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Buttermilk Banana Pancakes

Buttermilk Banana Pancakes
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Total Time: 20

Yield: 2 dozen pancakes

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.

This recipe was originally publishes in Yankee Magazine in January, 2009.

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Buttermilk Banana Pancakes
Photo/Art by Heath Robbins


  • 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 saute pan or griddle to medium (about 350°). Melt enough remaining butter to spread a thin, even film over the surface of the pan.

Ladle about 1/4 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.
Updated Monday, September 27th, 2010

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