They taste good with cherries.
Apples and bacon too.
They make slept-in mornings with toothpaste stains eight thousand times better.
They are what my dad stuffs with blueberries.
They probably wouldn’t be good with things like broccoli or beans… because that’s just weird.
Oh! But they do taste good with potatoes. Hmmpf.
They taste extra excellent with ice cream on top.
Even better steaming hot with oozing butter… then ice cream on top. Plus a sweet strawberry.
They save marriages. Mine included.
They aren’t the best choice for breakfast when you want to wear a string bikini.
They often slip you into a welcoming food coma that causes you to desk nap.
They are darn good.
They are cake. For breakfast. Win. Obvious win.
Seriously. Cakes for breakfast?! Whoever decided this was genius.
Now hold your horses. I’m well aware that banana pancakes are not a new development. I mean, according to my iTunes, Jack Johnson wants to make them for me all the time. He’s super sweet.
I feel bad declining him day after day.
But it’s the combination… the bananas, the brown sugar, the maple vanilla glaze… that has etched this breakfast into the rotation at our house. This is a thing. A big thing. It’s like… banana bread… in pancake form. For reals.
There is a reason this is huge. When I make banana bread, it mysteriously disappears within 24 hours. Sometimes it even disappears before the other member of this household arrives home from a long, strenuous day at work. I have no idea how. Really I don’t. It just… evaporates into thin air. I think it might have something to do with the “skinny slice rule.” You know… skinny slices don’t count. Yeah.
So now people can eat banana bread without stuffing an entire loaf down their face. I find this to be extremely beneficial. And satisfying.
Whole Wheat Brown Sugar Banana Bread Pancakes
makes 12 pancakes
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
Vanilla Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
Want to come for breakfast? You can bring the bacon.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
I tried these a few weeks ago. The batter was much more like muffin batter than pancake batter. I added about a tablespoon of milk just to try to thin it out a little. You really have to spread the batter around in order to get them to cook evenly.
I didn’t think they were too bad, but the rest of the crew didn’t like them. I probably won’t make this recipe again.
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I try this recipe today and nobody wanted to even finish one pancake :(
i will try baking muffins and see if they will eat them that way.
Batter way to thick, no good taste. not fluffy like the picture. wont try again.
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Something is definitely wrong with this recipe! I followed it exactly and the batter could barely be stirred it was so thick. NOT pancake consistency. I ended up nearly doubling the milk to even make it spreadable in the pan to turn into a pancake. Very disappointed and irritate I used my last 3 bananas trying this recipe. Wish I would have read the comments first!
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These pancakes were lovely! To those who were having issues, I do have a few suggestions. I used half whole wheat and half white regular flour, not pastry, which will make the batter somewhat tougher. However, with wheat flour of any kind it is important to let the batter sit for at least five minutes before using, as wheat takes longer to absorb liquids. After I added the bananas I let the batter sit for about 8 minutes, and then another five minutes after adding the butter. The result will be soft and tender, as long as you don’t overcook them (I found that 2 minutes on one side and 1 minute on the other was ideal); and if they’re a little underdone, there’s no egg, so no harm done!
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We LOVED these! I had to add a little more milk to the batter at the end (less than 1/4 of a cup). They are not a traditional pancake, but we really loved them for what they were – moist, hearty and flavorful. Totally satisfied with just two pancakes which is not normal for me. :) The leftovers were good reheated and even cold straight out of the fridge. It is almost like a muffin pancake, but that’s why I think the name “banana bread pancake” is appropriate. For what it’s worth, I made my own brown sugar out of white sugar and some molasses because I was out of regular brown. I doubt that made a huge difference, but maybe a small positive one. We will definitely make these again!!
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I made these last week and they are seriously amazing! I was even able to refrigerate the batter to use again the next day and they were still great! Thank you for the great recipe! :)
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Dear original poster of this recipe who has never made this recipe in his or her life,
My girlfriend and I used our Sunday morning to make these banana bread pancakes. Our day was day was immediately ruined. According to the laws of chemistry and physics, it is against all known principles of reality that bubbles could possibly rise through a batter so thick. However, the whole wheat English muffins which are pecuiliarly high in potassium will make a fantastic treat for someone who desires anything EXCEPT pancakes OR banana bread OR anything remotely similar. PS – You disappoint me.
