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Fluffy Buttermilk Banana Pancakes are the perfect way to use up those bananas – these are so soft and fluffy and full of banana flavor. The buttermilk helps them rise and adds great flavor – these will be your new favorite pancake recipe!
I’m giddy from just thinking about this breakfast! These are the softest and fluffiest banana pancakes I have ever made – banana buttermilk pancakes for the win! Drizzle the coconut syrup over the fluffy pancakes, and top it off with some whipped cream and chopped nuts for an oh-my-gosh-this-is-the-best-thing-ever breakfast.
Ingredients Needed
- Baking powder and Baking soda: the reason these pancakes are so fluffy is because we are using a mix of the two along with buttermilk.
- Buttermilk: the secret to these fluffy banana pancakes comes from here. You can use regular or low-fat buttermilk.
- Oil: or melted butter.
- Banana: we’re going to separate the banana from both mashed and sliced. I’m using ripe bananas since they taste sweeter (plus I didn’t want them to go to waste).
- Coconut extract: for that yummy coconut flavor in the syrup
How to make Buttermilk Banana Pancakes
- Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Grab a measuring cup to whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract.
- Mix together the wet ingredients with the dry ingredients until only small lumps remain.
- Pour the batter then spread it slightly on a preheated frying pan, large skillet, or griddle over medium-low heat.
- Add banana slices to your pancakes if you want to. I added about 3-4 slices to each pancake.
- When you’re cooking pancakes, you wait until small bubbles form on the top of the pancake and begin popping, then flip and cook until the other side is golden brown.
Expert Tips
- 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.
FAQ
Can you freeze banana pancakes?
Yes! That’s the beauty of this recipe. Place your cooled pancakes between paper towels and freeze them in an airtight container or plastic bag to freeze for up to one month.
How long does coconut syrup last?
Up to one month if sealed in a closed container or bottle.
Can I substitute for buttermilk?
If you don’t have buttermilk add 1 teaspoon vinegar or lemon juice to a measuring cup and add milk to the amount asked for, then let sit for 5 minutes. Or, add 1 teaspoon vinegar to the batter along with an equal amount of nondairy milk called for in the recipe.
Buttermilk Banana Pancakes Recipe
Buttermilk makes pancakes super fluffy and perfect! These Buttermilk Banana Pancakes add some extra flavor with mashed and sliced banana and they’re all topped off with coconut maple syrup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- 1 ½ cups (186g) all-purpose flour
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (296ml) buttermilk regular or low-fat
- 2 tablespoons (30ml) vegetable oil or melted butter
- 2 large eggs
- 1 medium banana mashed (about ⅓ cup mashed)
- 1 medium banana sliced, optional
- 1 teaspoon vanilla extract
- 1 cup maple syrup
- ¼ teaspoon coconut extract
- Marshmallow whipped cream or plain whipped cream, optional
- Chopped macadamia nuts pecans, or almonds or toasted coconut, for garnish, optional
Instructions
- Preheat your electric griddle to 350°F. If you’re making these in a pan on the stove, preheat the pan once the batter is ready.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a large measuring cup, whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract. Whisk wet ingredients into dry just until mixed. Some lumps will remain.
- Ladle pancakes onto preheated griddle after spraying with nonstick cooking spray. I made my pancakes with about 1/4 cupfuls of batter but you can make them however big or small you want. The batter is somewhat thick, so pour the batter then spread it slightly with your ladle or spatula to spread it out.
- If you want to add chunks of banana to your pancakes, now is the time to do so. Place 3-4 thin slices of banana on the tops of each pancake. Cook until they’re brown on the bottom then flip and continue cooking until done.
- To make the coconut maple syrup: heat the syrup in a microwave safe measuring cup or bowl until it just boils (45-75 seconds depending on your microwave). Stir in coconut extract.
- Serve pancakes topped with whipped cream, a sprinkling of nuts or toasted coconut, and syrup.
- To store: place cooled pancakes between layers of paper towel and store in refrigerator for up to 3 days or freeze for up to 1 month.
Recipe Video
Recipe 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.
Recipe Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 118g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 685mg | Potassium: 878mg | Fiber: 3g | Sugar: 68g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 325mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Coconut maple syrup sounds amazing!
These pancakes look absolutely perfect! Seriously, I want to face plant into that glorious stack! Love buttermilk pancakes. I hardly ever have buttermilk in my fridge either and found a buttermilk powder at Walmart in the baking aisle and it’s seriously life changing! That coconut maple syrup though – boy does that sound heavenly!
Thanks Kelly!
I actually found a recipe that rivals the traditional buttermilk pancake, and it’s made with Greek yogurt! That is actually my go-to recipe since I don’t buy buttermilk as much. There’s something about the fluffiness of a traditional buttermilk pancake that gets me every time!
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