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Banana-Buttermilk Pancakes
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
1/2 cup whole-wheat flour
1/2 cup all-purpose flour, (spooned and leveled)
3 tablespoons light-brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vegetable oil
1 large ripe banana, thinly sliced
Maple syrup and chopped walnuts, for serving (optional)
Cook's Notes
Rather than stirring the banana slices into the batter, we added them to the pancakes in the pan; this way they are evenly distributed and hold their shape.
Gallery
Banana-Buttermilk Pancakes
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
Gallery
Banana-Buttermilk Pancakes
Banana-Buttermilk Pancakes
Banana-Buttermilk Pancakes
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour, (spooned and leveled)
- 3 tablespoons light-brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons vegetable oil
- 1 large ripe banana, thinly sliced
- Maple syrup and chopped walnuts, for serving (optional)
Directions
Preheat oven to 250 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps.
In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.
Top with banana slices, dividing evenly; flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes (reduce heat if browning too quickly). Transfer to a baking sheet; keep warm in oven while you cook remaining pancakes.
Serve pancakes with maple syrup and walnuts, if desired.
Cook's Notes
Rather than stirring the banana slices into the batter, we added them to the pancakes in the pan; this way they are evenly distributed and hold their shape.
Cook’s Notes
Rather than stirring the banana slices into the batter, we added them to the pancakes in the pan; this way they are evenly distributed and hold their shape.
Reviews (4)
Add Rating & Review
29 Ratings
5 star values:
6
4 star values:
10
3 star values:
11
2 star values:
2
1 star values:
0
Reviews (4)
Add Rating & Review
29 Ratings
5 star values:
6
4 star values:
10
3 star values:
11
2 star values:
2
1 star values:
0
Add Rating & Review
29 Ratings
5 star values:
6
4 star values:
10
3 star values:
11
2 star values:
2
1 star values:
0
29 Ratings
5 star values:
6
4 star values:
10
3 star values:
11
2 star values:
2
1 star values:
0
29 Ratings
5 star values:
6
4 star values:
10
3 star values:
11
2 star values:
2
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 10
- 3 star values:
- 11
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
07/23/2016
Will "professionals" stop telling us to use vegetable oil? The stuff is BAD for you. I haven't owned that crap in years. Coconut oil is SO much better and a no brainer. I can't wait to make this recipe taking the other comments under advisement. But I won't be using vegetable oil in ANYTHING. EVER.
Martha Stewart Member
Rating: Unrated
11/12/2015
I am sure this is a lovely recipe and I SHALL try it later. However, I do wish whoever posts this content reads the recipe through and makes sure all the ingredients in the text are in the list to the left. One finds at the END that walnuts may be served optionally, as well as maple syrup. OK, well include walnuts (with the syrup) in the list. Please...
Martha Stewart Member
Rating: Unrated
06/29/2010
I added 1 tsp of vanilla and reduced the sugar to half. The caramelization of the bananas make these pancakes my favourite! I won't ever be mashing the bananas again. My 1 year old LOVES them. Delicious!
Martha Stewart Member
Rating: Unrated
09/06/2009
Placing the sliced bananas on the pancakes while they're in the griddle makes them deliciously caramelized. It also makes them stick to the spatula. (I tried mixing them into the batter and it was a soggy mess. It's definitely worth the trouble to add them in the pan.)
Martha Stewart Member
Rating: Unrated
07/23/2016
Will "professionals" stop telling us to use vegetable oil? The stuff is BAD for you. I haven't owned that crap in years. Coconut oil is SO much better and a no brainer. I can't wait to make this recipe taking the other comments under advisement. But I won't be using vegetable oil in ANYTHING. EVER.
Rating: Unrated
Rating: Unrated
11/12/2015
I am sure this is a lovely recipe and I SHALL try it later. However, I do wish whoever posts this content reads the recipe through and makes sure all the ingredients in the text are in the list to the left. One finds at the END that walnuts may be served optionally, as well as maple syrup. OK, well include walnuts (with the syrup) in the list. Please...
Rating: Unrated
06/29/2010
I added 1 tsp of vanilla and reduced the sugar to half. The caramelization of the bananas make these pancakes my favourite! I won't ever be mashing the bananas again. My 1 year old LOVES them. Delicious!
Rating: Unrated
09/06/2009
Placing the sliced bananas on the pancakes while they're in the griddle makes them deliciously caramelized. It also makes them stick to the spatula. (I tried mixing them into the batter and it was a soggy mess. It's definitely worth the trouble to add them in the pan.)
All Reviews for Banana-Buttermilk Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Banana-Buttermilk Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
