Oh, where do I even begin with these banana cereal pancakes? Seriously, if you’re looking for a breakfast that feels like a warm hug but is surprisingly easy to whip up, you’ve hit the jackpot. I remember the first time I stumbled upon this gem. It was one of those chaotic Saturday mornings where the fridge looked bare and the cereal box was almost empty, but the kids were clamoring for something special. I had some overripe bananas begging to be used, and a half-eaten box of my favorite crunchy cereal sitting on the counter. I just started throwing things together, a little of this, a little of that, and… magic happened. It’s not quite a traditional pancake, and it’s definitely not just cereal, but the way the flavors and textures meld together? It’s pure bliss. Think of it as the ultimate Comfort Food hybrid, like if your favorite childhood cereal decided to have a delicious baby with a perfectly fluffy pancake.
What are banana pancakes?
So, what exactly *are* banana cereal pancakes? It’s exactly what it sounds like, but somehow so much more! Imagine taking the best parts of a warm, fluffy pancake and infusing it with the sweet, caramelized flavor of ripe bananas, then giving it a delightful little crunch from finely crushed cereal. We’re not talking about just tossing some cereal *on* the pancakes, oh no. We’re talking about integrating it *into* the batter. It’s a game-changer. The name came about because my youngest, bless his heart, just called them “banana cereal pancakes” the very first time he tried them, and it stuck! It’s essentially a pancake recipe that uses mashed banana for moisture and natural sweetness, and finely ground cereal for texture and an extra layer of flavor that’s just… *chef’s kiss*. It’s comfort food elevated, perfect for when you want something a little different but still wonderfully familiar.
Why you’ll love this recipe?
I know you will fall in love with this recipe. I know you will too.flavor is just out of this world. The ripe bananas create this incredible moistness and a natural sweetness that’s perfectly balanced by the subtle crunch and distinct taste of the cereal. It’s not overly sweet, which I appreciate, and it has this wonderful aroma that fills the house the moment it starts cooking. It’s like a warm hug in breakfast form. Then there’s the sheer simplicity. I’m all about recipes that don’t require a ton of fuss, especially on busy mornings, and this one is a lifesaver. You probably already have most of the ingredients in your pantry, and the steps are so straightforward, you can practically make them with your eyes closed (though I don’t recommend it!). It’s also incredibly cost-efficient. Using overripe bananas is a great way to reduce food waste, and cereal is always an affordable pantry staple. Plus, itversatile! You can serve these for a quick weekday breakfast, a leisurely weekend brunch, or even as a fun dessert. They pair beautifully with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup. What I love most about this recipe, though, is that it’s a little bit nostalgic. It reminds me of simpler times, but with a delightful twist that makes it feel special and new. It’s truly the best of all worlds.
How to Make Banana Cereal Pancakes
Quick Overview
This recipe is all about transforming simple ingredients into something truly special. You’ll start by mashing your ripe bananas, then whisking together the wet and dry ingredients separately before combining them gently. The magic happens when you fold in the finely crushed cereal, giving your pancakes that signature texture and flavor. We’ll then cook them until golden brown and serve them with your favorite toppings. It’s a straightforward process that guarantees delicious results every single time. The key is not to overmix, ensuring your pancakes stay light and fluffy.
Ingredients
For the Main Batter:
* 2 ripe bananas, mashed (the riper, the sweeter and more flavorful!)
* 2 cups all-purpose flour
* 2 teaspoons baking powder (for that perfect lift!)
* 1/2 teaspoon baking soda (helps with tenderness)
* 1/2 teaspoon salt (enhances all the flavors)
* 1/4 cup granulated sugar (optional, adjust to your sweetness preference)
* 1 1/2 cups milk (whole milk makes them extra creamy, but any will do!)
* 2 large eggs, lightly beaten
* 1/4 cup unsalted butter, melted and slightly cooled
* 1 teaspoon vanilla extract (a must for depth of flavor)
For the Cereal Crunch:
* 1 cup your favorite crunchy cereal (corn flakes, frosted flakes, or even something like Cheerios work wonderfully), finely crushed. I love using a food processor for this, but a Ziploc bag and a rolling pin works too! You want a fine crumb, not dust, but no big chunks either.
