You know what sounds great for this weekend? Sleeping in and making banana pancakes…kind of like that Jack Johnson song. And now it’s stuck in my head.
But in all seriousness, these immensely fluffy pancakes are a great idea for a lazy weekend morning. The mashed bananas give them some extra substance while real buttermilk provides fluffiness that’s to die for. Make a batch of these pancakes, stack ’em up, and enjoy your day. You deserve it 🙂
it's bananas "b-a-n-a-n-a-s"
Here’s what you’ll need for these delicious day-starters:
All-purpose flour, sugar, and baking powder These dry ingredients are essential and form the base of the pancake batter.
Olive oil I use oil here instead of butter to lighten these up.
Buttermilk and egg True buttermilk pancakes are the best of the best. Once you have them, you can never go back to box mix
Vanilla and cinnamon These ingredients add a dash of flavor and warmth to the batter.
Bananas Try to use fully ripe or even overripe bananas. They’re much easier to mash up and mix into the batter.
⟶ the recipe
banana buttermilk pancakes
ingredients
1 cup all-purpose flour
2 overripe bananas, mashed
1 cup buttermilk
1 large egg
2 tablespoons olive oil
3 teaspoons sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of salt
Prep time
10 minutes
Cook time
10 minutes
Total time
20 minutes
Makes 12 pancakes
instructions
In a large bowl, whisk together the mashed bananas, egg, olive oil, buttermilk, and vanilla. In a separate bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
Once the dry ingredients are well-combined, stir them into the banana mixture, and mix everything together. Stir in the walnuts.
Heat butter or oil on a griddle at medium heat. Using a ladle, spoon batter onto the griddle. Let the first side cook until bubbles begin to form on the top, and then flip. Cook until both sides are golden-brown, and repeat with the rest of the batter.
Serve with additional banana slices and a drizzle of maple syrup.
⟶ recipe notes
- Don’t be intimidated by some of the extra ingredients in this recipe. It’s not all that different from making pancakes out of a box…you just need to save a few extra minutes to make them from scratch. I promise it’ll be worth it!
⟶ modifications
- If you don’t have buttermilk on hand, you can make a fairly good substitute. Just add about a tablespoon of white vinegar to a cup of milk. Let the mixture sit for at least 5 minutes or until you begin to see some curdling (separation of the milk and vinegar). It may not be the real deal, but it’s a pretty good solve when you’re in a pinch!
