Fluffy Banana Pancakes with Vanilla and Buttermilk
Banana Pancakes
Light, tender banana pancakes with buttermilk and vanilla — perfect weekend breakfast.
Nutrition (per serving)
These pancakes are my go-to when bananas are perfectly spotty and begging to be used. The combo of mashed banana, a splash of vanilla, and buttermilk keeps the batter tender and yields pancakes that are airy, not dense — exactly what you want on a relaxed morning.
They come together quickly and feel a little special without any fuss: gentle folding preserves the fluff, and a hot griddle makes golden edges with pillowy centers. Top them simply with butter and maple syrup, or add toasted pecans and a few banana slices for extra charm.
Ingredients
- All-purpose flour:1 1/2 cup
- Baking powder:2 tsp
- Baking soda:1/2 tsp
- Salt:1/4 tsp
- Granulated sugar:2 tbsp
- Buttermilk:1 1/4 cup
- Large eggs:2 pieces
- Bananas, ripe, mashed:1 cup
- Unsalted butter, melted:3 tbsp
- Vanilla extract:1 tsp
- Butter or oil for cooking:2 tbsp
Instructions
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Preheat a griddle or large nonstick skillet over medium heat. Lightly grease with a little butter or oil.
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In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
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In another bowl whisk buttermilk, eggs, mashed banana, melted butter, and vanilla until combined.
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Pour the wet ingredients into the dry and gently fold with a spatula until just combined — a few small lumps are okay. Avoid overmixing to keep pancakes fluffy.
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Spoon about 1/4 cup batter per pancake onto the hot griddle, spacing them apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
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Flip and cook until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.
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Keep finished pancakes warm on a baking sheet in a 200°F oven while you finish the batch. Serve stacked with butter, maple syrup, and extra banana slices.
Tips & Notes
- Use very ripe bananas with brown spots — they’re sweeter and mash more easily.
- If you don’t have buttermilk, make a substitute with 1 1/4 cups milk plus 1 tbsp lemon juice or vinegar, let sit 5 minutes.
- Don’t overmix the batter; stirring just until combined ensures tender, fluffy pancakes.
- Keep the griddle at medium heat — too hot will brown the outside before the center cooks.
