Breakfast & Brunch
Creating banana pancakes with Bisquick delivers fluffy, golden stacks in just 15 minutes—no fuss, no waiting. The secret lies in Bisquick’s foolproof mix, which eliminates the need for measuring flour and baking powder while still producing pancakes that rise high and stay tender.
I’ve perfected this recipe for busy mornings when you need breakfast on the table fast without sacrificing flavor or texture.
This recipe relies on just five core ingredients—Bisquick, ripe bananas, eggs, milk, and a pinch of salt—plus your choice of toppings. The bananas add natural sweetness and moisture, while the Bisquick ensures a light, airy crumb that’s impossible to resist.
What makes this version stand out is how quickly it comes together: no sifting, no overmixing, and no waiting for dough to rest.
By the time you’re done, you’ll have a towering stack of golden-brown pancakes with crisp edges and a soft, fluffy interior. The bananas create subtle sweet spots in every bite, and the pancakes stay warm and fresh straight from the griddle.
Serve them with butter, maple syrup, or fresh fruit for a breakfast that feels indulgent yet effortless.
This recipe works equally well for breakfast or dessert—dust with powdered sugar and serve with ice cream for an instant treat. The beauty of Bisquick is its versatility, so feel free to add chocolate chips, cinnamon, or even a splash of vanilla for extra flavor. Let’s get cooking!
Ingredients for banana pancakes with bisquick
Five simple ingredients transform into golden pancakes faster than you can say breakfast.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Pancake & Baking Mix 🥞 | 1 ½ cups | Unopened box for best texture |
| Ripe Bananas 🍌 | 1 ½ cups | Mashed, about 2 medium bananas |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain preferred |
| Unsalted Butter 🧈 | 2 tbsp | For cooking, melted |
| Pure Maple Syrup 🍁 | ½ cup | For serving, optional |
| Fresh Bananas 🍌 | 4 slices | For topping, optional |
Bisquick is the MVP here—grab the original pancake mix from any grocery store. The box says it’s foolproof, and it is. Ripe bananas are non-negotiable; look for bright yellow with brown spots—those are the sweetest. I always buy organic bananas from Trader Joe's when I can, but regular store brand works fine. The eggs should be fresh but room temperature for the best blend. If you're in a rush, just crack them straight from the fridge, but let them sit for 10 minutes if you can. The milk? Whole milk makes them richer, but 2% works too—just don’t use skim. Salt is the secret weapon here; Diamond Crystal is my go-to because it dissolves perfectly.
No ripe bananas? Substitute with 1 cup applesauce or 1 cup mashed sweet potato—both add moisture and sweetness. Short on milk? Greek yogurt or buttermilk works in a pinch, but thin it with a splash of water if it’s too thick. The butter for cooking can be swapped for vegetable oil or bacon fat if you’re feeling fancy. For topping, skip the syrup and go for warm caramel sauce or Nutella if you’ve got it. The pancakes stay fluffy even if you don’t have toppings, so don’t stress. And if you’re making these for dessert, add 1 tsp vanilla extract to the batter—trust me.
These pancakes reheat beautifully—just pop them in a 350°F oven for 5-10 minutes until warm. Store leftovers in an airtight container for 3 days in the fridge, or freeze for up to 3 months. I like to portion them into single servings before freezing so I can grab one without thawing the whole batch. For serving, keep the syrup and bananas on the side until you’re ready to eat—they’ll stay fresh longer. Make a double batch and freeze half; you’ll thank yourself later.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this mix—just Bisquick, bananas, eggs, milk, and a pinch of salt. No measuring cups, no fancy techniques, just a bowl and a spatula. Honestly, I’ve made it with one hand tied behind my back (okay, maybe not, but close).
- Sweet-Salty Balance: That ripe banana mash turns these pancakes into something special—naturally sweet but with a subtle depth from the Bisquick’s buttery base. The salt? Just enough to make the flavor pop without overpowering. It’s the kind of simple combo that tastes like a hug.
- Breakfast or Snack: Serve them warm with syrup for a lazy Sunday morning, or pack them cold for a quick lunch. I’ve even reheated leftovers in the toaster—crispy outside, soft inside, every time. (Yes, even on a Tuesday night.)
- Zero-Waste Winner: Use up those spotted bananas before they go bad, and you’ll save money while making something delicious. Plus, the leftovers keep for days, so you’re not scrambling to figure out what’s for breakfast tomorrow. My wallet and my taste buds thank me.
Step-by-step instructions for banana pancakes with Bisquick recipe
Here's how to make fluffy, ripe banana pancakes that come together faster than you can say "maple syrup."
Mash the Bananas and Mix Wet Ingredients
In a large mixing bowl, mash the 1.5 cups ripe bananas with a fork until completely smooth—no lumps allowed. This ensures your pancakes stay tender and flavorful. Add the 2 whole large eggs, 1.5 cups whole milk, and 0.25 tsp Diamond Crystal kosher salt, then whisk everything together until fully combined. The batter should be slightly thick but pourable. I like to let it sit for 2 minutes while I prep the rest—this helps the eggs and milk blend even better.
Pro tip: If your bananas are extra ripe (almost brown), the pancakes will be even sweeter. Don't worry about measuring the mashed bananas precisely—they're already accounted for in the 1.5 cups you started with. The natural sweetness from the bananas means you won't need extra sugar, keeping these pancakes naturally light and fluffy.
