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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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Indulge in these light and fluffy buttermilk banana pancakes, perfect for a dreamy weekend breakfast. The combination of ripe bananas and tangy buttermilk adds a delightful flavor that will have everyone coming back for more!
Ingredients
Directions
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In another bowl, mash the ripe banana with a fork until smooth. Add the buttermilk, egg, melted butter, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
Remove from the skillet and keep warm while you cook the remaining pancakes. Serve hot with maple syrup.
Conclusion
Tips:For an extra touch, add chopped walnuts or chocolate chips to the batter before cooking.These pancakes are great for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. To reheat, simply pop them in the toaster or microwave.Enjoy your delightful buttermilk banana pancakes with fresh fruits or your favorite toppings!
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