Banana Cornbread Pancakes
by Pierce Abernathy • featured in 4 Pancake Recipes For The Perfect Breakfast
Under 30 min
Inspired by chef-in-training.com
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
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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!
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Tips
1 of
7
-
Rhonda Bell
My pancake mix was too runny so I baked them in the oven and made muffins!
2018-06-22T13:46:01Z Helpful (25) -
chefboyardee
These were so delicious! The batter wasn’t holding together well at first so we added an egg which really helped.
2018-06-09T14:29:12Z Helpful (16) -
andybx
I thought 6+ tablespoons of sugar for 8 pancakes was waay too much, so cut it back to 3 T brown sugar only and thought they were yummers. I didn't have a problem with them not holding together w/out egg.
2018-06-21T14:49:33Z Helpful (11) -
rosiepose
Add an egg to the batter
2018-06-17T14:14:53Z Helpful (10)
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