Prep Time 9 min
Cook Time 15 Min
Servings 12
Difficulty Easy

Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 4 medium bananas, divided
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker's® Strawberry Preserves
  • Smucker's® Hot Fudge Microwaveable Topping
  • Whipped topping

Directions

  • Step 1

    STIR flour, sugar, baking powder, baking soda and salt in large bowl until blended. Whisk egg, buttermilk and oil in medium bowl. Add to flour mixture all at once. Stir just until evenly moistened (batter should be lumpy). Thinly slice 1 banana; fold into batter.

  • Step 2

    HEAT griddle or large skillet over medium heat. Coat surface with no-stick cooking spray. Pour about 1/4 cup batter for each pancake onto hot surface. Cook about 2 minutes or until bubbles begin to pop on surface. Turn and cook until golden brown.

  • Step 3

    MICROWAVE preserves in small microwave-safe bowl on HIGH 15 seconds or until melted. Stir. Top pancakes with sliced bananas. Drizzle with warm preserves and hot fudge. Garnish with whipped topping, if desired.

Serving size
(1/6)

  • Calories 230
  • Calories from Fat25g
  • Total Fat 2g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 35mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 46g
  • Dietary Fiber 4g
  • Sugars 21g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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