Our easy banana pancakes with buttermilk and warm spices Ready in under 30 minutes and a hit with even the pickiest of eaters. No buttermilk? No problem! We have a simple trick to make these delicious pancakes without.
Related: We love these Banana Chocolate Muffins!
How to make the best banana pancakes
If you’re like us, you have a few overripe bananas in your freezer. We’re constantly tossing bananas in the freezer and before we know it, we have too many to handle. We had to come up with different ways to use them.
This banana bread usually does the trick, but if we have buttermilk in the fridge we make a batch of these Spiced Buttermilk Banana Pancakes. (By the way, if you don’t have buttermilk, we have a trick in the recipe below for you to make it too!)
These pancakes are easy! Start with a simple pancake batter, then add mashed banana, cinnamon, and nutmeg for some spice.
If you don’t have buttermilk on hand, don’t worry! These work with non-dairy or dairy milk, or you can make “fake” buttermilk by combining milk with lemon (we explained how to do this in the notes section of the recipe).
When preparing pancakes of any kind, it is important to be careful not to overmix the ingredients. For the fluffiest, lightest pancakes, all you have to do is stir – no whisk, no whipping, nothing.
You need two bowls. In the first bowl mix the flour, some sugar, baking powder and the spices. In the second step, mix an egg, buttermilk and the mashed banana.
When you’re ready to bake the pancakes, add the buttermilk mixture to the flour mixture – remembering to just stir until it comes together. Then cook them on a griddle or in a skillet and serve warm with additional banana slices, some chopped nuts, and warm maple syrup.
Check out more easy pancake recipes here:
Perfect banana pancakes
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PREPARATION
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COOK
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IN TOTAL
These warm cinnamon and nutmeg banana pancakes are perfect for a sleepy morning. They’re easy to make, and if you’re like us, you can use up some of those overripe bananas you put in the freezer a few weeks ago. For the best banana flavor, use very ripe bananas.
Makes about 8 pancakes
you will need
1 cup (125 grams) all-purpose flour
1 tablespoon of sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
A pinch of fine sea salt
1 cup (235 ml) buttermilk, see Notes section for alternatives.
1 large egg
3 tablespoons unsalted butter, melted
1 ripe banana, mashed with a fork
Warm maple syrup, sliced ​​bananas, and chopped nuts to serve
directions
1In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt with a fork or whisk. Mix well.
2In another medium bowl, combine buttermilk, egg, melted butter, and mashed banana with a fork or whisk. Mix well. (If you do this ahead of time, cover the flour and buttermilk mixture and store in the fridge until you’re ready to bake the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you’re ready to bake the pancakes.)
3Heat a large skillet or griddle over medium-high heat. You’ll know when the pan is done when you splash some water on the pan surface, the water dances around the pan and eventually evaporates.
4Make a well in the middle of the flour mixture, pour in the buttermilk mixture and stir the two mixtures with a fork until well combined. It’s okay if the batter has small lumps, you might want that – it’s important not to over-mix the batter.
5Lightly spray hot pan or griddle with non-stick cooking spray or brush lightly with melted butter. Then, using a 1/4 cup measuring cup, spoon the batter onto the skillet or griddle.
6If you notice the edges of the pancake looking dry and small bubbles forming on the top of the pancake, flip it. This takes about 2 minutes. After turning, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the center.
7If serving immediately, serve warm with sliced ​​bananas, chopped nuts, and warm maple syrup. If you need to keep leftover pancakes warm, place them in an oven preheated to 200 degrees F for up to 30 minutes.
Adam and Joanne’s tips
- Buttermilk Substitute: To make buttermilk in a pinch, combine 1 cup of milk with 1 tablespoon of fresh lemon juice or white vinegar. Let the mixture stand for 5 to 10 minutes and then use it in the recipe.
- Nutritional Information: The nutritional information below is an estimate. We used the Nutrifox recipe calculator to calculate guideline values. We have dispensed with toppings such as syrup or banana slices.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1 pancake
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calories
142
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protein
3.9g
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carbohydrate
19g
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fiber
0.9g
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total sugar
5.1g
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total fat
5.8g
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Saturated Fatty Acids
3.3g
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cholesterol
37.1 mg
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sodium
47.5 mg
Recipe updated originally posted October 2012. Since posting in 2012 we have tweaked the recipe to make it clearer. – Adam and Joanne