Tender fluffy pancakes with a swirl of cinnamon, pecans, banana, and sugar — these Banana Cinnamon Roll Pancakes are the perfect cross between cinnamon rolls, banana bread and pancakes! Drizzled with cream cheese icing and caramel sauce, this is a five-star breakfast right at your fingertips!

Here’s a banana cinnamon roll pancakes recipe that will forever ruin plain pancakes for you! Tender fluffy airy pancakes with a swirl of cinnamon, pecans, banana, and sugar — a perfect cross between cinnamon rolls, banana bread and pancakes! Perfectly drizzled with cream cheese icing and caramel sauce, this is a five star breakfast right at your fingertips!

Before things get out of control and I get all kinds of blames and shames for luring people away from their healthy lifestyles, as I bring these DIVINE pancakes to the table, I will simply say: Hello—can you even imagine how AMAZING these banana cinnamon roll pancakes are??

Ok seriously, they’re much lighter than they look—I put a ton of effort into this pancakes recipe to make this claim, so don’t run away just yet.. 😉

You guys remember these YUMMY baklava pancakes with Maple syrup? They were fluffy, tender, pillowy, cake-y perfection?

That’s my favorite texture for a pancake and I always use this “base recipe” for this ultimate pancake texture and then I find myself playing around with flavors, toppings, swirls–you name it!

Not only do I love that texture, I love that pancake-y taste of that base recipe. So it’s not “chalky” tasting like some pancakes I had, it’s not salty, it’s not too sweet, and it’s not eggy tasting either (yes indeed, I DID have all these sorts of pancakes! Ughh!)

Now for the record, I can’t claim I grew up on fluffy pancakes. I grew up in Paris, home of delicate French crepes. My mom made them as often as every weekend and sometimes weekday evenings. And when we went out-we would still buy the fresh crepes on the streets of Paris, slathered with jam or Nutella.

Now don’t get me wrong, I absolutely LOVE French crepes, but I just missed out on fluffy stacks of pancakes! And I definitely missed out on something like these banana cinnamon roll pancakes!!

Why this recipe for Banana Cinnamon Roll Pancakes works:

So here are a few things to know about this amazing cinnamon roll pancakes recipe. If you’ve had some cinnamon rolls pancakes before you’ll know they’re swirled and studded with a butter sugar-cinnamon mixture, which is a good thing no denying!

But I lightened things up and added more flavor with the banana here. So the cinnamon swirl in this pancakes recipe has no butter (yes NONE) and just a tablespoon of sugar because it has mashed bananas as a natural sweetener.

It’s got plenty of cinnamon for a boost of flavor and tiny pieces of ground pecans for a slight crunch and nutty taste. Now that’s quite optional but oh so good! Any nuts will be perfect here, by the way, hazelnuts would top my list.

If you are not a fan of bananas, you could use pumpkin puree or applesauce. I’ve made this also with butter, vanilla, sugar and cocoa powder and I loved it, while the girls liked this banana version the most! So I strongly recommend you give it a shot and then play around with as many variations as your heart desires!

How to make Banana Swirl Cinnamon Roll Pancakes

So banana swirl cinnamon roll pancakes in a snap: you’ll puree a banana, add to it a bit of sugar, plenty of cinnamon and crushed pecans.  Then you’ll place this in a Ziploc bag and make the pancake batter in one bowl.

You’ll drop a 1/4 cup of pancake batter into your skillet and then snip off the Ziploc bag, and swirl the banana mixture on top of the pancake starting at the center and moving out (it doesn’t have to be perfect!). Then you’ll wait a few seconds until the pancake doesn’t jiggle and flip it to cook on the other side.. and you Banana Cinnamon Roll Pancakes are done!

Easy breezy DELICIOUS cinnamon roll pancakes all ready to be dressed up! I love a bit of cream cheese icing and a touch if homemade caramel sauce on top. Some more crunchy pecans and a fork please!

Tips for success:

• Don’t snip a large tip off the ziplock bag. Start small and test it on a plate to make sure it makes a good stream of about the size of a cooked linguine pasta. Then when making the swirl make sure to leave at least half inch border around the edges of the pancakes without swirling because it may leak and burn and make a bit of a mess.
• Start swirling only after the pancakes have been cooking for a few seconds.
• Do not be rushed to flip your pancakes after they’re swirled. Wait for a few seconds. I always shake the skillet a bit until I feel the pancakes and banana swirl mixture doesn’t jiggle anymore or melt into each other..that’s when I flip.

