Buttermilk Banana Pancakes with a Banana Bread Flavor
These pancakes are made with simple pantry ingredients that are like magic when they come together. With ripe mashed bananas for flavor, brown sugar for a caramel taste, cinnamon for warmth, and a handful of nuts for texture. The result is a soft, slightly sweet stack that tastes like banana bread but cooks in a fraction of the time.
Ingredients
- 2 cups flour
- 2 tablespoon sugar
- 1 tablespoon brown sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 ½ cups buttermilk
- 2 eggs
- 3 tablespoons butter (melted)
- 1 tablespoon vanilla
- 1 cup mashed bananas (2-3 bananas)
- chocolate chips (optional)
- walnuts (optional)
Instructions
- In a large mixing bowl, combine the dry ingredients. Make a well in the center and add eggs, buttermilk, melted butter and vanilla. Whisk together but do not over mix. Gently fold in mashed bananas.
- Heat a large skillet or griddle to medium-low and add coconut or vegetable oil. Heat until a small bit of batter sizzles when added. Add a ⅓ cup of batter to the pan . If you are adding chocolate chips or nuts, sprinkle them on top. Cook slowly until the bubbles pop and the bottoms are slightly browned, 2-3 minutes. Flip and cook for an additional 2-3 minutes.
- Place cooked pancakes on a wire rack in a 325º oven to stay warm until serving.
Barbara's Notes + Tips
- Make sure you use ripe bananas.
- Leave a few chunks in the bananas when you mash them for some flavor bites in the pancakes.
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 351mg | Potassium: 166mg | Fiber: 1g | Sugar: 6g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
