If you love making breakfast for your family, you will also love this easy banana-buttermilk pancakes recipe. The pancakes are fluffy, full of flavor, and versatile as you can replace the banana with other favorite fruits.
Easy banana-buttermilk pancakes
I love making breakfast or brunch, especially during the weekend. However, since I am working from home I can do breakfast any time I want and this is what I do sometimes.
There is no shame in eating pancakes for lunch or dinner if you are in the mood for them.
These pancakes are incredibly good and easy to make. Bananas are awesome especially when you have leftover ones that got dark and nobody wants them.
Saving resources and money is important nowadays and throwing out food that could be repurposed is a no-no in my book. Dark bananas are in the category of repurposed food.
From banana bread to banana doughnuts, to banana muffins, or cookies, you have a lot of options to use this humble fruit that does not last too many days.
What ingredients you need for this easy banana-buttermilk pancakes:
- All purpose flour
- Sugar– use the sugar you have available, if you have only granulated sugar, use that, if you have brown sugar, no big deal. I would not use powder sugar though as it also contains corn starch that changes the “feng-shui” of the recipe. 🙂
- Baking powder– helps the batter rise during the cooking process
- Baking soda– also helps the batter rise
- Cinnamon– it is not mandatory, but if you have it, use it for better flavor
- Salt– there is always a pinch of salt in any baking recipe. Salt enhances and balances the flavors, so do not skip it.
- Buttermilk– this ingredient makes the best pancakes in my opinion. Together with the baking soda and baking powder, buttermilk makes your pancakes fluffy and delicious.
- Vegetable oil– use what you have, sunflower oil, canola, olive oil, anything works(got butter but not oil? Melt and use it instead)
- Vanilla extract– again, this is not a mandatory ingredient, but if you have some, do not skip it)
- Bananas– These pancakes are made with ripe bananas but if you want to skip the bananas or don’t like them, you could use other fruits.
I do not have bananas, can I skip them or shall I use other fruits?
If you do not have bananas, do not add them. But, if you have, you could use other fruits that are either fresh or frozen. What kind of fruits you can use:
- fresh or frozen strawberries
- fresh or frozen blueberries
- fresh or frozen peaches or apricots
- chopped apples
- orange zest
- dried cranberries
- fresh or frozen pitted cherries
How to make this pancakes recipe:
In a large bowl, combine the dry ingredients, flour, baking powder, baking soda, sugar, salt and cinnamon.
Add the chopped bananas.
Separately, in another bowl, whisk the eggs, buttermilk, oil and vanilla until blended.
Add the wet ingredients to dry ingredients and stir until just moistened.
Heat up a medium size pan and ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Cook, until bubbles begin to form on top and bottoms, are golden brown.
Flip the pancake on the other side and continue to cook until is golden brown.
Remove and serve with butter, maple syrup, or honey. I had mine with butter and black currant jam, which is one of my favorite jams out there.
I did not think to add more bananas to my pancakes, but you can definitely decorate them with more slices.
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How To Make Crepes- The Easy Way
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Easy Banana-Buttermilk Pancakes
Delicious easy banana-buttermilk pancakes to make for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 ripe medium banana, finely chopped
Instructions
- In a large bowl, combine the first 6 ingredients.
- In another bowl, mix eggs, buttermilk, oil and vanilla until blended.
- Add the wet ingredients to dry ingredients, stirring just until moistened.
- Chop the banana and fold it in.
- Ladle about 1/4 cup of the batter onto the skillet, to make a pancake.
- Cook until bubbles begin to form on top and bottoms are golden brown.
- Flip the pancake and cook until second side is golden brown.
- Serve warm with butter, syrup, your favorite marmalade or honey.
Notes
Fruit options besides bananas- Use 1/2 cup of either:
- blueberries (fresh or frozen)
- chopped strawberries (fresh or frozen)
- chopped apricots, peaches or even nectarines (fresh or frozen)
- chopped pitted cherries (fresh or frozen)
How To freeze the pancakes:
Allow pancakes to cool, then freeze them between layers of waxed or parchment paper in a safe freezer container.
How To use frozen pancakes:
According to Taste of Home site, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes.
Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 324mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 5g