Thick and fluffy banana buttermilk pancakes are generously coated in a homemade cinnamon crunch topping for the ultimate pancake combo.—you will not be able to stack these high enough!
I brought the only pancake lover you will ever need in your life today, friends. REAL DEAL pancake lover.
Since obviously cinnamon crunch + banana buttermilk pancakes = all you could ever ask of a freaking awesome weekend breakfast item. ♥♥
Words can’t even describe how excited I am about these pancakes, guys. Obviously the pancake train around here is a veeeeeeeery long one, but these beauties today just might take the prize. For now.
And brb, eating cinnamon crunch banana buttermilk pancakes all dang weekend with zero shame. ??
Alright so like I hinted on Instagram last week, on the outside these banana buttermilk pancakes DEFINITELY bear the resemblance of plain ‘ol banana pancakes but you need to know the truth. Here’s the scoop >>>
- My standard pancake batter which is btw TRIED AND TRUE the best dang pancakes ever. Whip up a batch in minutes flat.
- Cinnamon freaking crunch topping, guys. It’s just a simple mixture of flour, sugar, cinnamon, and butter. Ahhh yaaaaas.
- While the pancakes cook on the first side, you’re gonna sprinkle a hefty spoonful of the cinnamon crunch topping right on top of the batter. Flip it and watch all the magic happen.
But really, the REAL magic happens when you dig into a taller-than-life stack of these hot beauties. ?? *hyperventilates*
Insanely thick. Ultra-fluffy. Spot-on buttery cinnamon crunch flavors paired with intense banana flavors. It’s no wonder I’ve deemed these our new pancake lover, friends.
Eating these all weekend is just the best option. There’s no other way.
Cinnamon Crunch Banana Buttermilk Pancakes
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Ingredients
Cinnamon Crunch Topping
- 3 tablespoons cold butter, cubed
- 1/3 cup white whole wheat flour
- 1/3 cup coconut sugar (or brown sugar)
- 2 teaspoons ground cinnamon
Banana Buttermilk Pancakes
- 1 medium ripe banana, mashed
- 3 tablespoons melted butter
- 2 tablespoons coconut sugar (or brown sugar)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups buttermilk
- 1-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Maple syrup and sliced bananas for serving
Instructions
Cinnamon Crunch Topping
- In a small bowl, combine all topping ingredients until consistency of wet sand and small pea-sized clumps of butter. Set aside.
Banana Buttermilk Pancakes
- In a medium bowl, whisk mashed banana, melted butter, sugar, egg, vanilla, and buttermilk until smooth. Add flour, baking powder, baking soda, and spices to bowl and whisk until batter is smooth and just combined.
- Heat a nonstick skillet to medium-high heat. Cook batter in batches by 1/4 cupfuls, sprinkling 1-2 tablespoons cinnamon crunch mixture on first side, cook 1-2 minutes, flip then cook an additional 1-2 minutes on opposite side or until golden. Serve pancakes warm with maple syrup and sliced bananas and enjoy!
Agness of Run Agness Run says
I am always up for a good pancakes recipe and this one completely won my heart, Sarah! Can I use almond flour for the crunchy topping?
Sarah says
Hi Agness! You may need to use a little additional almond flour if you’re gonna swap it in for the regular flour. Just make sure the topping is streusel-y consistency!