Banana Pudding Pancakes Recipe (Dessert for Breakfast)
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These Banana Pudding Pancakes taste just like your favorite Southern dessert turned into breakfast. They’re soft, fluffy, and full of sweet banana flavor, topped with Cool Whip, vanilla wafers, and fresh banana slices.
Banana Pudding Pancakes
The first time I made banana pudding pancakes, my family thought I had lost my mind mixing dessert and breakfast together.
But once that first stack hit the table, piled high with all the pretty toppings, nobody was questioning me anymore.
It reminded us of every potluck and Sunday supper where banana pudding always made an appearance.
Only this time, it came in the form of warm, fluffy pancakes. This is a great recipe to pull out when we want something special, a little nostalgic, and delicious.
Why You’ll Love Banana Pudding Pancakes
- Classic Southern Dessert Meets Breakfast: It’s like having banana pudding first thing in the morning, but tucked inside pancakes.
- A Lot of Banana Flavor: With real bananas mixed right into the pancake batter, every bite is sweet, moist, and full of that homemade taste with classic flavors of your favorite dessert.
- Fun Toppings: From fresh banana slices to Cool Whip and crushed vanilla wafer cookies, you can stack and layer them any way you like.
- Family Favorite: These pancakes feel special and bring smiles to the table.
Ingredients for Banana Pudding Pancakes
- Flour: The base of your pancake batter.
- Baking Powder: Helps the pancakes puff up light and airy instead of flat.
- Salt: Just a little bit balances all the sweet flavors.
- Sugar: Adds sweetness right into the dry ingredients.
- Whole Milk: The perfect milk for the recipe. The fat content makes the pancakes rich and creamy.
- Egg: It binds the pancake mix so you don’t end up with dry bits.
- Melted Butter: Brings richness and keeps your pancakes tender.
- Vanilla Extract: Vanilla extract for added warmth and dessert flavor.
- Mashed Bananas: A great way to use up bananas you may have on hand.
- Cool Whip: It’s quick, easy, and layers beautifully in the pancakes.
Toppings Needed for Banana Pudding Pancakes
- Banana Slices: Add fresh banana slices on top.
- Crushed Vanilla Wafers: No banana pudding would be complete without a crunchy layer of wafer cookies.
- Prepared Banana Pudding (optional): A generous layer of pudding spooned over the top makes these pancakes even more like a dessert
- Syrup (optional): If you want even extra sweetness add some homemade syrup on top.
How to Make Banana Pudding Pancakes
Mix Dry Ingredients: In a large bowl, add your flour, baking powder, sugar, and salt. Use a whisk to blend everything together.
Prepare Wet Ingredients: Add the milk, egg, melted butter, and vanilla extract into the same bowl. Whisk until smooth.
Mash up your bananas and stir them in until you’ve got a creamy pancake batter with a lot of banana flavor.
Heat Your Skillet: Place a skillet on medium heat. Spray it with cooking spray so nothing sticks. Pour the batter into the skillet, using an ice cream scoop if you want even-sized pancakes.
Cook Pancakes: Watch for bubbles to pop on top and the edges to set. That’s your sign it’s time to flip. Cook the other side until the pancakes are golden brown and cooked through.
Add the Toppings: Stack your pancakes high, spreading a layer of Cool Whip between each one. Top with more Cool Whip, fresh banana slices, and crushed vanilla wafers.
Serve and Enjoy: Serve your fluffy banana pancakes warm and dig in right away. They taste just like banana pudding in pancake form.
Ways to Serve Banana Pudding Pancakes
- Stack them high with Cool Whip, fresh banana slices, and crushed vanilla wafers.
- Drizzle with pancake syrup for extra sweetness.
- Spoon on a layer of prepared banana pudding for a true classic southern dessert twist.
- Make mini versions and serve in mason jars or trifle dishes for a fun brunch idea.
- Add a sprinkle of cinnamon or nutmeg for a little warmth.
How to Store Leftovers
If you’ve got leftover banana pudding pancakes, let them cool completely, then place them in an airtight container or wrap them up tight with plastic wrap.
Store them in the fridge for up to 3 days. When you’re ready to enjoy, just warm them in the microwave or on a skillet over medium heat until they’re soft and fluffy pancakes again.
Add your toppings fresh so the pancakes don’t get soggy.
More Recipes with Banana Pudding
Banana Pudding Pancakes
Equipment
- 1 Skillet
- Cooking Spray
Ingredients
- 1 1/2 cups Flour
- 2 1/2 tsps. Baking Powder
- 1/2 tsp. Salt
- 2 tbsps. Sugar
- 1 1/4 cup Whole Milk
- 1 Egg
- 3 tbsp Melted Butter
- 1 tsp Vanilla
- 2 Bananas mashed
- 1 tub Cool Whip
Topping Ingredients
- Banana Slices
- Crushed Vanilla Wafers
- Prepared Banana Pudding optional
- Syrup optional
Instructions
- Start by adding your flour, baking powder, sugar, and salt to a mixing bowl. Whisk until well combined and fluffy.
- Add in your milk, egg, melted butter, and vanilla. Whisk until well combined and smooth. Add in your mashed bananas and whisk once more.
- Heat up your skillet on medium low heat. Make sure to cook these low and slow. Grease your skillet well, and pour batter into the center. I use an ice cream scoop for even amounts of batter each time!
- Cook until your edges are baked through and the bubbles on top begin to pop. Then gently flip and cook until both sides are golden brown.
- Now let’s top these off! Place a heaping pile of cool whip between each pancake. Then top your stack with additional cool whip, crushed vanilla wafers, and banana slices. If you want to top with prepared banana pudding you can do so as well. Just be sure to do this before serving so your pancakes don’t get soggy.
- Serve and enjoy!
