Breakfast & Brunchcrazyforcrust5.0
Buttermilk Banana Pancakes Recipe
Buttermilk makes pancakes super fluffy and perfect! These Buttermilk Banana Pancakes add some extra flavor with mashed and sliced banana and they're all topped off with coconut maple syrup.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●griddle
- ●stove
- ●bowl
- ●mixing bowl
- ●whisk
- ●measuring cup
- ●spatula
- ●microwave
📝 Preparation Steps
1
Preheat your electric griddle to 350°F. If you’re making these in a pan on the stove, preheat the pan once the batter is ready.
2
Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a large measuring cup, whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract. Whisk wet ingredients into dry just until mixed. Some lumps will remain.
(38g) granulated sugar3 tablespoonsbaking powder1 tablespoon(30ml) vegetable oil or melted butter2 tablespoonsbaking soda1 teaspoonlarge eggs2medium banana (mashed (about ⅓ cup mashed))1medium banana (sliced, optional)1vanilla extract1 teaspoon
3
Ladle pancakes onto preheated griddle after spraying with nonstick cooking spray. I made my pancakes with about 1/4 cupfuls of batter but you can make them however big or small you want. The batter is somewhat thick, so pour the batter then spread it slightly with your ladle or spatula to spread it out.
4
If you want to add chunks of banana to your pancakes, now is the time to do so. Place 3-4 thin slices of banana on the tops of each pancake. Cook until they’re brown on the bottom then flip and continue cooking until done.
(38g) granulated sugar3 tablespoons(30ml) vegetable oil or melted butter2 tablespoonsmedium banana (mashed (about ⅓ cup mashed))1medium banana (sliced, optional)1
5
To make the coconut maple syrup: heat the syrup in a microwave safe measuring cup or bowl until it just boils (⏱️ 45-75 seconds depending on your microwave). Stir in coconut extract.
(38g) granulated sugar3 tablespoons(30ml) vegetable oil or melted butter2 tablespoonsmaple syrup1 cup
6
Serve pancakes topped with whipped cream, a sprinkling of nuts or toasted coconut, and syrup.
7
To store: place cooled pancakes between layers of paper towel and store in refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Facts
calories
619 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
3 g
sugar Content
68 g
sodium Content
685 mg
protein Content
11 g
trans Fat Content
0.1 g
cholesterol Content
90 mg
carbohydrate Content
118 g
saturated Fat Content
3 g
unsaturated Fat Content
8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...