Banana Pancakes

4 to 6 servings
  • 1 1/2 cups allpurpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup whole milk
  • 1 tablespoon melted unsalted butter
  • About 3 tablespoons unsalted butter
  • 3 ripe bananas, cut into 1/3-inch slices
  • 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 overbeat the batter.

  • Preheat the oven to 200 degrees F. Melt 1/2 tablespoon of the butter in a large castiron 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.

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    1850 F4

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