• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

By Kelsey Smith logo

  • Recipes
    • Main Dish
    • Slow Cooker Recipes
    • Instant Pot
    • Breakfast
    • Dessert
    • Vegetarian
  • Slow Cooker
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Slow Cooker
  • Instant Pot
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker
    • Instant Pot
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Banana Bisquick Pancakes with Peanut Butter Syrup (Vegan)

    Published: Nov 4, 2013 · Modified: Nov 1, 2021 by Kelsey Smith

    190 shares
    • Facebook
    • Email
    Jump to Recipe

    Meet the new love of your life: Banana Bisquick pancakes.

    I am in love with banana bread. It's kind of funny because growing up I really didn't care for it, but I guess with age my taste buds have finally figured out what's up.

    Every now and then I pick up a bunch of bananas, and they just don't get eaten. What better use for overripe bananas than banana bread? Well, I'm glad you asked. The answer, my friends, is banana Bisquick pancakes.

    Some links may be affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Pancakes cooking on the griddle.

    So, how many pancakes are we talking?

    Vegan Bisquick pancakes are so easy to make. 

    Every time I make this, the quantity of pancakes the recipe yields is slightly different. One time it made 10, one time 12, and this time 15. It all depends on how much milk you add to the batter and how big you make your pancakes.

    In general, this recipe makes about a dozen pancakes, more than Xavier and I can (or should) eat. Though we've certainly attempted it...

    What about leftover pancakes?

    I take the leftovers and put them in a freezer baggie with a piece of parchment (or wax paper) between each pancake and store them in the freezer. Then, on weekday mornings I pop them into the toaster and voila!

    Banana pancakes on a Tuesday.

    If you're in the same boat as I usually am with an entire bunch of overripe bananas, you have a few options. You can double this recipe and store your extra pancakes, or you can freeze your bananas (peeled) for future use.

    Read how to store leftover pancakes.

    Bisquick banana pancakes with no egg?

    You heard me right.

    Now, you can use regular milk (mind-blowing, I know). Really, any milk or milk alternative is great here (though buttermilk has not been tested).

    You can even throw an egg in there. Go crazy.

    But I assure you, either way, the egg is entirely unnecessary. I've made these eggless pancakes so many times, and they are always great.

    What non-dairy milk do you recommend?

    I generally have different vegan milks on hand for different reasons.

    Unsweetened almond is my favorite for smoothies. Vanilla almond is my favorite for cereal. Coconut (from a carton, not a can) is my favorite for baking.

    For pancakes, I use whatever milk I have on hand! I've never noticed a major different using one over the other.

    Banana is one of those foods that pairs well with dozens of other flavors. Top your banana pancakes with fresh strawberries, blueberries, whipped cream.. or, if you're feeling sinful, a lot of peanut butter syrup. YUM!

    Peanut butter syrup is one of those things that takes very little effort but will definitely WOW people. You have to mix and mix quite a bit to get the consistency just right (peanut butter can be hard to mix!), but with only two ingredients, you can't really argue with that.

    Peanut butter pancake syrup dripping off of a spoon.

    If peanut butter isn't your thing, a blueberry lemon pancake syrup would be divine. That'll take quite a bit more effort, but blueberry and banana? Worth it.

    Lastly, please note that there are several versions of Bisquick and not all are vegan. Bisquick Original contains no milk ingredients.

    When I shared this recipe on Reddit, a commenter pointed out that the “Betty Crocker Bisquick Multi-Purpose Baking Mix” in the UK does contain milk ingredients. Read labels!

    Stack of banana pancakes with a slice taken out.

    Are other pancake mixes vegan, too?

    You may also be wondering if Aunt Jemima Original Pancake and Waffle Mix is vegan. The answer? Sometimes... Pearl Milling Company Original is vegan, but the "complete" version is NOT.

    Similarly, Krusteaz Original Pancake mix is vegan, but its other varieties are not.

    My parents are a big fan of Pioneer Pancake and Waffle Mix, however, their mixes all contain buttermilk. Same goes for Stonewall Kitchen.

    However, this recipe has not been tested with Aunt Jemima or any other pancake mixes. If you try this recipe with any mix other than Bisquick Original, comment below and share your experience.

    Bisquick Banana Pancakes with Peanut Butter Syrup.
    Stack of banana pancakes with syrup drizzled on top.
    Pin Recipe Save Recipe Saved! Email Print

    Bisquick Banana Pancakes with Peanut Butter Syrup

    These bisquick banana pankcakes are easy to make and accidentally vegan (no egg and dairy free). Don't forget to top it with this delicious peanut butter syrup.
    4.67 from 6 votes
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 15 minutes
    Total time: 25 minutes
    Servings: 10 pancakes

    Equipment

    • Large mixing bowl
    • Large frying pan

    Ingredients
      

    Banana Pancakes

    • 2 cups Bisquick Original
    • 2 tablespoon sugar
    • 2 teaspoon baking powder
    • 1 teaspoon vanilla
    • 1-½ cup milk I use Almond unsweetened vanilla
    • 2 bananas very ripe

    Peanut Butter Syrup

    • ½ cup pancake syrup
    • ¼ cup peanut butter

    Instructions
     

    • Mix the Bisquick, sugar, baking powder and vanilla in a large mixing bowl.
    • Add milk and stir. Add mashed bananas and stir. Add more or less milk depending on desired pancake thickness. Let the batter sit for a few minutes before cooking.
    • Meanwhile, heat pan to medium heat and spray with cooking spray or coat with butter or oil. When hot, pour ¼ cup of batter on to the pan, depending on how big you want your pancakes. Cook both sides until a deep golden.
    • For the syrup, mix syrup and peanut butter together until smooth. I like to thin mine out with 1 tablespoon of milk to get the not-too-thick, not-too-thin consistency I love.

