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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 2 cups buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 ripe medium banana, finely chopped
  • 1/3 cup finely chopped walnuts


  • 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.
  • 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.
    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.

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 fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.
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