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.
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These look amazing. My hubby is doing weight watchers and I’m certain this doesn’t fit into the meal plan, lol! But, I think we’ll make anyway. How many does it make?
Me and mom are both on weight watchers and if you substitute the brown sugar with Splenda brown sugar blend, the butter with fat free margarine and use fat free milk, each pancake is only 3 points
And if you use sugar free syrup and it makes about a cup of the glaze and you divide it pretty equally for your 12 pancakes it is only about 2 points per pancake (24 points for the whole thing of glaze).
why have i never seen these before??!!!
those are the best looking pancakes i have ever seen!!!
and i LOVE the skinny slice rule. happens with me and brownies…
I am definitely making these next weekend! They look excellent
I love the idea of a vanilla maple glaze.
YUM just made these and there were as delicious as they look!
My kids absolutely LOVED these!!!
I just made these and they are a HIT!! They are so delicious too
I better get out of the house for the day before I’m tempted to make another batch – or to buy more bananas!
Are there no eggs in this recipe? Great! I can’t wait to make them
I made them vegan by swapping the milk for almond milk and the butter for grapeseed oil. Worked great.
Oh my darling, I just saw this on Pinterest today (09/6), but then did not realize this had been added by the one & only Madam How Sweet It Is, but how silly of me, I should have guessed. It soon clicked as I read the words on the page that it was definitely you, before I even checked the logo to be sure, 100% sure it was really you. You are killing me with all this deliciousness. How did I live without you ?
JP
I just made these but something doesn’t seem right. I obviously messed something up since I didn’t read anyone else having problems. They batter is so thick and I only got about 7 pancakes using the 1/3 cup. I read and re-read my directions — I think I did it right. How thick should these be? The batter is very sticky, and like I said, very thick. They don’t spread in the pan. I haven’t tasted them yet so I’m hoping it just won’t matter. Thoughts?
hmmm the batter is definitely thicker but they should spread a tiny bit – it could be a number of things. did you use whole wheat pastry flour? make any other changes? if not, it could just be the brand of flour, milk, or anything like that. i would add a little more milk next time to the batter if it happens again – so sorry and i hope that batch could be salvaged!
Thanks, Jessica! I used 1/2 all-purpose and 1/2 whole wheat flour (not pastry). That must be it. I will say that they tasted good but the texture just wasn’t right. I’ll make them again but use the proper flour(s). The flavor was outstanding!! Yum!
I had the same problem as you, Sherry, and I made the same substitution (regular whole wheat flour, not pastry flour). I’m planning on trying them again tomorrow morning and seeing if more milk helps!
Just saw this on Pinterest, and HAVE to make ‘em this weekend. They look amazing. I’m guessin’ they taste even better. I posted this on my blog, with total props and a link back to you of course. Hope you don’t mind: http://brendawritesablog.blogspot.com/
Saw these on Pinterest and just had to make them! I used AP flour instead of the wheat and just added a little bit more milk to make mine not so thick.
They were a HIT! Everyone loved them even my picky picky husband. Thanks for the recipe.
Made these this morning with regular ‘ol whole wheat (Wheat Montana!) flour and they are very good! I too had to add another 2 T. at least of milk to thin them out a bit. Thanks so much for sharing…healthy and delicious to boot!
I am on my way, with thick cut bacon. What an amazing breakfast. Do you happen to have a calorie count on these
LOL
My husband hates whole wheat for some reason, he can sense it from a mile away! Can I substitute regular flour in any way?! Thanks! These look amazing! Going to make them tomorrow morning!
Sure – just use all purpose!
I just made these and tested one pancake because I was unsure how it would be without the egg and I thought the test pancake’s texture was a little off. Really dense. I added 1 egg and it made a huge difference. My daughter is loving them! Thanks for the recipe.
Yummy! I will be making these for dinner tonight, yes dinner. I’m in no mood to make a real dinner meal but banana pancakes, you bet!!! I think the kids and I will have a very lovely dinner. Thank you for sharing!
I usually make these on a weekend and serve them to my man, usually with a side of Hormel Natural bacon. BUT this morning I made them for ME, and I am in love!! These will definitely be served in Heaven! You’re a genius!!!
I used AP flour also, and just added more milk to get the consistency that worked best for me! I added crushed walnuts too! Very tasty
Thank you for sharing this recipe!
Tried this the other morning. Def had to add eggs and a lil more milk. First batch without was too thick. Second batch was way more tasty.
