Banana Pancake



2 servings



2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
2-1/2 cup buttermilk
1 tsp. vanilla extract
3 tbsp. vegetable oil or
melted butter
1 to 2 ripe bananas
Maple syrup, honey, yogurt or
sour cream


Sift the flour with the baking soda and salt into a large bowl. In a medium bowl, whisk together the eggs, buttermilk, vanilla and vegetable oil. Very gradually add the liquid to the dry ingredients, mixing just until combined. Do not overmix, or the pancakes will be tough.

Peel and thinly slice the bananas. Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. Preheat the oven to 210°F.

Drop heaping tablespoonfuls of batter into the hot pan. When the tops of the pancakes begin to bubble, cover them with banana slices. When the pancakes are lightly browned on the bottom, flip them. As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.

Serve warm with maple syrup, honey, yogurt, or sour cream.

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