Banana Hot Cakes Recipe

4.5 3 5
Banana Hot Cakes Recipe
Banana Hot Cakes Recipe photo by Taste of Home
Publisher Photo

Banana Hot Cakes Recipe

Read Reviews
4.5 3 5
Publisher Photo
My daughter came across this recipe and had me add it to my recipe collection. Topped with a homemade honey butter, these flapjacks are fabulous!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • HONEY PECAN BUTTER:
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 1/3 cup chopped pecans, toasted
  • HOTCAKES:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 egg
  • 1 cup milk
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 tablespoons canola oil
  • 2 teaspoons lemon juice
  • Maple syrup, optional

Directions

In a small bowl, beat butter and honey until smooth. Stir in pecans; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg, milk, bananas, oil and lemon juice; stir unto dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with honey pecan butter and syrup if desired. Yield: 6 servings.
Originally published as Banana Hotcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p147

Nutritional Facts

3 each: 447 calories, 29g fat (12g saturated fat), 82mg cholesterol, 516mg sodium, 44g carbohydrate (25g sugars, 2g fiber), 6g protein.

  • HONEY PECAN BUTTER:
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 1/3 cup chopped pecans, toasted
  • HOTCAKES:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 egg
  • 1 cup milk
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 tablespoons canola oil
  • 2 teaspoons lemon juice
  • Maple syrup, optional
  1. In a small bowl, beat butter and honey until smooth. Stir in pecans; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg, milk, bananas, oil and lemon juice; stir unto dry ingredients just until moistened.
  3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with honey pecan butter and syrup if desired. Yield: 6 servings.
Originally published as Banana Hotcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p147

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Reviews forBanana Hot Cakes

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s_pants User ID: 174050 154743
Reviewed Feb. 21, 2012

"The honey pecan butter is sooo good!"

MY REVIEW
Toni_Armstrong User ID: 83589 133766
Reviewed Feb. 6, 2012

"These are seriously good!"

MY REVIEW
sambugjoebear User ID: 617764 148604
Reviewed Apr. 22, 2010

"These hotcakes are very yummy! My whole family loves them (which says alot when I have 2 picky eaters, a 4 yrs old and a 2 yr old). The honey butter definately enhances the flavor-make sure you use it!"

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