Perfect Banana Pancakes are both scrumptious and wholesome...light and fluffy with crisp, golden edges and delicious banana flavor. And nobody will ever guess that this amazing banana pancake recipe is relatively healthy, made with 100% whole wheat flour!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8servings (two dozen 4 to 5-inch pancakes)
1cupmashed bananafrom approximately 2 large or 3 medium overripe bananas
4tablespoonsbuttermelted & cooled
Instructions
In a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking powder, and salt. In a large measuring cup, mix together the milk, eggs, vanilla, and mashed banana until well combined. Make a well in the center of the dry mix and pour in the milk/banana mixture. Stir a few times, add the melted butter, and then stir gently until combined, taking care not to overmix.
Set a large griddle or skillet over medium to medium-high heat. Once the griddle is heated, add a small piece of butter (and/or a small dollop of coconut oil) and swirl to coat the pan. Use a ¼-cup measuring cup to pour circles of batter onto the skillet. Cook until bubbles begin to form on top and the underside of each pancake is golden brown. Flip pancakes and cook for another minute or two until the second sides are golden brown.
Serve pancakes immediately. Or keep them warm in a 200°F oven (for 20 to 30 minutes) by placing them in a single layer on a cooling rack set on top of a baking sheet.
Notes
*If you wish to use my Homemade Whole Wheat Pancake Mix as a base for this recipe, you may substitute 2 ¼ cups of Pancake Mix for the asterisked ingredients above. Add an additional 1 tablespoon brown sugar to the mix, however. Then proceed with the recipe as directed, starting with the milk.
Whole wheat pastry flour lends baked goods a lighter texture than that achieved with regular whole wheat flour, while retaining the wholesome nutritional benefits of 100% whole wheat. If you can only find regular whole wheat flour, I recommend making this recipe with half all-purpose white flour. Or, if you don't care about whole wheat pancakes at all, you may certainly make this recipe with only all-purpose white flour.
Different stovetops (or electric griddles) heat differently. So if you're unsure of the best pancake-cooking temperature for your stove, start at medium heat and increase/decrease the heat accordingly, depending on how quickly your pancakes are cooking.