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Buttermilk Banana Pancakes (Healthy)

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“This uses my Reduced Fat Bisquick Mix (Whole Wheat) mix (#350552), which is sugar free, low fat and has 3 times the fiber and fewer calories than the Bisquick version. The key is the King Arthur's White Whole Wheat flour, which bumps up the fiber and protein without compromising taste or texture! The pancakes are surprisingly fluffy! IMPORTANT NOTE: Because I can't figure out a way to include MY Bisquick Mix as an ingredient, I will be repeating the proportional amounts of the ingredients of that recipe at the beginning of this one in order to accurately calculate the nutrition info (which differs from the REAL Bisquick Mix). However, the amounts won't convert precisely. So ... please mix a batch of #350552, and use 1 cup of the mix instead of the first 7 ingredients below (flour through salt).”
9 small pancakes

Ingredients Nutrition


  1. Substitute first 7 ingredients with 1 cup of my Reduced Fat Bisquick Mix (#350552) and set aside.
  2. Whisk all remaining ingredients together except banana (2 packets Splenda through vanilla extract) until frothy. (This will help make the pancakes fluffier!).
  3. Add homemade “Bisquick Mix” and gently stir until well-blended, but still lumpy. (Over-mixing will make flatter/denser pancakes.).
  4. Heat a skillet on medium-high setting for several minutes. (After you have experience with the recipe, you will be able to begin heating the skillet before preparing the pancake batter.).
  5. Spray skillet with cooking spray.
  6. Drop 1/4 to 1/3 cup of batter onto skillet for each pancake.
  7. When batter begins to bubble, carefully drop about 4 or 5 banana slices onto each pancake.
  8. Carefully flip the pancakes and cook until lightly browned (approximately 30 to 60 seconds).
  9. Remove from pan.
  10. Tip: I top these with Smucker’s Sugar Free Breakfast Syrup. A great-tasting sugar free syrup that isn’t runny!

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