• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kenneth Temple logo

menu icon
go to homepage
  • Recipes
  • Shop
  • Contact
  • About
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Shop
    • Contact
    • About
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Main Dishes

    November 1, 2022

    Banana Buttermilk Pancakes

    This post may contain Affiliate Links. Please see my Disclaimer for more details.

    Jump to Recipe Print Recipe

    These Banana Pancakes are tender, crispy, fluffy, and loaded with banana flavor! They're perfect for breakfast, brunch, or a quick snack.

    Here are more breakfast options for a great brunch: Breakfast Potatoes Hash, Buttermilk Biscuits and White Sausage Gravy, Sweet Potato Hash, Fried Chicken and Waffles, and Bloody Mary Cocktail.

    Banana Pancakes-5

    Latest Recipe Video:

    Jump to:
    • Latest Recipe Video:
    • Key Ingredients
    • How to Make the Best Banana Pancake Recipe?
    • How to Store Leftovers
    • Pro Recipe Tips & Tricks
    • FAQs
    • More Pancake Recipes
    • Before You Begin
    • 📖 Recipe

    My dad's banana pancake recipe was the first pancake recipe I ever learned. He used to make a large batch for breakfast to wrap them up and save them for later. I never complained about having banana pancakes for breakfast before school. All my other friends were eating oatmeal or donuts, and neither of them had that homemade touch of love.

    He's the reason why I know the perfect banana for pancakes is a black banana. You know, the one you forbid to eat because it's too ripe? Yes, when they're that ripe, it’s easier to mash. Plus, all the natural sugars come out, and it's perfect for pancakes, banana bread, or anything you want to bake with them.

    The recipe I will teach you today produces light and fluffy pancakes, sweet with crispy edges. You can also freestyle a little bit by adding chopped walnut or mini chocolate chips to the batter. Regardless of how you choose to make them, you and your entire family will enjoy eating them.

    a stack of banana pancakes

    Key Ingredients

    Here are the ingredients you'll need for making banana pancakes.

    Unbleached All-Purpose Flour

    I only use unbleached flour for baking and cooking.

    Bananas

    Since we're using ripened bananas, the natural sweetness substitutes the need for sugar or brown sugar. 

    Baking Powder and Baking Soda

    To get the perfect crispy edges, I use both. 

    Buttermilk

    I love the slight tang and tenderness it adds. I'm let down whenever I eat homemade pancakes that don't have buttermilk in them.

    Cinnamon

    There's something special about using cinnamon with bananas; the warm spice complements the ripe bananas perfectly.

    Oil

    Mixing in a bit of oil to the pancake batter prevents them from drying out and keeps them moist.

    Egg

    I like using brown eggs these days; the yolk has richer color and flavor.

    pancakes on a platter

    How to Make the Best Banana Pancake Recipe?

    By frying the banana pancakes in oil instead of butter, you'll get crispy edges that are still delicious. The key is not to use too much oil so the pancake doesn't absorb it all and becomes greasy.

    In a large bowl, stir together flour, baking powder, baking soda, kosher salt, and cinnamon. In another medium bowl, add the oil, buttermilk, mashed bananas, vanilla extract, and egg, and mix together. Then add wet ingredients to dry ingredients, and stir until smooth.

    Turn heat to medium in a large skillet, heat 2 tablespoons of oil, and pour ¼ cup of batter per pancake; cook pancakes until the top batter has small air bubbles, about 3 minutes. Here's where you can add your chopped nuts and chocolate chips.

    Flip and cook for another 1 minute and 30 seconds until golden brown. Serve warm with grade-A maple syrup and garnish with chopped nuts or banana slices.

    a stack of banana pancakes

    How to Store Leftovers

    Banana pancakes are best eaten immediately, but they will remain fresh in an airtight container for 3 days in the fridge. 

    Wrap three pancakes 3 per package in plastic wrap, place them in a freezer-safe bag and freeze banana pancakes for 2 months. 

    Reheat the banana pancakes in the microwave for 15 seconds. 

    Pro Recipe Tips & Tricks

    Follow these tips while you make these delicious banana pancakes. Also, remember a slightly lumpy batter is ok and will not ruin your pancakes.

