Favorite Buttermilk Pancake Recipe

So why do I love her pancakes? Because she uses buttermilk, which is lower in fat and calories compared to regular milk, and also fresh fruits. So you can actually taste the full flavor of fruits in the pancakes. In this recipe, you can use almost any type of fruits – from bananas to blueberries, peaches to pineapples. So start off your day with this easy, versatile buttermilk pancake recipe.

Hint: To make perfect caramel banana pancakes, you may want to check out helpful tips on How To Make Great Pancakes first.

Servings: 12 pieces (depending how big you make them)
Preparation time: 10 minutes
Cooking time: 15 minutes

Comments:
You can replace bananas with 1 cup of pineapples, blueberries or peaches. Also, you can replace common pancake toppings like honey or maple syrup with peanut butter, nutella, lemon juice or yoghurt.

Directions:
1. In a large bowl, combine flour, baking soda, baking powder, salt and sugar.
2. In another bowl, whisk together eggs, buttermilk, butter and vanilla. Add wet ingredients to dry ingredients and mix until well combined.
3. Add bananas to the batter.
4. Heat a non-stick frying pan over medium heat. Grease pan with a little extra butter. Working in batches, pour 1/4 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle. Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface. Turn the pancake over and cook for a further 2 minutes, or until cooked through.
5. Repeat with remaining batter, greasing pan in between pancakes.

P.S. I’d love to hear your comments about this buttermilk banana pancake recipe. Please click here to comment.

More Pancake Recipes