Banana Pancakes

Name: Banana Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 3 tablespoons brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 large eggs, room temperature; 2 cups buttermilk; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 ripe medium banana, finely chopped; 1/3 cup finely chopped walnuts

Total Time Prep/Total Time: 30 min.

Yield 7 servings

Test Kitchen Approved

Our ultra-fluffy banana pancakes are an easy breakfast to kick off the day on the right foot.

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ripe medium banana, finely chopped
1/3 cup finely chopped walnuts

Directions

In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts

2 pancakes: 283 calories, 10g fat (2g saturated fat), 63mg cholesterol, 503mg sodium, 40g carbohydrate (12g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!—Lori Stevens, Riverton, Utah

Recipe Creator