Buttermilk Banana Pancakes

Pouring syrup over a homemade banana pancake recipe.

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Buttermilk Banana Pancakes

These banana pancakes are soft, fluffy, and full of flavor from ripe bananas and a touch of maple syrup. A cozy, no-fuss breakfast that comes together easily with pantry staples. Tip: For the best flavor and texture, use very ripe bananas with plenty of brown speckles.

Prep Time15

Cook Time20

Course: Breakfast, brunch

Cuisine: American

Keyword: banana pancakes, buttermilk banana pancakes

Servings: pancakes

Author: Dahn Boquist

Ingredients

2 cups all-purpose flour 240 grams
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 to 3 bananas very ripe; 1 cup mashed; 227 grams
1¼ cups buttermilk 284 grams
2 large eggs
3 tablespoons maple syrup
3 tablespoons butter melted, or olive oil

Instructions

Make the batter: 

Mash the bananas and measure out 1 cup (227 grams) of mashed banana. Add it to a large mixing bowl. Whisk in the buttermilk, eggs, maple syrup, and melted butter until smooth.
Place a sifter over the bowl and sift in the flour, baking powder, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture using a whisk or spatula.
Stop mixing once the flour is just incorporated; it's fine if the batter is still a little lumpy. The batter should be fairly thick. If you prefer thin pancakes, add a splash of buttermilk.
Let the batter rest for 5 to 10 minutes while you heat the skillet.

Cook the pancakes:

Set a nonstick skillet over medium heat and add a small pat of butter. Once it melts and starts to sizzle, scoop in the batter (about ¼ cup per pancake).
Cook until the edges look set and bubbles start forming in the center, about 2 minutes. Flip and cook another 1 to 2 minutes, until the pancakes are cooked through.

Notes

Use very ripe bananas. The riper, the better, look for bananas with lots of brown speckles. They’ll give the pancakes more flavor and natural sweetness.
Measure the mashed banana. Adding too much will make the pancakes dense and gummy.
Cook over medium heat. If the skillet is too hot, the outside will cook and the center will be undercooked and gummy.
Letting the batter sit for 5 to 10 minutes before cooking helps the flour hydrate and improves the texture of the pancakes.
You can mix the batter the night before. Cover the surface with plastic wrap and refrigerate overnight. The flavor deepens a bit, and breakfast comes together faster in the morning.
This is a thick batter. If you prefer thinner pancakes, stir in an extra splash of buttermilk before cooking.
These pancakes freeze well. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat in the toaster or microwave.
Add-ins: Feel free to fold in extras like chopped walnuts, chocolate chips, or blueberries after mixing the batter. Just don’t overdo it, too many add-ins can weigh the pancakes down.
Serving ideas: Try topping these with extra banana slices or chopped candied walnuts.

If you have a sourdough starter, try our sourdough banana pancakes.

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