Recipe: Whole-Wheat Banana Pancakes (freeze the leftovers!)

If you even remotely like banana bread then you will absolutely love these 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. If you really want some berries in there consider adding them in addition to the bananas.Whole-Wheat Banana Pancakes from 100 Days of Real Food

The other great thing about this recipe is that the leftover pancakes freeze beautifully (and we usually do have some leftovers). Just layer them in-between pieces of wax paper inside a freezer-safe zip lock bag. Then one morning when you are racing around trying to get the kids out the door for school just pull a couple of pancakes out of the freezer, heat for a minute or two and voila! I am all about convenience.

4.9 from 91 reviews
Whole-Wheat Banana Pancakes (freeze the leftovers!)
 
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 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. 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.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. 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.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don't forget to freeze the leftovers for another day!
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Comments

  1. mercy |

    I made it without the honey. so wonderful and tastes so good. Thank you.

  2. Walter |

    was pretty dry..strange consistency. eh. Added some more butter and milk and that helped a bit.

  3. Karen Strong |

    These banana pancakes are fantastic! They are just as good re-heated the next day. They are great with butter and syrup or just by themselves!

  4. Meredith |

    honestly, I love these just plain. The sweetness of the banana and the bit o’ honey is just perfect. No extra calories or fat needed :)

  5. Shayla |

    Can I make the batter tonight and cook these up in the morning?

    • Amy Taylor (comment moderator) |

      Hi Shayla. They are best if you make the batter and cook immediately. Leaving the batter overnight will result in flat (not fluffy) pancakes.

  6. Sharie |

    Does it have serving sizes anywhere? Or about how many pancakes this makes?

  7. |

    Love this pancakes, they’re so fluffy! Only downside is they tasted like the baking powder or soda too much. Any advice? We had about 2 pancakes per person. We are a family of 6! I used coconut oil instead of butter n I used almond milk and they where still so good and fluffy! 💜💜💜

    • Amy Taylor (comment moderator) |

      Hi Elena. Well,if you use less leavening, the fluffy factor might decrease. You might try reducing it and using 3 egg whites vs the 2 whole eggs…but it would be an experiment.

      • |

        I will try that. I still love these over any other pancake recipe. My 3 year old twins love them to. They eat them as a snack. :)

  8. Terry |

    Best I have ever had. Swapped out milk with unsweetened almond milk.

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