Buttermilk Banana Pancakes

Fluffy, full of flavor, fulfilling and much healthier than a normal version with processed sugar, these Buttermilk Banana Pancakes will start your day off right! Add in some dark chocolate and walnuts to make a hearty complete breakfast with brain fuel to last all morning. Makes 15 four inch pancakes.

Print Recipe

Prep Time 5

Cook Time 4

Total Time 12

Ingredients

2 cups all-purpose flour
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 banana very ripe
1/2 tsp almond extract
2 cups buttermilk
Butter or non-stick spray
1/2 cup dark chocolate chips optional
1/2 cup chopped walnuts optional

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat a large skillet or griddle to med-low heat.
Mash the banana in a small bowl and set aside.
Combine all dry ingredients together in a large bowl with a whisk and set aside.
In a medium bowl, slightly beat eggs, then add buttermilk, almond extract and mix until just combined.
Next, add wet mixture to flour mixture and mix with a fork just until large lumps disappear. (batter will still have small lumps, which is ok and they will later disperse when cooking.)
Let batter rest for 3-5 minutes, then proceed to next step.
Gently fold in mashed banana and any extra add-in’s you want to add such as chocolate chips or walnuts.
Add a dollop of butter to skillet or spray with nonstick cooking spray.
Use a 1/3 cup size measuring cup to scoop out batter onto preheated skillet.
Cook for 2-3 minutes, checking for small bubbles to appear on edges.
Flip pancakes and cook one minute more or until when middle of pancake is pressed with spatula it springs back to shape.
Serve immediately with pure maple syrup and garnish with fresh fruit, if desired.

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