Combine Dry Ingredients and Cook
In a separate bowl, pour in the 1.5 cups Bisquick Original Pancake & Baking Mix. Gently fold it into the wet banana mixture just until combined—overmixing will make your pancakes tough. The batter should look like thick pancake batter with visible banana specks. Heat a nonstick skillet over medium heat and melt the 2 tbsp unsalted butter, letting it coat the entire surface evenly. This butter will give your pancakes that signature golden-brown crispness.
Once the butter is melted and foaming, ladle ¼ cup batter per pancake into the skillet. You should get 4 pancakes from this batch. Cook until bubbles form on the surface and the edges look set—about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden brown. The pancakes are done when they release easily from the pan and have a beautiful, crispy exterior.
Serve Warm with Maple Syrup and Fresh Bananas
Transfer the cooked pancakes to a warm plate and keep them covered to stay soft. While they're still hot, drizzle with 0.5 cup pure maple syrup—the natural sweetness of the bananas pairs perfectly with its rich flavor. Top with 4 slices fresh bananas for extra texture and a burst of freshness. Serve immediately, as these pancakes are best enjoyed warm and fluffy. The syrup will soak into the pancakes, creating a delicious, sticky contrast with the crispy edges.
For a quick breakfast, stack 2 pancakes per serving and repeat with the remaining batter. The whole process takes less than 15 minutes, making these the perfect weekend morning treat. If you have leftovers, store them in an airtight container and reheat in a toaster or microwave for a few seconds to restore that crispy texture.
Pro Tips For Making Banana Pancakes With Bisquick
- MASH THE BANANAS WELL: The recipe might say "mashed," but I learned the hard way—lumpy banana chunks make for uneven cooking and weird textures. Use a fork first, then press through a fine-mesh strainer if you’re impatient. (Yes, even if you’re in a hurry, trust me.)
- SALT THE MIX BEFORE HEATING: Diamond Crystal kosher salt is fine, but don’t just sprinkle it on top—mix it into the Bisquick and banana batter while it’s still in the bowl. Heat activates flavors, and you want that salt distributed evenly, not just on the surface where it’ll burn.
- WAIT FOR THE GOLDEN CRUST: The Bisquick instructions say "bubbly," but banana pancakes need that crispy, golden-brown crust to balance the sweetness. Let them cook until the edges are deep golden, not just set—flip too soon, and they’ll stay dense and gummy.
- MIX IN THE MILK LAST: Add the milk after the Bisquick and mashed bananas, just until combined. Stirring too much after adding liquid makes pancakes tough, and with Bisquick, you only need enough to hold it together—not a soup. (I used to overmix and wondered why they were like pancake cardboard.)
Dietary considerations for this dish
Gluten-Free Swaps
Bisquick contains wheat, so for a gluten-free version, replace it with 1.5 cups gluten-free pancake mix like King Arthur Measure for Measure. This mix has a 1:1 ratio, so no adjustments are needed.
The texture will be slightly denser but still fluffy. I’ve tested this with Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend too—just add 1 tsp xanthan gum to mimic Bisquick’s structure.
Dairy-Free Adjustments
Swap whole milk for unsweetened almond milk or oat milk—I prefer Oatly Full Fat for creaminess. Use 2 tbsp melted coconut oil instead of butter for cooking. The pancakes will still be tender, though slightly less rich. For extra moisture, add 1 tbsp applesauce to the batter. 🥛
Egg-Free Options
Replace eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water—let it sit for 5 minutes to thicken. This works surprisingly well, though the pancakes may be slightly denser.
For a lighter texture, try ¼ cup unsweetened applesauce instead. I’ve also had success with 1 ripe avocado mashed into the batter—it adds creaminess without eggs. 🥚
Lower-Sugar Version
Skip the syrup and top with fresh berries or sliced apples for natural sweetness. Reduce the bananas to 1 cup mashed and add 1 tsp cinnamon to enhance flavor.
The pancakes stay tender but with fewer carbs. For extra protein, fold in ¼ cup Greek yogurt when mixing the batter. 🍌
Nut-Free Kitchen?
If you’re avoiding nuts, skip almond milk and use coconut milk or soy milk instead. For a neutral flavor, oat milk works well too. The texture remains consistent, and the pancakes won’t absorb excess liquid. Always check labels—some brands add nut traces. 🌱
Nutrition facts
Frequently asked questions
Can I make these banana pancakes without eggs?
Yes! Replace the 2 eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water. Let it sit for 5 minutes to thicken before adding to the batter. For a lighter texture, try ¼ cup unsweetened applesauce instead. The pancakes may be slightly denser but still delicious!
How do I fix pancakes that turn out too dense?
Overmixing or underripe bananas cause dense pancakes. Always mash bananas completely and fold Bisquick gently. For extra fluffiness, let the batter rest for 5 minutes before cooking. If using a gluten-free mix, add 1 tsp baking powder to help them rise.
Can I make these pancakes ahead of time?
Cook pancakes and let them cool completely. Store in an airtight container for 3 days in the fridge or freeze for up to 3 months. Reheat in a toaster or oven at 350°F for 5-10 minutes until warm. They reheat best when stacked with parchment paper between layers.
What’s the best way to make them extra fluffy?
Use ripe bananas (with brown spots) and let the batter rest for 5 minutes before cooking. Cook on medium-low heat until bubbles form, then flip carefully. Avoid overcrowding the pan—cook 2-3 pancakes at a time for even browning. The secret is patience!
Can I use Bisquick for other banana recipes?
Yes! Try making banana muffins or banana bread with Bisquick. For muffins, mix 1.5 cups Bisquick, 1.5 cups mashed bananas, 1 egg, and ½ cup milk. Add chocolate chips or nuts for extra flavor. The texture stays moist and tender, just like these pancakes!