Buttermilk-Banana Pancakes with Pomegranate Syrup

  • KathLee Posted: 10/10/09
    Worthy of a Special Occasion

    Served this for breakfast with my roommates and we loved the recipe. It was easy to make and the banana wasn't overpowering. Definitely going to put it in my "good for guests" file. It did make a LOT of syrup, so next time I'd cut the recipe in half.

  • 1323kk Posted: 01/15/10
    Worthy of a Special Occasion

    These are awesome! The batter can be just a bit too thick so I usually use add a bit more buttermilk. I also usually use more pom juice than maple in the syrup. I keep the extra syrup and use it on other pancakes too! I also use pure pomagranate juice too. It makes the sweetness perfectly balanced.

  • CindyW Posted: 10/09/12
    Worthy of a Special Occasion

    We did not like this pancake recipe at all! They weren't tasty, and had a bad texture. Will not make again!

  • Jen621 Posted: 08/05/12
    Worthy of a Special Occasion

    Very good! Omitted the farina because I didn't have it, and it turned out great. Also didn't make the pomegranate syrup, but I'm sure that would bump up the flavor even more.

  • ach630 Posted: 03/09/14
    Worthy of a Special Occasion

    I didn't have all the ingredients so sub. Almond milk for buttermilk and omitted the cream of wheat. They came out well. They taste quiet banana like, but I like banana. I also used 50% wheat flour and 50% all purpose.


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