Banana Split Pancakes

Ultra moist, fluffy, banana pancakes, spiced with warm cinnamon, rich brown sugar and topped with a rich chocolate syrup, whipped cream and sprinkles. 

This is the ultimate stack of breakfast pancakes, that you can enjoy any time of the day or even for dessert!

It starts with a stack of my banana pancakes...

The ripeness of your bananas will determine how naturally sweet your pancakes are, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means it is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for this recipe!

If you're anything like me, you forget to plan ahead and buy the bananas in advance so they can ripen to the perfect level. Watch my video below for my trick to get you perfectly ripe, super sweet and soft bananas for the recipe, by releasing the natural sugars in the oven at a low temperature. 

Add toppings galore for a fun twist on a classic breakfast

Look at how thick those fluffy pancakes are!

Dig in and enjoy!

Banana Split Pancakes

Yield: 10 pancakes (or 20 silver dollar pancakes)


  • 1 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2-1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup very ripe bananamashed
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2-1 teaspoon vanilla extract
  • 3/4 cup buttermilk (click here for my homemade buttermilk substitute)
  • non-stick spray or butter for griddle/pan
  • 1 cup chopped nuts, chocolate chips, or mix-in of your choice, optional

Chocolate Syrup
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder, dutch processed
  • 3/4 cup water
  • 1/8 teaspoon salt
  • 2 tablespoons corn syrup*
  • 1 1/4 teaspoons pure vanilla extract
  • sprinkles, whipped cream, fresh fruit, etc. for topping, optional
*may omit corn syrup for a thinner chocolate sauce alternative OR sub 2 tablespoons cornstarch dissolved in a tablespoon of water.


Place a non-stick skillet over medium-low heat. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl and gently whisk to combine. Whisk the mashed banana, melted butter or oil, egg and vanilla into buttermilk. Pour the flour mixture into the milk mixture and gently whisk until just combine. mix in chopped nuts or mix-ins of choice. The batter should be thick and slightly lumpy. Do not over beat the batter. Let batter sit about 5 minutes.

Grease griddle/pan. Pour 2 tablespoons of batter 1-2 inches apart on pan for mini silver dollar size pancakes, or 1/4 cup batter for larger pancakes. Cook low and slow, so your pancakes do not end up mushy in the centers.

Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. Cook until golden on bottom. This will take less time than the first side to cook, about 1 minute. Repeat with the remaining batter. 

For they chocolate syrup, ,n a small saucepan, combine sugar, cocoa powder, water, salt and corn syrup. Bring to a boil over medium heat, stirring occasionally. Reduce heat and cook on medium/low heat until mixture has reduced slightly and thickened, about 2-5 minutes (the longer you cook it the thicker it will be). Remove from heat and let cool slightly. Stir in vanilla. Cool and pour over pancakes. Pour any extra into a glass jar or squeeze bottle and store in the refrigerator.

Top with whipped cream, sprinkles and fruit if desired.