Banana-filled Graham Cracker Pancakes

Banana-filled Graham Cracker Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • 4

    oz graham crackers, broken into pieces

  • ¾

    cup all-purpose flour

  • ¾

    tsp. baking soda

  • 1

    tsp baking powder

  • 5

    Tbs sugar

  • ½

    tsp salt

  • 3

    eggs, separated

  • cups buttermilk

  • 6

    Tbs. (¾ stick) unsalted butter, melted

  • 2

    bananas, peeled and cut into ½ inch dice

  • 1

    cup heavy cream

  • Maple syrup for serving

  • Makes about 35


Put graham crackers in blender, blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt; pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy. Using electric mixer, beat egg whites on high speed until stiff but not dry peaks form, 1 - 2 minutes. Gently stir whites into batter in 2 additions. Put 1/2 tsp butter in each well of filled pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5 minutes. Using 2 skewers, flip pancakes over, cook about 3 minutes more. Transfer pancakes to plate. Repeat with remaining batter. In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipped. Sesve pancakes warm with whipped cream and maple syrup.


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