Buttermilk Banana Pancakes with Mango Filling


These sweet, buttermilk banana pancakes are a tropical fruit-filled twist on a breakfast classic.


  • 3 cups whole wheat or all-purpose flour
  • 3 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 medium eggs
  • 1/3 cup butter or margarine, melted
  • One banana sliced (approximately 1/8 of an inch thick)
  • One mango, mushed

Buttermilk Banana Pancakes with Mango Filling


  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Flick water across the pan’s surface; if it beads up and sizzles, it’s ready
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until just blended together. Do not over stir!
  4. Pour or scoop the batter onto heated pan, using approximately 1/2 cup for each pancake. Place sliced bananas evenly on the surface and lightly press into the batter. Brown on both sides until banana slices caramelize.
  5. Remove from the pan and spread mushed mango (or crushed fresh or frozen  fruit or fruit preserves) onto the side with the bananas; roll up as you would a crepe.

Healthy Buttermilk Banana Pancakes with Mango Filling

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