Banana Buttermilk Pancakes


Prep time:
Cook time:
Total time:


  • 2 cups buttermilk (or 2 Tbsp vinegar + enough whole milk to equal 2 cups)
  • 2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
  • 2 eggs
  • 3 Tbsp unsalted butter, melted and cooled slightly
  • 2 tsp pure vanilla extract
  • 2½ cups all-purpose flour
  • ¼ cup sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt


  1. In a large bowl, add the buttermilk. If using the vinegar plus milk option, let the mixture sit for about 10 minutes to allow the milk to turn to buttermilk.
  2. Whisk the mashed banana, eggs, butter and vanilla into the buttermilk.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  4. Pour the dry ingredients over the wet. Mix just until incorporated. Do not overmix.
  5. Let batter rest for about 5 minutes.
  6. Heat a non-stick griddle to 325 degrees, or large frying pan over medium heat.
  7. Melt a little butter on the cooking surface, spreading it evenly, if desired. Or, do this if the griddle/pan is not non-stick.
  8. Using a ⅓ cup measure (or an ice cream scoop), pour measured batter onto the griddle or into the frying pan.
  9. Pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute).
  10. Flip and cook on the other side until golden brown and the cooked through.
  11. Serve topped with sliced bananas, butter, and maple syrup.
  12. Enjoy!

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach