• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Contact
  • About
  • Shop
Cozy Cravings
menu icon
go to homepage
  • RECIPES
  • CONTACT
  • ABOUT
  • SHOP
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • CONTACT
    • ABOUT
    • SHOP
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast & Brunch

    Banana Buttermilk Pancakes

    Published: May 29, 2023 » Modified: May 29, 2023 by Haley » This post may contain affiliate links

    Jump To Recipe
    Banana buttermilk Pancakes Stack.

    These Banana Buttermilk Pancakes are so fluffy and perfectly tender. They’re made from a simple pancake batter that has mashed bananas so the banana flavor is evenly dispersed throughout – with no added sugar, the bananas sweeten it up just enough. Serve with a pat of butter and some maple syrup for a perfectly simple breakfast. 

    Stack of banana buttermilk pancakes.
    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips and tricks
    • Banana pancake mix-ins
    • Banana pancake toppings
    • Storing and reheating 
    • FAQs
    • More pancake recipes
    • 📖 Recipe

    Ingredients

    Most ingredients for these easy banana pancakes you’ll likely have on hand. If anything you’ll probably have to buy some buttermilk! The biggest planning element is getting your bananas just ripe enough.

    Ingredients for buttermilk banana pancakes.
    • Bananas: Half a cup of mashed banana so it incorporates into the batter and sweetens it up! Either one large banana or two small. Similar to banana bread, you want to use overripe bananas for this - so ones with a bunch of brown specks. As bananas ripen, they get even sweeter and the texture is more mashable. 
    • Flour: Standard all purpose flour. Spoon and level to measure! 
    • Baking powder: This is the leavening agent in the recipe. Baking powder has both the sodium bicarbonate and the acid (whereas baking soda just has the sodium bicarbonate), but the amount of buttermilk we use doesn’t offset the acidity enough, so we need a little more from the baking powder. 
    • Buttermilk: A little thick, a little tangy, it’s a perfect balance with the sweet bananas. 
    • Cinnamon: This warm spice makes all pancakes better in my opinion. 
    • Vanilla extract: Similar to cinnamon, just to bring a little warm flavor. 
    • Egg: One large egg to bind everything together.
    • Salt: A bit of kosher salt to balance out and bring out the flavors.
    • Butter: Unsalted butter gets used to cook the pancakes. 

    Step by step instructions

    Instructions below will teach you how to make the best buttermilk banana pancakes. Full ingredient quantities are in the recipe card at the end of this post. 

    Overview: make the buttermilk batter by mixing all ingredients together in a large bowl. Melt butter over medium heat. Add ⅓ cup of batter, cook 3 minutes on both sides. 

    1. Mash the banana. Place the banana in a medium bowl. Smush it with the back of a fork until fully mashed. 

    2. Add the egg. Crack the egg into the bowl with the banana. Whisk until well combined. 

    Mashing bananas and mixing with eggs.

    3. Add the rest of the wet ingredients. To the bowl with the banana mixture, add the buttermilk and vanilla. Whisk until well combined. 

    4. Add the dry ingredients. Add the flour, baking powder, cinnamon, and vanilla. Whisk until just combined - it’ll be a little lumpy because of the texture from the banana. 

    Mixing and making the batter.

    5. Pour the batter. Heat a medium sized non-stick pan over medium heat. Add a bit of butter to the hot skillet. Once the butter is melted and sizzling gently, scoop ⅓ cup of batter into the skillet. Cook on this side for about 3 minutes – until the edges have set, a few little bubbles are forming on the surface, and the side that is down is golden brown. 

    6. Flip. Once it's ready, carefully flip the pancake to cook the second side. Cook about 3 minutes and remove once golden brown. Add more butter if needed, and repeat until you've worked through all the batter.

    Cooking and flipping the pancakes.

