These dairy-free buttermilk banana pancakes are fluffy and full of flavour. The batter mixes up heavy, more like a cake batter but they cook to a fluffy, light texture. Perfectly paired with real maple syrup!
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Love pancakes and waffles? Check out my Simple Old Fashion Sourdough Pancake and Waffle Recipe!
Jump to Recipe Print RecipeHow to Make Buttermilk
Did you know you can turn non-dairy milk into Buttermilk? You can, and it’s as simple as making buttermilk from dairy milk.
To make buttermilk, add 1 tbsp white vinegar to 1 cup of milk (dairy milk, almond, or coconut), depending on if you want it dairy-free or not. Let sit for 10 minutes before using. That’s it, super simple!
Note in this recipe you will need 2 cups of buttermilk.
Recommended Tools
- Cast iron pans
- Food masher
- Glass mixing bowls, x2
- Parchment paper
- Spatula
- Whisk
- Measuring spoons
Ingredients for dairy-free banana buttermilk pancakes
- 2 cups dairy-free buttermilk (can use dairy buttermilk if preferred)
- 1 large ripe banana, mashed
- 2 eggs
- 3 tbsp coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- 2 1/2 cups organic unbleached flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cooking Instructions
- Add the buttermilk to a large mixing bowl (see above for how to make dairy-free buttermilk). Add in eggs, mashed bananas, coconut oil, and vanilla. Whisk until incorporated.
- In a separate mixing bowl, add flour, baking powder, baking soda and salt. Stir until all ingredients are blended.
- Fold the dry ingredients into the wet and whisk until fully mixed. You should see bubbles form from the reaction of the baking soda and buttermilk. Let sit for 5 mins.
- Heat 1 or 2 medium cast-iron skillets on medium heat. Use coconut oil to season.
- Place about 1/3 cup of batter into skillet and cook 1-2 minutes – until small bubbles form on the top. Flip pancake and cook another 1-2 minutes until golden brown on both sides.
- Place the pancake in a warm oven until you are done cooking the batch and ready to serve.
- Serve with real maple syrup, coconut whip cream and fresh fruit.
I love making a platter and having my daughter dress her own pancakes. Below is a sample of what you can include on the platter…
- Pure maple syrup
- Chocolate chips
- Sliced bananas
- Slides strawberries
- Nut butters
- Blueberries (not shown)
- Cinnsmon (not shown)
- Coconut whip cream (dairy free – not shown)
Dairy-free Banana Buttermilk Pancakes
Ingredients
Wet Ingredients
- 2 cups dairy-free buttermilk (can use dairy buttermilk if preferred)
- 1 large ripe banana, mashed
- 2 eggs
- 3 tbsp coconut oil, melted and slightly cooled
- 1/2 tsp pure vanilla extract
Dry Ingredients
- 2 1/2 cups organic unbleached flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
Dairy-free Buttermilk
- Add 2 tbsp white vinegar to 2 cups of milk (dairy milk, almond, or coconut), depending on if you want it dairy-free or not. Let sit for 10 minutes before using.
Dairy-free Banana Buttermilk Pancake Batter
- Add the buttermilk to a large mixing bowl (see above for how to make dairy-free buttermilk). Add in eggs, mashed bananas, coconut oil, and vanilla. Whisk until incorporated.
- In a separate mixing bowl, add flour, baking powder, baking soda, and salt. Stir until all ingredients are blended.
- Fold the dry ingredients into the wet and whisk until fully mixed. You should see bubbles form from the reaction of the baking soda and buttermilk. Let sit for 5 mins.
Booking the Pancakes
- Heat 1 or 2 medium cast-iron skillets on medium heat. Use coconut oil to season.
- Place about 1/3 cup of batter into skillet and cook 1-2 minutes – until small bubbles form on the top. Flip pancake and cook another 1-2 minutes until golden brown on both sides.
- Place the pancake in a warm oven until you are done cooking the batch and ready to serve.
- Serve with real maple syrup, coconut whip cream, and fresh fruit.
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