I’ve made buttermilk pancakes and I have made banana pancakes but I haven’t tried a combination of the two ingredients. For Shrove Tuesday (see an older post about it here: Tuesday Pancakes
) in the spirit of giving up a few indulgent things, I am enjoying some delish pancakes, because why not. There’s no rule that says you have to eat pancakes but I just happen to looooooooooove them although, I don’t make it nearly enough at home.
Below is a recipe that has both whole wheat and all-purpose flour, buttermilk and mashed bananas. It also has minimal sugar. I am speculating that you could definitely cut the sugar or omit it as the bananas are naturally sweet.
After making these, I ate them with zero toppings because it did not need anything. It was soft, fluffy with banana-y goodness.
1/2 cup whole-wheat flour
1/2 cup all-purpose flour, (spooned and leveled)
3 tablespoons light-brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1 1/2 tablespoons unsalted butter, melted
1 teaspoons vegetable oil
1 large ripe banana, mashed
Turn the oven on low 250 F. This is to keep the pancakes warm.
In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt.
Whisk in buttermilk, egg, banana and butter until batter is well combined.
On griddle or non-stick skillet over medium heat, add half of the oil to coat bottom of pan. Pour batter into pan (about a 1/4 or 1/2 cup depending on how big you want them).
Cook until you start to see air bubbles around the edges. Flip and continue cooking. About 2 1/2 minutes per side depending on your stove. Reduce heat if it started getting too brown.
Transfer to a baking sheet into your warm oven while you cook remaining pancakes.
Optional: Top with banana slices
Makes approximately 8-12 pancakes depending on pour.