Fluffy Banana Pancakes with Vanilla and Buttermilk

Name: Fluffy Banana Pancakes with Vanilla and Buttermilk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cup All-purpose flour; 2 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 2 tbsp Granulated sugar; 1 1/4 cup Buttermilk; 2 pieces Large eggs; 1 cup Bananas, ripe, mashed; 3 tbsp Unsalted butter, melted; 1 tsp Vanilla extract; 2 tbsp Butter or oil for cooking

Victoria Chen

Published: April 6, 2026

Categories: Vegetarian, Fruits, Pancakes

Tags: Breakfast, Vegetarian, Banana, Pancakes, Brunch

Banana Pancakes

Light, tender banana pancakes with buttermilk and vanilla — perfect weekend breakfast.

Prep Time:10 minCook Time:15 minTotal Time:25 minServings:4Difficulty:Easy

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.

Nutrition (per serving)

Calories:360 kcal

Protein:6 g

Carbs:56 g

Fat:11 g

Directions

1

Preheat a griddle or large nonstick skillet over medium heat. Lightly grease with a little butter or oil.
2

In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
3

In another bowl whisk buttermilk, eggs, mashed banana, melted butter, and vanilla until combined.
4

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.
5

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.
6

Flip and cook until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.
7

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.

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

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.