Banana Cinnamon Pancakes Recipe


Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexAverageServings8
VegetarianMain Ingredient
Interest Group


 All-purpose flour1 Cup (16 tbs)
 Baking powder1 1⁄4 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Salt1 Pinch
 Milk1 Cup (16 tbs)
 Light brown sugar1⁄4 Cup (4 tbs)
 Corn oil3 Tablespoon
 Egg1 Large
 Pure vanilla extract1 Teaspoon
 Mashed ripe bananas1 Cup (16 tbs) (3 Bananas)
 Unsalted butter1 Tablespoon, melted
For butter rum sauce
 Maple syrup3⁄4 Cup (12 tbs)
 Butter2 Tablespoon
 Dark rum2 Tablespoon

Nutrition Facts

Serving size

Calories 315 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 41.4 mg

Sodium 117.4 mg4.9%

Total Carbohydrates 47 g15.6%

Dietary Fiber 1.7 g6.9%

Sugars 25.5 g

Protein 3 g6.7%

Vitamin A 4% Vitamin C 0.02%

Calcium 11.9% Iron 7.3%

*Based on a 2000 Calorie diet


1) Take a large bowl and mix together dry ingredients in it.
2) In a separate bowl, blend together milk, sugar, 2 tablespoons of oil, egg, and vanilla extract.
3) Stir this with the dry ingredients until the mixture is almost smooth.
4) Add in bananas and keep aside the batter for 20 minutes, loosely covered.
5) In a small ramekin, mix together melted butter with the remaining tablespoon oil.
6) In a nonstick skillet, over medium heat, heat a scant teaspoon of the butter and oil mixture and pour in 1/4 cup batter for each pancake.
7) Cook the pancake for about 1 minute until small bubbles form on the top.
8) Toss over the pancake and then cook for 30 to 45 seconds more.
9) Make more pancakes with rest of the batter, adding in more of the butter and oil mixture, if necessary.

10) For the Butter Rum Sauce, take a small saucepan and mix together all ingredients in it.
11) Heat the mixture over moderate heat until butter melts.

12) Serve the pancakes warm at once with butter rum sauce.