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Banana Cornbread Pancakes

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
82% would make again

Under 30 minutes

Under 30 minutes


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 130
  • Fat 1g
  • Carbs 29g
  • Fiber 2g
  • Sugar 16g
  • Protein 2g

Estimated values based on one serving size.


  1. In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
  2. Add the milk and whisk to combine.
  3. Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
  4. In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
  5. 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.
  6. Serve with honey and butter.
  7. Enjoy!
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