Whole Wheat Banana Pancakes
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.
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.
- Carbohydrate 449.90058325828 g
- Cholesterol 1123.20000023433 mg
- Fat 218.138400287674 g
- Fiber 61.1398530916371 g
- Protein 100.4801812596 g
- Saturated Fat 73.3015200729321 g
- Serving Size 1 1 Recipe (1926g)
- Sodium 110962.396381687 mg
- Sugar 388.760730166643 g
- Trans Fat 13.1142800094699 g
- Calories 3907 calories
Step-by-step
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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 brown on the bottom, flip them over to cook the other side.
- Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!
Standard white-flour flapjacks rely on refined starches for their lightness, whereas rustic whole-wheat versions incorporate the entire grain berry for deeper, nutty character. Combining dense stone-ground flour with mashed fruit creates a substantial batter that behaves differently on a hot cooking surface than conventional pancake mixes do. Historically, home cooks turned to ripe fruit and unrefined honey to sweeten coarse grain meals without relying on expensive processed sugars. Utilizing ripe fruit with distinctive brown spots ensures adequate natural sweetness while contributing moisture to counterbalance the heavier flour.
- Pair these cakes with high-fat European-style cultured butter, which melts slowly across the warm surface and introduces a slight lactic tang that cuts through the dense grain.
- Offer tart accompaniments like fresh lingonberries or lightly macerated stone fruit to provide acidic contrast against the sweet, starch-heavy base.
- Maintain a consistent medium-high griddle temperature, using a heavy cast-iron pan that retains heat evenly across multiple batches.
- Watch for small bubbles breaking through the center of the batter and matte edges forming before attempting to flip.
Leftover cooked rounds cool completely on a wire rack before stacking between sheets of parchment paper for freezer storage. Reheating frozen portions in a standard toaster restores crispness to the exterior without softening the interior excessively.
