you might want to make a double batch! It’s incredibly versatile and can elevate many other breakfast, snack, and dessert options throughout the week:
- Oatmeal Enhancer: Stir a generous spoonful of warm banana compote into your morning steel-cut oatmeal for natural sweetness, a rich texture, and intense banana flavor.
- Yogurt Parfait Perfection: Layer it in a yogurt parfait with crunchy granola and your favorite nuts for a balanced and delicious breakfast or snack.
- Ice Cream Topping: Spoon warm or chilled compote over vanilla ice cream, frozen yogurt, or even plain Greek yogurt for a simple yet decadent dessert.
- Toast & Baked Goods: Spread it over buttered toast, warm scones, muffins, or croissants for a quick, sweet, and satisfying snack. It’s a fantastic alternative to jam.
- Stuffed Crepes: Instead of traditional fillings, fill delicate crepes with a creamy blend of banana compote and a touch of cream cheese or whipped ricotta.
- Banana Bread & Muffins Boost: Spoon it over slices of regular banana bread or banana muffins for an extra burst of banana goodness and moisture.
- Smoothie Addition: Blend a scoop of compote into your next banana smoothie for a richer, more caramelized banana flavor profile.
Frequently Asked Questions (FAQs)
While frozen bananas are fantastic for smoothies, I don’t recommend them for pancake batter. When thawed, frozen bananas release a lot of water, which can make the pancake batter too thin and lead to dense, soggy pancakes. Fresh, very ripe bananas are essential for the best texture and most intense banana flavor in the pancakes.
It’s easy! For every cup of milk (whole milk works best), stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This creates an acidic liquid similar to buttermilk, crucial for activating the baking soda and achieving fluffy results.
It’s generally best to mix pancake batter just before cooking. The leavening agents (baking powder and baking soda) start reacting once they come into contact with wet ingredients. If the batter sits for too long, it can lose its lift, resulting in flatter pancakes. However, you can whisk together the dry ingredients the night before and store them in an airtight container. In the morning, simply combine the wet ingredients and fold them into the dry mixture.
The most common culprits for flat pancakes are overmixing the batter (which develops gluten and makes them tough) or incorrect griddle temperature (too low won’t activate leaveners properly, too high cooks too fast). Ensure your buttermilk and eggs are at room temperature and avoid pressing down on the pancakes with your spatula.
More Delightful Fruity Recipes to Try
We are absolutely bananas for all things fruit! If you loved these banana bread pancakes, you’ll surely enjoy these other fruit-filled creations from our kitchen:
- Homemade Raspberry Almond Scones
- Strawberry Balsamic BLT
- Lemon Ricotta Raspberry Toast
- Banana Toast with Pistachio Cream
Did you make this recipe? We’d absolutely love to hear about your experience! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card to let us know how it turned out. If you snap a photo of your delicious creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos make our day!
📖 Recipe
Banana Bread Pancakes with Banana Compote
Prevent your screen from going dark
Pin Recipe
15 minutes
10 minutes
25 minutes
Breakfast, Brunch
American
10
4-inch pancakes
391
kcal
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 over medium-high heat, 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. The mixture will bubble vigorously and thicken slightly.
-
After 2½ minutes, remove the pot from the heat, and immediately add the unsalted butter. Stir until dissolved and fully incorporated. If using, add the banana liqueur at this point. Gently fold in the sliced bananas and toss to coat them in the warm syrup. Allow to stand (off the heat) while you make the pancakes; the compote will continue to thicken slightly as it cools. This recipe yields about 1¼ cups of delicious compote.2 tablespoon unsalted butter,
2 medium bananas, sliced into ¼-inch round coins (use firmer bananas),
½ teaspoon banana liqueur, optional
For the Banana Bread Pancakes
-
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 thoroughly combined and no lumps remain.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 medium bowl, whisk the room-temperature eggs and buttermilk until well combined. Pour this buttermilk mixture into the bowl with the dry ingredients. Next, add the melted and slightly cooled unsalted butter and the mashed very ripe bananas. Stir gently with a spatula or spoon until just combined and no dry flour streaks remain. A few lumps in the batter are normal and desirable; avoid overmixing to ensure fluffy pancakes. Let the batter stand for about 10 minutes to allow the leavening agents to activate.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) -
To keep your cooked pancakes warm while you finish the batch, preheat your oven to 200℉ (95°C) and have a baking pan or plate ready. This step is optional but recommended for serving a warm stack.
-
Heat a non-stick skillet or electric griddle over medium heat. When warm (a drop of water should sizzle), add a small amount of butter or ghee to lightly grease the surface. Pour a heaping ¼ cup of batter for each pancake onto the pan, leaving some space between them. Cook for 2-3 minutes until bubbles begin to form and poke through the batter’s surface, and the edges look dry and set.butter or ghee for the skillet
-
Carefully flip the pancakes using a thin spatula. Continue to cook for another 1-2 minutes on the second side, until golden brown and cooked through. Remove the pancakes from the heat and transfer them to the warm oven (if using) to keep them warm while you cook the remaining batter. Serve immediately, piled high and generously topped with the warm banana compote. Enjoy your ultimate breakfast treat!
Notes
- For optimal fluffiness and even mixing, make sure both the eggs and buttermilk are at room temperature before you begin.
- To achieve the best and most intense banana flavor in your pancakes, use very ripe bananas (the spottier, the better) and mash them thoroughly. Avoid using frozen bananas in the pancake batter as they release too much water, leading to a dense texture.
- When making the banana compote, opt for firmer bananas. These will hold their shape better during cooking, giving you delicious chunks of banana rather than a mushy texture.
- The compote recipe can easily be doubled if you wish to have extra for other uses throughout the week. Store any leftover banana compote in an airtight container in the fridge for up to 5 days. Refer back to the post above for a variety of delightful ways to use up your banana compote!
Nutrition*
Serving:
2
pancakes (with about ¼ cup of compote)
Calories:
391
kcal
Carbohydrates:
62.1
g
Protein:
7
g
Fat:
13.9
g
Saturated Fat:
9
g
Cholesterol:
106
mg
Sodium:
147
mg
Potassium:
551
mg
Fiber:
3.4
g
Sugar:
32.1
g
Calcium:
107
mg
Iron:
2
mg
*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.
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