Total Time
Prep 10 mins
Cook 10 mins

This is a great way to use up overripe bananas and it's a yummy alternative to regular pancakes.

Ingredients Nutrition


  1. Beat all ingredients together until smooth and fluffy.
  2. (The more air in the batter, the lighter the pancakes.) Pour about 1/4 cup onto hot griddle for each cake.
  3. Turn when batter bubbles.
  4. Cook until lightly brown.
  5. Serve with warm maple syrup.


Most Helpful

Delicious! Light and tender. I made half as suggested, and added some mini chocolate chips to the rest while cooking. The kids went nuts for both versions, so I froze the leftovers and have been heating them up for breakfast. What a timesaver in the morning!Will definitely make these again. Thanks for sharing!

LonghornMama September 26, 2006

Quisey, your description of this recipe is right-on. Five stars and then some! Made it exactly as written - no changes or additions. Thanks for posting.

MA in Florida April 06, 2006

Really good! I also used all whole wheat flour & used 1/2 cup Splenda. I might try used whole wheat pastry flour in place of the white flour next time-just to see how it works. I just used 1 tsp cinn, applesauce for the oil & 2 cups buttermilk. I got a LOT of pancakes out of this-I used about 1/4 cup of batter & got about 24! Great to use up some ripe bananas.

LUVMY2BOYS April 03, 2006

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