Buttermilk & Banana Pancakes


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Average: 5 (1 vote)

Pancakes always taste better if you’re still in your pajamas—really. In the summertime, you can add blueberries and peaches to this recipe. Or, if it’s winter and you need a reminder that summer will indeed return, frozen berries work great, too.


3 cups flour
1 tablespoon plus pinch baking powder
2 teaspoons sugar
1 teaspoon salt
2 large eggs
1 quart buttermilk
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
4 bananas, sliced into 20 rounds each
1 cup warm maple syrup


In a medium-size bowl, whisk dry ingredients.

In a separate large bowl, whisk eggs. Whisk in buttermilk and 6 tablespoons melted butter.

Whisk dry ingredients into egg mixture just until incorporated—don’t overmix. Let rest 5 minutes.

Heat a large nonstick sauté pan or griddle to medium (about 350º).

Melt enough remaining butter to spread a thin, even film over the surface of the pan.

Ladle about ¼ cup batter per pancake into pan and let spread into rounds. Let cook about 30 seconds.

Place a few banana slices on each pancake and let cook until bubbles break the surface. Flip gently and cook about 1 minute, until golden-brown. Serve with warm maple syrup.


Cooking & Recipes


2 dozen pancakes

Preparation Time: 

20 minutes

Start to Finish Time: 

20 minutes

Preparation Method

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