Banana Cornbread Pancakes
featured in 4 Pancake Recipes For The Perfect Breakfast
Whip up a delightful breakfast with these Banana Cornbread Pancakes that perfectly blend sweet and savory flavors. You'll be flipping for joy as you serve up these fluffy, golden stacks of deliciousness.
Tasty Team
81% would make again
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Inspired by chef-in-training.com
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 8 pancakes
- 3 bananas
- ⅓ cup granulated sugar (65 g)
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 ½ cups milk (360 mL)
- 2 cups cornmeal (250 g)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon butter, for griddling
- butter, for serving
- honey, for serving
Nutrition Info
- Calories 203
- Fat 2g
- Carbs 43g
- Fiber 3g
- Sugar 16g
- Protein 3g
Estimated values based on one serving size.
Preparation
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
- Add the milk and whisk to combine.
- Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
- In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
- Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
- Serve with honey and butter.
- Enjoy!
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Inspired by chef-in-training.com