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80% would make again

Banana Cornbread Pancakes

by Pierce Abernathy

Inspired by


for 8 pancakes

  • 3 bananas
  • ⅓ cup (65 g) granulated sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups (360 mL) milk
  • 2 cups (250 g) cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon butter, for griddling
  • butter, for serving
  • honey, for serving


Under 30 min

  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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