Easy Fluffy Banana Buttermilk Pancakes Recipe

Prep: 10 minCook: 15 min12 servingsmediumAmerican
Easy Fluffy Banana Buttermilk Pancakes Recipe

Fluffy buttermilk pancakes studded with chunks of mashed banana create a naturally sweet breakfast treat. The tangy buttermilk provides lift while keeping the texture tender, and the banana adds moisture and subtle sweetness that pairs beautifully with maple syrup. Perfect for weekend family breakfasts or when you have overripe bananas to use up. The key to success is not overmixing the batter, which keeps these pancakes light and airy rather than tough.

VegetarianNut-Free

Ingredients

12 servings
  • 1 ¼ cups buttermilk
    regular milk + lemon juice1 cup milk + 1 Tbsp lemondairy-free

    let sit 5 minutes first

    Full guide →
  • 1 ½ cups all-purpose flour, measured correctly
    whole wheat flour1:1healthy

    slightly denser texture

  • 1 Tbsp granulated sugar
  • 1 tsp baking soda
  • ¼ tsp salt
    vegetable oil1:1dairy-freedairy-free

    less rich flavor

    Full guide →
  • 3 Tbsp unsalted butter, melted
    vegetable oil1:1dairy-freedairy-free

    less rich flavor

    Full guide →
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 medium bananas, mashed
  • 2 Tbsp olive oil, divided, to sauté

Instructions

  1. 1

    Whisk together flour, sugar, baking soda, and salt in a large mixing bowl and make a well in the center

  2. 2

    Mash bananas with a fork until chunky applesauce consistency

  3. 3

    Combine buttermilk, eggs, vanilla, mashed bananas and melted butter in a second bowl and whisk to combine

  4. 4

    Pour wet ingredients into dry ingredients and whisk just until combined, keeping batter lumpy

  5. 5

    Preheat cast iron or nonstick skillet to medium heat and grease with olive oil

  6. 6

    Scoop batter onto greased pan at least an inch apart

  7. 7

    Cook per side, flipping when bubbles start to pop on surface

  8. 8

    Add more oil as needed for remaining batches and serve warm

Tips

Tip 1

Do not overmix the batter - lumps are good and will create fluffier pancakes

Tip 2

Wait for bubbles to form and pop on the surface before flipping for even cooking

Tip 3

Keep cooked pancakes warm in a 200°F oven while making remaining batches

Good to Know

Storage

Store leftover pancakes in refrigerator for up to 3 days or freeze for up to 2 months

Make Ahead

Batter can be made night before and refrigerated, though pancakes are best made fresh

Serve With

Serve immediately while warm with butter, maple syrup, fresh fruit, or whipped cream

See pairing guide →

Common Mistakes

Watch

Avoid overmixing batter to prevent tough, dense pancakes

Watch

Do not cook on too high heat to avoid burning before centers cook through

Substitutions

Dairy-Free Swaps

buttermilk→
regular milk + lemon juice1 cup milk + 1 Tbsp lemondairy-free

let sit 5 minutes first

Full guide →
unsalted butter→
vegetable oil1:1dairy-freedairy-free

less rich flavor

Full guide →

General Alternatives

all-purpose flour→
whole wheat flour1:1healthy

slightly denser texture

Full guide →
Find more substitutions →

FAQ

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.

What if I don't have buttermilk?

Make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup regular milk and let sit for 5 minutes before using.

How long do leftover pancakes keep?

Leftover pancakes stay fresh in the refrigerator for up to 3 days or can be frozen for up to 2 months. Reheat in toaster or microwave.