🍌 Banana Buttermilk Pancakes 🥞
Overview:
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Servings: About 8 pancakes
- Calories: 478.6 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️ (5/5) from 22 reviews
Description:
These Banana Buttermilk Pancakes are a delightful twist on the classic breakfast treat, perfect for using up ripe bananas and adding a tropical flair to your morning routine! This recipe, a favorite in my household, balances the sweetness of bananas with the tang of buttermilk, creating fluffy, flavorful pancakes that are a hit with both kids and adults alike. My daughter loves drizzling hers with chocolate syrup, while I opt for the classic touch of maple syrup. Originally sourced from a back issue of Canadian Living magazine, this recipe has become a cherished staple for breakfast or even a cozy dinner option.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/3 cup chopped walnuts (optional)
- 1 ripe banana, mashed
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons butter, melted
- Additional butter for cooking
Instructions:
| Step | Description |
|---|---|
| 1. | In a large bowl, sift or stir together flour, sugar, and baking soda. If using, mix in chopped walnuts for an added crunch. |
| 2. | In another bowl, combine mashed banana, buttermilk, eggs, and melted butter. Stir this mixture into the dry ingredients until just moistened. Avoid overmixing for tender pancakes. |
| 3. | Heat a large skillet or griddle over medium heat. Melt a small amount of butter to coat the surface. |
| 4. | Pour about 3 tablespoons of batter for each pancake onto the skillet. Cook in batches, allowing space between each pancake. |
| 5. | Cook the pancakes for 1 1/2 to 2 minutes on the first side. Look for tiny bubbles forming on the surface and the edges turning slightly set. |
| 6. | Gently flip the pancakes using a spatula and cook for an additional 1 minute on the second side, or until golden brown and cooked through. |
| 7. | Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter. Add more butter to the skillet as needed between batches. |
| 8. | Serve these delightful Banana Buttermilk Pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, chocolate syrup, or a dollop of whipped cream. Enjoy! 🥞🍌 |
Recipe Notes:
- Ripe Bananas: For the best flavor and sweetness, use ripe bananas with brown speckles on the skin.
- Walnut Variation: Feel free to omit the walnuts or replace them with pecans or almonds for a different twist.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Make Ahead: These pancakes can be made ahead and stored in the refrigerator for up to 2 days. Reheat in a toaster or microwave for a quick breakfast on busy mornings.
- Freezing: To freeze, arrange cooled pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat in a toaster or oven until warmed through.
These Banana Buttermilk Pancakes are a delightful way to start your day with a burst of tropical flavors! Whether you’re craving a cozy breakfast at home or planning a brunch for family and friends, this recipe is sure to be a crowd-pleaser. Enjoy the fluffy, golden-brown goodness of these pancakes, and don’t forget to top them with your favorite toppings for an extra special treat! 🌞🥞