    • Place unripened bananas in a brown paper bag for 3-5 days until they're black and yellow.
    • Do not use unripened bananas in this recipe. It will not yield the same mouthwatering results.
    • The hotter your skillet gets, the more batches of pancakes you can make. Just be sure to lower the heat as you go so they don't burn.
    • Use a griddle instead of a skillet.
    • A cast iron skillet makes the best crispy pancakes.
    • Allowing the flour to absorb the liquids creates a lighter pancake. Do NOT skip the step of resting the batter.
    • You can use gluten-free flour instead of all-purpose flour.
    • Almond milk or whole milk will work instead of buttermilk.
    • I don't recommend a buttermilk substitute using lemon juice and milk.
    • Cook with a high smoke point oil like canola, vegetable, grapeseed, or avocado.
    • You can use melted butter instead of oil in your pancakes.
    Syrup being poured over banana pancakes

    FAQs

    Here are the top questions readers have about making banana pancakes.

    What makes buttermilk pancakes different?

    The acidity in buttermilk helps to create a light and fluffy pancake. It also gives them a slightly tangy flavor that pairs well with sweet toppings like maple syrup or bananas.

    Why do my banana pancakes fall apart?

    You can do a few things to help your banana pancakes stay together.

    First, make sure that your batter is thick enough. If it's too thin, your pancakes will likely fall apart, and you can add more flour to help thicken it up.

    Second, make sure that your pan is hot enough before you start cooking the pancakes. If the pan is not hot, they will not cook evenly and will likely fall apart.

    Finally, be careful when flipping the pancakes. Flip them when they start to form small bubbles on top and are golden brown on the bottom.

    syrup dripping from a stack of banana pancakes

    Why are my banana pancakes mushy?

    If your banana pancakes are mushy, it might be because your measurements are off. If you use enough flour, baking powder, and baking soda, you will have a thick batter.

    Also, let the batter rest so the flour can absorb the liquid. Additionally, make sure that you are using very ripe bananas so you can mash the bananas smooth enough to incorporate them with the other ingredients.

    What flour can you use to make pancakes?

    The best flour to use for pancakes is all-purpose flour. However, you can also use whole wheat flour, gluten-free flour, or self-rising flour. If you use self-rising flour, omit using baking powder, baking soda, and salt in the recipe.

    When I make pancakes, why do they taste like eggs?

    The most likely reason your pancakes taste like eggs is that you use too many eggs. You only need one egg for every cup of flour. Reduce the number of eggs you use, and also make sure to beat them before mixing them into the dry ingredients.

    a stack of banana pancakes

    More Pancake Recipes

    If you love sweet potatoes as much as I do, then I know you'll love these recipes too!

    • Peach Cobbler Pancakes
    • Chocolate Pancakes with Cherry Syrup
    • Sweet Potato Pancakes
    • Thin Crispy Pancakes
    • Blueberry Buttermilk Pancakes
    Southern Creole Banner Ad-1

    Before You Begin

    Before getting started, here are the steps I use to get organized. 

    Step 1: Get all the ingredients and tools for the best banana pancakes on the counter.

    Step 2: Measure everything out into bowls.

    Step 3: Get ready to enjoy some incredible banana pancakes.

    I hope you'll give my banana pancakes a try for breakfast soon! If you do, leave a comment and star rating below. I love hearing from readers about their experiences in the kitchen. And who knows? Maybe one of your tips will help me take these pancakes to the next level.

    Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

    To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    📖 Recipe

    Banana Pancakes-5

    Banana Buttermilk Pancakes

    Kenneth Temple
    These Banana Pancakes are tender, crispy, fluffy, and loaded with banana flavor! They're perfect for breakfast, brunch, or a quick snack.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 6 persons
    Calories 189 kcal

    Ingredients
      

    • 1 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ teaspoon cinnamon
    • 2 tablespoons oil plus more for cooking
    • 1 cup buttermilk
    • 2 ripe bananas mashed
    • ½ teaspoon vanilla extract
    • 1 large egg
    • Grade A maple syrup

