Banana Buttermilk Pancakes

Submitted by Sophia
Submitted by Sophia
Cuisinart original

A crispy exterior gives these pancakes a delightful texture.


Serves 8 people (16 pancakes)


1¾ cups unbleached, all-purpose flour ¼ cup granulated sugar ¼ cup light brown sugar 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon table salt ¼ teaspoon ground cinnamon 1½ cups buttermilk 2 large eggs ¾ teaspoon pure vanilla extract ¼ cup unsalted butter, melted 2 ripe bananas (½ mashed, 1½ cut into thin slices)

Nutritional information

Nutritional Information per serving (2 pancakes): Calories 199 (34% from fat) • carb. 27g • pro. 6g • fat 8g • sat. fat 4g • chol. 71mg • sod. 306mg • calc 81mg • fiber 1g


Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle plate, to Medium. Prepare the pancake batter. Put the flour, sugars, baking soda, baking powder, salt and cinnamon into a medium bowl. Stir with a whisk to blend. Reserve. In a separate bowl, whisk together the buttermilk, eggs and vanilla. Add to the flour mixture; whisk to combine. Stir in the melted butter and then fold in the mashed banana. Be careful not to overmix. Once griddle has preheated for 10 minutes, drop batter evenly onto the griddle plate using a ¼-cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 3 to 4 minutes; flip and cook until done, about 2 minutes longer. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used. Note: For a complete breakfast put 8 breakfast sausages on the rollers to cook once the grill is preheated. Once they have been cooking for 5 minutes start cooking the pancakes.