Buttermilk Banana Pancakes Healthy
Start your day with these fluffy and nutritious Buttermilk Banana Pancakes, a healthy twist on a breakfast classic! Made with wholesome whole wheat flour, naturally sweet ripe banana, and a touch of maple syrup, these pancakes are packed with fiber and flavor. The tangy buttermilk creates a light, airy texture, while a hint of cinnamon adds cozy warmth to every bite. Perfect for brunch or a weekend treat, this recipe is quick to prepare—ready in just 25 minutes—and will fill your kitchen with the comforting aroma of homemade goodness. Serve them warm with fresh fruit, a drizzle of syrup, or a dollop of yogurt for a guilt-free, crowd-pleasing meal everyone will love.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Buttermilk
- 1 large Ripe banana (mashed)
- 1 large Egg
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (melted) or vegetable oil
- Cooking spray or butter (for the skillet)
Instructions
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate large bowl, mash the ripe banana until smooth. Add the buttermilk, egg, maple syrup, vanilla extract, and melted coconut oil. Whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, folding the mixture gently with a spatula. Mix until just combined; be careful not to overmix. The batter will be slightly thick.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Spread slightly if needed to shape them.
Cook the pancakes until small bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully with a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 329 mg | 7% | |
*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.
