Banana Pancakes in Light Corn Syrup

My son loves pancakes and since it is super easy to make and I had all the ingredients in my cupboard, I opt to make this recipe again and again. But this time I made it something special since we always have lots of bananas. I don’t really like eating bananas until they’re covered in black spots – anytime before that I find them to be too firm, and not sweet enough to eat. Since I always wait until my bananas are super ripe, and since we tend to overbuy them, we always end up with a couple that are wasted. In the interest of not throwing away perfectly good food, I made these delicious pancakes for merienda today.

Has anyone tried this? If you haven’t, you may try the recipe below:

Banana Pancake

Banana Pancake


  • Butter for greasing the pan
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 pc. very ripe banana, peeled and mashed well
  • 1 cup milk (I used evaporated, but any type should work)
  • 2 eggs
  • 1/2 teaspoon vanilla powder
  • Light corn syrup, sliced banana, and fresh lite cream for serving; optional

Cooking Procedure

  1. In a medium bowl, stir together the flour, sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a rubber spatula, fold wet mixture into dry ingredients until just combined. Do not over mix or your pancakes will be tough! The batter will be slightly lumpy.
  3. Preheat your griddle (or frying pan). Butter the griddle and spread around so the cooking surface is evenly coated. Using a dry 1/3 measuring cup, scoop batter onto the griddle. Cook pancakes until the bottom is golden brown, and small holes start to form on the uncooked side. Flip pancake to the uncooked side, and cook for about 2 minutes more, until golden brown.
  4. Repeat with remaining batter until it’s all used up.
  5. Serve hot with syrup, sliced banana and fresh lite cream.
  6. Share & enjoy!

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