Fluffy Buttermilk Banana Pancakes Recipe Is a Weekend Breakfast or Brunch Win Breakfast Brunch

What's better than a tall stack of homemade, fluffy pancakes for breakfast or brunch? Not much! These pancakes are not only weekend and weekday worthy, but would also be a wonderful meal for mom on Mother's Day.

The fluffy buttermilk and banana pancake batter is made with all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, buttermilk, overripe bananas and eggs. Mix this banana and buttermilk pancake batter as minimally as possible for the fluffiest results. Fold the pancake batter just until streaks of flour have disappeared but not enough to smooth out the lumps. Top these fluffy banana pancakes with fresh slices of bananas and lots of butter and syrup. You could also add some chopped nuts for a little crunch and texture.

Don't have buttermilk? You can make homemade buttermilk in about five minutes for this pancake recipe. No joke! It's a fun cooking trip to have up your sleeve.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups buttermilk
• 3 very ripe bananas
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• maple syrup and butter for serving
• 1/2 banana for garnish, cut into coins

Here's how to make it: 

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
2. In a medium bowl, whisk together the buttermilk, banana, eggs and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients. Use the whisk to bring the batter together. Set the batter aside to rest.
4. Heat a medium nonstick skillet over medium-low heat. Add a tablespoon of butter, let it melt and start to bubble. Working in batches, drop about a 1/4 cup of batter per pancake into the heated pan. Let cook until the edges are set and bubbles appear in the center for about 2 minutes. 
5. Flip and cook until the pancakes are set throughout, another 1 to 2 minutes. Transfer to a wire rack. Wipe out the pan if the butter starts to burn, then repeat, cooking off the remaining batter and adding butter between batches as needed. Serve warm pancakes with butter and maple syrup, and garnish with sliced banana.

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