Best 8 Banana Buttermilk Pancakes Recipes

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Indulge in the delightful creation of Banana Buttermilk Pancakes, a heavenly stack of fluffy goodness that will tantalize your taste buds. These pancakes are not just ordinary; they are infused with the sweet and aromatic essence of ripe bananas, complemented by the tangy richness of buttermilk. Each bite transports you to a realm of flavor, leaving you craving more.

The recipe collection presented here offers a diverse selection of Banana Buttermilk Pancake recipes, catering to various dietary preferences and culinary skills. From classic buttermilk pancakes adorned with fresh banana slices to vegan and gluten-free variations, this comprehensive guide has something for everyone.

Dive into the Classic Banana Buttermilk Pancakes recipe for a timeless breakfast treat. Simple yet satisfying, these pancakes are the perfect canvas for your favorite toppings, whether it's a drizzle of maple syrup, a dollop of whipped cream, or a medley of fresh berries.

For those seeking a healthier alternative, the Vegan Banana Buttermilk Pancakes recipe is a game-changer. This plant-based delight showcases the magic of almond milk and flax eggs, delivering a guilt-free indulgence that doesn't compromise on taste or texture.

Experience the wonders of gluten-free cooking with the Gluten-Free Banana Buttermilk Pancakes recipe. Using a blend of almond flour and coconut flour, these pancakes offer a delectable option for those with gluten sensitivities or celiac disease. Their light and fluffy texture will make you forget you're eating gluten-free.

And if you're short on time but still crave that homemade pancake goodness, the Easy Banana Buttermilk Pancakes recipe is your savior. With minimal ingredients and a quick preparation time, this recipe delivers a batch of fluffy pancakes in a matter of minutes, perfect for busy weekday mornings.

Embark on a culinary journey with our Banana Buttermilk Pancake recipes and discover the versatility of this beloved breakfast staple. From classic to creative, simple to sophisticated, these recipes will elevate your pancake game and leave you with a smile on your face.

Let's cook with our recipes!

BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 16

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped
Softened butter or vegetable oil, for cooking the pancakes
Berry-Maple Syrup, recipe follows
1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries

Steps:

  • In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
  • Chop fine the banana and add it to the batter along with the pecans.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
  • Serve with Berry-Maple Syrup.
  • In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.

BUTTERMILK BANANA PANCAKES



Buttermilk Banana Pancakes image

These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.

Provided by TicklingYourTastebuds

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ cup whole wheat flour
¼ cup all-purpose flour
¼ cup soy flour
¼ cup brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 egg whites, lightly beaten
2 small very ripe bananas, mashed
2 teaspoons vegetable oil, divided

Steps:

  • Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
  • Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g

BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

This is one of the best pancake recipes I have tried. It's by Daphne Oz. Not only are the pancakes delicious, they are pretty healthy, too! Note: If you don't have buttermilk, you can make your own: add 1 T white distilled vinegar to 1 C milk and let sit for 5 minutes (you would need to do 1 1/2 that for this recipe to yield 1 1/2 C buttermilk). I like to use 100% real maple syrup over these pancakes.

Provided by LifeIsGood

Categories     Breakfast

Time 30m

Yield 18 4 inch pancakes

Number Of Ingredients 13

3/4 cup pecans, toasted, plus more for garnish
1 3/4 cups whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 tablespoons ground flax seeds (optional)
3 large eggs
4 tablespoons unsalted butter, melted, plus more for the pan
1 cup 2% low-fat milk
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
3 large ripe bananas, sliced into 1/4 inch thick rounds (reserve some for garnish)

Steps:

  • Finely grind 1/2 C of the pecans in a food processor, or chop them into a fine powder. Coarsely chop the remaining 1/4 C pecans and reserve. Transfer the ground pecans to a large bowl. Add the flours, sugar, baking powder, salt and flaxseed (if using) and whisk until combined.
  • In another bowl, whisk the eggs, butter, milk, buttermilk and vanilla until frothy. Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix or your pancakes won't rise properly). Fold the reserved 1/4 C of chopped pecans into the batter.
  • Heat a large skillet (I use non-stick) over medium heat. Brush the the skillet with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 1/4 C of the batter onto the skillet for each pancake. Lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown, 6-8 minutes.
  • Garnish with extra bananas and pecans and drizzle with syrup and enjoy!

BANANA BLUEBERRY BUTTERMILK PANCAKES



Banana Blueberry Buttermilk Pancakes image

These are delicious! Light and fluffy with banana's and bluerries cooked right in. This recipe works fine without the fruit if you don't have any on hand. Serve warm with butter and maple syrup! Yum!

