Easy Banana-Buttermilk Pancakes
Delicious easy banana-buttermilk pancakes to make for breakfast or brunch.
Servings: 12 pancakes
Calories: 149kcal
Ingredients
- 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
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 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.
Notes
Fruit options besides bananas- Use ½ 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 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:
Place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven for 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
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