    Tips and tricks

    • To mash the bananas use either the back of a fork or a mini potato masher. 
    • Don’t over mix the batter! If you over mix, you'll have flatter, more rubbery pancakes. Mix until everything is just combined and a few small lumps remain. 
    • If the butter starts to brown or burn in the pan, wipe it out with a dry paper towel then replace it by adding a bit more.
    • Watch the temperature of your skillet – if the butter immediately browns when it goes into the pan your pan is too hot. Lower the temperature. You'll want to be around medium / medium-low heat to make pancakes. 
    • Pancakes are ready to flip when the edges are set and a few small bubbles start to form on the surface. 
    • To make homemade buttermilk – add 1 tablespoon of lemon juice to a measuring cup, then add just enough whole milk or 2% milk to hit the 1 cup mark. Stir it together, and let it sit for 10 minutes. Then it’s ready to use! 
    • If you have a non-stick griddle, definitely use that instead of a skillet! There's more surface area so you can cook more pancakes at a time.
    • If you don't want to use butter you could alternatively spray a bit of nonstick cooking spray. 

    Banana pancake mix-ins

    I like to keep these banana pancakes as is and play with the toppings (see below for some suggestions), but if you want to spice them up a bit below are some mix-ins you could add into the batter. 

    • Semisweet chocolate chips 
    • Chopped nuts such as pecans or walnuts
    • Chocolate or rainbow sprinkles 
    • More fruit such as blueberries or cut up strawberries
    • In the fall add some pumpkin pie spice 
    • Peanut butter

    Banana pancake toppings

    Similar to the mix-ins, you could totally play around with what you top these pancakes with! Below are some suggestions. 

    • Pat of butter
    • Powdered sugar
    • Warm maple syrup 
    • Fruit such as blueberries, strawberries, kiwi, or double-down and top with some banana slices
    • Chopped nuts – walnuts, pecans 
    • Homemade whipped cream 
    • Caramel sauce 
    • Fruit jam or compote 
    Banana Buttermilk stack with bite cut out.

    Storing and reheating 

    • Storage: Keep any leftover pancakes wrapped tightly or in an airtight container in the fridge for up to 3 days.
    • Reheating: Warm in the microwave for a few minutes. 
    • Freezing: Cooked pancakes can be stored in the freezer for up to 3 months. Wrap them individually and keep in an airtight container. Thaw in the fridge and warm in the microwave. 

    FAQs

    Can I ripen bananas quickly? 

    A banana will ripen more quickly if you put it in a closed paper bag. To speed it up even further, add an apple, pear, or avocado in the bag with it.

    Can I use frozen bananas? 

    You can, just defrost them first. 

    What if I don’t have enough banana? 

    You can round it out with some applesauce. 

    What is buttermilk?

    Buttermilk is essentially fermented milk – it’s used often in baking because it helps produce a tender result. More on what buttermilk is here. 

    Did you make this recipe? Leave a rating and review below and tag me on social!

    More pancake recipes

    • 1:1 shot of the pancakes with a pour of maple syrup.
      Fluffy Almond Milk Pancakes
    • Fluffy Buttermilk Pancakes with Blueberry Compote
      Fluffy Buttermilk Pancakes with Blueberry Compote
    • Close up image of the finished dutch baby with whipped cream and berries.
      Fluffy Buttermilk Dutch Baby Pancake

    📖 Recipe

    Stack of banana buttermilk pancakes.
    Print Recipe Pin Recipe

    Banana Buttermilk Pancakes

    These Banana Buttermilk Pancakes are so fluffy and perfectly tender. They’re made from a simple pancake batter that has mashed bananas so the banana flavor is evenly dispersed throughout – with no added sugar, the bananas sweeten it up just enough. Serve with a pat of butter and some maple syrup for a perfectly simple breakfast. 
    No ratings yet
    Prep time: 15 minutes mins
    Cook time: 30 minutes mins
    Yield: 2 servings
    Prevent your screen from going dark

    INGREDIENTS 

    • ½ cup mashed banana from 1-2 bananas
    • 1 large egg
    • 1 cup buttermilk
    • 1 tsp vanilla extract
    • 1 ¼ cup all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon kosher salt
    • 2 tablespoon unsalted butter

