New This Month

Banana-Buttermilk Pancakes

Nutritious whole-wheat flour gives these pancakes a chewier texture and richer taste.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Source: Everyday Food, January/February 2005


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Be the first to comment!