Fluffy Banana Pancakes

“I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!” —Lori Stevens, Riverton, Utah

Fluffy Banana Pancakes
Servings Prep Time
7servings 30minutes
Servings Prep Time
7servings 30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown.
  3. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Recipe Notes

Test Kitchen Variations

  • Fluffy Strawberry Pancakes: Replace chopped bananas with 3/4 cup chopped fresh strawberries; proceed as directed.
  • Fluffy Peach Pancakes: Replace chopped bananas with 3/4 cup chopped fresh or frozen peaches; proceed as directed.
  • Fluffy Blueberry Pancakes: Replace chopped bananas with 3/4 cup chopped fresh or frozen blueberries; proceed as directed.

Nutrition Facts
2 pancakes: 283 calories, 10g fat (2g saturated fat), 63mg cholesterol, 503mg sodium, 40g carbohydrate (12g sugars, 4g fibre), 9g protein.

Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.