Fluffy Whole Wheat Banana Pancakes
This easy recipe whips up a batch of delicious whole-wheat banana pancakes perfect for a lazy Saturday morning (or any morning, really!) breakfast. Make a double batch to keep in the freezer for busy weekday mornings.
If you even remotely like banana bread then you will absolutely love these whole wheat banana pancakes. And if you don’t like bananas then you can substitute another fruit (like blueberries or raspberries), but I think the banana is the secret ingredient that adds the right amount of sweetness to balance out the whole wheat flavor (be sure to use ripe bananas!). If you really want some berries in there, consider adding them in addition to the bananas.
Whole Wheat Banana Pancakes
This easy recipe whips up a batch of delicious whole-wheat banana pancakes perfect for a lazy Saturday morning (or any morning, really!) breakfast. Make a double batch to keep in the freezer for busy weekday mornings.
INGREDIENTS
- 2 cups whole-wheat flour I use King Arthur’s organic white whole-wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon honey
- 2 eggs lightly beaten
- 1 ¾ cups milk you could use white, buttermilk, or almond milk
- 2 tablespoons butter unsalted, melted, + butter for frying (alternatively you could use coconut oil)
- 2 bananas mashed
- pure maple syrup for serving
- 2 cups whole-wheat flour I use King Arthur’s organic white whole-wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon honey
- 2 eggs lightly beaten
- 1 ¾ cups milk you could use white, buttermilk, or almond milk
- 2 tablespoons butter unsalted, melted, + butter for frying (alternatively you could use coconut oil)
- 2 bananas mashed
- pure maple syrup for serving
INSTRUCTIONS
- In a large bowl, whisk together the dry ingredients.
- Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
- Gently fold the mashed bananas into the batter with a spatula.
- Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
- When the pancakes have begun to turn golden brown on the bottom, flip them over to cook the other side.
- Serve with warm maple syrup and a side of fruit (like an apple, fresh blueberries, or a sliced banana if you just can’t get enough). And don’t forget to freeze the leftovers for another day!
- In a large bowl, whisk together the dry ingredients.
- Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
- Gently fold the mashed bananas into the batter with a spatula.
- Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
- When the pancakes have begun to turn golden brown on the bottom, flip them over to cook the other side.
- Serve with warm maple syrup and a side of fruit (like an apple, fresh blueberries, or a sliced banana if you just can’t get enough). And don’t forget to freeze the leftovers for another day!
NOTES
If you’re up for experimenting with flavor, try adding a little pure vanilla extract to the wet ingredients.
For an extra special treat, you could top these with peanut butter or even some chocolate chips.
If you’re up for experimenting with flavor, try adding a little pure vanilla extract to the wet ingredients.
For an extra special treat, you could top these with peanut butter or even some chocolate chips.
For an extra special treat, you could top these with peanut butter or even some chocolate chips.
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