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Buttermilk Banana Pancakes

These Buttermilk Banana Pancakes are fluffy, moist, and bursting with natural sweetness. Perfect for a comforting breakfast or brunch treat!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Banana, Brunch, Buttermilk, Easy, Pancakes, Quick
Servings: 4 servings

Ingredients

  • 1.5 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.25 cups buttermilk regular or low-fat
  • 2 tablespoons 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

Instructions

  • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  • Using a fork or potato masher, mash the banana until smooth but still slightly chunky for texture.
  • In a separate bowl, whisk the buttermilk, vegetable oil (or melted butter), eggs, vanilla extract, coconut extract (if using), and the mashed banana until smooth and well incorporated.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined; it’s okay if the batter is a little lumpy.
  • Lightly grease your skillet with a bit of oil or butter and heat over medium heat. Test readiness by sprinkling water drops; they should sizzle and evaporate quickly.
  • Pour about 1/4 cup of batter for each pancake onto the skillet. Optionally sprinkle sliced banana on top before flipping. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
  • Stack pancakes, drizzle with maple syrup, and add optional marshmallow whipped cream or chopped nuts or toasted coconut for garnish. Serve warm.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Non-stick skillet or griddle
  • Spatula
  • Fork or potato masher

Notes

  • Do not overmix the batter to keep pancakes fluffy and tender.
  • Use ripe bananas with brown spots for natural sweetness and best flavor.
  • Medium heat is ideal to cook pancakes evenly without burning.
  • Store leftover pancakes in an airtight container refrigerated up to 3 days or freeze up to 2 months.
  • Reheat pancakes in a toaster oven or skillet to restore crisp edges.