Recipe: “Fluffy but Crispy” Cornmeal & Caramelized Banana Pancakes

Happy September! Can you believe how quickly the summer has flown by? My Ukrainian pupils and colleagues will be celebrating перший дзвінок (pershyy dzvinok, “first bell”) soon to start the school year…it feels a little weird not to be in Sniatyn celebrating with them.

How are you “ringing in” this month?

We kicked off September this morning with a long run for me and cycling for F. As per Sunday tradition, we refueled with pancakes. Brunch tunes (my choice) included Jeremy Denk’s recording of some Bach Partitas and Glenn Gould’s take on the “Goldberg Variations.”


And now to the pancakes. Instead of my usual recipe, I decided to try a new one that I’ve had on my “to make” list for a while. These eggless wonders, “fluffy but crispy” in F’s words, were adapted from Minimalist Baker’s Mini Sopapilla Pancakes. Theirs are vegan, mine are not: I used real butter and a mixture of regular (cow) milk and almond milk. You can obviously make them vegan if you want to. I used whole wheat flour and added cornmeal for some texture. The generous sprinkling of cinnamon and slightly caramelized banana slices lend the pancakes depth and they do develop wonderful, crispy edges enveloping fluffy, flavorful insides.

F suggested adding the artistically drizzled maple syrup

F suggested artistically drizzling the maple syrup for a better photo

Cornmeal & Caramelized Banana Pancakes (adapted from Minimalist Baker. Makes 6 medium pancakes)


  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1 tbsp sugar
  • 1 scant tbsp baking powder
  • 1 tsp cinnamon
  • dash of salt
  • 3/4 cup milk (I used semi-skimmed aka 1-2%)
  • 1/2 cup almond milk (or other non-dairy milk)
  • 2 tbsp unsalted butter, melted
  • 1.5 tsp vanilla
  • 1 banana, sliced thinly


  • In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients (milk through vanilla).
  • Stir the wet ingredients into the dry until just combined.
  • Put a pan over medium heat and coat the bottom of it with some oil. Slice the banana.
  • Drop a ladleful (~1/2 cup) of batter into the pan. Gently place a few banana slices on top of each pancake. Cook for 2-3 minutes or until bubbles form around the edges, then carefully flip and cook for 2-3 more minutes.
  • Serve warm with your favorite topping(s). Some suggestions: maple syrup, honey, molasses, peanut butter, yogurt, more fruit…


8 thoughts on “Recipe: “Fluffy but Crispy” Cornmeal & Caramelized Banana Pancakes

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