There’s nothing quite like waking up to a stack of warm, fluffy Buttermilk Banana Pancakes. This recipe combines the natural sweetness and moist texture of ripe bananas with the tangy richness of buttermilk, creating a breakfast treat that’s both comforting and indulgent. Whether you’re cooking for a lazy weekend brunch or a special occasion, these pancakes are sure to impress. Plus, they’re incredibly easy to whip up using simple pantry staples and a few ripe bananas. Let’s dive into what makes this recipe so irresistible and how you can master it in your kitchen.

What You’ll Love About This Recipe

Perfectly fluffy texture: The combination of baking powder and baking soda activated by buttermilk creates light, airy pancakes every time.
Moist and flavorful: Mashed banana adds natural sweetness and moisture, eliminating the need for excessive sugar or butter.
Customizable toppings: From sliced bananas to chopped nuts and marshmallow whipped cream, you can dress these pancakes to suit your mood.
Easy to make: A straightforward recipe that doesn’t require any fancy ingredients or equipment.
Perfect for all skill levels: Whether you’re a beginner or a seasoned cook, these pancakes are foolproof and delicious.

Shopping List

1 1/2 cups (186g) all-purpose flour
3 tablespoons (38g) granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (296ml) buttermilk (regular or low-fat)
2 tablespoons (30ml) vegetable oil or melted butter
2 large eggs
1 medium banana, mashed (about 1/2 cup mashed)
1 medium banana, sliced (optional, for topping)
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
1 cup maple syrup
Marshmallow whipped cream or plain whipped cream (optional)
Chopped macadamia nuts, pecans, almonds, or toasted coconut (for garnish, optional)

Essential Tools for Success

Large mixing bowl: To combine your dry and wet ingredients smoothly.
Whisk: For mixing the batter without lumps.
Measuring cups and spoons: Accurate measurements are key for fluffy pancakes.
Non-stick skillet or griddle: Ensures even cooking and easy flipping.
Spatula: For gently flipping pancakes without breaking them.
Fork or potato masher: To mash the banana perfectly smooth.

Cook Buttermilk Banana Pancakes Like This

Step 1: Prepare your dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, which helps your pancakes rise beautifully.

Step 2: Mash the banana

Using a fork or potato masher, mash the banana until smooth but still slightly chunky for texture. This will add natural sweetness and moisture to your batter.

Step 3: Combine wet ingredients

In a separate bowl, whisk the buttermilk, vegetable oil (or melted butter), eggs, vanilla extract, coconut extract (if using), and the mashed banana. Whisk until smooth and well incorporated.

Step 4: Mix wet and dry

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon just until combined. It’s okay if the batter is a little lumpy—overmixing can make your pancakes tough.

Step 5: Heat your skillet or griddle

Lightly grease your skillet with a bit of oil or butter and heat over medium heat. To test if it’s ready, sprinkle a few drops of water; if they sizzle and evaporate quickly, you’re good to go.

Step 6: Cook the pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet. If you like, sprinkle some sliced banana on top of each pancake before flipping. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until golden brown.

Step 7: Serve warm

Stack your pancakes high, drizzle generously with maple syrup, and add optional marshmallow whipped cream or a sprinkle of chopped nuts or toasted coconut for an extra special touch.

Seasonal Ingredient Swaps

Apples: Swap bananas for finely grated apples and add a pinch of cinnamon for a fall twist.
Blueberries: Fold fresh or frozen blueberries into the batter for a burst of juicy sweetness.
Pumpkin puree: Add 1/4 cup pumpkin puree and a teaspoon of pumpkin pie spice for a seasonal flavor.
Peach slices: Top with fresh peach slices during summer for a refreshing alternative.

Avoid These Mistakes

Overmixing the batter: Stir just until ingredients are combined to avoid dense pancakes.
Using unripe bananas: For the best flavor and sweetness, use ripe bananas with brown spots.
Cooking on too high heat: Medium heat ensures pancakes cook evenly without burning.
Skipping the buttermilk: It reacts with baking soda to create fluffy texture and tangy flavor.

Storing, Freezing & Reheating

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, separate pancakes with parchment paper and place them in a freezer-safe bag for up to 2 months.

Reheat pancakes by warming them in a toaster, oven, or microwave until heated through. For best results, reheat in a toaster oven or on a skillet to restore crisp edges.

Ask & Learn

Can I use regular milk instead of buttermilk?

Yes, but to mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of regular milk. Let it sit for 5 minutes before using.

What if I don’t have coconut extract?

It’s optional, so you can leave it out without impacting the overall flavor too much. Vanilla extract alone provides enough aromatic sweetness.

How do I know when the pancakes are ready to flip?

Look for bubbles forming and popping on the surface, and check that the edges look set and slightly dry. Then, gently flip and cook the other side until golden.

Can I make this batter ahead of time?

It’s best to cook pancakes fresh for fluffiness, but you can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking as it may thicken.

Quick Weeknight Wins

Oatmeal Pancakes – A hearty and wholesome alternative when you want a twist on classic pancakes.
Cherry Muffins – Perfect for a grab-and-go breakfast or snack with bright, fruity flavors.
Cinnamon Swirl Coffee Cake Muffins – Indulgent and aromatic, ideal for cozy mornings with a cup of coffee.

Next Steps

Now that you’ve mastered these fluffy Buttermilk Banana Pancakes, try experimenting with your favorite toppings and mix-ins. Add chocolate chips or swap in different nuts to elevate the experience. Pair your pancakes with fresh fruit or a dollop of yogurt for a balanced breakfast. Bookmark this recipe and keep it handy—you’ll want to come back to it again and again for effortless, crowd-pleasing mornings.

Whip up a batch soon and enjoy that perfect blend of sweet bananas and tangy buttermilk in every bite. Happy cooking!

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