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READY IN 20 mins

Banana Pancakes II

Read Reviews (61)

"These yummy pancakes are a snap to make." — sal

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 cup all-purpose flour
2/3 cup whole wheat flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder

2 tablespoons white sugar
1 1/2 cups buttermilk
2 small ripe bananas, finely chopped

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Directions

In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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I love the basics of this recipe. However I do make a lot of changes. Instead of using A.P flour I use all whole wheat. I also, mash the bananas before adding to the mixture. Then I have to add more milk and about 1 tsp of vanilla and some cinnamon. I make my own buttermilk also. Then while cooking, I add frozen raspberries. They turned out delicious. I've made these twice now and will more than likely make them again!

—ashy17

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Most Helpful Critical Review

Apr 05, 2010

Probably will not be making these again. I have found that using wheat flour (while healthier) makes pancakes a bit chewy. Also, chopping the bananas left little banana chunks throughout the batter - the husband did not care for this. Perhaps I should have beat the batter - I just stirred it with a whisk. Overall, buttermilk pancakes is preferred over this banana version.

—Robin B

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72 Ratings

Mar 16, 2004

This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place, I used an 8 oz carton of plain yogurt mixed with enough milk to make 1-1/2 cups and added about 3/4 of a cup of canned pumpkin along with some pumpkin pie spice. I also added a splash of vanilla extract to give it some extra flavor. I made "mini" pancakes for my kids to nibble on and got quite a few from one batch. They were very dense and tasted healthy with the bananas and pumpkin mixed in. Thanks a bunch for sharing.

—JOSIE

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Jun 25, 2003

Great recipe - easy and low-fat, but tastes luscious. Even my DH (not a whole-wheat kind of guy) loved them. Add frozen blueberries for added taste.

—ASHORES

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May 14, 2006

New favorite pancakes over here. It's amazing they can be so fluffy and tender without the eggs and fat. We don't usually have buttermilk on hand, so I sub with vanilla yogurt thinned with skim milk, and add half a tsp baking soda. I also mash the banana and add it to the liquid, along with vanilla and cinnamon, and brown sugar. Thanks Sara - this is a family favorite.

—Susan

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May 12, 2008

These were good. Definitely a lot of banana flavor and very moist! I didn't have buttermilk so I improvised using vanilla yogurt and milk. I also added some cinnamon. We all thought the flavor was awesome! I'll definitely make these again.

—Jenn

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Apr 18, 2011

We liked this very much. I added cinnamon and vanilla as suggested. The sugar added made it difficult for me to avoid burning the surface before the inside got cooked. It might have been that I did not measure everything appropriately.

—SCC

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Mar 01, 2011

I substituted soured milk for buttermilk and added two eggs. The recipe made 12 eight-inch, cake-like, hardy pancakes. My family love them. I was surprised by the lack of oil in the recipe, but the consistency was excellent.

—RBunney

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Nutrition

Calories
192 kcal
10%

Carbohydrates
40.7 g
13%

Cholesterol
2 mg
< 1%

Fat
1.1 g
2%

Fiber
3.1 g
12%

Protein
6.4 g
13%

Sodium
312 mg
12%

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

Nutritional Information

Banana Pancakes II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 192
Calories from Fat: 10

% Daily Value *
Total Fat 1.1g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 2mg < 1 %
Sodium 312mg 12 %
Potassium 290mg 8 %
Total Carbohydrates 40.7g 13 %
Dietary Fiber 3.1g 12 %
Protein 6.4g 13 %
Sugars 11.3g
Vitamin A < 1 %
Vitamin C 6 %
Calcium 20 %
Iron 18 %
** Thiamin 26 %
Niacin 28 %
Vitamin B6 12 %
Magnesium 14 %
Folate 30 %

* 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.