Recipe

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With lots of banana flavor and an out-of-this-world fluffy texture, these banana pancakes are about to make your weekend breakfast epic!

These buttermilk banana pancakes are delicious with those golden edges from grandma’s best stack. It also yields 12 pancakes, enough to feed the fam.

stack of buttermilk banana pancakes topped with sliced bananas and blueberries

Buttermilk Pancakes with Bananas

When I first came to the US in my teens, diner-style old-fashioned pancakes made with buttermilk won my heart. As soon as I grew up, I knew I’d need to make IHOP pancakes at home. I love them so much. My kids always enjoy my fluffy banana pancakes, so this recipe is the best of both.

If you’re craving buttermilk pancakes as good as the ones from your childhood and want them naturally sweetened with bananas, this recipe is for you!

Ingredients

All the measurements are in the recipe card below, but before you start swapping things in these buttermilk banana pancakes, here's what I've tested and why it works.

All-purpose flour: essential for soft and fluffy pancakes.
Baking powder: helps the batter rise.
Baking soda: reacts with the acids in buttermilk for extra fluffy pancakes.
Salt: a little to enhance the flavors of the pancake batter.
Banana: the riper the banana Butthe sweeter your pancakes.
Buttermilk: the super-star ingredient that’s essential. If you’re out, I show you how to make your own.
Eggs: binds the ingredients and provides a fluffy texture. Can be made with an egg replacer or flax egg but not omitted.
Unsalted butter: adds flavor and moisture to the batter.
Vegetable oil: another star ingredient that makes a difference in the outcome. Yes, you can use butter or spray but know that their exterior look will be different.

If you can’t get enough fruit, you can also make blueberry buttermilk pancakes that are positively divine.

plate of pancakes topped with bananas and blueberries

How to Make Buttermilk Banana Pancakes

Making these is simple but if it’s your first time, here are some additional tips in each step:

Mash the banana
I like to mash the banana on a plate or inside a zip bag until the banana resembles pureé.
Make the batter
Measure and combine the dry ingredients in a separate small bowl to ensure the baking powder and soda is evenly mixed. Then, in a large batter bowl, add the mashed banana and the other liquid ingredients. Slowly mix in the dry ingredients until you get a smooth batter. You'll see some clumps there from the banana tidbits, don’t overmix.
Cook the pancakes
Heat up the non-stick surface first, and then, once hot, grease it with oil. Oil works best when cooking pancakes made with buttermilk. Immediately, pour about ¼ cup of pancake batter and cook the pancakes for 2 minutes per side.
Serve
Stack them high and serve these banana pancakes with your favorite toppings.

Toppings

What would epic pancakes be without toppings? For any of my banana pancake recipes I like to add more banana slices on top and some healthy pancake toppings like berries before I drizzle on the pancake syrup.

Fluffy Buttermilk Banana Pancakes

large stack of banana buttermilk pancakes

Servings: 8

Prep Time: 5

Cook Time: 10

With lots of banana flavor and an out-of-this-world fluffy texture, these banana pancakes are about to make your weekend breakfast epic!

4.72 from 7 votes

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Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
Pinch salt
2 medium ripe bananas, 1 cup mashed*
2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted

Instructions

Make the pancake batter:

Mash the ripe bananas on a plate with a fork or inside a zip bag until the bananas are almost pureé.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl, pour the buttermilk, eggs, melted butter, and the mashed bananas. With a fork, whisk the eggs first, breaking them up into the liquid ingredients, then mix to incorporate all the ingredients into the liquid mixture. Add the dry ingredients to the bowl and mix from the outside of the bowl in until the flour is incorporated. The batter is on the thick side but not dense, with an airy and slightly lumpy feel, with a few banana lumps throughout.

Cook the pancakes:

Heat a large non-stick griddle, a cast-iron pan, or a non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
Cook the first side for 2 minutes until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes over and cook for an additional 2 minutes (or slightly less). Do not press down with a spatula.
Remove the pancakes and serve immediately, or keep them warm in a 200F preheated oven until the remaining batter is cooked.

Serve:

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.

Notes

Don’t have 2 bananas? No problem. 1 will work too!
Make your own buttermilk by adding 2 tablespoons of white vinegar or fresh lemon juice inside a large measuring cup. Add enough regular milk to fill it to the 2-cup line. Stir and allow the mixture to sit for 5 minutes before using.