Banana Buttermilk Pancakes Recipe

Name: Banana Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup all-purpose flour; ¾ cup whole wheat flour; 2 tablespoons granulated sugar; 1 teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; 2 cups buttermilk; 1 cup mashed ripe banana; ¼ cup butter, melted or ¼ cup vegetable oil; 2 eggs; vegetable oil, for skillet

Servings: persons

¾ cup all-purpose flour
¾ cup whole wheat flour
2 tablespoons granulated sugar
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 cups buttermilk
1 cup mashed ripe banana
¼ cup butter, melted or ¼ cup vegetable oil
2 eggs
vegetable oil, for skillet

1
In large bowl, mix dry ingredients.
2
Combine buttermilk, bananas, butter& eggs; stir into dry ingredients just until moistened.
3
Heat skillet or griddle over medium heat; add or brush with the veg.
4
oil.
5
Using 1/4 cup of batter for each pancake, pour into skillet; cook about 2 mins.
6
or until underside is golden and bubbles break on top but do not fill in.
7
Flip pancake over; cook about 1 minute more or till underside is golden.

1260

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup all-purpose flour, ¾ cup whole wheat flour, 2 tablespoons granulated sugar, 1 teaspoon baking soda, and more.

Yes, Banana Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Buttermilk Pancakes

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