Chris
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Definitely need more liquid and an egg. I added approx. an extra 1/3cup milk and one egg. They were delish and were nice and moist despite 100% whole wheat. Also in a pinch sub 1/3 cup applesauce for 1 banana.
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Overall, I enjoyed this recipe. Just the right amount of sweetness, I didn’t use the glaze at all.
I used white instead of whole wheat flour, and I added an egg at the very end.
They were thick and fluffy, and looked very much like the photos above.
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I wanted to make these gluten free, so I used 1/2 organic coconut flour, 1/2 brown rice flour. I wanted to add even more nutrients so I added 1/4 cup raw organic oats, 1/4 cup organic unsweetened shredded coconut, and 2 eggs for protein. I didn’t have any cow milk so I used coconut milk… I had to triple the amount of milk called for (not surprised, but I probably should’ve quadrupled the milk quantity!! ;) it was still über thick! I figured a way to get them flat(er) and round: roll into a ball and flatten in my hands like hamburger patties-lol
You just have to get out of your head the expectation of “pancakes” they were a little burned on the outside, and underdone on the inside… But, my children loved them, asked for more, and I think I’ll be full till dinner after two pancakes thank you very much! :)
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Tried these this morning to great reviews. I did have to make a couple of changes, added double the milk (just kept pouring til the consistency seemed right) and I added 1 egg along with the milk. They were flavorful and moist…will be making again thanks!
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I have made these a couple of times and my family is crazy about them. Yes, they are thicker than traditional pancakes and may take a little modification to your own liking, but the taste is awesome. I just wanted to add that I had some leftover glaze (because for some reason, my family doesn’t love that), and I poured it over a loaf of banana bread that I made also, and it was amazing – highly recommend!! Think I’ll be using the glaze for all kinds of quick breads!
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I just made these and despite what the comments are saying, i actually enjoyed them. My family did too!! However, i didn’t read carefully and only used regular whole wheat flour. They still turned out well! If I make them again I’ll make sure to have the flour suggested or substitute with all purpose. I also added extra milk that was suggested.
Overall, I think these were worth a try!
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Yikes! I could do some major damage to a stack of those bad boys!! They look d-lish!!!
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My family enjoyed them…I even used 2%milk instead of whole milk. My daughter wanted to know when the next batch would be ready. It was thick to stir and thick to pour, but I felt it was worth the extra muscle stirring it. It was good with and without the icing.
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I added a lot more milk to thin the batter out…maybe another banana or applesauce would help. Next time I would use all white flour to see if it would help. My boys did eat them. (with a lot of syrup) Not sure if I am a fan, but will give them another try
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Despite some of the rather RUDE comments you have received, and bad reviews on your recipe I am going to try these. In my opinion you took the initiative to create your own pancake and it was something you liked…if no on else likes it, who cares, they should try to do it themselves from now on instead of bashing others. I will however use AP Flour instead, because that’s what I always use..never tried WW Flour or Pastry Flour yet…I’m still learning the ropes of making things from scratch. I’ll probably make these in a week or 2, and then I will come back with my review for you. Can’t wait to try that glaze too!
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Must add 1 egg and double to triple the amount of milk! If you don’t they will not look or taste like a pancake.
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Well, who knew pancakes could be so controversial? Dang. I made these this morning, and we loved them! Contrary to the belief of many commenters, egg is not necessary. Fine, but not needed. I was a little worried after I added the milk and ended with a dry paste. Eeep! I just continued on and was very pleasantly surprised at how nicely it came together in the end! I did choose to add a couple extra Tbsp of milk but I think they were fine anyway, honestly. I used AP flour with a good slug of ground golden flax because that’s what I had at hand. THESE WERE DELICIOUS AND JUST AS BEAUTIFUL AS PICTURED! So great! I surprised myself by loving the glaze …I thought I didn’t like maple. Great combo, and a great recipe. Thank you, and yay Pinterest!
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I just finished off making and eating these for breakfast….I didn’t love them ,but I didn’t hate them either. They were a little too thick, took way too long to cook, and they just tasted alright. I definitely will not be making them again. I did add more milk, because the batter was way too thick. I’m glad some of you enjoy these, but I was pretty disappointed.
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Agree! More liquid and a large egg. Makes texture much better and lighter. eally good with maple vanilla glaze!
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I wish I would have read the coments before making this recipe.
It tasted like gooey flour disapointing:(
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