The Most Delicious Buttermilk Banana Pancakes

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A stack of pancakes topped with sliced bananas and served alongside a small bunch of bananas

 

Why make banana pancakes?

My daughter LOVES bananas.  So much so that we have taken up to stockpiling bananas which isn’t such a hardship if you live in Malaysia and tropical fruit is so prevalent.  However, as anyone knows, bananas age quickly – especially when it is always hot and humid.

The beautiful yellow bananas with a green stem you brought home from the store quickly develop spots the next day.  Anything more than 2 days old becomes spotted, brown and mushy.  Which I have discovered is great for banana bread but not for toddler snack time.

But, banana bread can only go so far.  Instead of baking them into tasty bread, I turned them into a morning treat a la banana pancakes.  Not just any banana pancakes, THE MOST DELICIOUS BANANA pancakes.

These fluffy breakfast treats are made with a buttermilk batter which helps to make them soft and extra fluffy.  To help further the deliciousness and bring out that banana flavor, I added extra banana, a touch of vanilla and sugar to the recipe and then cooked in butter in a pan.

These pancakes are perfect alone. No need for extra butter or syrup.  Just pick it up and eat it.  Personally, I like to make these ahead of time so that I can quickly toast them in the oven and eat on the go while I try to get my daughter from point A to point B in a certain amount of time early in the morning.  There are even some leftovers for my husband to take for his breakfast on the go because of course, no one can resist THE MOST DELICIOUS BANANA PANCAKES EVER!

 

A little hand grabbing a banana slice on top of a stack of pancakes alongside a child's stuffed animal and small bunch of bananas

 

Dry ingredients for pancakes in a large white bowl
In a medium-sized mixing bowl, whisk together flour, baking powder, salt, baking soda and sugar.  Mix until evenly combined.
Wet ingredients for banana pancakes in a large white bowl
In a second larger mixing bowl, peel and crush two ripe brown bananas with a fork or your hands if you don’t mind getting your hands dirty.  When bananas are thoroughly puréed, add two eggs, melted butter, vanilla extract and buttermilk.  Mix together until properly combined.
Lumpy pancake batter in a large white bowl
Slowly, sift in the dry ingredients and mix them together.  Try not to over mix, leaving the batter thick and slightly lumpy.
Sliced bananas added to lumpy pancake batter in a large white bowl
Peel and slice up two ripe brown bananas no bigger than 1 cm thick.  Carefully fold into pancake batter along with a handful of Macadamia nuts (optional).
A spatula stirring in banana slices into lumpy pancake batter
Let batter for sit for 10 minutes.
Two pancakes with a bubbled surface cooking in a pan
In large skillet, melt 1-2 pats of butter on a large non stick skillet or frying pan over medium heat. Add 1-2 large spoonfuls of batter to skillet/frying pan and cook over medium heat until the top surface forms bubbles then flip and cook on the other side
Two golden browned pancakes cooking in a pan
This should take 2-3 minutes on each side, depending on the pancake size and heat of the individual stovetop.
A stack of pancakes topped with sliced bananas and served alongside a small bunch of bananas
When cooked through and a soft golden brown on each side, remove from heat and serve.  I personally don’t believe they need any extra syrup or butter, but if you prefer it with little extra something top it with that and enjoy!

 

 

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The Most Delicious Buttermilk Banana Pancakes

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  • Author: Spicepaw
  • Total Time: 40 minutes
  • Yield: 9-12 medium sized pancakes 1x
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Description

The banana pancakes are made with a buttermilk batter so that they are soft & fluffy with extra banana, a touch of vanilla & sugar then cooked in butter. These pancakes are perfect alone. No need for extra butter or syrup.  Just pick it up and eat it. #breakfast #pancakes #bananas #kidfood #familyfavorite

Ingredients

Scale
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 Tbsp sugar
  • 3 tbsp melted butter (plus more for cooking)
  • 2 eggs
  • 1 cup (240 ml) buttermilk
  • 4 ripe brown bananas
  • 1 tsp vanilla extract
  • handful of Macadamia nuts

Instructions

  • In a medium-sized mixing bowl, whisk together flour, baking powder, salt, baking soda and sugar.  Mix until evenly combined.
  • In a second larger mixing bowl, peel and crush two ripe brown bananas with a fork or your hands if you don’t mind getting your hands dirty.  When bananas are thoroughly puréed, add two eggs, melted butter, vanilla extract and buttermilk.  Mix together until properly combined.
  • Slowly, sift in the dry ingredients and mix together.  Try not to overmix, leaving the batter thick and slightly lumpy.
  • Peel and slice up two ripe brown bananas no bigger than 1 cm thick.  Carefully fold into pancake batter along with a handful of Macadamia nuts (optional).
  • Let batter for sit for 10 minutes.
  • In a large skillet, melt 1-2 pats of butter on a large nonstick skillet or frying pan over medium heat.
  • Add 1-2 large spoonfuls of batter to skillet/frying pan and cook over medium heat until the top surface forms bubbles then flip and cook on the other side.  This should take 2-3 minutes on each side, depending on the pancake size and heat of the individual stovetop.
  • When cooked through and a soft golden brown on each side, remove from heat and serve.  I personally don’t believe they need any extra syrup or butter, but if you prefer it with little extra something top it with that and enjoy!

Notes

No buttermilk? No problem!  Just do what I always do and mix 240 ml of milk with 1 tbsp of vinegar or lemon juice, stir together and wait 10 minutes.  It always gets the job done.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Breakfast, pancakes
  • Cuisine: Western

Keywords: banana pancakes, pancakes, banana, buttermilk pancakes, macadamia nuts, breakfast

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A stack of pancakes topped with sliced bananas on a white plate

 

If you love these pancakes try my recipes for Blueberry, Lemon and Ginger Buttermilk Pancakes

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

3 thoughts

  1. I make pancakes for my mom on a regular basis and today I made these. I made two changes and one addition… I didn’t add the sliced bananas (as I only had two and used them for the puree in the batter), I used kefir instead of buttermilk, and I sprinkled them with sesame seeds. In any case, my mom said that of all the pancakes I’ve made for her (MANY!), these were her favourite. Thanks!

    Reply

    1. Thanks! I’m happy to hear they were a success! I’m also jealous of your mom who gets breakfast made. Hopefully my daughter will return the favor one day!😊

      Reply

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