85% would make again

Banana Cornbread Pancakes

Name: Banana Cornbread Pancakes Recipe by Tasty
Total time: 30 min
Yield: 8 pancakes
Cuisine: American
Ingredients: 3 bananas; ⅓ cup granulated sugar; 1 tablespoon brown sugar; 2 teaspoons vanilla extract; 1 ½ cups milk; 2 cups cornmeal; 1 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon butter, for griddling; butter, for serving; honey, for serving

by Pierce Abernathy • featured in 4 Pancake Recipes For The Perfect Breakfast

Under 30 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

Shop ingredients with

197

43g

15g

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!