Banana Pudding Pancakes Recipe

I just reinvented brunch with my Banana Pudding Pancakes and if you think you know pancakes you need to see what happens next.

I am obsessed with Banana Pudding Pancakes because they crash breakfast and dessert together and I don’t apologize. They taste like thick, pillowy stacks that hit with mashed bananas and a hit of vanilla pudding nostalgia.

I love the way syrup soaks without turning everything soggy. But mostly I love how this screams Southern Desserts while still feeling like a guilty weekday flex.

And the whipped topping melting over warm pancakes is ridiculous. No fluff.

Just real banana flavor and total surrender. And I will eat the whole stack myself, every time.

Ingredients

• Flour gives structure and chew, it’s the pancake backbone.
• Plus, vanilla pudding adds instant creaminess and easy flavor.
• Sugar brings sweet hits and tiny caramel notes throughout.
• Baking powder lifts the batter so pancakes turn fluffy.
• Baking soda reacts for extra lift; it’s quick and light.
• Salt balances sweetness and makes the flavors pop.
• Egg adds protein and helps everything stick together.
• Buttermilk makes batter tender and pleasantly tangy.
• Plus, melted butter adds richness and keeps them moist.
• Vanilla extract deepens flavor and makes it taste homey.
• Basically mashed bananas give big banana flavor and sweetness.
• Crushed wafers add crunch and that nostalgic cookie note.
• Sliced bananas on top add freshness and soft texture.
• Whipped cream gives cloudlike sweetness and a fun finish.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 1/4 cups buttermilk
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract
• about 2 very ripe bananas, mashed (roughly 1 cup)
• 1/2 cup crushed vanilla wafers (Nilla or similar)
• sliced bananas for serving, optional
• whipped cream or whipped topping for serving, optional

How to Make this

1. In a large bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup instant vanilla pudding mix, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly combined.

2. In another bowl beat 1 large egg lightly, then stir in 1 1/4 cups buttermilk, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract. Mix until smooth.

3. Add about 2 very ripe bananas, mashed (roughly 1 cup) to the wet ingredients and stir, it will look lumpy and thats fine.

4. Pour the wet mixture into the dry ingredients and fold gently until just combined. Dont overmix; a few small lumps are okay.

5. Fold in 1/2 cup crushed vanilla wafers (Nilla or similar), reserving a tablespoon or two for sprinkling on top if you want extra crunch.

6. Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil. Use a 1/4 cup measure for each pancake so they cook evenly.

7. Cook pancakes 2 to 3 minutes per side or until bubbles form on top and edges look set, then flip and cook another 1 to 2 minutes until golden and cooked through. If they brown too fast lower the heat a bit.

8. Keep finished pancakes warm on a baking sheet in a 200 F oven while you finish the rest, this helps everything stay fluffy.

9. Serve stacked with sliced bananas, a sprinkle of the reserved crushed wafers and a dollop of whipped cream or whipped topping if you like. A little extra butter and warm maple syrup are awesome too.

Equipment Needed

1. Large mixing bowl
2. Smaller mixing bowl
3. Whisk
4. Measuring cups and spoons (including a 1/4 cup measure)
5. Fork or potato masher for the bananas
6. Rubber spatula or wooden spoon for folding
7. Nonstick skillet or griddle and spatula for flipping
8. Baking sheet to keep pancakes warm in the oven

FAQ

Banana Pudding Pancakes Recipe Substitutions and Variations

• All-purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor and slightly denser cakes, or use a 1-to-1 gluten-free baking blend in the same amount if you need it to be GF (results may be a touch more crumbly).
• Instant vanilla pudding mix: replace with 1 tablespoon cornstarch + 2 tablespoons granulated sugar + 1 teaspoon vanilla extract (whisk into the dry ingredients) for a similar thick, sweet vanilla note.
• Buttermilk: use 1 1/4 cups milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes until slightly curdled, or use plain yogurt thinned with a little milk to reach the same volume.
• Crushed vanilla wafers: substitute graham cracker crumbs or crushed golden Oreos for a slightly different flavor — use the same 1/2 cup measurement, maybe a little less if you want less sweetness.

Pro Tips

1. Use super ripe bananas, the sweeter the better. If theyre not quite there, mash them and fold in a teaspoon of brown sugar or a drizzle of honey to fake the extra sweetness. Overripe ones make the pancakes tender and help the pudding mix do its thing.

2. Dont overmix the batter. Stir until it looks mostly combined with a few lumps left. Overworking makes dense pancakes. If you want fluffier cakes, let the batter rest 5 to 10 minutes before cooking so the flour hydrates and the baking powder gets a little wakeup call.

3. Toast the crushed vanilla wafers in a dry pan for a minute or two before folding them in. It brings out the flavor and keeps them from getting soggy. Reserve a tablespoon or two to sprinkle on top right before serving so you still get a crunchy hit.

4. Control your pan heat. Medium-low is your friend. If the outsides brown too fast while the center stays raw, turn the heat down and finish them covered for 30 seconds to a minute to trap heat. Keep finished pancakes on a warm oven set to 200 F so they stay soft while you finish the batch.