Banana Buttermilk Pancakes
Start your morning with a stack of irresistibly fluffy Banana Buttermilk Pancakes, bursting with the natural sweetness of ripe bananas and a tangy twist from buttermilk. Perfectly golden and tender, these pancakes are made with pantry staples like all-purpose flour, sugar, and baking powder, but it’s the mashed bananas and hint of vanilla extract that make them truly special. Quick and easy to prepare in just 30 minutes, they’re ideal for a satisfying breakfast or brunch. Whether you serve them with classic maple syrup, extra banana slices, or a sprinkle of powdered sugar, these pancakes are sure to become a family favorite. Easy to customize and packed with flavor, this recipe is your go-to for fluffy banana pancakes with a gourmet edge.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 medium Ripe bananas
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 as needed Vegetable oil or butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, mash the ripe bananas with a fork until mostly smooth.
Add the buttermilk, egg, melted butter, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
Create a well in the dry ingredients and pour the wet banana mixture into it. Gently fold the wet and dry ingredients together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Use the back of a spoon to lightly spread the batter into a uniform circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep them warm. Repeat the process with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 69.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 423 mg | 33% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
