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+ servings

Cinnamon Roll Banana Bread Pancakes

These dynamite pancakes combine all the things you love about banana bread and cinnamon rolls into one irresistible stack of pancakes.---You've just found a new weekend favorite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 pancakes


  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 medium ripe bananas mashed
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 1/4 cup melted butter
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons ground cinnamon
  • Maple syrup for serving


  • In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk mashed banana, oil, egg, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined. Set batter aside for a moment, while you prepare the cinnamon swirl.
  • In a small bowl, whisk all swirl ingredients until thick and smooth. Transfer mixture to a small ziplock bag. Seal and cut off one of the corners.
  • Heat a greased nonstick skillet to medium-high heat. Drop prepared pancake batter by 1/4 cupfuls onto hot griddle. Carefully squeeze cinnamon swirl in a swirl shape on top of pancakes within 1/4-in of the edges. Flip pancakes and cook on opposite side 1-2 minutes or until golden. Repeat cooking procedure with remaining pancake batter and cinnamon swirl. Enjoy pancakes warm with plenty of maple syrup!