Bisquick Banana Pancakes

5 from 14 votes

Fluffy and tender Bisquick banana pancakes deserve a place at your breakfast table! This 15-minute pancakes recipe is a brunch favorite.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 212kcal

Lightly grease griddle or skillet with cooking oil. Heat electric griddles to 350°F, or heat skillets over medium-low heat.
Mix baking mix, eggs, milk, butter, and baking powder together in a medium bowl with a whisk or fork until just blended. Mash one of the bananas (reserve the other to slice) and stir into the pancake mixture. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
Thinly slice the second banana into round slices and set aside for garnish.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each banana pancake. Add pancake batter to the griddle. Cook pancakes for about 1-2 minutes, until there are bubbles across the top of the pancakes and the edges are dry. Using a pancake turner, turn and cook the other side until the pancake is golden brown.
Top with sliced bananas and serve hot with butter and warmed maple syrup or honey. Garnish with chopped walnuts or pecans, if desired.

Make your own Bisquick with my DIY baking mix recipe (linked).

How to Store and Reheat:

Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days.

To freeze banana pancakes, let cool completely. Freeze in stacks with a piece of wax paper or parchment paper between pancakes.

To reheat, microwave 1-2 pancakes for 30 seconds at a time until heated through.