Cinnamon Crunch Banana Buttermilk Pancakes
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!
Servings 6 servings
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!