Buttermilk Banana Pancakes

These pancakes are the sort I make when I want something that tastes like a treat but comes together without drama. They’re dense enough to hold up under toppings, tender in the middle, and carry a clear banana flavor without being overly sweet. The buttermilk adds a subtle tang and keeps the crumb light. If you have a couple of ripe bananas and basic pantry staples, you’re already halfway there.

I test recipes on real mornings: kids, pets, phone calls, and all. This one survived multiple runs because it’s forgiving, fast, and rewards small tweaks. You’ll find timing notes in the steps and a coconut maple syrup that needs just a minute to warm — because syrup that’s lukewarm is a small culinary crime.

Below is everything I lean on for a reliable stack: the exact ingredient list, a step-by-step method that follows the original flow, troubleshooting, and sensible swaps. Read the steps once, then follow them while your griddle preheats — you’ll have pancakes and hot syrup in under 30 minutes.

The Essentials

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What you need to know at a glance: these pancakes use a thick batter, leavened with baking powder and baking soda, and sweetened modestly with granulated sugar. One mashed banana is mixed into the batter for natural sweetness and moisture; a second banana can be sliced on top for pretty presentations and extra banana flavor. They cook quickly at medium heat, and the timing in the directions is a reliable guideline (about 2–3 minutes first side, 1–2 minutes after flipping).

Texture goals: golden edges, airy interior, and a sturdy center so the pancakes don’t collapse under syrup or toppings. Keep the batter slightly lumpy and don’t overmix. If you want a special finish, the coconut maple syrup in the recipe is the easiest way to add a fragrant lift without complicating the process.

Ingredients

• 1 ½ cups (186 g) all-purpose flour — the structure for the pancakes; measure by spooning into the cup for accuracy.
• 3 tablespoons (38 g) granulated sugar — provides light sweetness and helps with browning.
• 1 tablespoon baking powder — primary leavener for lift.
• 1 teaspoon baking soda — works with the buttermilk to add extra rise and a tender crumb.
• ½ teaspoon salt — balances sweetness and enhances flavor.
• 1 ¼ cups (296 ml) buttermilk (regular or low-fat) — adds tang and keeps the pancakes tender.
• 2 tablespoons (30 ml) vegetable oil or melted butter — fat for moisture and flavor; either option works depending on what you have.
• 2 large eggs — bind the batter and add richness.
• 1 medium banana, mashed (about ⅓ cup mashed) — folded into the batter for banana flavor and moisture.
• 1 medium banana, sliced (optional) — place on top of pancakes while cooking if you want banana slices on display.
• 1 teaspoon vanilla extract — rounds out the flavor and complements the banana.
• 1 cup maple syrup — warmed and flavored into the coconut maple syrup.
• ¼ teaspoon coconut extract — a small amount adds a tropical note to the warmed syrup.
• Marshmallow whipped cream or plain whipped cream, optional — for a richer, dessert-like finish.
• Chopped macadamia nuts, pecans, or almonds, or toasted coconut, for garnish (optional) — texture and crunch; use what you prefer.

Buttermilk Banana Pancakes: Step-by-Step Guide

1. Preheat an electric griddle to 350°F. If using a skillet or nonstick frying pan, heat it over medium and finish preheating once the batter is ready.
2. In a large bowl whisk together 1 ½ cups (186 g) all-purpose flour, 3 tablespoons (38 g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
3. In a separate large measuring cup or bowl whisk together 1 ¼ cups (296 ml) buttermilk, 2 tablespoons (30 ml) vegetable oil or melted butter, 2 large eggs, 1 medium banana (mashed, about ⅓ cup), and 1 teaspoon vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and whisk gently just until combined. The batter should be somewhat thick and a few small lumps are fine—do not overmix.
5. Lightly oil or spray the preheated griddle or pan with nonstick cooking spray.
6. Use a 1/4-cup scoop or ladle (or the size you prefer) to drop batter onto the griddle, leaving space between pancakes. The batter is thick; if needed, spread each mound slightly with the back of the ladle or a spatula to form rounds.
7. If you want banana pieces on top, place 3–4 thin slices of the second medium banana on each pancake immediately after pouring the batter.
8. Cook pancakes until bubbles form across the surface and the edges look set and the bottoms are golden brown, about 2–3 minutes depending on your heat. Flip and cook the second side until golden and the pancakes are cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning.
9. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
10. To make the coconut maple syrup: put 1 cup maple syrup in a microwave-safe measuring cup or bowl and heat until hot and just bubbling (about 45–75 seconds, depending on your microwave), or warm gently on the stovetop until hot. Stir in ¼ teaspoon coconut extract.
11. Serve pancakes topped with marshmallow whipped cream or plain whipped cream (optional), a drizzle of the coconut maple syrup, and a sprinkling of chopped macadamia nuts, pecans, almonds, or toasted coconut (optional).
12. To store: let pancakes cool, place them between layers of paper towel, and refrigerate for up to 3 days or freeze for up to 1 month.