Serve these divine pancakes with any toppings you love. I suggest this cream cheese icing and homemade caramel sauce and make them right away this weekend, share them and double enjoy! 🙂

Cinnamon Roll lovers! Make sure to check out my cinnamon rolls muffins recipe, a quick convenient way of making a divine cinnamon roll, or these pumpkin cinnamon rolls !

5 from 5 votes

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Banana Swirl Cinnamon Roll Pancakes

Tender fluffy pancakes with a swirl of cinnamon, pecans, banana and sugar — these Banana Cinnamon Roll Pancakes are the perfect cross between cinnamon rolls, banana bread and pancakes! Drizzled with cream cheese icing and caramel sauce, this is a five star breakfast right at your fingertips!

Course Breakfast, brunch

Cuisine American

Keyword banana pancakes with cinnamon swirl, cinnamon roll pancakes, pancakes with cinnamon and banana

Prep Time 15 minutes

Cook Time 3 minutes

Total Time 18 minutes

Servings 8 servings

Calories 164 kcal

Author Mahy

Ingredients

For the batter

• 1 cup all purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 1 large egg
• 1 teaspoon vanilla
• ¾ cup buttermilk (or yogurt)
• 2 tablespoons oil (or melted butter)
• 2 tablespoons sugar

For the swirl

• 1 large very ripe banana mashed or pureed (no chunks)
• 1 tablespoon confectioner sugar
• 2 tablespoons cinnamon
• 1 teaspoon vanilla
• 2 tablespoons finely crushed pecans (any nuts or almond flour)

To assemble

• Cream cheese icing
• Homemade caramel sauce

Instructions

1. Preheat an electric griddle to medium-low and spray (or swab) it with a thin layer of baking oil. Alternatively, preheat a non-stick skillet over medium heat low heat and spray or swab a thin layer of oil on it.

2. Make the pancake batter: In a large bowl, add the dry ingredients and whisk them until all well combined. In another bigger bowl, add all the wet mixture ingredients and whisk them well. Add the flour mix into the wet mixture and using a spatula or even a wooden spoon, mix the pancake batter well until no more flour mixture is visible but the batter is still lumpy.

3. In a small bowl, combine all the banana swirl ingredients and mix them well then transform them into a Ziploc bag and seal it.
4. Take your ¼ cup measuring cup and fill it a little over half way with the pancake batter and pour it on top of the hot griddle or skillet.
5. Wait for 15 seconds until the pancake starts to cook and then take your Ziploc with the banana mixture and start swirling the banana mixture starting at the center and going in concentric circles till you reach about a half an inch away from the border of the pancake. Leave at least a half inch border without swirling to avoid any mess.
6. Wait for about 20.seconds until you shake the skillet slightly and feel the pancake and swirl mixture do not jiggle anymore. Then use a spatula and flip the pancake. Cook the pancake for about 30 more seconds until cooked through. Repeat with the remaining batter and swirl.
7. Serve the pancakes drizzled with cream cheese icing and caramel sauce if desired and enjoy.

Recipe Notes

 

• Don't snip a large tip off the ziplock bag. Start small and test it on a plate to make sure it makes a good stream of about the size of a cooked linguine pasta. Then when making the swirl make sure to leave at least half inch border around the edges of the pancakes without swirling because it may leak and burn and make a bit of a mess.
• Start swirling only after the pancakes have been cooking for a few seconds.
• Do not be rushed to flip your pancakes after they're swirled. Wait for a few seconds. I always shake the skillet a bit until I feel the pancakes and banana swirl mixture doesn’t jiggle anymore or melt into each other..that's when I flip.

Nutrition Facts

Banana Swirl Cinnamon Roll Pancakes

Amount Per Serving (1 serving)

Calories 164 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 22mg 7%

Sodium 106mg 4%

Potassium 202mg 6%

Total Carbohydrates 22g 7%

Dietary Fiber 2g 8%

Sugars 7g

Protein 3g 6%

Vitamin A 1.5%

Vitamin C 1.6%

Calcium 8.6%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.

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