Buttermilk Banana Pancakes with Pomegranate Syrup


Recipe: Buttermilk Banana Pancakes with Pomegranate Syrup

Summary: The combination of banana pancakes and pomegranate syrup is a healthy way to start your morning.


    • Pancakes:
    • 1 cup all-purpose flour (about 4 1/2 ounces)
    • 1 tablespoon sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
    • 1 1/4 cups low-fat buttermilk
    • 1 tablespoon canola oil
    • 1/2 teaspoon vanilla extract
    • 1 large egg
    • 1 cup mashed banana (about 1 large)
    • Syrup:
    • 1/2 cup pomegranate juice
    • 1/2 cup maple syrup
    • 2 tablespoons pomegranate juice
    • 2 teaspoons cornstarch


  1. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
  2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
  3. To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Recipe and Photo courtesy of: CookingLight.com

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