Sift together the flour, sugar, baking powder, baking soda and salt (and cinnamon if you decide to use it).

In a separate bowl, beat the egg yolks. Add the buttermilk, mashed banana, butter and vanilla. Mix well.

Add the dry ingredients to the wet ingredients and stir until just combined and moistened.

Beat the egg whites until stiff peaks form. Fold the egg whites and the rice into the batter.

On greased griddle set to medium-high heat, dollop the batter in 1/3 cup portions per pancake. Cook until bubbles form and burst on top and the edges appear dry. Flip and cook the other side to golden brown (about a minute more).

Makes 12 pancakes.

Serve with softened butter and warm maple syrup.




Mr Breakfast says, "You can completely omit the rice and still end up with nice banana pancakes. But give the rice a try sometime. It gives the pancakes an interesting, hardy, less-bready texture. I have a sneaking suspicion that replacing the rice with rice pudding could yield excellent results. That means a small handful of raisins could also be a nice addition. I'll experiment. You experiment. I'll meet you back on this page to exchange our results in the comments section below."


A great way to use up left-over rice. These pancakes have a hardy texture and a great banana flavor. Whipped egg whites folded into the batter make them surprisingly fluffy despite some heavier ingredients.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From J.A.B (Team Breakfast Member)

Rating (out of 5):

My family has made a similar recipe to this for over a decade. Out of all the pancakes I have tried, these are easily my favorites; adding blueberries is a good touch. If you are on the fence about making these, do it and enjoy.

Comment submitted: 4/23/2018 (#20557)



From Lynne

Rating (out of 5):

Tried it this morning, takes time and a few bowls. Found it very good, glad I finally made it.

Comment submitted: 10/29/2016 (#20092)

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