A Chef's Fluffy Buttermilk Banana Pancakes Recipe (9 Ingredients, 30 Minutes) by Chef Gigi
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What's better than a tall stack of homemade, fluffy pancakes for breakfast or brunch? Not much! These pancakes are not only weekend and weekday worthy, but would also be a wonderful meal for mom on Mother's Day.
Here is your shopping list for this high-protein banana pancake recipe: flour (all-purpose or gluten-free), brown sugar, baking powder, baking soda, kosher salt, buttermilk, butter, eggs and bananas (check out the health benefits of bananas).
The fluffy buttermilk and banana pancake batter is made with all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, buttermilk, overripe bananas and eggs. Mix this banana and buttermilk pancake batter as minimally as possible for the fluffiest results. Fold the pancake batter just until streaks of flour have disappeared but not enough to smooth out the lumps. Top these fluffy banana pancakes with fresh slices of bananas and lots of butter and syrup. You could also add some chopped nuts for a little crunch and texture.
Don't have buttermilk? You can make homemade buttermilk in about five minutes for this pancake recipe. No joke! It's a fun cooking trip to have up your sleeve.
Serve these fluffy banana pancakes for breakfast or brunch with maple syrup or pancake syrup.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 3 very ripe bananas, plus more for serving
- 2 large eggs
- 3 tablespoons unsalted butter, melted
Here's how to make it:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- In a medium bowl, whisk together the buttermilk, banana, eggs and melted butter until smooth.
- Add the wet ingredients to the dry ingredients. Use the whisk to bring the batter together. Set the batter aside to rest.
- Heat a medium nonstick skillet over medium-low heat. Add a tablespoon of butter, let it melt and start to bubble. Working in batches, drop about a 1/4 cup of batter per pancake into the heated pan. Let cook until the edges are set and bubbles appear in the center for about 2 minutes.
- Flip and cook until the pancakes are set throughout, another 1 to 2 minutes. Transfer to a wire rack. Wipe out the pan if the butter starts to burn, then repeat, cooking off the remaining batter and adding butter between batches as needed. Serve warm pancakes with butter and maple syrup, and garnish with sliced banana.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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