Why You’ll Keep Making It

These pancakes strike a balance between breakfast comfort and something a small bit special. The mashed banana keeps them moist without requiring extra oil, and the buttermilk introduces a soft tang that lifts the flavor. The batter tolerates short pauses: if you need to refill the coffee or chase a child, the results won’t suffer dramatically.

The coconut maple syrup is a simple, high-impact upgrade. Adding just ¼ teaspoon of coconut extract to warmed maple syrup changes the profile from familiar to slightly exotic, which makes this stack feel like a weekend treat even on a quick Tuesday morning.

Swap Guide

Small, sensible swaps you can make without rethinking the whole recipe:

• Vegetable oil or melted butter — either works in the batter; use what you have. Butter gives a richer flavor, oil keeps things neutral.
• Second banana — optional and purely for presentation. If you prefer not to add slices on top, just serve plain or with whipped cream and syrup.
• Marshmallow whipped cream or plain whipped cream — either is an optional finish; use plain if you want less sweetness.
• Nuts or toasted coconut — pick any one for texture. Use chopped macadamia nuts, pecans, or almonds as listed.

Appliances & Accessories

Essentials and helpful tools:

• Electric griddle (set to 350°F) — fastest and most consistent for even browning.
• Nonstick skillet or frying pan — works fine if you don’t have a griddle; maintain medium heat.
• 1/4-cup scoop or ladle — helps keep pancakes uniform in size.
• Rubber spatula or thin turner — a flat, flexible spatula makes flipping easier.
• Measuring cups and spoons — for accurate ratios, especially with flour and leaveners.
• Microwave-safe measuring cup or small saucepan — for warming maple syrup.

Watch Outs & How to Fix

Common hiccups and quick fixes so your morning stays calm:

• Dense or heavy pancakes — often caused by overmixing. Mix just until combined; a few lumps are fine.
• Burning on the griddle — lower the heat. 350°F is a guideline; if the bottoms brown too fast, reduce to medium-low and give the pancakes more time on each side.
• Pancakes not rising — check your baking powder and baking soda. If they’re old, the leaveners can lose potency. Also, make sure you measure flour properly; too much flour creates a dry, compact batter.
• Soggy center — this can happen if the griddle is too cool. Aim for that gentle sizzle and watch for bubbles across the surface before flipping.
• Syrup too thin or too thick — the recipe warms plain maple syrup then adds coconut extract. If you want thicker syrup, simmer gently on the stovetop to reduce (watch carefully). If it’s too thick when cold, warm slightly before serving.

Year-Round Variations

Keep the base the same and dress the pancakes for the season using the optional garnishes from the ingredients list.

• Spring/Summer: keep it light — top with sliced banana (optional), a drizzle of the coconut maple syrup, and a scattering of chopped nuts or toasted coconut for crunch.
• Fall/Winter: serve a little richer — add marshmallow whipped cream on top and a generous sprinkle of chopped nuts. The toasted coconut or macadamia nuts layer well with warm syrup.
• Party or special breakfast: stack high, add marshmallow whipped cream, a warm drizzle of the coconut maple syrup, and finish with chopped macadamia nuts for texture and presentation.

Chef’s Notes

Measure the flour by spooning it into the cup and leveling it off. That small step prevents dry batter and overly dense pancakes. When you mash the banana for the batter, leave a few small soft lumps — they’ll melt into the mix as the pancakes cook and add texture without creating large pockets.

Keep cooked pancakes warm on a baking sheet in a low oven (about 200°F) if you’re making a big batch. That keeps them ready without continued cooking or drying out.

Make-Ahead & Storage

Follow the storage note from the source directions: let pancakes cool, place them between layers of paper towel, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat refrigerated pancakes in a toaster or oven until warm. For frozen pancakes, reheat from frozen in a single layer in a 350°F oven until warmed through, or microwave briefly on a damp paper towel to retain moisture.

