Banana Pancakes with Maple Butter
 
Recipe Yield: 12 pancakes

What You'll Need

  • Maple Butter:
  • 1/2 cup butter or margarine, softened
  • 1/3 cup Aunt Jemima® Syrup
  • 1/4 tsp. ground cinnamon
  • Pancakes:
  • 1 cup Aunt Jemima® Complete, Buttermilk Complete, Original, Buttermilk Original or Whole Wheat Blend Pancake & Waffle Mix
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 cup 2% milk
  • 1/2 cup ripe bananas, mashed (about 1 medium)
  • 1 egg, slightly beaten
  • 1 Tbsp. vegetable oil

Products in Recipe:

Original Original Complete Buttermilk Buttermilk Complete Whole Wheat Original

What You'll Do

1 For maple butter, add butter to mixer bowl: beat at high speed until light and fluffy. Gradually add the syrup and cinnamon, mixing on low speed until well combined. Set aside.
2 For pancakes, combine pancake mix, cinnamon and nutmeg in medium bowl. Combine milk, bananas and egg in small bowl with wire whisk; add to dry mixture. Stir just until well combined.
3 Proceed as package directs. Serve with Maple Butter.

    Products in Recipe:

    Original Original Complete Buttermilk Buttermilk Complete Whole Wheat Original

    Cooking Tips & Variations

    • Aunt Jemima® Complete Pancake & Waffle mix was used for the nutritional analysis

    Nutrition Information

    Calories: 330, Calories from Fat: 190, Total Fat: 21g, Saturated Fat: 11g, Cholesterol: 85mg, Sodium: 400mg, Total Carbohydrate: 34g, Sugars: 15g, Dietary Fiber: 1g, Protein: 5g
    Secrets to Perfect Pancakes
    Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
    spatula
    Other than egg substitute, there is no substitution for the eggs.
    egg substitute