This post may contain affiliate links. For more information, read my disclosure policy.
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.
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 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
- Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Grab a measuring cup to whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract.
- Mix together the wet ingredients with the dry ingredients until a little lumpy.
- Pour the batter then spread it slightly on a preheated frying pan or griddle.
- Add chunks of banana to your pancakes if you want to. I added about 3-4 slices to each pancake.
- Cook until they’re golden brown on the bottom then flip and continue cooking until done.
How to make coconut syrup
- Heat your syrup in a microwave-safe bowl until it just boils.
- Stir in coconut extract for some coconut flavor or corn syrup.
- Serve pancakes topped with whipped cream, a sprinkling of nuts or toasted coconut, and syrup.
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
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.
Up to one month if sealed in a closed container or bottle.
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.
Buttermilk Banana Pancakes with Coconut Maple Syrup
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
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
Other Pancake Recipes
Last Updated on July 31, 2023
There is something magical about buttermilk pancakes! Â The kids devour them as fast as I can make them. Â These look so crazy awesome with that coconut syrup and topping! Â Holy cow, I’m drooling over here. Â And let me say get the powdered buttermilk too! Â It’s awesome stuff!!!
OMG!! these sound & look so good tasting!! Pinned!
Thanks for the pin!
ahhhhhh these pancakes really do look fantastic!!!!! Michael isn’t a banana fan either so this means they’re all for me also ;P
Those silly banana pancake haters!! More for us!
Growing up, my family always made pancakes on Saturdays! I’ve never had banana pancakes though so I’ll have to add these to my rotation 😉 Love the coconut maple syrup too!
Enjoy Beth!!
Oddly enough, I love banana and I like pancakes, but I’ve never had banana pancakes. Must remedy that STAT! These look so divine!Â
I never have buttermilk in my fridge, either. No wait. That’s not true. I do have buttermilk….it’s just gone rotten half the time, because most recipes only call for 2 tablespoons, amiright? SO, I found this awesome powder stuff (I know, I know. It’s sounds gross. But it’s not!) And now I can make as much (or as little) buttermilk as I need. Whenever. Which means I can make these pancakes whenever. Yay!
I need to get that powder!
These pancakes, they look so crazy good. I wish I could reach through my screen and grab those pancakes.
Thanks Joshua!
Banana pancakes are seriously my favorite – love these! And a little buttermilk secret – did you know they make powdered buttermilk? It’s refrigerated, but keeps for a while. You just add it in with your dry ingredients and add water when you’d normally add milk and bam! Buttermilk without having to buy a whole carton that might go bad. It’s my best friend. I usually find it on the aisle with the sweetened condensed and evaporated milk. 🙂
I’m totally getting some of that from now on!
Banana anything is my favorite!! These sounds so good; I want to lick my screen!!!
Haha, me too!
You must seriously know how much I adore pancakes! Â I mean these are sensational!!! Â The banana element is fantastic.
Thanks Jocelyn!
Featured In
Rate This Recipe