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Buttermilk Banana Pancakes


"These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor."
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40 m servings 250 cals
Original recipe yields 4 servings

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  1. Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
  2. Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

Nutrition Facts

Per Serving: 250 calories; 3.7 g fat; 47.2 g carbohydrates; 9.8 g protein; 2 mg cholesterol; 383 mg sodium. Full nutrition

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Read all reviews 4
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I only made one substitution--I used 1/4 cup ground oatmeal instead of soy flour only because I did not have soy flour on hand. I did not use the oil to cook the pancakes in because I used my no...

I thought these were really delicious pancakes. I made them with the soy flour. I don't like overly sweet pancakes since syrup goes on top anyway, so I cut the brown sugar in half; that was perf...

I absolutely love these. I substituted the soy flour for all purpose, and the eggs for flax seed/water mixture, plus almond milk instead of dairy. Basically I made them vegan. I also kept the br...

My family liked these pancakes. I doubled the recipe and got about 16 cakes from 1/4cup batter per cake. I did not double the amount of sugar, I used half all purpose flour and half whole whea...