Banana Buttermilk Pancakes

Submitted by Kristina S.
Submitted by Kristina S.

These pancakes lean on the sweet side –fitting for that special Sunday brunch, plus the kids will love them.


Makes 16 pancakes


1¾       cups unbleached, all-purpose flour

¼         cup granulated sugar

¼         cup packed light brown sugar

1          teaspoon baking soda

½         teaspoon baking powder

¼         teaspoon kosher salt

¼         teaspoon ground cinnamon

1½       cups buttermilk

2          large eggs

¾         teaspoon pure vanilla extract

2          ripe bananas (½ mashed, 1½ cut into thin slices)

¼         cup unsalted butter, melted (½ stick, 4 tablespoons)

            Unsalted butter for cooking

Nutritional information

Nutritional Information per serving (2 pancakes):

Calories 199 (34% from fat)• carb. 27g • pro. 6g • fat 8g
• sat. fat 4g • chol. 71mg • sod. 306mg • calc. 81mg • fiber 1g


1.   Stir together the flour, sugars, baking soda, baking powder, salt and cinnamon together in a small bowl.

2.  Put the buttermilk, eggs, vanilla and the mashed banana into the blender jar. Blend on Low for 10 seconds. With the blender still running, slowly pour the melted butter through the lid until incorporated.

3.  Add the reserved dry ingredients and Pulse on Low, about 10 to 15 times and then run on Low for about 5 to 10 seconds to just fully incorporate. If necessary, scrape the sides of the blender jar with a rubber spatula before blending on Low.

4.  Place a griddle or large nonstick skillet over medium heat. Once preheated, melt a small amount of butter to just coat the pan. Drop batter evenly into the pan using a ¼-cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 1 to 2 minutes      longer. Repeat with remaining batter.

5.  Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F).