Fluffy Buttermilk Banana 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

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.

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.

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

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.