Banana Walnut Buttermilk Pancakes

Fluffy and soft but not too airy, these Banana Walnut Buttermilk Pancakes are the perfect breakfast on a weekday or weekend. If you feel like it, swap out the bananas and walnuts for your favorite add-ins!

What can I use instead of Buttermilk?

Sometimes you want Buttermilk pancakes but don’t have buttermilk, some people use a combination of milk and lemon juice or vinegar but I find it doesn’t thicken enough. While lemon juice (or vinegar) and milk will sort of work in a pinch, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.

What makes buttermilk pancakes different?

Buttermilk pancakes have bigger bubbles and tend to puff more as well as be a little spongier than classic pancakes. If you want super fluffy pancakes I recommend making soufflé pancakes but if you want that classic diner buttermilk pancake, these are a great homemade version! I love buttermilk pancakes because they never turn out dry and as someone who doesn’t love maple syrup, I love these plain or just with a little butter on top!

How to make fluffy pancakes?

There’s a few ways to make fluffy pancakes including whipping the egg whites separately to give them a fluffy soufflé like texture. BUT the easiest way to make fluffy pancakes is to add baking soda and buttermilk. When the baking soda and buttermilk react they cause big bubbles in the batter and lead to light and fluffy pancakes.

Additional Recipes to try:

• Blueberry Coffee Cake Muffins
• Lemon Ricotta French Toast
• Dutch Baby

Tips for making Buttermilk Pancakes

• Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won’t have to worry about over mixing the batter.
• If you don’t have buttermilk, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.
• If you want to make more pancakes, simply double or triple the recipe.
• Don’t make the batter in advance, the bubbles in the batter will start to form the moment the wet and dry ingredients mix together so you want to start cooking the pancakes immediately.
• I like using a non stick pan, ideally a griddle pan because I like my pancakes soft and not crispy. If you like a crispy pancake (which I’ll never understand) but if you do, put some butter in the pan once it has heated up.
• Keep the heat under the pan low if using gas heat or medium low on electric, the pancake needs to essentially bake on the pan and set up before you flip it. If the heat is too high the pancake will burn and the batter will go flying when you flip the pancake.
• Wait until you can feel the heat coming off the pan to add the batter. The batter should sizzle when you add it to the pan.
• If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn’t browning you can turn the heat up a little but be careful because once the pan is hot it’s hard to cool it off. Better to go low and slow.
• If adding bananas and walnuts, add the walnuts first, then the bananas. If you add the bananas first, the walnuts won’t have anything to stick to.
• Keep a warm plate in the microwave and add each cooked pancake to the plate to keep them warm while cooking the next ones.
• If you want to prep part of the pancakes in advance, you can whisk the dry ingredients together the night before and store in an airtight container.

Ingredients

• All Purpose Flour: I love this recipe because it uses all purpose flour and whole wheat flour, both of which are easy to find. I recommend King Arthur Baking All Purpose flour!
• Whole Wheat Flour: Whole wheat flour gives the pancakes more flavor and makes them a little heartier which I love in the morning.
• Granulated Sugar: A little sugar gives the pancakes their classic flavor without overpowering them.
• Fine Sea Salt: A little fine sea salt enhances the flavors and balances out the sweetness.
• Baking Soda: Baking soda is key in buttermilk pancakes because it’s what reacts with the buttermilk to create the bubbles. Make sure your baking soda hasn’t expired.
• Baking Powder: Baking powder is classic in any pancake recipe to assist with the fluffy rise.
• Butter: A little bit of melted butter gives these pancakes a delicious moisture and flavor but you can replace it with any neutral oil.
• Egg: I use standard large eggs. It’s helpful if they’re somewhat at room temperature but if not just run it under warm water in a bowl for a couple minutes and you’ll be good.
• Buttermilk: Personally I think these are best with whole milk buttermilk but replacing it with a mixture of greek yogurt and milk will work too!
• Bananas & Walnuts: I love bananas and walnuts in pancakes but you could also do chocolate, or blueberries, or just leave them plain!

How to make Buttermilk Pancakes

Batter

• In a medium mixing bowl, whisk together both flours, sugar, salt, baking soda, and baking powder.
• In a separate glass 2 cup measure, melt the butter. Then crack in the egg and whisk with a fork to combine. Lastly, pour in 250 grams of buttermilk and whisk once more.
• Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
• Pour the whisked together dry ingredients into the wet and whisk until just combined.

Cook the Pancakes

• If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.
• Use a 1/2 cup ladle or measuring cup to scoop the pancake batter. Gently pour it onto the hot (but not too hot) pan. Then add another scoop right on top.
• Sprinkle the surface of the pancake with a tablespoon or two of chopped walnuts. Then lay 1/2″ thick banana slices over the batter. Use about 1/3 to half a banana.
• The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown – almost a deep golden.
• Once it’s ready to flip, quickly and confidently slide the spatula under the center of the pancake and flip.
• If any of the batter or a slice of banana fly a little outside the edge of the pancake just nudge them back under.
• Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
• Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.
• If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn’t browning you can turn the heat up a little but be careful because once the pan is hot it’s hard to cool it off. Better to go low and slow.

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