Dessert

Banana Pancakes with Vanilla Maple Glaze Recipe

ByElara Stone January 25, 2026January 25, 2026

Introduction

These banana pancakes are a delightful twist on a classic breakfast favorite. Packed with ripe bananas and warm spices, they offer a naturally sweet and fluffy start to your day. Topped with a vanilla maple glaze, they’re sure to become a weekend staple.

A stack of four thick pancakes sits on a white plate, each pancake golden brown with a slightly rough texture showing small air holes and nut pieces inside. The top pancake is adorned with three slices of banana and a few pecans, all lightly covered in syrup that drips down the sides, pooling on the plate. Additional banana slices rest at the base of the stack, all placed on a white marbled surface with a blurred banana visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon brown sugar
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large very ripe bananas, mashed
2 tablespoons butter, melted
Chopped pecans for garnish (optional)
1/2 cup maple syrup
1/2 cup powdered sugar
1 teaspoon vanilla

Instructions

Step 1: Preheat a skillet over medium-low heat. In a large bowl, whisk together the flour, baking powder, white sugar, salt, cinnamon, brown sugar, and nutmeg until combined.
Step 2: Add the milk and vanilla extract to the dry ingredients, stirring until the mixture is incorporated and thick.
Step 3: Stir in the mashed bananas and melted butter, mixing until the batter is smooth.
Step 4: Lightly grease the skillet with cooking spray. Pour about 1/3 cup of batter into the center of the skillet. Cook for 1 to 3 minutes until bubbles form on the surface, then flip and cook the other side until golden.
Step 5: Repeat with the remaining batter to make about 8 pancakes.
Step 6: To prepare the vanilla maple glaze, whisk together the maple syrup, powdered sugar, and vanilla in a small bowl until smooth.
Step 7: Serve the pancakes warm, drizzled with the glaze and topped with chopped pecans if desired.

Tips & Variations

Use very ripe bananas for the best natural sweetness and flavor.
For extra fluffiness, separate the eggs and whip the whites before folding them into the batter (optional).
Substitute milk with almond or oat milk for a dairy-free version.
Add chocolate chips or blueberries to the batter for a different twist.
Adjust the amount of cinnamon and nutmeg to your taste for more warmth.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat or microwave for 20–30 seconds until heated through. The glaze is best added fresh before serving.

How to Serve

A stack of four thick, fluffy pancakes with a light golden-brown color sits on a white plate, topped with several slices of banana and small pieces of pecans. Rich amber syrup is being poured from a dark bottle by a woman's hand, dripping down the sides of the pancakes and pooling on the plate. Additional banana slices are placed next to the stack on the plate. The background shows a white marbled surface with a ripe yellow banana out of focus behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these banana pancakes?

Yes, banana pancakes freeze well. Let them cool completely, then stack with parchment paper between each pancake and store in a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or oven.