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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.
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.
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 eggs lightly beaten
- 1 ¾ cups milk
- 2 tablespoons butter unsalted, melted, + butter for frying
- 2 bananas mashed
- pure maple syrup for serving
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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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.
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Gently fold the mashed bananas into the batter with a spatula.
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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.
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When the pancakes have begun to turn brown on the bottom, flip them over to cook the other side.
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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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I made these this morning and they turned out perfectly!! I had some blueberries that were on their way out so I threw them on top. Delicious. Thanks for sharing this recipe.
Wanted a healthy pancake recipe for my 2 year old and these were perfect!! I recently ran out of honey so I substituted 1 tbs of maple syrup. They were more delicious than regular pancakes in my opinion! Also so happy they made so many extra to freeze because now it’ll be a quick healthy breakfast for weekdays!
What could I substitute for egg? We have an egg allergy in our family.
Hi there. I’ve used “flax eggs” in pancakes successfully: Soak 1 tsp of flax seed in 4 tsp of water for 3 to 6min.
I found a recipe for flax eggs. I haven’t tried it yet, but it calls for 1 tbsp ground flax seed and 2 1/2 tbsp water. Mix and let sit for 5 minutes.
Great recipe. Thank you.
Wow, these were good! Made only half a batch and was able to freeze a bunch! My toddler gobbled them up! Thanks!
Love these pancakes! Having a friend over with lots of allergies (dairy, nuts). What can I substitute for the milk (no nut milks, please!)?
Soy or coconut?
Soy worked well. Thanks!