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Buttermilk Banana Pancakes Recipe

by on October 23, 2012 · 22 comments

Spiced Buttermilk Banana Pancakes Recipe

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. Our banana chip muffins did the trick last time, but this time we wanted something a bit different and as luck would have it, we had half a bottle of buttermilk that we needed to use up, too. So, we made these spiced buttermilk banana pancakes! 

For the recipe, we started with a simple buttermilk pancake batter then we added a mashed up banana, cinnamon and nutmeg for a little spice. So delicious!

How to Make Our Spiced Buttermilk Banana Pancakes Recipe

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.

Spiced Buttermilk Banana Pancakes Recipe

Cook them on a griddle or in a pan then serve warm with extra banana slices, a few chopped nuts and warm maple syrup. Yum!

Spiced Buttermilk Banana Pancakes RecipeDid you enjoy our Spiced Buttermilk Banana Pancakes Recipe? If so, you may also enjoy these:

4.8 from 5 reviews
Spiced Buttermilk Banana Pancakes
Prep time
Cook time
Total time
Why we love this 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.

What you need to know. 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.

Equipment you’ll need. You will need measuring cups and spoons, 1 small bowl, 2 large bowls, a fork a large skillet or griddle and a spatula.
Created By:
Yield: 4
You Will Need
For Pancake Batter
  • 1 cup (140 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 (237 ml) buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 ripe banana, mashed with a fork
To Serve
  • Warm maple syrup
  • 2 bananas, sliced
  • Chopped nuts (we used hazelnuts)
Prepare Pancakes
  1. In a large bowl, use a fork or whisk to combine the flour, sugar, baking powder, cinnamon, nutmeg and the salt. Mix well.
  2. In a medium bowl, use a fork or whisk to combine the buttermilk, egg, melted butter and the mashed banana. Mix well.Spiced Pancakes Step-1
  3. (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).
Cook Pancakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
To Serve
  1. 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 (90 degree C) oven up to 30 minutes.
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About the Author


I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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1 Maggie @ A Bitchin' Kitchen October 23, 2012 at 11:36 pm

Loooove me some banana pancakes! These look like an awesome way to use ripe bananas!


2 Joanne October 24, 2012 at 9:49 am

We do, too! So delish!


3 Abby@ Totes Delish October 24, 2012 at 8:31 am

I always have way too many bananas in the freezer, these look like a perfect way to use them!


4 Joanne October 24, 2012 at 9:50 am

Yay for too many bananas! (and pancakes)


5 Chung-Ah | Damn Delicious October 24, 2012 at 9:41 am

I definitely have a ton of black bananas in the freezer waiting to be used up! So yes, I am totally making these pancakes this weekend!


6 Joanne October 24, 2012 at 9:51 am

Hope you like them!


7 Penny @ From Harvest To Table & The Comforts of Home October 24, 2012 at 12:20 pm

These look great! I always have bananas in my freezer too, and I just so happen to have some buttermilk in the fridge!

Thanks for visiting my blog http://www.fromharvesttotable and leaving a comment!


8 sally @ sallys baking addiction October 24, 2012 at 5:08 pm

Banana pancakes! My favorite weekend meal. I haven’t made them in forever though! These look SO perfect. And what incredible photos! I’m practically drooling. I want some for dinner!


9 Joanne October 24, 2012 at 5:15 pm

Thanks :) you should definitely have these for dinner!


10 Brendan Yell October 29, 2012 at 3:30 am

Great recipe and photos!! Love you to post this at RecipeLover.com where we share ad revenue with contributors (plus we give you a link to your blog)


11 Sara D. November 30, 2012 at 7:40 pm

I am going to try making these! They look yummy!


12 missy January 27, 2013 at 7:00 am

Made these this am and they are amazing…I used White Whole Wheat flour since didn’t have regular flour and threw in a little vanilla…delicious!


13 Joanne January 27, 2013 at 2:26 pm

So happy you enjoyed them – these are one of our favorites!


14 Kathryn January 27, 2013 at 3:59 pm

I just made these this morning. They are amazing. The spices really add a nice touch to them.


15 rivka February 17, 2013 at 1:21 pm

these came out surprisingly good (I had used brown sugar instead and doubled the amount to 2 tablespoons). My friends loved them over berries and maple syrup!!


16 Joyce February 24, 2013 at 7:00 pm

Made them this morning and they were absolutely perfect! Great texture and taste. Added a bit of cardamom. Soooo yummy. Thanks for your great recipes.


17 Elodie January 4, 2014 at 5:32 pm

I just made this recipe: DE-LISH!

I made them with soy milk + half a small lime. Next time, I’ll make sure to have extra regular bananas, nuts and maple sirup to it with those!


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