For the Glaze (Optional but highly recommended!):
* 1 cup powdered sugar
* 2-3 tablespoons milk or water
* 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your griddle or non-stick frying pan heating up over medium heat. I always like to give mine a little spray of cooking spray or a light brush of butter to make sure nothing sticks. You want it hot enough that a drop of water sizzles and evaporates, but not so hot that your pancakes burn before they cook through. Aim for a consistent medium heat.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and granulated sugar (if using). Give it a good whisk to make sure everything is evenly distributed. This is important for even leavening and consistent texture throughout your pancakes. You want to see a nice, fluffy mixture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, mash your ripe bananas until they’re pretty smooth. Then, whisk in the milk, lightly beaten eggs, melted butter, and vanilla extract until everything is well combined. It might look a little frothy, and that’s perfectly fine.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently whisk or fold them together until *just* combined. It’s really important not to overmix here! A few lumps are perfectly okay – in fact, they’re a good sign that you won’t end up with tough pancakes. Overmixing develops the gluten too much, which can make them dense.
Step 5: Prepare Filling (Cereal Crunch)
While the batter rests for a minute, take your chosen cereal and crush it. I usually put it in a Ziploc bag and give it a good whack with a rolling pin until it’s in fine pieces, but not quite powder. You want that satisfying little crunch. If you have a food processor, even better – just pulse it a few times until you get the right consistency. Stir these crushed cereal bits right into your pancake batter. Fold them in gently, just enough to distribute them evenly.
Step 6: Layer & Swirl
Once the cereal is mixed in, your batter should be thick but still pourable, with little flecks of cereal throughout. If it seems too thick, you can add another tablespoon or two of milk. If it’s too thin, add a tablespoon of flour. Now, ladle about 1/4 cup of batter onto your hot griddle for each pancake. You can swirl it gently with the back of your ladle if you want a more uniform shape, but I often just let it spread naturally.
Step 7: Bake
Cook each pancake for about 2-3 minutes per side, or until you see bubbles forming on the surface and the edges look set. Then, carefully flip it and cook the other side until it’s golden brown and cooked through. The bananas help make them cook a little faster, so keep an eye on them!
Step 8: Cool & Glaze
Transfer your cooked pancakes to a plate. If you’re making the glaze, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed to reach your desired consistency), and vanilla extract until smooth. You want it thick enough to coat the back of a spoon but still pourable. Drizzle it generously over the warm pancakes. The warmth will help it melt slightly and create a beautiful finish.
Step 9: Slice & Serve
Serve these banana cereal pancakes warm, just as they are, or with your favorite toppings like fresh berries, a dollop of whipped cream, or extra syrup. They’re wonderful sliced up for little hands, too. Enjoy that amazing combination of soft, chewy pancake with little bursts of crunchy cereal!
What to Serve It With
These banana cereal pancakes are so versatile, they can truly fit into any meal occasion. For a simple, quick breakfast, I love pairing them with a strong cup of coffee and a few fresh berries scattered on top. The tartness of the berries cuts through the sweetness beautifully. For a more elaborate brunch, try serving them alongside some crispy bacon or sausage, and maybe a small fruit salad. They also make an unexpectedly delightful dessert! Imagine them warm with a scoop of vanilla bean Ice Cream and a drizzle of chocolate sauce – it’s pure indulgence. And for those cozy snack times, they’re perfect on their own, perhaps with a glass of cold milk. My family has a tradition of having these on a rainy Sunday afternoon, and it always feels so special. Another tested combination that’s always a hit is serving them with a side of Greek yogurt for a little protein boost and a creamy contrast.
