Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.

Ingredients Nutrition

Directions

  1. In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
  2. Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
  3. In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
  4. Pour in about 3 tbsp.
  5. of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
  6. Flip and cook the second side for about 1 minute or until golden.
Most Helpful

3 5

These tasted good, but the batter was more runny than I'm used to for pancakes. It didn't set fast enough in the pan, so even when using a very, very small amount, I ended up with a pancake that was spread all over the pan. I like the buttermilk and banana combo, and although they didn't look like typical pancakes (because they were basically fluffy crepes roughly cut into individual portions) they tasted fine.

5 5

I woke up Saturday morning and somehow had some buttermilk, chopped walnuts and bananas I needed to use up. I've made pancakes so many times but these were far and away the best. Thanks!

5 5

Just made these and they are excellent. I made a few modifications. First, I omitted butter altogether and cooked them on the non-stick griddle. I also subbed brown sugar for white and toasted the walnuts prior to putting them in the batter. A little extra effort for great reward. And last, I used 1 c. white flour and 1/2 c. whole wheat for a little extra fiber. I will be making these again and can't wait to make them while camping over the fire!!