This banana buttermilk pancake recipe is a great way to use overripe bananas. They can be kept in the refrigerator for a few days and can be warmed up in the oven or microwave. You can also freeze them. We love these pancakes with banana slices on top and maple syrup. Children and adults will ask for more! You can double the recipe. I even make extras and keep them in the fridge or freeze them. It’s wonderful to have them on hand and easy to grab for a quick breakfast in the morning. One of my favorite things is pancakes with my morning coffee. Serve with these pancakes a few slices of bacon or a couple of sausages for a big breakfast. They are great for overnight guests or for a late brunch on a lazy Sunday morning.
Ingredients required for banana buttermilk pancakes:
White granulated sugar
Pancakes are a real treat in our house and whoever loves them will love them too Sweet Potato Pancakes also. I love pancakes for breakfast on weekends. A delicious pancake breakfast goes well with it.
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Banana Buttermilk Pancakes
Delicious pancakes your family will love!
Servings: 4th pancakes
- 1 Cup All-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon salt (Optional)
- 2 tablespoon white granulated sugar
- 2 tablespoon butter melted
- 1 teaspoon Vanilla extract
- 1 egg
- 1 Cup Buttermilk
- 1 big banana peeled and mashed
Whisk the flour, baking powder, baking soda and salt together. Add sugar, melted butter, vanilla extract, egg, and buttermilk. Mix with a spoon.
Fold in the mashed banana. I use 1/3 cup batter for each pancake and bake it on a hot grill plate or in a pan until it’s brown on both sides. Makes 6 – 8 pancakes.
I always add some butter to my griddle or pan when I cook, but you can use oil or cooking spray.
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