Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.
3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
How to Make It
In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
My whole family loved these pancakes and they were easy to make. I tried them with and with bananas. The batter on its own is good but I preferred the pancakes with bananas. I served them with butter and real maple syrup. Delicious!
Ok, seriously! These pancakes are easily the best I have ever had. I followed the suggestion and added chopped pecans to the pancakes then topped them with a sprinkle of cinnamon and sugar and a tiny drizzle (maybe about 1-2 tsp) of maple syrup. These were fab!!
Wow! By far the best pancake recipe! I'd take this over regular white flour buttermilk pancakes any day, and that's saying something. It is awesome with the bananas and a pinch of cinnamon and a drizzle of vanilla, but this also makes a fantastic base for other mix-ins. Thanks to the other reviewers who threw some ideas out there. I love how versatile this is--it tastes like an entirely new breakfast every time I switch it up. I made it as-is the first time, but I've since switched it up a bit to be mostly whole wheat and subbed in canola oil. I highly recommend this recipe.
Excellent. So easy to make and the bananas caramelized nicely to give the pancakes extra flavor. I may add cinnamon or some walnuts next time to mix it up but they don't NEED a thing! Because of the butter in the recipe I served them with a drizzle of maple syrup and no additional butter. Very tasty, and my picky husband liked them as well!
I have eaten pancakes from Portland, ME to Portland OR and NONE are better than these. Light, fluffy and fast. These are never tough. My 11 year old has claimed this recipe as her own and makes them for the family regularly. Use blueberries, pecans, chocolate chips or nothing instead of the bananas if you like. She likes to add about a teaspoon of vanilla, and sometimes a sprinkle of cinnamon. Simply the best!
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