Banana Buttermilk Pancake Recipe – Easy Whole Wheat Breakfast

Last Updated on 2 months by Neha Deshmukh

Banana Buttermilk Pancake Recipe – Easy Whole Wheat Breakfast

Hey everyone! If you’re anything like me, mornings can be… chaotic. But a good breakfast? That’s non-negotiable. I stumbled upon this banana buttermilk pancake recipe a while back, and it’s become a total lifesaver. It’s quick, easy, and honestly, just really good. Plus, using whole wheat flour makes it a little healthier, so I can feel good about starting the day with these! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average pancakes. The buttermilk and banana combo creates the most wonderfully fluffy and flavorful pancakes. They’re subtly sweet, perfectly golden, and incredibly satisfying. And the best part? They come together in under 20 minutes – perfect for busy weeknights or lazy weekend mornings.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• 250 ml buttermilk
• 1 mashed banana
• 1 egg
• 1 tbsp sugar
• 50 gm melted butter
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• A pinch of salt
• 1 cup whole wheat flour

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Buttermilk: Regional Variations & Health Benefits

Buttermilk isn’t always easy to find everywhere, I know! In India, you might find chaas which is a similar cultured dairy drink. While not exactly the same, it can work in a pinch. Buttermilk adds a lovely tang and helps create super fluffy pancakes. It’s also a good source of probiotics, which is a bonus!

Whole Wheat Flour: Exploring Different Grinds

I love using whole wheat flour for a bit of extra fiber and a slightly nutty flavor. You can experiment with different grinds – a finer grind will give you a lighter pancake, while a coarser grind will have more texture.

Banana: Ripeness & Flavor Impact

The riper the banana, the sweeter and more flavorful your pancakes will be! Those spotty bananas that no one wants to eat? They’re perfect for this recipe. Don’t toss them, use them!

Butter: Salted vs. Unsalted – Which to Use?

I usually use unsalted butter so I can control the salt level, but if you only have salted butter, that’s totally fine! Just reduce the amount of salt you add to the batter slightly.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, whisk together the buttermilk, mashed banana, egg, sugar, melted butter, baking powder, baking soda, and salt. Whisk until everything is nicely combined and smooth.
2. Now, gradually add the whole wheat flour, mixing until just combined. Don’t overmix! A few lumps are okay – overmixing can lead to tough pancakes. You want a nice, thick batter.
3. Heat a non-stick skillet or tawa over medium heat. Lightly grease it with a little butter. This is key to preventing sticking!
4. Pour a ladleful of batter onto the hot skillet and gently spread it into a circle.
5. Cook for 3-4 minutes, until bubbles start to appear on the surface. Then, carefully flip the pancake and cook for another 3-4 minutes, until golden brown and cooked through.
6. Repeat with the remaining batter.

Expert Tips

• Don’t overcrowd the skillet: Cook the pancakes in batches to ensure they cook evenly.
• Low and slow: Cooking over medium heat prevents burning and ensures a fluffy interior.
• The bubble test: Bubbles are your friend! They tell you when it’s time to flip.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Easily make these vegan by swapping the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and using a plant-based butter.

Gluten-Free Adaptation (Using Gluten-Free Flour Blend)

My friend, who’s gluten-free, loves these made with a good quality gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for binding.

Spice Level: Adding Cinnamon or Nutmeg

A pinch of cinnamon or nutmeg adds a lovely warmth to these pancakes. My family loves a dash of cinnamon!

Festival Adaptation: A Makar Sankranti Breakfast Treat

During Makar Sankranti, we love adding a sprinkle of sesame seeds to the batter for a festive touch. It’s delicious!

Serving Suggestions

These pancakes are amazing on their own, but even better with toppings! Here are a few of my favorites:

• Honey or maple syrup
• Fresh fruits (berries, bananas, peaches)
• Whipped cream
• A dollop of yogurt
• A sprinkle of chopped nuts

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave.

FAQs

Let’s answer some common questions!

Can I use overripe bananas in this recipe?

Absolutely! In fact, more ripe bananas are better. They add more sweetness and flavor.

Can I make the batter ahead of time? If so, how long will it keep?

You can make the batter ahead of time, but it’s best to cook the pancakes immediately. If you must make it ahead, store it in the refrigerator for up to 24 hours. You might need to add a splash of buttermilk to thin it out before cooking.

What is the best way to prevent the pancakes from sticking to the skillet?

Make sure your skillet is well-greased and heated properly. Medium heat is key!

Can I substitute the whole wheat flour with another type of flour?

Yes, you can! All-purpose flour, spelt flour, or even oat flour would work well.

How can I adjust the sweetness level of these pancakes?

Adjust the amount of sugar to your liking. You can also add a drizzle of honey or maple syrup when serving.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how they turn out!