What do you get when you combine cookies, banana bread, and pancake mix? You get these deliciously super soft and fluffy Banana Bread Pancake Mix Cookies! No flour, baking soda, or baking powder required!
You guys have been loving my Chocolate Chip Pancake Mix Cookies lately, and I certainly see why! There have definitely been some shortages of all-purpose flour around here due to increased demand. The new normal is anywhere from zero to ten bags of flour left on the shelf when I’m at the grocery store.
It’s hardly surprising! Lots of us are at home, and baking is the best! But what happens when we run out of flour?! We make cookies with pancake mix, that’s what we do.
What’s in these Banana Bread Pancake Mix Cookies?
These cookies are super simple to make and only require a handful of basic ingredients, along with whatever pancake mix you want to work with.
Here are the ingredients in these cookies:
- pancake mix – For this recipe, I used Kodiak Cakes Power Cakes Flapjack & Waffle Mix. This is NOT sponsored – I get this at Costco and I have been buying it for years.
- bananas – Vital for banana bread! The riper the better.
- vanilla & coconut oil – Texture and flavor! The oil helps moisten the cookie and vanilla is a subtle background flavor you would notice more if it wasn’t there.
- cinnamon & nutmeg – These are the flavor backbones of banana bread in my opinion!
- walnuts – These are totally optional. Some people don’t like nuts and I get that. But I decided that here, they would help bring the banana bread image alive, and it worked!
Why does pancake mix work in place of flour?
The cool thing about ‘just add water’ pancake mix is that the mix will have its own flour and its own leavening agent.
You can double check this by reviewing the ingredients list. It should have “leavener” or “leavening agents” listed, and baking soda should be one of them.
Which pancake mix can I use for cookies?
I believe any ‘just-add-water’ pancake mix will work for this recipe. The key is to make sure the mix has a leavener, usually with baking soda.
When I was testing the Chocolate Chip Pancake Mix Cookies, I tried out at least 3 different kinds of pancake mix, and they all worked great.
For those original tests, I tried Kodiak Cakes (that’s what I always have on hand and what I used for this recipe), Krusteaz Buttermilk Pancake Mix, and Trader Joe’s Buttermilk Protein Pancake Mix. They all worked, but there were favorites. Check out that post to read more 🙂
Of course if you try any other kinds of pancake mix, I want to hear about it!! Let me know how your pancake mix cookies turn out in the comments at the bottom of the page.
How long do these Banana Bread Pancake Mix Cookies last?
On the counter in an airtight container, these cookies will last up to 5 days.
In the freezer in an airtight container, these cookies will last 3-6 months.
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Banana Bread Pancake Mix Cookies
What do you get when you combine cookies, banana bread, and pancake mix? You get these deliciously super soft and fluffy Banana Bread Pancake Mix Cookies! No flour, baking soda, or baking powder required!
- Total Time25 minutes
- Yield12 cookies 1x
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 1/4 cups ‘Just Add Water’ pancake mix (see note for options)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- optional crushed walnuts (1/2 cup + more for topping)
Instructions
- Prep: Preheat oven to 350F. Line a half sheet pan (affiliate link!) or cookie sheet with parchment paper or a silicone baking sheet.
- Mix: Add the masked bananas, coconut oil, maple syrup and vanilla extract together in a medium bowl and whisk until combined. Add pancake mix, cinnamon, and nutmeg, and use a spoon to stir until well combined. Batter should resemble a slightly wet cookie dough. Add crushed walnuts and mix once more. Evenly space 12 piles of dough onto the cookie sheet, using a spatula or spoon to flatten the dough into a cookie shape (cookies will puff up, not spread out!). Top with crushed walnuts if desired.
- Bake: Place in the oven and bake for 13-15 minutes until the edges and bottoms are golden brown. Enjoy for breakfast during the week! Lasts up to 5 days in a sealed airtight container.
Notes
Adapted from my original Chocolate Chip Pancake Mix Cookies. For that recipe, I tested various pancake mixes and discussed pros and cons of each. See that post for more pictures and info! Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfasts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 182
- Fat: 9g
- Carbohydrates: 21g
- Protein: 6g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Hi. What if I don’t have real Maple syrup? Is there a substitution or can I just eliminate it? Thanks!
Hi Kate, good question. You could use honey instead! Enjoy!
Made this with Trader Joe’s buttermilk pancake mix and came out GREAT!
Yay!! SO glad to hear this Rachel! I seriously appreciate your feedback and rating, thank you so much!! -Danielle
I made these actually followed a recipe 😄.They are very delicious. One thing though…I added some granola to it because it dough was a bit to mushy. And I stopped crushing the walnuts and just placed the pieces on it as is. 😊