How to make buttermilk pancakes with lots of banana, buttermilk, and spices. Jump to the Spiced Buttermilk Pancakes Recipe or read on to see our tips for making them.
If you’re anything like us, you’ve got a couple over-ripe bananas in your freezer. We are always throwing bananas into the freezer and before we know it, we’ve got too many to deal with. We’ve had to come up with different ways to use them up. This banana bread usually does the trick, but if we’ve got buttermilk in the fridge it’s these spiced buttermilk banana pancakes that we turn to.
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How to Make Spiced Buttermilk Banana Pancakes
These pancakes are easy! Start with a simple buttermilk pancake batter then add a mashed up banana, cinnamon, and nutmeg for some spice.
When making any type of pancake, it’s important to remember not to over mix things. For the fluffiest, lightest pancakes, you only need to stir things together – no whisks, no beating, nothing.
You’ll need two bowls. In the first bowl, combine flour, a little sugar, baking powder and the spices. In the second, combine an egg, buttermilk and the mashed banana.
When you’re ready to cook the pancakes, add the buttermilk mixture to the flour mixture – remember, just stir until they come together. Then cook them on a griddle or in a pan and serve warm with extra banana slices, a few chopped nuts and warm maple syrup.
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Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Spiced Buttermilk Banana Pancakes Recipe
These banana pancakes with warm cinnamon and nutmeg are perfect on a sleepy morning. They come together so easily and if you’re like us, you get to use up a few of those over-ripe bananas you placed in the freezer a couple weeks ago. For the most banana flavor, try using extra ripe bananas. Also, when making any kind of pancakes, be careful not to over mix when combining the dry and wet ingredients. This way you’ll make the fluffiest pancakes possible.
You Will Need
1 cup (130 grams) all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup (235 ml) buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 ripe banana, mashed with a fork
Warm maple syrup, sliced bananas, and chopped nuts for serving
In a large bowl, use a fork or whisk to combine the flour, sugar, baking powder, cinnamon, nutmeg and the salt. Mix well. In another medium bowl, use a fork or whisk to combine the buttermilk, egg, melted butter and the mashed banana. Mix well.
(If you a doing this ahead of time, cover flour mixture and buttermilk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes).
Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour in the buttermilk mixture and use a fork to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over mix the batter.
Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.
When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
If serving right away, serve warm topped with sliced bananas, chopped nuts and warm maple syrup. If you need to keep leftover pancakes warm, place into a 200 degree F oven up to 30 minutes.