breakfast recipe · #01401
All-Purpose Cinnamon Banana Pancakes
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook18 min
Inactive0 min
Total30 min
Ingredients
- 1½ cupsAll-Purpose Flour
- 1¼ cupsWhole Milk
- 2 eggsChicken Egg
- 6 ozBanana
- 2 tbspUnsalted Butter
- ½ tspCinnamon
- 2 tspBaking Powder
- ½ tspTable Salt
Instructions
- Peel and mash the Banana. Whisk the All-Purpose Flour, Cinnamon, Baking Powder, and Table Salt in a large bowl. Do not eat or taste the raw batter.
- Keep the Chicken Egg refrigerated until ready to cook. Whisk the Whole Milk, Chicken Egg, and melted Unsalted Butter, then stir them into the flour mixture with the Banana just until combined.
- Cook the pancakes in batches on a lightly greased skillet over medium heat, turning once, until browned on both sides, no wet batter remains, and the centers reach at least 160°F (71.1°C). Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.9 g
- Carbohydrates
- 50.8 g
- Fat
- 11.2 g
- Fiber
- 2.6 g
- Sodium
- 363.4 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.