Quick Banana Pancake Cake
Okay, picture this: I’m standing in my kitchen, bananas turning suspiciously brown on the counter, and craving something sweet but simple. That’s when the idea hit me—a stack of fluffy pancakes, but make it a cake! There’s something so satisfying about layers of warm, banana-spiked pancakes stacked high, dripping with syrup and a little dollop of whipped cream or peanut butter if you’re feeling fancy. It’s like breakfast and dessert had a delicious lovechild. Plus, it’s quick enough to whip up on a busy morning or for a cozy weekend treat. I can’t wait to show you how to turn humble bananas into a celebratory breakfast cake that’s all about comfort, flavor, and that irresistible pancake aroma that fills your whole house.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk (whole or 2%)
- 2 large ripe bananas, mashed (about 1 cup)
- 1 large egg
- 3 tbsp melted butter (plus extra for the pan)
- 1 tsp vanilla extract
For the Sauce / Garnish (Optional):
- Maple syrup
- Whipped cream or Greek yogurt
- Chopped nuts or sliced bananas
How I Make It
Step 1:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, mashed bananas, egg, melted butter, and vanilla extract until smooth and well mixed. This banana mixture is where all the sweet, fruity flavor starts to bloom!
Step 2:
Pour the wet ingredients into the dry and gently stir until just combined. The batter should still be a little lumpy—don’t overmix or you’ll lose that fluffy texture.
Step 3:
Heat a non-stick skillet or griddle over medium heat and brush it lightly with melted butter. For each pancake, pour about ⅓ cup of batter onto the pan. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes.
Step 4:
Flip carefully and cook the other side for another 2 minutes or until golden brown and cooked through. Repeat until all the batter is used. Your kitchen will smell AMAZING by this point.
Step 5:
Stack the pancakes on a serving plate as you go, building your pancake cake layer by layer. For a little extra flair, add a spread of peanut butter, Nutella, or a drizzle of honey between each pancake.
Step 6:
Top the cake with a generous pour of maple syrup, a dollop of whipped cream or Greek yogurt, and a sprinkle of chopped nuts or fresh banana slices. Now, grab a fork and dig into this fluffy, sweet masterpiece!
Variations & Tips
- For extra moisture, add ¼ cup of sour cream or yogurt to the batter.
- Mix in ½ tsp cinnamon or nutmeg for a warm spice twist.
- Use whole wheat flour for a nuttier, heartier pancake.
- If you want a vegan version, swap the egg with a flax egg and milk with almond or oat milk.
- Try layering with Nutella and sliced strawberries instead of peanut butter for a chocolaty surprise.
- If pancakes stick to the pan, lower the heat slightly and make sure the pan is well buttered.
How I Like to Serve It
I love bringing this Quick Banana Pancake Cake to weekend brunch, pairing it with hot coffee or a cold glass of milk. It’s perfect for spring mornings when fresh fruit is in season, but also cozy enough for a chilly fall weekend, especially when topped with warm maple syrup and a dusting of cinnamon.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave.
- Ripe bananas are key here—overripe with lots of brown spots work best for sweetness and flavor.
Closing: This banana pancake cake is one of those simple, feel-good recipes that never fails to put a smile on my face, no matter the day.