    Nutrition

    Calories: 224kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 485mgPotassium: 167mgFiber: 2gSugar: 9gVitamin A: 26IUVitamin C: 2mgCalcium: 139mgIron: 1mg
    Course: Breakfast
    Cuisine: American
    Tried this recipe?Rate it to let me know how it was!

    Love this recipe? Check out my other Bisquick pancake recipes.

    Bisquick Pumpkin Pancakes

    Pumpkin pancakes are a seasonal treat that I look forward to every fall. The moment I see a can of Libby's pumpkin puree, it somehow finds a home in my shopping cart.

    Bisquick Pumpkin Pancakes

    Easy Bisquick Vegan Pancakes

    This is the recipe that started it all! A basic vegan bisquick pancake recipe that never goes out of style.

    Easy Bisquick Pancakes

    If you love this vegan pancake recipe, give it a share.

    Banana Bisquick Pancakes with Peanut Butter Syrup
    Vegan Banana Bisquick Pancakes with Peanut Butter Syrup
    Vegan Banana Bisquick Pancakes with Peanut Butter Syrup

    More Breakfast

    • Southern Country Gravy Recipe
    • Biscoff Overnight Oats
    • Brioche French Toast Casserole
    • Vanilla Overnight Oats

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jo Switzer says

      November 12, 2021 at 2:30 pm

      5 stars
      Made Banana Peacan pancakes shared them with a friend and she loved then too
      I will be making these again.

      Reply
      • Kelsey Smith says

        November 12, 2021 at 3:52 pm

        Happy to hear that, Jo! Thanks for stopping by to let me know.

        Reply
    2. Sarah says

      December 25, 2020 at 11:12 pm

      5 stars
      I tried this with Aunt Jemima mix for a vegan friend on Christmas morning (the label on the Bisquick said it had egg) and it worked wonderfully. There were only three of us so I was planning on freezing the extras, but over the course of the day the extras slowly disappeared! I had a little trouble with them sticking to the pan- I found Earth Balance worked better than coconut oil. We added dark chocolate chips to some. Yum! I would definitely make these again.

      Reply
      • Kelsey Smith says

        December 28, 2020 at 10:18 am

        Chocolate chip pancakes? Yum! Glad this recipe worked out for you.

        Reply
    3. Meryn says

      July 16, 2017 at 9:49 pm

      3 stars
      Hello! I just recently became vegan and so I made these tonight. They smelled and (what I could eat) tasted amazing. The major issue I had was the batter sticking to the pan. I tried coconut oil on the pan and didn't work. Next batch I tried vegetable shortening and that didn't work. My husband made some and tried using butter... also didn't work. We're wondering if it is the sugar in the bananas have the batter caramelizing too soon? How'd you stop this? We use stainless steel frying pan. If you have any help on this, it would be much appreciated!!

      Reply
      • Kelsey Smith says

        July 17, 2017 at 7:42 am

        Hey Meryn! I'm so sorry, I've never had this issue. I always use butter, and it works very well.

        Reply
    4. Patricia D says

      March 19, 2017 at 8:52 am

      5 stars
      Love them! Added chopped walnut's. Been looking for a Vegan pancake.

      Reply
    5. Justina says

      January 31, 2016 at 11:26 am

      5 stars
      Amazing recipe! So good and easy!

      Reply
    6. Jerry says

      October 26, 2014 at 7:19 am

      5 stars
      This is fantastic! I have a friend who has so many frigging food allergies it is hard to make anything he can eat, but I found a bisquick substitute and this recipe and voila! pancakes he can eat! Thank you for the great recipe.
      I added some chocolate chips he can have to the recipe and he gobbled up 8 of them in one sitting which in it self is shocking as he usually hardly eats any thing at all.,So thank you for your great recipe...

      Reply
      • Kelsey Reddick says

        November 01, 2014 at 8:07 pm

        That's awesome, Jerry! I'm very glad he loved them, and chocolate chips- yummy. Thank you for sharing.

        Reply
    7. Carol says

      January 12, 2014 at 12:57 pm

      They look wonderful! I love bananas and peanut butter so these have to be a winner. You always were the pancake queen.

      Reply
      • Nena Chambers says

        November 12, 2017 at 12:14 pm

        Hello Carol
        I am 18 days in being a vegan.
        And love pancakes having a hard time with the ingredients.I dont have coconut milk. Is there anything that i can replace it with. I have the original Bisquick and coconut oil. Please help.

        Reply
        • Kelsey Smith says

          November 12, 2017 at 9:11 pm

          You can use coconut milk, almond milk, soy milk, rice milk, or any milk alternative.

          Reply

    Primary Sidebar

    Photo of Kelsey Smith

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

    More about me →

    Popular

    • 3-Ingredient Cherry Dump Cake
    • Blueberry Banana Spinach Smoothie
    • Instant Pot Tortellini Soup with Sausage
    • Rotel Chicken Spaghetti

    Footer

    ↑ back to top

    About

    • About Me
    • Contact Me
    • Shop My Amazon Store
    • Privacy Policy

    Newsletter

    • Sign Up

    Follow Me

    • Instagram
    • Facebook
    • Facebook Recipe Group

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Kelsey Smith