Buttermilk Banana Pancakes Recipe - Allrecipes.com
Buttermilk Banana Pancakes Recipe
  • READY IN 40 mins

Buttermilk Banana Pancakes

Recipe by  

"These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
  2. Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Feb 20, 2013

I only made one substitution--I used 1/4 cup ground oatmeal instead of soy flour only because I did not have soy flour on hand. I did not use the oil to cook the pancakes in because I used my nonstick tabletop griddle. These pancakes cooked up flat but the flavor was fantastic. I served them with a homemade maple-vanilla pancake syrup. Both kids asked me to make these again tomorrow--they ate every single one of these. I think these would be just right with a touch more baking soda. NOTE: I got SIX medium sized pancakes from one recipe.

 
Apr 07, 2013

My family liked these pancakes. I doubled the recipe and got about 16 cakes from 1/4cup batter per cake. I did not double the amount of sugar, I used half all purpose flour and half whole wheat pastry flour (no soy flour) and added dash of fresh ground nutmeg. I also used two whole eggs instead of egg whites. Be careful, because of all the brown sugar and natural sugar from the bananas, these have a tendency to brown very quickly.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Buttermilk Pancakes II

Using buttermilk gives these pancakes a nice tang and makes them fluffy.

Banana Pancakes I

Discover the secret to fluffy, flavorful banana pancakes.

Todd's Famous Blueberry Pancakes

See how to make delicious blueberry pancakes from scratch.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States