Best 5 Banana Cornbread Pancakes Recipe By Tasty Recipes
Indulge in a delightful fusion of classic cornbread and sweet, ripe bananas with our delectable Banana Cornbread Pancakes. These fluffy and flavorful pancakes are a perfect blend of Southern charm and tropical delight, offering a unique and unforgettable taste experience.
With this recipe, you'll create a stack of golden brown pancakes that are moist and tender on the inside, with a slightly crispy exterior. The natural sweetness of the bananas perfectly complements the cornmeal's nutty flavor, resulting in a harmonious balance of flavors.
In addition to the classic Banana Cornbread Pancakes, we also provide variations to cater to different preferences. For those who enjoy a bit of spice, our Spicy Banana Cornbread Pancakes add a touch of heat with a blend of chili powder, cumin, and cayenne pepper. If you prefer a sweeter option, our Blueberry Banana Cornbread Pancakes burst with juicy blueberries, creating a symphony of flavors in every bite.
Each recipe includes step-by-step instructions, making them easy to follow even for novice cooks. We also provide helpful tips and tricks to ensure your pancakes turn out perfect every time. With our detailed recipes and enticing flavor combinations, you're sure to impress your family and friends with these exceptional Banana Cornbread Pancakes.
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash bananas.
- Mix in the egg, then vanilla and cinnamon.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
BANANA CORNBREAD PANCAKES RECIPE BY TASTY
Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams
BANANA CORNBREAD
Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.
Provided by Shaun Bowen
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.5 g, Cholesterol 1.6 mg, Fat 6.8 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 243.9 mg, Sugar 13.5 g
BREAKFAST BANANA PANCAKES
"My daughter Karen created these pancakes and they've become a favorite at our house." Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving. Peggy Gwillim - Strasbourg, Saskatchewan
Provided by Taste of Home
Time 25m
Yield 10 pancakes.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, brown sugar, baking soda, salt and cardamom. Combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in banana., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 619mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 2g fiber), Protein 11g protein.
CORNBREAD PANCAKES
These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
Provided by CocoBean
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 38.9 g, Cholesterol 95.2 mg, Fat 10 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.4 g, Sodium 550.4 mg, Sugar 8.5 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. If you don't have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag with an apple or pear for a few days.
- Use a combination of all-purpose flour and cornmeal: This will give your pancakes a tender and fluffy texture. If you don't have cornmeal, you can use all-purpose flour instead, but your pancakes will be less flavorful.
- Add a little baking powder to the batter: This will help your pancakes rise and become light and fluffy.
- Cook your pancakes over medium heat: This will help them cook evenly without burning.
- Serve your pancakes with your favorite toppings: Butter, syrup, fruit, whipped cream, or powdered sugar are all great options.
Conclusion:
Banana cornbread pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for using up ripe bananas, and they're a great way to get your kids to eat their cornmeal. With a few simple ingredients and a little time, you can have a stack of fluffy, flavorful pancakes that the whole family will love.
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