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–+ servings
Syrup poured on top of a stack of banana buttermilk pancakes.
5 from 2 votes
Created by: Stefanie

Banana Buttermilk Pancakes


Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
8
Easy banana pancakes with buttermilk are the perfect way to start your Saturday morning. Each bite is fluffy, flavorful, and they are super simple to make using pantry staples.
8

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 large egg beaten
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1 cup mashed banana about 2 large bananas

Instructions

  • In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
  • Mash bananas well using a fork.
  • In a large bowl, whisk the egg, melted butter, vanilla, buttermilk, and banana.
  • Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
  • Heat a skillet over medium heat and spray with non-stick cooking spray.
  • Pour 1⁄3 cup of batter onto the skillet.
  • Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
  • Transfer pancakes to a platter when both sides are golden brown.

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Notes

Storage:
Buttermilk banana pancakes are best when eaten fresh, but can be refrigerated up to 3 days or froze for 3 months. 
Notes:
Slice bananas just before serving if garnishing. They will brown quickly. You can also toss banana slices with a bit of lemon juice to slow down the browning.
Top banana bread pancakes with syrup, nuts, whipped cream, or butter.
Whole milk can be used in place of buttermilk, but buttermilk will add more moisture. 
Choose bananas that are fully yellow, or yellow with light brown spots. Ripe bananas add more flavor and sweetness. 
Start by cooking the pancakes over medium heat, then adjust as needed to ensure they cook fully rather than getting too dark on the outside and being raw on the inside. 

Nutrition

Calories: 139kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 416mg | Potassium: 161mg | Fiber: 1g | Sugar: 6g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg

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