Banana buttermilk pancakes are ultra moist, fluffy, and full of sweet banana flavor with a hint of warm spice that may remind you of banana bread in pancake form.
Normally we use ripe bananas to make my brown sugar banana bread, the riper the better, am I right? That’s usually the easiest way to use up bananas that are about to spoil. This time we wanted a big breakfast with all of the fixings, and I must admit, these are the best banana pancakes I have ever tasted. The buttermilk really does take them to a whole new level.
Another great use of ripe bananas is my banana cake with cream cheese frosting. The flavor combo is out of this world, and the added spices are excellent. I also use them on top of peanut butter lasagna as a garnish or in my caramel banana cream pie; we soak the banana slices in lemon juice to keep them from browning and it doesn’t change the flavor at all.
- all-purpose flour and granulated sugar – the base for the batter, sugar can be adjusted for sweetness depending on taste preference.
- baking soda and baking powder – our leavening agents makes fluffy pancakes by helping them rise.
- egg – makes the pancakes hold the small air bubbles so they do not fall apart.
- salt, cinnamon, melted butter, and vanilla extract– adds flavor. The melted butter also effects the moisture level – vegetable oil can be substituted, but the texture may be different.
- buttermilk – our secret ingredient for making the best pancakes. It adds more moisture than when using regular milk.
- mashed bananas – avoid totally brown bananas. You want them to be fully yellow or yellow with light brown spots.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Top buttermilk banana pancakes with maple syrup, a few fresh slices of bananas, brown sugar caramel sauce, or caramelized banana slices.
Substitutions and Variations
- Chocolate chips – goes great with the combination of bananas. Fold them in gently just before adding the batter to the pan.
- Caramelized bananas – add a teaspoon of butter, 2.5 tablespoons of maple syrup, and 1.5 teaspoons of brown sugar to a frying pan over medium-high heat. Cook until the sugar dissolves and the sauce has thickened and is bubbling. Stir in 1 sliced banana. Cook until golden brown, then serve on top of each pancake.
- Whole milk – if desired, use in place of the buttermilk.
- Homemade buttermilk – mix 1 tablespoon of lemon juice with 1 cup of whole milk. Stir and set it aside for 5-10 minutes before using.
Step 1: Combine flour, sugar, salt, baking soda and powder, and cinnamon in a small bowl.
Step 2: On a cutting board or in a medium bowl, mash the bananas.
Step 3: In a separate bowl, whisk the melted butter, egg, vanilla, buttermilk, and mashed bananas together.
Step 4: Stir the flour mixture into the wet ingredients just until combined.
Pro Tip: Avoid overmixing the buttermilk pancake batter. This will cause them to be less fluffy. Don’t worry! The batter will have small lumps in it, much like when making muffins or quick bread.
Step 5: Heat a large skillet over medium heat and grease with non stick cooking spray (you can also cook in butter or vegetable oil.) Pour ⅓ cup of batter into the hot skillet.
Step 6: Once there are little bubbles all the way across the top and the sides turn matte, flip the pancake. Transfer to a plate when both sides are golden brown and have crispy edges (should take 2-3 minutes on each side). Repeat for the remaining batter.
SERVE: Serve these fluffy banana pancakes with maple syrup and a couple of pats of butter. If desired, add sliced bananas.
Banana Pancake Recipe Tips
- While buttermilk adds a ton of extra moisture, making them the perfect pancakes, whole milk can be substituted. We have not tested this recipe with almond milk.
- Use slightly overripe bananas or ones that are fully ripe. They should be yellow with very light brown spots, or fully yellow. These will mash easier and add more flavor and sweetness.
- Usually the non-stick pan gets gradually hotter during the cooking process. I like to start with moderate heat, then turn the burner to medium-low heat after the first batch. You want it low enough so you can see small bubbles all the way across the tops before the bottoms get too dark.
- If you have a large non-stick griddle, this will reduce the amount of time you will be in the kitchen and is great for larger crowds or doubling the recipe.
Aunt Jemima was the first character ever used to market store-bought pancake mix – Mental Floss
Store leftover pancakes in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or toaster.
Transfer the cooked pancakes to a ziplock bag and separate with parchment paper then freeze. When ready to serve, microwave or place them in the toaster until warmed.
No. If your banana pancakes are wet in the middle, that means the heat was too high and cooked the outside before the inside was able to cook through. Cook pancakes over medium heat so they have enough time to crisp around the edges without the centers turning out raw.
When adding the buttermilk mixture to the dry ingredients, stir gently. Over mixing the batter is what causes rubbery pancakes.
If you try these Banana Buttermilk Pancakes or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Banana Buttermilk Pancakes
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 large egg beaten
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup mashed banana about 2 large bananas
- In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
- Mash bananas well using a fork.
- In a large bowl, whisk the egg, melted butter, vanilla, buttermilk, and banana.
- Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
- Heat a skillet over medium heat and spray with non-stick cooking spray.
- Pour 1⁄3 cup of batter onto the skillet.
- Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
- Transfer pancakes to a platter when both sides are golden brown.