Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 6

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.

This Story Originally Appeared On sunset.com

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Victor Protasio

Recipe Summary

Yield:
Makes 12 pancakes; 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

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  • 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.

Nutrition Facts

209 calories; calories from fat 33%; protein 6.1g; fat 7.6g; saturated fat 4.3g; carbohydrates 30g; fiber 2g; sodium 488mg; cholesterol 53mg.
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