Banana Buttermilk Pancakes

Quick to whip up, these light and fluffy buttermilk pancakes are always a winner in my house!

The buttermilk and baking powder helps these pancakes to rise and so are extra light and fluffy. Even though the pancakes taste lovely and sweet, this recipe has no added sugar (apart from the optional maple syrup drizzled over the top); the sweetness in the pancakes comes entirely from the banana, cinnamon and vanilla.

These pancakes are perfect for breakfast or a snack at any time of the day.

Get our lovely Healthy Bites newsletter each week!

Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.

Banana Buttermilk Pancakes

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfasts, Puddings, Snacks & Treats
Servings 12 pancakes
Suitable for Special Diet (or adaptable) Gluten-free, Low-sugar, Nut-free, Sensory, Vegetarian


To serve


  • Into a small bowl, measure the flour, ground cinnamon and baking powder. Set aside.
  • In a large mixing bowl, mash the bananas until smooth, then beat in the eggs, buttermilk and vanilla extract to create a smooth mixture.
  • Sift the flour, ground cinnamon and baking powder into the banana mixture and stir gently to combine.
  • Put a large frying pan on medium-high heat and brush with a little olive oil. Use an ice cream scoop to dollop evenly sized pancakes into the frying pan. You will probably fit 3 pancakes into each batch.
  • Cook for a couple of minutes until you see bubbles appear on the surface of each pancake and it is browned slightly on the bottom, then flip and cook for a further few minutes. Repeat in batches until all the batter is used up.
  • Serve the pancakes with a drizzle of maple syrup, banana slices and some chopped pecan nuts, if you like.


  • If you are unable to source buttermilk, replace with thin natural yoghurt, or milk with a little lemon juice squeezed into it.
  • Use a gluten-free flour in place of the spelt flour. I like 50:50 sorghum and buckwheat flour.
  • For nut-free, swap the pecans for something like pumpkin or sunflower seeds.
  • Top the pancakes with any fruit, nuts and seeds that you enjoy. How about raspberries and pistachio nuts, or blueberries and pumpkin seeds?
  • You can make the batter up to a day before and store it in the fridge ready for you to cook the pancakes when you want to eat them. When fully cooked you can store them in the fridge for a day. 
Tried this recipe?Let everyone know how it was!


5 from 1 vote

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 5 stars
    This recipe is amazing and loved by all, from my 18 month old to my 48 year old husband! So quick and easy to do, and I often make a batch and keep a couple for the next day, and pop the rest in the freezer for busy mornings. Really recommend this recipe- especially as it contains no white flour, lots of eggs and no sugar apart from adding a bit of maple syrup at the end.