Top Tips for Perfecting Your Banana Cereal Pancakes
I’ve made these banana cereal pancakes more times than I can count, and along the way, I’ve picked up a few tricks that I think really elevate them. When it comes to the bananas, the riper they are, the better. Look for ones with plenty of brown spots – they’ll be sweeter and mash up so much more easily. For the cereal, I’ve found that the texture is key. You want it finely crushed, not powdery, so you get those delightful little pockets of crunch. If you use something like Frosted Flakes, the added sugar in the cereal can sometimes make them brown a bit faster, so just keep an eye on the heat. When you’re mixing the batter, please, please, please, don’t overmix! I’ve learned this the hard way. Overmixing develops the gluten in the flour and can lead to tough, rubbery pancakes. A few lumps are your friend here! For the swirl, if you want a more uniform shape, you can gently spread the batter in the pan with the back of your ladle, but I often just let it be and embrace the rustic look. As for ingredient swaps, I’ve successfully made these with almond milk and it actually made them even creamier! You can also experiment with different types of cereal for different flavor profiles. When it comes to baking, medium heat is your best friend. Too high, and the outside will burn before the inside cooks. Too low, and they won’t get that lovely golden-brown color. I usually bake them in the middle of the oven. For the glaze, if you prefer it thicker, just add more powdered sugar. If you like it thinner, add a tiny bit more milk or water. It’s all about personal preference! I’ve also found that a touch of lemon zest in the glaze adds a wonderful brightness.
Storing and Reheating Tips
One of the best things about these banana cereal pancakes is how well they store, making leftovers a treat. If you have any that don’t disappear (unlikely, but possible!), you can leave them loosely covered at room temperature for up to a day. They’ll still be delicious, though they might lose a little of their initial fluffiness. For longer storage, I pop them into an airtight container in the refrigerator. They’ll stay good for about 3-4 days, and they’re still amazing reheated! I like to reheat them gently in a toaster oven or a dry skillet over low heat to crisp them up a bit. If you want to freeze them, that’s totally doable too! Let the pancakes cool completely, then wrap them individually in plastic wrap, followed by a layer of foil or place them in a freezer-safe bag. They’ll last in the freezer for about 1-2 months. To thaw, just pop them in the toaster or microwave. If you’ve glazed them, I recommend doing that *after* reheating, or just keeping the glaze separate and drizzling it on when you’re ready to eat. This prevents the glaze from getting gummy during storage.
Frequently Asked Questions
Final Thoughts
Seriously, if you haven’t tried these banana cereal pancakes yet, you are missing out on a little slice of breakfast heaven. They’re proof that you don’t need complicated ingredients or hours in the kitchen to create something truly memorable and delicious. They strike that perfect balance between comforting and exciting, familiar and new. I love them because they’re a fantastic way to use up those bananas that are just a little *too* ripe for eating straight, and the addition of cereal is such a simple yet brilliant twist. They’re perfect for those busy mornings when you need a quick win, or for lazy weekends when you have time to savor every bite. If you enjoy these, I think you might also love my zucchini bread muffins or my recipe for easy overnight oats – they’re other go-to’s for busy but delicious mornings! I can’t wait to hear how your banana cereal pancakes turn out. Let me know in the comments below if you tried them and what your favorite part was! Happy baking, and enjoy every delicious bite!
Banana Cereal Pancakes
Ingredients
Pancake Batter
- 1 cup milk (1% or almond milk)
- 1 cup all-purpose flour
- 1 ripe banana
- 2 large eggs
- 1 teaspoon oil
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoon salt
Toppings
- 1 cup fresh mixed berries
- 1 large banana, sliced
- whipped cream optional
- colored sprinkles optional
Instructions
Preparation Steps
- Combine milk, flour, one ripe banana, eggs, oil, vanilla extract, baking powder, and salt in a blender. Pulse until smooth and thoroughly mixed.
- Pour the pancake batter into a condiment squeeze bottle or a ziplock bag with a small corner cut off.
- Heat a non-stick skillet or griddle over medium-high heat and lightly coat with cooking spray.
- Squeeze small dots of batter, about the size of a nickel, onto the hot skillet. Cook until the tops of the pancakes appear dry and bubbles form.
- Gently toss the tiny pancakes with a spatula to flip them and cook for a few more minutes until lightly browned. Continue to toss them around occasionally to ensure even cooking.
- Once cooked, transfer the mini pancakes to four bowls. Top with sliced bananas, fresh berries, and any optional toppings like whipped cream or sprinkles.