    Instructions
     

    • In a large bowl, stir together flour, baking powder, baking soda, kosher salt, and cinnamon. In another medium bowl, add oil, buttermilk, mashed bananas, vanilla extract, and egg, and mix together. Then add wet ingredients to dry ingredients, and stir until smooth.
    • Turn the heat to medium in a large skillet, heat 2 tablespoons of oil, and pour ¼ cup of batter per pancake; cook pancakes until the top batter has small air bubbles, about 3 minutes. Here's where you can add your chopped nuts and chocolate chips.
    • Flip and cook for another 1 minute and 30 seconds until golden brown. Serve warm with grade-A maple syrup and garnish with chopped nuts or banana slices.

    Notes

    Pro Recipe Tips & Tricks
    Follow these tips while you make these delicious banana pancakes. Also, remember a slightly lumpy batter is ok and will not ruin your pancakes.
    • Place unripened bananas in a brown paper bag for 3-5 days until they're black and yellow.
    • Do not use unripened bananas in this recipe. It will not yield the same mouthwatering results.
    • The hotter your skillet gets, the more batches of pancakes you can make. Just be sure to lower the heat as you go so they don't burn.
    • Use a griddle instead of a skillet.
    • A cast iron skillet makes the best crispy pancakes.
    • Allowing the flour to absorb the liquids creates a lighter pancake. Do NOT skip the step of resting the batter.
    • You can use gluten-free flour instead of all-purpose flour.
    • Almond milk or whole milk will work instead of buttermilk.
    • I don't recommend a buttermilk substitute using lemon juice and milk.
    • Cook with a high smoke point oil like canola, vegetable, grapeseed, or avocado.
    • You can use melted butter instead of oil in your pancakes.
    Storage:
    Banana pancakes are best eaten immediately, but they will remain fresh in an airtight container for 3 days in the fridge. 
    Wrap three pancakes 3 per package in plastic wrap, place them in a freezer-safe bag and freeze banana pancakes for 2 months. 
    Reheat the banana pancakes in the microwave for 15 seconds.

    Nutrition

    Calories: 189kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 32mgSodium: 409mgPotassium: 229mgFiber: 2gSugar: 7gVitamin A: 132IUVitamin C: 3mgCalcium: 96mgIron: 1mg
    Keyword banana buttermilk pancakes, buttermilk pancakes recipe, banana pancakes,
    Cooked this recipe?Let me know how it was!
    « Pound Cake Trifle
    Vegan Sweet Potato Casserole »

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

    Read More

    As Seen On

    Trending Recipes

    • Hot Honey Sauce in a bowl
      3-Ingredient Hot Honey Sauce
    • Homemade Creole Seasoning Recipe in a plate.
      Homemade Creole Seasoning

    Buy My Cookbook!

    Winter Recipes

    • Turnip Greens in a bowl
      Southern Turnip Greens
    • Southern Smothered Cabbage in a pot
      Southern Smothered Cabbage
    • Close up of cooked hoppin john
      Hoppin' John
    • Root Beer Braised Short Ribs2
      Root Beer Braised Short Ribs

    Healthy Recipes

    • Lamb Meatballs with Roasted Veg
      Mediterranean Lamb Meatballs Bowl
    • Yassa Chicken Bowl
    • Glazed Lemon Pepper Salmon on a plate
      10-Minute Lemon Pepper Salmon
    • Fajita Bowl with Cilantro Rice2
      Steak Fajita Bowl With Onions, Peppers And Cilantro Rice

    Party Recipes

    • Cajun Deviled Egg in a hand.
      Cajun Deviled Eggs
    • Spinach dip with cheese pull
      Spinach Artichoke Dip without Cream Cheese
    • Garlic Parmesan Wings being held in hand
      Air Fryer Garlic Parmesan Chicken Wings
    • close up of bbq meatballs
      Oven BBQ Meatballs

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! to receive new recipe ideas

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Brunch Pro on the Feast Plugin

    Shop my kitchenware!

    Chef 8-inch Knife Oven Thermometer Glass Bowls XL Air-Fryer 8-Quart Instant Pot Measuring Cups and Spoons Cast Iron Skillet Digital Food Scale

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.