Your Questions, Answered

1. Can I make the batter ahead? You can mix batter and refrigerate it briefly, but the leavening is freshest when used soon after mixing. If you must wait, give the batter a gentle stir before scooping and expect slightly diminished rise.
2. What if I don’t have buttermilk? The recipe relies on buttermilk’s acidity to react with baking soda. If you don’t have it, plan to use an appropriate substitute that introduces acidity (buttermilk or a similar cultured milk). The recipe as written expects buttermilk.
3. Can I use frozen bananas? Thawed frozen bananas work fine for mashing into the batter. Drain any excess liquid before measuring to avoid thinning the batter too much.
4. How do I get even browning? Keep the griddle or pan at a steady medium temperature, and avoid moving the pancakes too early. Wait for bubbles and set edges before flipping.

Hungry for More?

If you liked these pancakes, try the same batter technique with different folded-in flavors from your pantry: a handful of chopped nuts, a spoonful of nut butter, or a small handful of berries. Keep the method and proportions the same, and adjust cook time slightly for added mix-ins. Breakfast doesn’t need to be complicated; once you’ve got this base down, you can riff confidently.

Make a double batch next time and freeze extras for fast weekday mornings. Enjoy the stack, the syrup, and that small moment of calm when the house smells like fresh pancakes.

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Buttermilk Banana Pancakes

Fluffy buttermilk banana pancakes served with coconut maple syrup, optional whipped cream, and chopped nuts or toasted coconut.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast

Servings: 4 servings

Ingredients

Ingredients

• 1 1/2 cups 186 g all-purpose flour
• 3 tablespoons 38 g granulated sugar
• 1 tablespoonbaking powder
• 1 teaspoonbaking soda
• 1/2 teaspoonsalt
• 1 1/4 cups 296 mlbuttermilkregular or low-fat
• 2 tablespoons 30 ml vegetable oil or melted butter
• 2 large eggs
• 1 medium bananamashed about 1/3 cup mashed
• 1 medium bananasliced optional
• 1 teaspoonvanilla extract
• 1 cupmaple syrup
• 1/4 teaspooncoconut extract
• Marshmallow whipped creamor plain whipped cream optional
• Chopped macadamia nutspecans or almonds or toasted coconut, for garnish, optional

Instructions

Instructions

• Preheat an electric griddle to 350°F. If using a skillet or nonstick frying pan, heat it over medium and finish preheating once the batter is ready.
• In a large bowl whisk together 1 ½ cups (186 g) all-purpose flour, 3 tablespoons (38 g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
• In a separate large measuring cup or bowl whisk together 1 ¼ cups (296 ml) buttermilk, 2 tablespoons (30 ml) vegetable oil or melted butter, 2 large eggs, 1 medium banana (mashed, about ⅓ cup), and 1 teaspoon vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and whisk gently just until combined. The batter should be somewhat thick and a few small lumps are fine—do not overmix.
• Lightly oil or spray the preheated griddle or pan with nonstick cooking spray.
• Use a 1/4-cup scoop or ladle (or the size you prefer) to drop batter onto the griddle, leaving space between pancakes. The batter is thick; if needed, spread each mound slightly with the back of the ladle or a spatula to form rounds.
• If you want banana pieces on top, place 3–4 thin slices of the second medium banana on each pancake immediately after pouring the batter.
• Cook pancakes until bubbles form across the surface and the edges look set and the bottoms are golden brown, about 2–3 minutes depending on your heat. Flip and cook the second side until golden and the pancakes are cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
• To make the coconut maple syrup: put 1 cup maple syrup in a microwave-safe measuring cup or bowl and heat until hot and just bubbling (about 45–75 seconds, depending on your microwave), or warm gently on the stovetop until hot. Stir in ¼ teaspoon coconut extract.
• Serve pancakes topped with marshmallow whipped cream or plain whipped cream (optional), a drizzle of the coconut maple syrup, and a sprinkling of chopped macadamia nuts, pecans, almonds, or toasted coconut (optional).
• To store: let pancakes cool, place them between layers of paper towel, and refrigerate for up to 3 days or freeze for up to 1 month.

Equipment

• electric griddle
• skillet or nonstick frying pan
• Large Bowl
• Measuring cup
• Whisk
• ladle or 1/4-cup scoop
• Spatula
• microwave-safe measuring cup or bowl

Notes

Add some crunch inside the pancakes by adding chopped macadamia nuts or pecans into the batter.
Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.
To freeze pancakes layer them between paper towels and store in a freezer bag or airtight container. This way they don’t all stick together.
You can substitute 1 teaspoon vinegar or lemon juice and milk or nondairy milk for the buttermilk.