Buttermilk-Banana Pancakes with Pomegranate Syrup Recipe

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Buttermilk-Banana Pancakes with Pomegranate Syrup
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.57 Kcal (1175 kJ)
Calories from fat 40.01 Kcal
% Daily Value*
Total Fat 4.45g 7%
Cholesterol 35.08mg 12%
Sodium 274.16mg 11%
Potassium 419.22mg 9%
Total Carbs 54.3g 18%
Sugars 29.64g 119%
Dietary Fiber 1.98g 8%
Protein 6.11g 12%
Vitamin C 4.4mg 7%
Iron 0.5mg 3%
Calcium 133.3mg 13%
Amount Per 100 g
Calories 155.15 Kcal (650 kJ)
Calories from fat 22.12 Kcal
% Daily Value*
Total Fat 2.46g 7%
Cholesterol 19.4mg 12%
Sodium 151.6mg 11%
Potassium 231.82mg 9%
Total Carbs 30.03g 18%
Sugars 16.39g 119%
Dietary Fiber 1.09g 8%
Protein 3.38g 12%
Vitamin C 2.4mg 7%
Iron 0.3mg 3%
Calcium 73.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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