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.

5 from 2 votes

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Prep Time: 15

Cook Time: 30

Servings: servings

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

Course: Breakfast

Cuisine: American

Keyword: banana, Pancakes

Author: Haley