Ingredients for Banana Buttermilk Pancakes
- 1½ cups whole wheat flour
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- vegetable oil, for griddle
- 2-3 bananas, sliced
- maple syrup, for serving
- chopped walnuts, optional
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How to Make Banana Buttermilk Pancakes
- Preheat oven to 250°F (120°C) and keep warm.
- In a large mixing bowl, whisk together 1 ½ cups whole wheat flour, ½ cup all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled large non-stick skillet or griddle over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Immediately top each pancake with 2-3 banana slices, evenly spaced.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and edges look set.
- Transfer cooked pancakes to a baking sheet in the preheated oven to keep warm while you cook the remaining batter.
- Serve warm with maple syrup and chopped walnuts (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
46g
Fat
12g
Carbs
9g
