Banana Bread Pancakes With Cinnamon Maple Syrup

Name: Banana Bread Pancakes With Cinnamon Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; 1 cup whole wheat flour; 1 tablespoon brown sugar, packed; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 large bananas, peeled and cut into chunks; 1 ½ cups buttermilk; ½ cup vegetable oil; 3 large eggs, separated; 1 teaspoon pure vanilla extract; ½ cup walnuts, chopped (optional); 1 cup maple syrup; 1 tablespoon unsalted butter; ½ teaspoon cinnamon

Servings: persons

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 tablespoon brown sugar, packed
1 teaspoon baking powder
½ teaspoon baking soda
2 large bananas, peeled and cut into chunks
1 ½ cups buttermilk
½ cup vegetable oil
3 large eggs, separated
1 teaspoon pure vanilla extract
½ cup walnuts, chopped (optional)
1 cup maple syrup
1 tablespoon unsalted butter
½ teaspoon cinnamon

1
In a large bowl, sift together the flours, brown sugar, baking powder, baking soda, and salt.
2
In the bowl of a food processor, puree the bananas (or mash them smoothly with a potato masher).
3
Add the buttermilk, oil, egg yolks and vanilla.
4
Process or whisk to blend.
5
Pour banana mixture over the dry ingredients and stir until just blended.
6
In a separate bowl, beat the egg whites until soft peaks form; fold into the batter until just blended.
7
Heat a nonstick griddle or skillet, brush with a thin film of oil or cooking spray.
8
For each pancake, pour 1/4 to 1/3 cup batter onto the griddle.
9
Cook until tops are bubbly and bottoms lightly browned.
10
Turn and cook until lightly browned on the other side.
11
Repeat with the remaining batter.
12
For the syrup, combine ingredients into a small microwavable pitcher.
13
Heat for 45 seconds.
14
Whisk until combined.
15
Serve pancakes with sprinkled with chopped walnuts, cinnamon syrup and a dollop of whipped cream.

1536

kcal

Calories

120

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, 1 tablespoon brown sugar, packed, 1 teaspoon baking powder, and more.

Yes, Banana Bread Pancakes With Cinnamon Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!