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Fluffy Banana Buttermilk Pancakes Recipe for the Perfect Breakfast

Fluffy Banana Buttermilk Pancakes

Tender, golden pancakes made with very ripe bananas and tangy buttermilk. Serve them hot with butter, maple syrup, sliced banana, or toasted nuts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 2 tablespoons Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon, optional Ground cinnamon
Wet Ingredients
  • 1 1/4 cups (300 ml) Buttermilk
  • 2 Large eggs
  • 3 tablespoons (43 g) Unsalted butter, melted and slightly cooled
  • 1 cup, about 2 medium bananas Very ripe mashed banana
  • 1 teaspoon Vanilla extract
For Cooking and Serving
  • As needed Butter or neutral oil for the griddle
  • As desired Butter, maple syrup, sliced banana, or toasted nuts

Method
 

Step-by-Step
  1. Whisk flour, sugar, baking powder, baking soda, salt, and optional cinnamon in a large bowl.
  2. In a second bowl, whisk buttermilk, eggs, melted and slightly cooled butter, vanilla, and mashed banana.
  3. Pour the wet mixture into the dry mixture and stir just until combined. Keep a few small lumps in the batter.
  4. Rest the batter for 5 to 10 minutes so it thickens slightly and the flour hydrates.
  5. Heat a lightly buttered or oiled griddle or skillet over medium to medium-low heat, approximately 350 to 375°F (175 to 190°C).
  6. Use about 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until bubbles appear across the surface, the edges look set, and the underside is golden.
  7. Flip each pancake once and cook for 1 to 2 minutes, until golden and cooked through. Do not press down after flipping.
  8. Serve immediately with butter, maple syrup, sliced banana, or toasted nuts.

Notes

Use heavily spotted bananas for the richest flavor and natural sweetness. If the rested batter is excessively thick, stir in 1 to 2 tablespoons of buttermilk. Keep cooked pancakes warm while finishing the batch, but avoid stacking them for too long if you want the edges to remain lightly crisp.