There’s something cozy and nostalgic about starting the day with a warm stack of pancakes.
And when they’re infused with ripe bananas and a touch of brown sugar? Pure breakfast comfort.
I first made these banana buttermilk pancakes on a lazy Sunday morning and instantly fell in love.
Why I Love These Banana Buttermilk Pancakes
These pancakes are everything I want in a weekend breakfast—easy to whip up, satisfyingly thick, and bursting with flavor.
The bananas add natural sweetness and moisture, while the buttermilk keeps them tender and tangy.
They also freeze well, so I often make extra for quick weekday mornings!
What You’ll Need (Ingredient Highlights)
Mashed ripe bananas – The star of the show! Go for overripe ones for maximum sweetness.
Buttermilk – Gives the pancakes a soft, tender crumb with a slight tang.
Dark brown sugar – Adds depth and a hint of molasses richness.
Egg & melted butter – Classic binders that keep the pancakes fluffy and flavorful.
All-purpose flour + baking powder – For that perfect pancake rise.
Vanilla extract – Rounds out the flavor beautifully.
Pro Tips Before You Start
Don’t overmix the batter—stir until just combined for the fluffiest pancakes.
If the batter seems thick, add a splash of buttermilk to loosen it.
Use a nonstick griddle and keep the heat medium-low so the inside cooks fully before the outside burns.
These pancakes are perfect for freezing—just let them cool and store in an airtight container.
How to Make Banana Buttermilk Pancakes
Step 1. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
Step 2. Whisk the wet ingredients
In a separate bowl, combine the mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
Step 3. Combine and mix
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined.
The batter should be thick and slightly lumpy—don’t overmix!
Step 4. Cook the pancakes
Heat a griddle or large nonstick skillet over medium-low heat.
Lightly grease with butter.
Drop ⅓-cup portions of batter onto the surface and gently spread into rounds.
Step 5. Flip and finish
Cook until small bubbles form and the edges look set.
Flip and cook the other side until golden brown and cooked through. Repeat with remaining batter.
What to Serve It With
These pancakes are delightful with classic toppings like butter and maple syrup, but I love adding sliced bananas, walnuts, or even chocolate chips for extra indulgence.
Variations / Substitutions
Use whole wheat flour for a heartier twist.
Swap in coconut sugar or honey for a different sweetness.
Make it dairy-free with almond milk + lemon juice instead of buttermilk, and coconut oil in place of butter.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, place pancakes in a single layer on a tray, freeze, then stack with parchment between and store in a zip-top bag.
Reheat in a toaster or microwave.
FAQs
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing, but you can prep the wet and dry ingredients separately in advance.
What if I don’t have buttermilk?
Mix ¾ cup milk with 2 teaspoons of lemon juice or vinegar and let sit for 5 minutes—instant buttermilk!
Can I use frozen bananas?
Yes, just thaw and drain them before mashing to avoid excess moisture.
How do I keep the pancakes warm while cooking the rest?
Place them on a baking sheet in a 200°F oven until ready to serve.
Why aren’t bubbles forming on the pancakes?
If the batter is very thick or the heat is too low, bubbles may not form clearly.
Just wait until the edges look set before flipping.
Can I add chocolate chips or blueberries?
Absolutely! Fold them into the batter or sprinkle on top after pouring onto the griddle.
Do these work with gluten-free flour?
Yes—use a 1:1 gluten-free flour blend for a similar texture.
Final Thoughts
These banana buttermilk pancakes are a cozy breakfast favorite in my kitchen.
Whether you enjoy them plain or piled high with toppings, they bring a little joy to your morning routine.
I hope they become a staple in your home too!
Fluffy Banana Buttermilk Pancakes
Ingredients
Method
- In a large bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk together mashed banana, butter, egg, buttermilk, brown sugar, and vanilla.
- Add the wet ingredients to the dry and stir gently with a rubber spatula until just combined—don’t overmix.
- Heat a griddle or large skillet over medium-low heat and grease with butter.
- Drop about ⅓ cup batter per pancake onto the griddle, spreading slightly into even rounds.
- Cook until edges are set and bubbles begin to form, then flip and cook the other side until golden and cooked through.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-banana-buttermilk-pancakes-recipe/
Notes
- Use bananas that are deeply spotted or blackened for the sweetest flavor.
- For extra richness, substitute whole milk + a splash of vinegar if you don’t have buttermilk.
- You can double the batch and freeze leftovers for busy mornings.
