Buttermilk Banana Pancakes
Optionally, I added in some dark chocolate chips and walnuts for crunch, but these are great as is also, or get creative with your own add-in’s!
These Buttermilk Banana Pancakes were the most requested breakfast from my son, Ryan. It was a great way to start a day of school (or play) and we even had them as “breakfast for dinner” many nights. It all began with a recipe for “The Perfect Pancakes” in a magazine (can’t remember which one) years ago that I tried and decided that yes, they WERE the perfect pancakes. (After I tweaked it a little with some healthier add-in’s!😉)
Over the years of making them so often, I had memorized the recipe. Well, unfortunately after a few moves, my son beginning his new chapter of life as a Marine, and my fading memory…I went to make them for my step-kids one weekend and drew a blank! I tried my best to find the magazine recipe and failed. So, I made it my mission to replicate the recipe and after a few attempts…success! (I remembered all the ingredients, just the amounts had slipped my mind.) The only thing I always altered from the magazine was switching vanilla extract for almond extract, swapping the processed sugar for a banana and adding dark chocolate chips and walnuts for a little protein and healthy fats. I wanted to make it a little healthier and sustaining for my growing boy and give him all the brain food he needed to power him through morning classes. Fluffy, full of flavor, fulfilling and much healthier than a normal version with processed sugar. This recipe makes 15 four inch diameter pancakes.
Let’s begin!
Ingredients:
Instructions:
Preheat a large skillet or griddle to med-low heat.