Banana Pancakes with Berries Recipe

5 3 6
Banana Pancakes with Berries Recipe
Banana Pancakes with Berries Recipe photo by Taste of Home
Publisher Photo

Banana Pancakes with Berries Recipe

Read Reviews
5 3 6
Publisher Photo
Field editor Katie Sloan from Charlotte, North Carolina writes, "With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.

Ingredients

  • 2 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 3 teaspoons vanilla extract
  • PANCAKES:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, cut into 1/4-inch slices
  • Whipped cream, optional

Directions

In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown.
Serve with strawberries and whipped cream if desired. Yield: 4 servings.
Originally published as Banana Pancakes with Berries in Taste of Home August/September 2003, p22

Nutritional Facts

2 each: 414 calories, 9g fat (2g saturated fat), 56mg cholesterol, 635mg sodium, 75g carbohydrate (46g sugars, 4g fiber), 8g protein.

  • 2 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 3 teaspoons vanilla extract
  • PANCAKES:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, cut into 1/4-inch slices
  • Whipped cream, optional
  1. In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
  2. For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
  3. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown.
  4. Serve with strawberries and whipped cream if desired. Yield: 4 servings.
Originally published as Banana Pancakes with Berries in Taste of Home August/September 2003, p22

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Reviews forBanana Pancakes with Berries

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MY REVIEW
Sherri Duran User ID: 1383171 225670
Reviewed Apr. 30, 2015

"I loved these pancakes. I did not have strawberries but they would be great with those also. I thought the batter was a little thin but they cooked up perfectly. Well done Katie Sloan"

MY REVIEW
s_pants User ID: 174050 89711
Reviewed Jun. 17, 2014

"I mashed 2 overripe bananas in with the milk mixture instead of cutting slices, The strawberry topping made them so special!"

MY REVIEW
lydiawoz User ID: 1016707 89709
Reviewed Mar. 2, 2012

"Made these this morning and they are fantastic! This is my new, favorite pancake recipe. I didn't have buttermilk so I made my own by mixing a Tbs. of vinegar with a cup of milk. Worked great."

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