Provided by cherylf

Categories     Breakfast

Time 20m

Yield 8 pancakes, 2-4 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons honey
1/2 teaspoon vanilla extract
1 egg
1 cup buttermilk
3 tablespoons melted butter
1/2 cup mashed ripe banana
1/2 cup fresh blueberries

Steps:

  • Wisk flour, baking powder, baking soda and salt together. Set aside. Lightly beat egg and add honey, vanilla extract, buttermilk and melted butter. Lightly fold in banana. Pour wet mixture in to dry ingredients. Wisk only until combined. Lumps are okay. Don't overmix or pancakes will be tough. Using a small amount of oil or butter in skillet pour out about 1/4 cup batter and drop 3 or 4 blueberries (or to your taste) on top. Flip when bubbles appear.

BUTTERMILK, BANANA, BACON PANCAKES



Buttermilk, Banana, Bacon Pancakes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
2 eggs, at room temperature
6 slices cooked bacon, chopped
1 ripe banana, mashed
Rendered bacon fat reserved in pan, if desired, or butter
Butter and maple syrup, for serving

Steps:

  • Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients.
  • Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup.

BANANA BUTTERMILK BUCKWHEAT PANCAKES



Banana Buttermilk Buckwheat Pancakes image

Make and share this Banana Buttermilk Buckwheat Pancakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup flour
1/3 cup whole wheat flour
1/2 cup buckwheat flour
2 tablespoons sugar (can use more)
1 teaspoon baking soda
1 tablespoon baking powder
2 eggs, slightly beaten
1/4 cup melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 ripe bananas, mashed

Steps:

  • In a large bowl combine the first 6 dry ingredients.
  • In another bowl whisk together the eggs, melted butter, buttermilk and milk until well combined.
  • Add in the mashed banana; mix to combine.
  • Add the liquid ingredients to the dry ingredients; stir well to combine.
  • Drop by 1/3 cupfuls onto a greased griddle.
  • Brown on both sides.

BANANA BUTTERMILK PANCAKES



Banana Buttermilk Pancakes image

These banana pancakes are so fluffy and yummy, you won't be able to stop eating them...great with whipped butter. (Note: cook time listed is for each pancake)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 16m

Yield 3 cups batter (approx)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup mashed ripe banana (not pureed)
2 large eggs
1/4 cup butter, melted
1 teaspoon grated orange zest (optional)
oil (for frying)

Steps:

  • Preheat a griddle or frypan to med-high heat.
  • In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt.
  • In another bowl, whisk buttermilk, mashed banana, eggs, melted butter and orange zest (if using); add to flour mixture, stir well until evenly blended Lightly oil griddle or frypan.
  • Pour approximately 1/4 cup pancake batter onto griddle, cook about 3 minutes on each side Repeat, until all batter is used up.
  • Keep warm in the oven.

BANANA BUTTERMILK PANCAKES



BANANA BUTTERMILK PANCAKES image

I EAT TOO MANY OF THESE

Provided by FANNIE MCCOY

Categories     Pancakes

Time 5m

Number Of Ingredients 8

1 egg
1 c milk
1 c butter milk pancake mix (hungry jack or aunt jemima )
1/3 stick of melted butter
2 mashed bananas
sour cream
cream cheese
jam

Steps:

  • 1. WHIP THE EGG AND ADD MILK.ADD TO FLOUR MIXTURE ONLY UNTIL ABSORBED.ADD THE MELTED BUTTER AND LASTLY.FOLD IN MASHED BANANA.
  • 2. IN LARGE HEAVY SKILLET,MELT A LARGE TABLESPOON BUTTER,DROP PANCAKE MIXTUREIN TABLESPOON QUANTITIES-4 TO 5 AT A TIME.TURN WHEN BROWN
  • 3. SERVE WITH SOUR CREAM, CREAM CHEESE AND JAM.

Tips:

  • To ensure light and fluffy pancakes, make sure not to overmix the batter. Overmixing can result in tough pancakes.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
  • For crispy edges on your pancakes, cook them over medium-high heat. If the heat is too low, the pancakes will be more likely to absorb oil and become greasy.
  • Be patient when cooking pancakes. Don't flip them too early or they will break apart. Wait until bubbles form around the edges and the surface is dry before flipping.
  • Serve pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Banana buttermilk pancakes are a delicious and easy-to-make breakfast or brunch recipe. With just a few simple ingredients, you can create a stack of fluffy, flavorful pancakes that are sure to please everyone at the table. So next time you're looking for a quick and satisfying meal, give these banana buttermilk pancakes a try.

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