Perfectly fluffy and infused with mashed bananas, these Banana Bread Pancakes with Banana Compote capture the cozy flavor of homemade banana bread for breakfast. A sweet, warm banana compote spooned over the pancakes adds a rich, gooey finish that soaks into each layer and makes every bite irresistibly satisfying.
This recipe doubles down on banana flavor: very ripe mashed bananas in the batter produce tender, moist pancakes, while a lightly caramelized banana compote—made from brown sugar, butter, and cinnamon—serves as a spoonable topping. No oven required, just a skillet or electric griddle and about 25 minutes from start to finish.
What you will need
The ingredients are straightforward and pantry-friendly. You only need basic equipment: an electric griddle or a non-stick skillet and a medium pot for the compote.
- Flour — all-purpose.
- Baking powder and baking soda — leaveners for light, tender pancakes.
- Sugar and salt — a touch of sugar to sweeten and salt to balance.
- Cinnamon — warm spice that enhances banana flavor.
- Unsalted butter — for the batter and to finish the compote.
- Buttermilk — makes the pancakes extra fluffy; milk or thinned Greek yogurt works as a substitute.
- Eggs — add richness and help the pancakes set.
- Bananas — very ripe for the batter; firmer bananas for the compote.
- Brown sugar — for the compote’s caramel note.
See the recipe card below for full amounts.
Step-by-step instructions
Quick overview of the process to make banana bread pancakes with banana compote.
For the Pancakes
1. Whisk dry ingredients. 2. Whisk eggs and buttermilk in a separate bowl. 3. Fold in melted butter and mashed bananas until just combined; let the batter rest about 10 minutes. 4. Cook ¼-cup portions on a medium skillet or griddle until bubbles form, flip, and cook until golden.
For the Banana Compote
1. Combine brown sugar, water, cinnamon, and a pinch of salt in a medium pot and bring to a boil, stirring to dissolve the sugar. 2. Boil 2½ minutes, then remove from heat and stir in butter until melted. 3. Add sliced firmer bananas and toss to coat; let the compote sit while you make pancakes so it thickens slightly. Serve warm.
Expert tip
Room-temperature eggs and buttermilk help the batter come together evenly and produce lighter pancakes.
Substitutions and variations
If you need to swap ingredients or want to customize the pancakes, try these ideas.
- Replace buttermilk with regular milk or Greek yogurt thinned with a little milk.
- Stir in other warm spices like nutmeg, cloves, or allspice for a different aroma.
- Add fresh berries—blueberries or chopped strawberries—into the batter for fruity pops.
- Sprinkle chocolate chips on the pancakes as they cook for a sweeter treat.
Storage and prep
Serve the pancakes immediately for best texture. Leftover pancakes should cool completely and be stored in the refrigerator separated by parchment or wax paper. Reheat gently in a skillet or oven until warmed through.
Store the banana compote in a lidded glass container in the fridge for up to five days. The compote is versatile—see serving ideas below for ways to use any leftovers.
Serving suggestions
If you prefer not to make the compote, serve the banana pancakes plain or topped with fresh fruit, maple syrup, butter, or whipped cream. For a caramel-like alternative, try a brown-sugar sauce or a dollop of yogurt for balance.
Other ways to use banana compote
Make extra compote and enjoy it throughout the week.
- Stir into warm oatmeal to sweeten and add texture.
- Layer with yogurt, granola, and nuts in a parfait.
- Spoon over vanilla ice cream or frozen yogurt as a warm topping.
- Spread on buttered toast, scones, or croissants for a quick sweet snack.
- Use inside crepes in place of ricotta or jam.
- Top banana bread or muffins for extra caramelized banana flavor.
- Blend into smoothies for rich, caramel notes.
Frequently asked questions
Frozen bananas work best in smoothies. Thawed frozen bananas release extra water, which can make pancake batter dense. For the best texture and flavor, use fresh very ripe bananas for the batter and firmer bananas for the compote.
📖Recipe
Banana Bread Pancakes with Banana Compote
Equipment
- Electric griddle or non-stick skillet
- Baking sheet to keep pancakes warm (optional)
Ingredients
Banana Compote
- ½ cup dark brown sugar
- 2 tbsp (2 oz) water
- ⅛ tsp cinnamon
- Pinch Kosher or fine sea salt
- 2 tbsp unsalted butter
- 2 medium firmer bananas, sliced into ¼-inch coins
- ½ tsp banana liqueur (optional)
Banana Bread Pancakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Kosher or fine sea salt
- 1 tsp cinnamon
- 2 tbsp white granulated sugar
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 cup mashed very ripe bananas (about 2–3 medium)
- Butter or ghee for the skillet
Instructions
For the Banana Compote
- In a medium pot combine brown sugar, water, cinnamon, and a pinch of salt. Cover and bring to a boil, stirring to dissolve the sugar.
- Remove the cover and boil for 2½ minutes; it will bubble and rise slightly.
- Take the pot off the heat, immediately stir in the butter until melted, and add the banana liqueur if using. Toss in the sliced bananas to coat and let the compote sit off the heat while you make the pancakes. Yields about 1¼ cups.
For the Banana Bread Pancakes
- Whisk flour, baking powder, baking soda, salt, sugar, and cinnamon in a medium bowl.
- In another bowl whisk the eggs and buttermilk. Add this mixture to the dry ingredients, then stir in the melted butter and mashed bananas until no flour streaks remain—do not overmix. Let the batter rest about 10 minutes.
- If you want to keep pancakes warm, preheat the oven to 200°F and set a baking sheet inside.
- Heat a non-stick skillet over medium. Add a little butter or ghee. Drop a heaping ¼ cup of batter per pancake and cook 2–3 minutes until bubbles form and begin to pop. Flip and cook 1–2 minutes more until golden.
- Keep cooked pancakes warm in the oven if desired. Serve immediately with warm banana compote spooned over the top.
Notes
- Use room-temperature eggs and buttermilk for best results.
- Very ripe bananas mashed well give the best banana flavor; avoid thawed frozen bananas for the batter.
- Use firmer bananas for the compote so the topping keeps some texture.
- The compote can be doubled and refrigerated up to five days.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.