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.
Unlock the Deliciousness
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.
- 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
How to make this recipe for pancakes
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 the dry ingredients and stir until just moistened.
Heat a medium size pan and ladle about ¼ 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.
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.
I did not think to add more bananas to my pancakes, but you can definitely decorate them with more slices.
More recipes to love
Easy Banana-Buttermilk Pancakes
- 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 ¼ 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.