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Never let those ripe bananas go to waste: make my Fluffy Banana Pancakes Recipe! It’s a buttermilk pancake with ripe mashed bananas and amazing homemade coconut syrup. It’s the perfect pancake breakfast.

stacked pancakes on a white plate with banana slices on top.


BEST Fluffy Banana Pancakes

I’m giddy from just thinking about this breakfast! These are the softest and fluffiest banana pancakes I have ever made and I’m too excited for you to try them!

Adding the coconut syrup is really what elevates these to another level. Drizzle it over the fluffy pancakes, and top it off with some whipped cream and chopped nuts for an oh-my-gosh-this-is-the-best-thing-ever breakfast. 

ingredients in banana pancakes.

Ingredients Needed

  • Baking powder and Baking soda: the reason these pancakes are so fluffy is because we are using a mix of the two along with buttermilk.
  • Buttermilk: the secret to these fluffy banana pancakes comes from here. You can use regular or low-fat buttermilk.
  • Oil: or melted butter.
  • Banana: we’re going to separate the banana from both mashed and sliced. I’m using ripe bananas since they taste sweeter (plus I didn’t want them to go to waste). 
  • Coconut extract: for that yummy coconut flavor in the syrup

How to make buttermilk banana pancakes

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
  2. Grab a measuring cup to whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract. 
  3. Mix together the wet ingredients with the dry ingredients until a little lumpy. 
  4. Pour the batter then spread it slightly on a preheated frying pan or griddle.
  5. Add chunks of banana to your pancakes if you want to. I added about 3-4 slices to each pancake. 
  6. Cook until they’re golden brown on the bottom then flip and continue cooking until done.

How to make coconut syrup

  1. Heat your syrup in a microwave-safe bowl until it just boils. 
  2. Stir in coconut extract for some coconut flavor or corn syrup. 
  3. Serve pancakes topped with whipped cream, a sprinkling of nuts or toasted coconut, and syrup.
stacked pancakes on a white plate with banana slices on top.

Expert Tips

  • Add some crunch inside the pancakes by adding chopped macadamia nuts or pecans into the batter.
  • Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.
  • To freeze pancakes layer them between paper towels and store in a freezer bag or airtight container. This way they don’t all stick together.

FAQs

Can you freeze banana pancakes?

Yes! That’s the beauty of this recipe. Place your cooled pancakes between paper towels and freeze them in an airtight container or plastic bag to freeze for up to one month. 

How long does coconut syrup last?

Up to one month if sealed in a closed container or bottle. 

Can I substitute for buttermilk?

If you don’t have buttermilk add 1 teaspoon vinegar or lemon juice to a measuring cup and add milk to the amount asked for, then let sit for 5 minutes. Or, add 1 teaspoon vinegar to the batter along with an equal amount of nondairy milk called for in the recipe.

stacked pancakes on a white plate with banana slices on top.

Buttermilk Banana Pancakes with Coconut Maple Syrup

5 from 3 votes
Buttermilk makes pancakes super fluffy and perfect! These Buttermilk Banana Pancakes add some extra flavor with mashed and sliced banana and they’re all topped off with coconut maple syrup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 1 ½ cups (186g) all-purpose flour
  • 3 tablespoons (38g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups (296ml) buttermilk regular or low-fat
  • 2 tablespoons (30ml) vegetable oil or melted butter
  • 2 large eggs
  • 1 medium banana mashed (about ⅓ cup mashed)
  • 1 medium banana sliced, optional
  • 1 teaspoon vanilla extract
  • 1 cup maple syrup
  • ¼ teaspoon coconut extract
  • Marshmallow whipped cream or plain whipped cream, optional
  • Chopped macadamia nuts pecans, or almonds or toasted coconut, for garnish, optional
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Instructions

  • Preheat your electric griddle to 350°F. If you’re making these in a pan on the stove, preheat the pan once the batter is ready.
  • Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a large measuring cup, whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract. Whisk wet ingredients into dry just until mixed. Some lumps will remain.
  • Ladle pancakes onto preheated griddle after spraying with nonstick cooking spray. I made my pancakes with about 1/4 cupfuls of batter but you can make them however big or small you want. The batter is somewhat thick, so pour the batter then spread it slightly with your ladle or spatula to spread it out.
  • If you want to add chunks of banana to your pancakes, now is the time to do so. Place 3-4 thin slices of banana on the tops of each pancake. Cook until they’re brown on the bottom then flip and continue cooking until done.
  • To make the coconut maple syrup: heat the syrup in a microwave safe measuring cup or bowl until it just boils (45-75 seconds depending on your microwave). Stir in coconut extract.
  • Serve pancakes topped with whipped cream, a sprinkling of nuts or toasted coconut, and syrup.
  • To store: place cooled pancakes between layers of paper towel and store in refrigerator for up to 3 days or freeze for up to 1 month.

Recipe Video

Recipe Notes

  • Add some crunch inside the pancakes by adding chopped macadamia nuts or pecans into the batter.
  • Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.
  • To freeze pancakes layer them between paper towels and store in a freezer bag or airtight container. This way they don’t all stick together.
  • You can substitute 1 teaspoon vinegar or lemon juice and milk or nondairy milk for the buttermilk.

Recipe Nutrition

Serving: 1serving | Calories: 619kcal | Carbohydrates: 118g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 685mg | Potassium: 878mg | Fiber: 3g | Sugar: 68g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 325mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

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Last Updated on July 31, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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36 Comments

  1. You know I’ve read recipe after recipe saying “use buttermilk” in pancakes…I’ve never tried it and I always moan that my pancakes suck. I’m doing it next time…these babies look amazing!

  2. Wow! I actually don’t love chocolate in pancakes so these are perfect! Love the banana and coconut combo 🙂

  3. Dorothy!! I feel like you’ve totally outdone yourself with these pancakes! I’ve been looking for a way to move my kids past chocolate chip pancakes and THESE ARE IT!!!

  4. Banana pancakes must be delicious. I have to make them soon, I love the addition of coconut and maple syrup

  5. Drooling all over these pancakes. They look awesome, Dorothy! Banana pancakes are one of my favorite kinds of pancakes. Throw on some coconut whip and we have a party. 🙂 

  6. Oh, yes, please!!! I would love these. I put my leftover buttermilk in the freezer for the next time that I need it. I just have to remember to take it out… 🙂
    xoxo

  7. Where do you get coconut extract?  I have never seen it.  These pancakes look so fluffy and brown – just the way I like them!

    1. McCormick makes it, and I think they sell it at some grocery stores. Usually Walmart has a good selection!

  8. Between the bananas in the batter and then the slices embedded in, these looks beyond amazing! And buttermilk pancakes are the best! The syrup though…I could drink that stuff 🙂

  9. There’s a Thai place like that here in DC. People start lining up around 4 for dinner, and first seating is 5:30. But it is amazing!
    And I’m digging the idea of fried rice for breakfast, too. That could be reallyreally good!
    These look so fluffy and amazing. I’m glad they passed the Jordan test! 🙂