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Buttermilk Banana Pancakes

Fluffy Buttermilk Banana Pancakes to Brighten Your Breakfast

Delightful Buttermilk Banana Pancakes are fluffy, quick, and perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Buttermilk Banana Pancake Ingredients
  • 1 cup All-Purpose Flour Substitute with gluten-free blend if needed
  • 2 tablespoons Granulated Sugar Brown sugar for deeper flavor
  • 1 tablespoon Baking Powder Ensure fresh for best results
  • 1/2 teaspoon Baking Soda
  • 1 pinch Salt Enhances flavor
  • 1 cup Buttermilk Mix 1 tbsp lemon juice with milk if absent
  • 2 tablespoons Vegetable Oil or Melted Butter Coconut oil works for dairy-free
  • 1 large Egg Use room temperature for better mixing
  • 1 medium Banana (Mashed) Use ripe bananas with spots
For Serving
  • 1 medium Banana (Sliced) Optional topping
  • 1 teaspoon Vanilla Extract Can be omitted
  • 1 teaspoon Coconut Extract Optional
  • to taste Maple Syrup For drizzling
  • to taste Marshmallow Whipped Cream Regular whipped cream substitute
  • to taste Chopped Nuts or Toasted Coconut Optional garnish

Equipment

  • mixing bowl
  • Whisk
  • Skillet
  • spatula

Method
 

Step-by-Step Instructions for Buttermilk Banana Pancakes
  1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, mash the ripe banana until smooth, retaining a few chunks.
  3. Add buttermilk, vegetable oil (or melted butter), and egg to the banana. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined; lumps are okay.
  5. Lightly grease a skillet and preheat over medium heat.
  6. Pour 1/4 cup of batter for each pancake onto the skillet and sprinkle sliced bananas if desired. Cook until bubbles form.
  7. Flip pancakes and cook for an additional 1-2 minutes until golden brown and fluffy.
  8. Stack pancakes on a plate, drizzle with maple syrup, and add toppings as desired.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Serve pancakes warm straight from the skillet for the best texture. They can be refrigerated or frozen, but fresh is best.

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