    INSTRUCTIONS

    • Place the banana in a medium bowl. Smush it with the back of a fork until fully mashed. 
    • Crack the egg into the bowl with the banana. Whisk until well combined. 
    • To the bowl with the banana mixture, add the buttermilk and vanilla. Whisk until well combined. 
    • Add the flour, baking powder, cinnamon, and vanilla. Whisk until just combined - it’ll be a little lumpy because of the texture from the banana. 
    • Heat a medium sized non-stick pan over medium heat. Add a bit of butter to the hot skillet. Once the butter is melted and sizzling gently, scoop ⅓ cup of batter into the skillet. Cook on this side for about 3 minutes – until the edges have set, a few little bubbles are forming on the surface, and the side that is down is golden brown. 
    • Once it's ready, carefully flip the pancake to cook th e second side. Cook about 3 minutes and remove once golden brown. Add more butter if needed, and repeat until you've worked through all the batter.

    NOTES

    • To mash the bananas use either the back of a fork or a mini potato masher. 
    • Don’t over mix the batter! If you over mix, you'll have flatter, more rubbery pancakes. Mix until everything is just combined and a few small lumps remain. 
    • If the butter starts to brown or burn in the pan, wipe it out with a dry paper towel then replace it by adding a bit more.
    • Watch the temperature of your skillet – if the butter immediately browns when it goes into the pan your pan is too hot. Lower the temperature. You'll want to be around medium / medium-low heat to make pancakes. 
    • Pancakes are ready to flip when the edges are set and a few small bubbles start to form on the surface. 
    • To make homemade buttermilk – add 1 tablespoon of lemon juice to a measuring cup, then add just enough whole milk or 2% milk to hit the 1 cup mark. Stir it together, and let it sit for 10 minutes. Then it’s ready to use! 
    • If you have a non-stick griddle, definitely use that instead of a skillet! There's more surface area so you can cook more pancakes at a time.
    • If you don't want to use butter you could alternatively spray a bit of nonstick cooking spray. 

    NUTRITION ESTIMATE PER SERVING

    Calories: 550kcal | Carbohydrates: 80g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 955mg | Potassium: 488mg | Fiber: 4g | Sugar: 13g | Vitamin A: 706IU | Vitamin C: 5mg | Calcium: 296mg | Iron: 5mg
    Course: Breakfast
    Cuisine: American
    Keyword: banana, Pancakes
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

    More Breakfast & Brunch

    • Freshly baked homemade granola.
      Homemade Cinnamon Vanilla Granola
    • Overhead image of finished ricotta biscuits in a pile.
      Ricotta Biscuits
    • close up image of maple candied bacon on a plate.
      Maple Candied Bacon
    • straight-on image of a slice of brioche french toast casserole with blueberries.
      Brioche French Toast Casserole

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HEY THERE!

    Welcome to Cozy Cravings! Happy to have you. Here, you’ll find comfort food recipes & other delicious things to enjoy and devour.

    POPULAR POSTS

    • Thumbnail
      Creamy Roasted Red Pepper Pasta
    • Close up of breakfast skillet with eggs, bacon, and potatoes.
      Potato, Egg and Bacon Breakfast Skillet
    • Mushroom mascarpone pasta in a bowl with fresh parsley on top.
      Creamy Mushroom Mascarpone Pasta
    • Pile of puff pastry pinwheels on a baking sheet.
      Spinach and Ricotta Puff Pastry Pinwheels

    Footer

    ↑ back to top

    about

    • ABOUT
    • CONTACT
    • PRIVACY POLICY

    Let's Keep In Touch!

    Subscribe here for delicious recipes, updates & more!

    Thank you!

    You have successfully joined our subscriber list.

    .

    recipe index

    • APPETIZERS
    • BREAKFAST & BRUNCH
    • LUNCH & DINNER
    • SNACKS & SIDES
    • DESSERTS

    Copyright © 2023 · CozyCravings.com

    5 shares