Perfect Banana Pancakes Recipe

Our easy banana pancakes with buttermilk and warm spices take less than 30 minutes and make even the pickiest eaters happy. Jump to the Perfect Banana Pancakes Recipe or read on to see our tips for making them.

Our easy banana pancakes with buttermilk and warm spices takes less than 30 minutes and make even the pickiest eaters happy

If you’re anything like us, there are a couple of 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, we make a batch of these spiced buttermilk banana pancakes. (By the way, if you don’t have buttermilk, we’ve got a trick down in the recipe below so you can make them, too!)

How to Make the Best Banana Pancakes

These pancakes are easy! Start with a simple pancake batter then add a mashed banana, cinnamon, and nutmeg for some spice.

Our easy banana pancakes with buttermilk and warm spices takes less than 30 minutes and make even the pickiest eaters happy. 

If you don’t have buttermilk on hand, don’t worry! These will work with non-dairy or dairy milk or you can make “fake-out” buttermilk by combining milk with lemon (we shared how in the notes section of the 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.

Pancake batter

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.

For more easy pancake recipes, take a look at these:

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Perfect Banana Pancakes Recipe

  • PREP
  • COOK
  • TOTAL

These banana pancakes with warm cinnamon and nutmeg are perfect on a sleepy morning. They come together 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, use very ripe bananas.

Makes about 8 pancakes

You Will Need

1 cup (125 grams) all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch fine sea salt

1 cup (235 ml) buttermilk, see the notes section for alternatives

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

Directions

    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.

Adam and Joanne's Tips

  • Buttermilk substitute: To make buttermilk in a pinch, combine 1 cup of milk with 1 tablespoon of fresh lemon juice or white vinegar. Let the mixture stand for 5 to 10 minutes then use in the recipe.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the Nutrifox recipe calculator to calculate approximate values. We did not include any toppings like syrup or banana slices.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 pancake / Calories 142 / Protein 3.9 g / Carbohydrate 19 g / Dietary Fiber 0.9 g / Total Sugars 5.1 g / Total Fat 5.8 g / Saturated Fat 3.3 g / Cholesterol 37.1 mg / Sodium 47.5 mg
AUTHOR: Adam and Joanne Gallagher

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19 comments… Leave a Comment
  • Laura April 28, 2017, 9:38 pm

    Made these this morning with my little guy, so delicious, not over sweet, just the right amoubt of spice. definitely going to be a family favourite. Each one was eaten before we finished the next.

    Reply
  • Jackie March 18, 2017, 8:49 am

    I made these this morning. They came out great! We ate the whole batch!

    Reply
  • Elodie January 4, 2014, 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!

    Reply
  • Joyce February 24, 2013, 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.

    Reply
  • rivka February 17, 2013, 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!!

    Reply
  • Kathryn January 27, 2013, 3:59 pm

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

    Reply
  • missy January 27, 2013, 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!

    Reply
    • Joanne January 27, 2013, 2:26 pm

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

      Reply
  • Sara D. November 30, 2012, 7:40 pm

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

    Reply
  • Brendan Yell October 29, 2012, 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)

    Reply
  • sally @ sallys baking addiction October 24, 2012, 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!

    Reply
    • Joanne October 24, 2012, 5:15 pm

      Thanks 🙂 you should definitely have these for dinner!

      Reply
  • Penny @ From Harvest To Table & The Comforts of Home October 24, 2012, 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!

    Reply
  • Chung-Ah | Damn Delicious October 24, 2012, 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!

    Reply
    • Joanne October 24, 2012, 9:51 am

      Hope you like them!

      Reply
  • Abby@ Totes Delish October 24, 2012, 8:31 am

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

    Reply
    • Joanne October 24, 2012, 9:50 am

      Yay for too many bananas! (and pancakes)

      Reply
  • Maggie @ A Bitchin' Kitchen October 23, 2012, 11:36 pm

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

    Reply
    • Joanne October 24, 2012, 9:49 am

      We do, too! So delish!

      Reply

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