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Banana-Buttermilk Pancakes

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

Source: Everyday Food, January/February 2005
Total Time Prep Yield

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
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  • MS10902298
    23 JUL, 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.
    Reply
  • curl14ewgmxco
    12 NOV, 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...
    Reply
  • MS11299675
    29 JUN, 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!
    Reply
  • romigkat
    6 SEP, 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.)
    Reply

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