Banana pancakes are the perfect way to start a lazy weekend. My whole wheat banana pancakes are light and fully with bananas in the batter and more bananas piled on top.
Every Saturday and Sunday morning I get up early before the rest of my family is awake and make them a scrumptious hot breakfast. It’s my way of enticing them out of bed on the weekend.
The other morning when I walked in to the kitchen the first thing I noticed was the perfect bunch of bananas on the counter. You know that stage that only lasts about one day. When they’re perfect for eating, the green is all gone, and there’s only one or two brown spots on them. I couldn’t let that perfection go to waste, so I decided I should make banana pancakes.
I have a large electric griddle that’s perfect for cooking up lots of pancakes in no time. This recipe makes about 16 pancakes, and that’s only two batches using my electric griddle.
I used my favorite whole wheat pancake recipe as the base. The egg whites are whipped separately and folded in to the batter, so the pancakes are light and fluffy and not dense and heavy like many whole wheat pancakes.
You could use bananas that have turned brown in the batter, but for the topping you want them to be perfect. Unless of course you’re someone who likes their bananas very ripe.
I didn’t take a picture of it, but I couldn’t resist eating my banana pancakes with a little Nutella instead of mable syrup.
And of course while you’re making banana pancakes you need some happy, fun to listen to banana pancakes music playing in the background. Enjoy!
Whole Wheat Banana Pancakes
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- ⅓ cup canola oil
- 2 ripe bananas mashed
- 2 egg yolks
- 2 egg whites stiffly beaten
- additional bananas sliced for serving
Instructions
- Preheat griddle to 350º.
- In a large bowl, whisk together flour, baking powder, cinnamon and salt.
- In a small bowl, whisk together milk, oil, bananas and egg yolks. Add to flour mixture and stir until just combined. Gently fold in beaten egg whites.
- Spray the griddle with nonstick cooking spray. Ladle ⅓ cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter.
More pancake recipes you might like:
Lemon Ricotta Pancakes, Barbara Bakes
Bananas Foster Coconut Pancakes, Barbara Bakes
Almond Pancake Recipe, Vintage Mixer
Sourdough Pancakes, Completely Delicious
Orange Pancakes with Berry-Orange Sauce, Iowa Girl Eats
Aimee
Hi, I would like to ask if it’s possible to substitute the whole wheat pastry flour with coarse whole wheat? Thanks.
Barbara Schieving
You could substitute coarse whole wheat flour, but they’d probably be really heavy pancakes. I would recommend substituting half coarse whole wheat and half all purpose instead.
Jamie
Mmmm very clever the secret of whipping the whites! Your pancakes do look perfect! But I am ogling those lemon ricotta pancakes! I have a recipe I’ve been wanting to try for ages and I think you just pushed me over the edge! Breakfast for lunch!
Nutmeg Nanny
Oh so yummy! I love banana pancakes and yours look wonderful 🙂
Natalie
they turned out perfect, great recipe!
Alessandra
They do look yummy, it is lunch time here in NZ, but I feel like pancakes now!
Ciao
Alessandra
leslie
I adore whole wheat pancakes. They taste nice and earthy! YUM
Chaya
The whole wheat flour sells this one.
Angie@Angie's Recipes
A wholesome breakfast! Love those ricotta pancakes too.
Maureen | Orgasmic Chef
I hate to admit that not only haven’t I ever made banana pancakes, I’ve never eaten one either. These look so good I wonder what I was thinking!
Katrina @ Warm Vanilla Sugar
These pancakes look perfect! LOVE the recipe!
Averie @ Averie Cooks
Barbara they’re perfect! I’d love a nice big stack! Pinned!
2 Sisters Recipes
YUM! OHhhh How I need my cup of espresso coffee with your pancakes- especially these are my absolute favorite flavor – BANANA!
Barb – how did you know? Love this recipes!! Thanks for sharing….
xxoo Anna
Tieghan
I love banana pancakes!! Oh and Whole wheat pastry flour is the best. I use it all the time!
Rosa
Deliciously healthy!
Cheers,
Rosa
steph@stephsbitebybite
These look super fluffy and perfect for the weekend! I need a big ole stack!
Liz @ The Lemon Bowl
I swear by WW pastry flour too!! Love this!
Lori @ RecipeGirl
Pretty cute that Jack Johnson sings about Banana Pancakes 🙂 Love it!