My household loves these buttermilk banana pancakes! Mashed banana provides a lot taste, and the buttermilk makes them deliciously tangy. Should you don’t have buttermilk, I’ve received you lined with a straightforward substitute within the recipe.
We’ve many pancake recipes on Impressed Style, however these buttermilk banana pancakes are my son’s favourite! He’s on to one thing as a result of I’ve to inform you, these are really incredible.
Should you don’t have buttermilk available, don’t fear! I’ve included my fast DIY buttermilk recipe within the suggestions part beneath our recipe. For extra inspiration, see our unique fluffy buttermilk pancakes. If you wish to make pancakes with milk, I extremely suggest these easy fluffy pancakes.
Key Substances
- Banana: I take advantage of 1 giant banana and mash it with a fork within the backside of my mixing bowl. The riper your banana, the higher these pancakes will style. This recipe is ideal for these brown, speckly bananas sitting in your counter (the identical goes for our banana bread and these banana muffins).
- Buttermilk: This provides a beautiful tangy taste to our pancakes, which is extremely scrumptious, particularly when mixed with one thing candy (like maple syrup). Should you don’t have buttermilk, you may nonetheless make these pancakes. See my suggestions for a straightforward buttermilk substitute beneath the recipe (it’s a combination of milk and vinegar or lemon juice).
- Flour: I take advantage of all-purpose flour, however complete wheat, spelt, and even your favourite gluten-free flour mix will work on this recipe.
- Baking Soda and Baking Powder: I take advantage of each for these simple pancakes. The baking soda reacts with the acid within the buttermilk, and the baking powder provides somewhat additional raise for fluffiness. I do the identical for these fluffy buttermilk pancakes.
- Sugar, Spices, and Vanilla: These make our pancakes style wonderful. I like somewhat cinnamon and nutmeg within the batter, which matches so effectively with the banana.
- Butter: I like buttery pancakes, so I’m beneficiant with butter. I additionally prepare dinner my buttermilk banana pancakes in melted butter for crispy edges.
What to Serve with Buttermilk Banana Pancakes
Buttermilk pancakes are already probably the greatest breakfasts, however I’m in heaven once you flip them into banana buttermilk pancakes. I like topping mine with additional sliced bananas, chopped walnuts, and maple syrup. For one thing completely different, attempt whipped cream or dairy-free coconut cream (scrumptious!), easy apple butter, or a few of our homemade pumpkin butter.
Additionally, don’t overlook a facet of crispy baked bacon, scrambled eggs, or sausage. See extra of our breakfast recipes.
Buttermilk Banana Pancakes
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PREP
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COOK
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TOTAL
These buttermilk banana pancakes with heat cinnamon and nutmeg are excellent on a sleepy morning. They arrive collectively shortly and style unimaginable! Should you should not have buttermilk, we’ve got offered a word beneath sharing tips on how to make buttermilk at dwelling (all you want is dairy or non-dairy milk and an acid like white vinegar or lemon juice).
Buttermilk tends to fluctuate in thickness, so that you may want extra to attain the precise batter consistency. Our recipe beneath shares a visible cue to get it good.
Makes 10 pancakes
You Will Want
1 ½ cups (354ml) buttermilk, see tip for substitute
3 tablespoons (42g) unsalted butter, plus extra for skillet
1 giant banana, mashed, about 1/2 cup
1 giant egg
1/2 teaspoon vanilla extract
1 ½ cups (195g) all-purpose flour, see suggestions beneath for tips on how to measure flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon floor cinnamon
1/8 teaspoon finely grated nutmeg
1/2 teaspoon high-quality sea or desk salt
Instructions
1Should you should not have buttermilk and have to make a buttermilk substitute, do it now and set it apart.
2Soften 3 tablespoons of butter, after which put aside.
3In a medium bowl, mash the banana right into a paste, after which whisk within the buttermilk, egg, vanilla extract, and melted butter. (Don’t fear if the butter solidifies barely).
4In a big bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt collectively till effectively blended.
5Create a effectively within the middle of your dry elements. Pour within the banana buttermilk combination and stir gently with a fork till the flour is simply integrated. Just a few small lumps are okay.
6If you raise the whisk or fork from the batter, it ought to slowly run again into the bowl. If this doesn’t occur and the batter is just too thick, add an additional splash of buttermilk.
7Place a big skillet or griddle over medium warmth. Sprinkle in a number of drops of water to check if it’s prepared. You need them to bop round a bit and evaporate.
8Brush the skillet with melted butter (this creates crispy edges, however you may skip it if utilizing a top quality nonstick pan).
9Scoop the batter onto the skillet utilizing a 1/4 cup measure or giant cookie scoop, and unfold every pancake right into a 4-inch circle.
10After 1 to 2 minutes, the perimeters will look dry, and bubbles will kind and pop on the floor. Flip the pancakes and prepare dinner for one more 1 to 2 minutes till frivolously browned and cooked within the center.
- Storing
1Retailer buttermilk banana pancakes in an hermetic container within the fridge for as much as every week or freeze them for as much as 2 months. If freezing, line the pancakes on a baking sheet and freeze for about half-hour. Then, switch them to a freezer-safe bag with parchment paper between every pancake to stop sticking.
2To reheat them, place them on a microwave-safe plate and prepare dinner for 20 seconds per pancake (add extra time for a number of pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
Adam and Joanne’s Suggestions
- Buttermilk substitute: Mix 1 ½ cups of milk (dairy or non-dairy) with 1 ½ tablespoons of white vinegar or recent lemon juice. Put aside for 10 minutes earlier than utilizing the recipe above.
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup till barely mounded. Stage off the highest with a knife for correct measuring. For much more accuracy, use a scale and measure the flour by weight (in grams).
- The diet info offered beneath are estimates.
Diet Per Serving
Serving Dimension
1 pancake
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Energy
142
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Protein
3.9 g
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Carbohydrate
19 g
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Dietary Fiber
0.9 g
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Whole Sugars
5.1 g
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Whole Fats
5.8 g
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Saturated Fats
3.3 g
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Ldl cholesterol
37.1 mg
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Sodium
47.5 mg
