This recipe for Banana Buttermilk Pancakes is a great way to use up overripe bananas. They will keep in the refrigerator for a couple days and can be reheated in the oven or microwave. You can also freeze them. We love these pancakes with banana slices on top and maple syrup. Children as well as grownups will ask for more! You can double the recipe. I even make extras and keep in the refrigerator or freeze them. It is wonderful to have them on hand and be able to just grab them in the mornings for a quick breakfast. One of my favorite things is pancakes with my morning coffee. Serve a few slices of bacon or a few sausage patties along with these pancakes for a big breakfast. They are great if you have overnight guests or for a late brunch on a lazy Sunday morning.
Banana buttermilk pancakes ingredients needed:
White granulated sugar
Pancakes are a real treat in our house and if you love these you will also love these Sweet Potato Pancakes too. I love pancakes for breakfast on the weekends. It just goes together having a delicious pancake breakfast.
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Banana Buttermilk Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 2 tablespoons white granulated sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup buttermilk
- 1 large banana peeled and mashed
- Whisk together flour, baking powder, baking soda and salt. Add sugar, melted butter, vanilla extract, egg and buttermilk. Mix with a spoon.
- Fold in mashed banana. I use 1/3 cup of batter for each pancake and cook on a hot griddle or in a skillet until brown on both sides. Makes 6 - 8 pancakes.
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