Total Time
20mins
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

Directions

  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.

Reviews

(7)
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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