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85% would make again

Banana Cornbread Pancakes

by Pierce Abernathyfeatured in 4 Pancake Recipes For The Perfect Breakfast

Under 30 min

Under 30 min


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
    Calories 197
    Fat 2g
    Carbs 43g
    Fiber 3g
    Sugar 15g
    Protein 3g

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!