These yummy pancakes are a snap to make.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.

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  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts

192.3 calories; protein 6.4g 13% DV; carbohydrates 40.7g 13% DV; fat 1.1g 2% DV; cholesterol 2.5mg 1% DV; sodium 312.5mg 13% DV. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2004
This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place I used an 8 oz carton of plain yogurt mixed with enough milk to make 1-1/2 cups and added about 3/4 of a cup of canned pumpkin along with some pumpkin pie spice. I also added a splash of vanilla extract to give it some extra flavor. I made "mini" pancakes for my kids to nibble on and got quite a few from one batch. They were very dense and tasted healthy with the bananas and pumpkin mixed in. Thanks a bunch for sharing. Read More
(36)

Most helpful critical review

Rating: 2 stars
04/05/2010
Probably will not be making these again. I have found that using wheat flour (while healthier) makes pancakes a bit chewy. Also chopping the bananas left little banana chunks throughout the batter - the husband did not care for this. Perhaps I should have beat the batter - I just stirred it with a whisk. Overall buttermilk pancakes is preferred over this banana version. Read More
(6)
89 Ratings
  • 5 star values: 36
  • 4 star values: 24
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
03/16/2004
This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place I used an 8 oz carton of plain yogurt mixed with enough milk to make 1-1/2 cups and added about 3/4 of a cup of canned pumpkin along with some pumpkin pie spice. I also added a splash of vanilla extract to give it some extra flavor. I made "mini" pancakes for my kids to nibble on and got quite a few from one batch. They were very dense and tasted healthy with the bananas and pumpkin mixed in. Thanks a bunch for sharing. Read More
(36)
Rating: 4 stars
01/19/2008
I love the basics of this recipe. However I do make a lot of changes. Instead of using A.P flour I use all whole wheat. I also mash the bananas before adding to the mixture. Then I have to add more milk and about 1 tsp of vanilla and some cinnamon. I make my own buttermilk also. Then while cooking I add frozen raspberries. They turned out delicious. I've made these twice now and will more than likely make them again! Read More
(34)
Rating: 5 stars
06/25/2003
Great recipe - easy and low-fat but tastes luscious. Even my DH (not a whole-wheat kind of guy) loved them. Add frozen blueberries for added taste. Read More
(20)
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Rating: 5 stars
05/14/2006
New favorite pancakes over here. It's amazing they can be so fluffy and tender without the eggs and fat. We don't usually have buttermilk on hand, so I sub with vanilla yogurt thinned with skim milk, and add half a tsp baking soda. I also mash the banana and add it to the liquid, along with vanilla and cinnamon, and brown sugar. Thanks Sara - this is a family favorite. Read More
(12)
Rating: 4 stars
05/12/2008
These were good. Definitely a lot of banana flavor and very moist! I didn't have buttermilk so I improvised using vanilla yogurt and milk. I also added some cinnamon. We all thought the flavor was awesome! I'll definitely make these again. Read More
(6)
Rating: 2 stars
04/05/2010
Probably will not be making these again. I have found that using wheat flour (while healthier) makes pancakes a bit chewy. Also chopping the bananas left little banana chunks throughout the batter - the husband did not care for this. Perhaps I should have beat the batter - I just stirred it with a whisk. Overall buttermilk pancakes is preferred over this banana version. Read More
(6)
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Rating: 3 stars
04/06/2009
After reading through some of the reviews I added a little vanilla one egg and a couple tbsp. of melted butter. I made this tonight so it's ready in the morning. EDITED: This was good but not great. It's missing something. My changes helped but I just can't put my finger on what's needed still. Read More
(5)
Rating: 4 stars
03/12/2010
I had the recipe calculate for 8 servings than added 3 bannanas 4 T oil 1 t. almond extract 2 eggs. It was very tasy also I didn't have the buttermilk so I substituted 2 T vinegar in the milk & let it set 5 min. Read More
(5)
Rating: 1 stars
02/22/2011
We did not care for this recipe. We felt that the pancakes were too dense and heavy while we prefer light and fluffy pancakes. We will not be using this recipe again. Read More
(5)