Get the Recipe: Banana Buttermilk Pancakes
Soft and fluffy, these Banana Buttermilk Pancakes are the ultimate weekend breakfast! You can make these gluten-free, if needed!
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
- Mix together the flour, baking powder, and salt in a small bowl.
- 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.
- Once your wet mixture is combined, add your dry mixture until everything is well incorporated.
- 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.
- Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.
- Enjoy with warm honey, or maple syrup.
Serving: 1 pancake, Calories: 274kcal, Carbohydrates: 41g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 49mg, Sodium: 522mg, Fiber: 2g, Sugar: 10g
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