Buttermilk Banana Pancakes

Buttermilk Banana Pancakes

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"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."
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40 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 no...

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 whea...