π₯ Banana Buttermilk Pancakes Recipe π
Prep Time: 10 minutes
Cook Time: 3 minutes per pancake
Total Time: 13 minutes
Servings: 16 pancakes
Calories: 101.9 per pancake
Rating: βοΈβοΈβοΈβοΈβοΈ
Category: Breakfast
Keywords: Tropical Fruits, Fruit, < 15 Mins
Description:
π I cut this recipe from my local paper years ago now, and I FINALLY made them for breakfast this morning, and they were great! I didn’t have any buttermilk so I added 2 tbsp. of lemon juice to the 2 cups milk and it worked out just fine! I think these would be great with chocolate chips added in, or strawberries & Cool Whip on top (or all three!!) for an extra special & decadent breakfast treat! I guess then you could call them Banana Split Pancakes! π«ππ¨
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 cups buttermilk
- 1 ripe banana, mashed
- 1/4 cup butter, melted
- 2 large eggs
Instructions:
| Step | Instruction |
|---|---|
| 1 | In a large bowl, mix together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt. π₯£ |
| 2 | In another bowl, combine the buttermilk, mashed banana, melted butter, and eggs. Mix well. ππ₯ |
| 3 | Stir the wet ingredients into the dry ingredients, mixing until just moistened. Be careful not to overmix; a few lumps are okay. π₯ |
| 4 | Heat a skillet or griddle over medium heat and add a bit of vegetable oil. π³ |
| 5 | For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for about 2 minutes, or until bubbles form on the surface and the edges start to look set. π |
| 6 | Carefully flip the pancake and cook for an additional 1 minute, or until golden brown on the bottom. π₯ |
| 7 | Repeat with the remaining batter, adding more oil to the skillet as needed. π |
| 8 | Serve warm with your favorite toppings, such as maple syrup, fresh fruit, chocolate chips, or whipped cream. Enjoy! π―ππ« |
Tips and Variations:
- π Banana Boost: For an extra banana flavor, add some sliced bananas to the pancakes as they cook.
- π« Chocoholic’s Delight: Sprinkle chocolate chips onto the pancakes just after pouring the batter onto the skillet.
- π Berry Bonanza: Serve with a generous pile of fresh strawberries on top for a burst of fruity goodness.
- π₯₯ Coconut Craze: Add a handful of shredded coconut to the batter for a tropical twist.
- π₯ Make It Mini: Use a tablespoon to make small, bite-sized pancakes for a fun brunch or party treat.
- π₯ Milk Substitute: No buttermilk? No problem! Use 2 tablespoons of lemon juice or white vinegar mixed with 2 cups of milk as a substitute.
Nutrition Information (per pancake):
- Calories: 101.9
- Fat: 4g
- Saturated Fat: 2.2g
- Cholesterol: 35.3mg
- Sodium: 176.8mg
- Carbohydrates: 13.8g
- Fiber: 1.1g
- Sugar: 4.3g
- Protein: 3.3g
Storage and Reheating:
- π¦ Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- π³ Freezer: To freeze, place the cooled pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month.
- π₯ Reheating: Reheat in a toaster, toaster oven, or microwave until warmed through. For a crispier texture, reheat in a skillet with a bit of butter.
These Banana Buttermilk Pancakes are a delightful way to start your morning or enjoy a special weekend brunch with loved ones. Customize them with your favorite toppings and get creative in the kitchen! π₯πβ¨
