Banana Pudding Pancakes Recipe (Fluffy Southern Brunch Favorite)
Soft, fluffy Banana Pudding Pancakes made with ripe banana, creamy vanilla pudding mix, and warm buttery flavor. Finished with whipped cream, banana slices, and crunchy vanilla wafer crumbs, these pancakes taste like classic Southern banana pudding transformed into the ultimate comfort-food brunch.
Servings 4 servings
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- measuring cups
- Measuring spoons
- nonstick skillet or griddle
- Ladle or ¼-cup measuring cup
- Butter knife or offset spatula
- wire cooling rack
- serving plates
Ingredients
Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ tablespoons light brown sugar
- 2 tablespoons instant vanilla pudding mix
- 1 ½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon fine salt
- Optional tiny pinch nutmeg
- 1 ¼ cups whole milk room temperature
- 2 large eggs room temperature
- 2 tablespoons sour cream room temperature
- 2 ½ teaspoons vanilla extract
- 1 large ripe banana mashed very smooth
- 3 tablespoons melted unsalted butter
Toppings
- Whipped cream
- Banana slices
- Crushed vanilla wafers
- Warm maple syrup
Instructions
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, vanilla pudding mix, baking powder, baking soda, salt, and nutmeg if using.
Step 2: Mix the Wet Ingredients
- In a separate bowl, whisk together the milk, eggs, sour cream, vanilla extract, mashed banana, and melted butter until smooth and fully combined.
Step 3: Make the Batter
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Do not overmix. The batter should remain slightly lumpy and thick but scoopable.
- Let the batter rest for 5 minutes before cooking.
Step 4: Cook the Pancakes
- Heat a lightly buttered nonstick skillet or griddle over medium-low heat.
- Use approximately ¼ cup batter per pancake.
- Cook for 2–3 minutes until bubbles form on the surface and the edges begin setting.
- Flip carefully and cook another 2 minutes until golden brown and fully cooked through.
- Allow the pancakes to rest for about 30 seconds after cooking so the centers fully set.
Step 5: Serve
- Top the pancakes with whipped cream, banana slices, crushed vanilla wafers, and a light drizzle of warm maple syrup.
- Serve immediately.
Notes
Use Very Ripe Bananas
Very ripe bananas create the best flavor and texture for Banana Pudding Pancakes. Soft bananas with brown spots mash more easily into the batter and provide stronger natural banana sweetness throughout the pancakes.Why Vanilla Pudding Mix Works
Instant vanilla pudding mix adds creamy vanilla flavor while also helping create extra soft, tender pancakes. The pudding mix gives the pancakes a rich banana pudding taste without making them overly sweet.Cook Over Medium-Low Heat
Banana-based pancake batter browns faster because of the natural sugars in the bananas and the pudding mix. Cooking the pancakes over medium-low heat helps them cook evenly while preventing overly dark outsides or undercooked centers.Don’t Overmix the Batter
Mix the batter gently until just combined. A slightly lumpy batter creates fluffier pancakes, while overmixing can make the pancakes dense or chewy.Let the Batter Rest Briefly
Allowing the batter to rest for about 5 minutes helps hydrate the flour and improves the pancake texture. If the batter thickens too much during resting, stir in 1–2 tablespoons of milk before cooking.Add Vanilla Wafer Crumbs Right Before Serving
For the best banana pudding texture, sprinkle crushed vanilla wafers over the pancakes immediately before serving. This keeps the cookies crisp and adds the classic banana pudding crunch.Best Toppings for Banana Pudding Pancakes
These fluffy pancakes pair perfectly with:- Whipped cream
- Fresh banana slices
- Crushed vanilla wafers
- Warm maple syrup
- Vanilla pudding drizzle
- Caramel sauce