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Delicious banana pancakes topped with syrup and fresh fruit on a plate.

Banana Buttermilk Pancakes

Deliciously fluffy pancakes featuring sweet ripe bananas and creamy buttermilk, perfect for a comforting breakfast any day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking powder Helps pancakes rise.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 1 whole egg Binds the ingredients.
  • 1 cup buttermilk Key for light pancakes.
  • 2 ripe bananas Very ripe for best sweetness.
  • 2 tablespoons oil Keeps pancakes moist.

Method
 

Preparation
  1. Whisk together the flour, baking powder, and salt in a small bowl until well combined.
  2. In a larger bowl, mix together the vanilla extract, egg, buttermilk, and oil. Add the ripe bananas and mash them for a smooth batter.
  3. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined to avoid overmixing.
Cooking
  1. Preheat a skillet or griddle over medium heat and lightly spray it with cooking oil.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook until golden brown.
  4. Serve warm, optionally drizzled with honey or maple syrup.

Notes

Use ripe bananas for the sweetest pancakes. Consider adding chopped nuts or a sprinkle of spices for variation.