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Easy Banana-Buttermilk Pancakes

If you love making breakfast for your family, you will love this easy banana-buttermilk pancakes recipe. The pancakes are fluffy, flavorful, and versatile, as you can replace the banana with other favorite fruits.

Easy Banana Buttermilk Pancakes with pieces of butter and jam on a white plate and a fork

Easy banana pancakes made with buttermilk.

I love making breakfast or brunch, especially during the weekend. However, since I work from home, I can do breakfast whenever possible, which I sometimes do.

There is no shame in eating pancakes for lunch or dinner if you are in the mood for them.

These pancakes are delicious and easy to make. Bananas are fantastic, especially when you have leftover ones that got dark and nobody wants them.

Saving resources and money is essential 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 donuts to banana muffins, or cookies, you have many options to use this humble fruit that does not last too many days.

What ingredients do you need for these 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 powdered 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 allows the batter to rise.
  • Cinnamon– 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 them 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, you could use other fruits that are either fresh or frozen. Here are some examples of 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
Easy Banana Buttermilk Pancakes-stack of 4 pancakes on a white plate

How to make this recipe for pancakes:

In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar, salt, and cinnamon.

dry ingredients in a bowl for pancakes

Add the chopped bananas.

dry ingredients with pieces of banana in a glass bowl and a whisk

Separately, in another bowl, whisk the eggs, buttermilk, oil, and vanilla until blended.

bowl with dry ingredients and a whisk next to a measuring cup filled with wet ingredients: buttermilk, eggs and oil

Add the wet ingredients to the dry ingredients and stir until just moistened.

Heat 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 the bottoms are golden brown.

Banana Buttermilk Pancakes cooking in the pan

Flip the pancake on the other side and continue to cook until it is golden brown.

Remove and serve with butter, maple syrup, or honey. I had mine with butter and black currant jam, one of my favorite jams.

featured picture for Pinterest- pancakes on a white plate decorated with fresh blueberries and honey

I did not think to add more bananas to my pancakes, but you can definitely decorate them with more slices.

More recipes to love:

Homemade Granola With Berries

How To Make Crepes- The Easy Way

Cream Cheese Banana Bread

Easy Marbled Pound Cake Recipe

Easy Banana Buttermilk Pancakes99

Easy Banana-Buttermilk Pancakes

Delicious easy banana-buttermilk pancakes to make for breakfast or brunch.
5 from 6 votes
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Course: Breakfast
Cuisine: American
Keyword: banana pancakes, easy banana-buttermilk pancakes, pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 pancakes
Calories: 149kcal


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 tablespoons vegetable oil
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • 1 ripe medium banana finely chopped


  • 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.


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.


Serving: 1g | Calories: 149kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 267mg | Potassium: 123mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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