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Banana-Buttermilk Pancakes

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“Rather than stirring the banana slices into the batter. they are added to the pancakes in the pan, this way they are evenly distributed and hold their shape. Nutritious whole-wheat flour kernels, gives the pancakes a chewer texture and a richer taste. Recipe comes from Food Everyday.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250°F.
  2. 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.
  3. In a large non-stick skillet or griddle, swirl oil to coat bottom of pan, working in batches add batter in 1/4-cup portions, cook until golden brown and tiny bubbles form evenly on top, 2 to 5 minutes.
  4. Top with banana slices, dividing evenly; flip pancakes and continue cooking until lightly puffed, 2 to 5 minutes (reduce heat if browning to quickly), transfer to baking sheet; keep warm in oven while you cook remaining pancakes: serve warm with maple syrup and walnuts, if desired.

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