Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Sift together the flour, sugar, salt, baking soda and baking powder. In a large bowl, whisk together the egg, buttermilk, milk and melted butter. Add the dry ingredients. Stir until the flour disappears, being careful not to over beat the batter.

Preheat the oven to 200 degrees F. Melt 1/2 tablespoon of the butter in a large cast iron skillet over medium heat. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each, so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with warm coconut syrup.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Banana Pancakes

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Dutch Baby Pancake

Recipe courtesy of Katie Lee

Banana Pecan Buttermilk Pancakes

Recipe courtesy of Georgia Downard

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword