Soft and fluffy, these Banana Buttermilk Pancakes are the ultimate weekend breakfast! You can make these gluten-free, if needed!

Mr. Maebell and I don’t get very many weekends together. I work a from home, and his varies from week to week, so when the stars align and we do get a Saturday or Sunday off together it is a big deal. 

Last weekend happened to be one of those weeks. I made Banana Buttermilk Pancakes that were to die for. They were loaded with sweet banana flavor with a little hint of tanginess from the buttermilk and they were perfectly light and fluffy! They were actually so good I made them again for dinner one night!

What Ingredients Are in Banana Buttermilk Pancakes? 

The ingredients for these healthier banana pancakes are super simple, and you probably already have most of it on hand except for two ingredients you really can’t sub anything else for. Those are two brown bananas (the browner the better) and buttermilk!

Here’s what all you’ll need to make these simple banana pancakes: 

• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Egg
• Buttermilk
• Bananas
• Oil

Can I Substitute the Buttermilk? 

I used to completely disregard when a recipe called for buttermilk because why would I buy an extra jug of milk when I have regular milk at home? The answer is simple, because buttermilk makes it better. These pancakes came out light and fluffy with an awesome flavor and texture. There is really no comparison to using regular milk! 

How to Make Banana Buttermilk Pancakes

This is such an easy banana pancakes recipe, and the prep time takes about 10 minutes. Here are the basic steps to making these super simple simple banana pancakes:

1. Whisk together the wet ingredients in one bowl, and the dry in another.
2. Add the dry ingredients to the wet and stir to combine.
3. Heat a large skillet or griddle to medium heat and lightly spray with nonstick spray.
4. Use a 1/4 cup measuring cup to scoop the batter onto the skillet.
5. Wait until you see little bubbles forming on your batter, then flip each pancake until other side is golden brown.

Can I Make These Gluten-Free Banana Pancakes? 

Yes, that’s what I did! Just use your favorite gluten-free all-purpose flour. 

Can I Add Mix-Ins? 

Of course! These banana buttermilk pancakes would be delicious with chocolate chips or chopped nuts, or maybe even shredded coconut. 

Tips for Making the Best Banana Pancakes 

• I recommend using very ripe bananas to make these simple banana pancakes. Brown bananas are perfect for recipes like this! 
• If you don’t have buttermilk on hand, you can make your own using regular milk and some lemon juice or vinegar. 
• We love our pancakes topped with maple syrup, butter, and more banana slices. You can also add berries! 

More Easy Pancake Recipes: 

• Double Chocolate Protein Pancakes
• Loaded Chocolate Chip Pancakes
• Sweet Potato Bacon Pancakes
• Strawberry Pancakes with Cream Cheese Glaze
• Cranberry Orange Pancakes

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Banana Buttermilk Pancakes

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Soft and fluffy, these Banana Buttermilk Pancakes are the ultimate weekend breakfast! You can make these gluten-free, if needed!

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Ingredients

• 1 cup all purpose flour (I used gluten free flour)
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup buttermilk
• 2 bananas (should be very ripe)
• 2 tablespoons oil

Instructions

1. Mix together the flour, baking powder, and salt in a small bowl.
2. In a separate, larger bowl (I used my stand mixer), mix together the vanilla extract, egg, buttermilk, oil, and the bananas. You can just stir until ingredients are combined, but I kept my mixer running until there were no banana chunks left.
3. Once your wet mixture is combined, add your dry mixture until everything is well incorporated.
4. Heat a large skillet or griddle to medium heat, lightly spray your skillet and use a 1/4 cup measuring cup or ice cream scoop to the batter into your skillet.
5. Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.
6. Enjoy with warm honey, or maple syrup.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 522mgCarbohydrates: 41gFiber: 2gSugar: 10gProtein: 7g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.