I loved these pancakes, so did my daughter. On the flip side, my boys and husband wouldn’t finish, they said they were terrible.
I just made these with organic whole wheat unbleached flour amd i will say that you definitely need about 2-3 more tables of milk. The first batch was dry amd chewy. Second one with the added milk was perfect. Thanks!
I made these pancakes today for my boys and they loved them! I did not have WW pastry flour, so I used APF, but they came out excellent. This recipe is definitely a keeper! It is even better because it is eggless and I am unable to eat eggs.
Hi all…I built this recipe on WW using sugar free syrup and applesauce instead of butter ( a common WW practice)…12 pancakes are 5 pts each with the glaze… Without they are 4 pts each…obviously if u make more smaller cakes from the same recipe they’d be fewer pts/each. I’m very excited to try this in the morning…
I also had big problems with these. The batter was entirely too thick, almost cookie thick! I read an Terra’s and cant figure out the problem.
I tried these and the batter was super thick. Even after i added milk the batter didn’t come out right. Not sure what i did wrong but i did not like this recipe.
sort of a rookie baker man – just wondering could you add banana flavoured protein powder to this recipe? if so – would you need to replace anything? or change anything?
MANY THANKS!
Not positive since I haven’t tried, but I think so! Maybe just add and reduce a little flour?
Wonder if Splenda brown sugar could be substituted and sugar free maple syrup? I will try and let everyone know. Thank you so much for the gorgeous recipe. I will try to do a calorie count also, with the real deal and the supstitutions.
I found you via Pinterest, too. Had to add an egg and a bunch of milk (at least double) to get the consistency I wanted for pancakes, but OOOHH were they good! I think the differences people are experiencing might have to do with the size and ripeness of their bananas, how well they’re mashed, and the type of flour used.
WOW!! super yummy! I tried the first pancake with the exact recipe, took 4 minutes to cook BUT tasted yummy (I had 6 kids here to feed, 4 mins didnt cut it LOL) than I tried adding more milk, still yummy but still long to cook! than i added 2 eggs and added some blueberries (I doubled the recipe) and WOW yummy!! THANX for the recipe, even though I tweaked it a tiny bit. <3
These were quite good – my 5 year old loved them. Added 1/3 cup extra milk and 1 egg, reduced vanilla to 1/2 tbsp so as not to overwhelm the banana flavor. Next time I’ll reduce the brown sugar – they were a little too sweet for my taste, especially since my bananas were really overripe.
slapped some together this morning. #hugecakes
http://instagr.am/p/mB6sh/
I just made this for my family since we’re on a healthy diet, thought this would be perfect and they are! Omg, delicious! Have to work on my stove temp tho, they turned out a lil toastier but everyone loved that! A must keep on my recipe book for sure!
Yummmmmm!
Nutritional info?
Can u leave out the banana and replace it with something else?? Husband hates bananas…Thank you.
Chose to make these for dinner tonight and they did not turn out well at all. Based on comments below I added more milk as well as an egg. Unsure of what went wrong but they did not taste right. Maybe it was the whole wheat flour- which I’m not used to cooking with.
Tried to make these for dinner tonight, but they did not come out right at all. I looked at several of the comments below and added extra milk as well as an egg to make the batter thinner. Not sure what went wrong but would not recommend making these.
I remember my first time making whole wheat brown sugar banana bread pancakes……………….
Really need to make these asap. Are you sure these aren’t healthy? Cuz they have fruit in the them.
Could you tell us what are the nutritional facts?
These were really good! I made them with whole wheat and AP flour, and I did have to add an extra cup of milk.
Omg, yum!! Definitely making these next week….who needs a diner whe you’ve got maple vanilla glaze? Thanks for sharing!
Made these for dinner tonight …. so delicious. After the first bite, the kids instantly begged for them for breakfast. These will become a household favorite.
I made these for breakfast this morning. OMG so good. I did make a few changes too. Instead of using regular milk I used Hood low carb milk (35 calories per cup), added 2 eggs and used sugar free syurp. I figured cut a few calories where I can. I will be making these again, my 5 year old loved them.
I have to say I’m shocked at the people loving these! These were absolutely terrible. Smelled and tasted just like wallpaper paste. Cant think of one good thing about them….we all spit them out in unison and then laughed hysterically….
These pancakes are horrible. End up being very dense and dry. I realized when I put together the recipe they have no egg in them and I think that is why. Waste of time!
Your comments are TOOOOO funny! I am going to thoroughly enjoy these cakes and plan to slip into a desk coma WHILE listening to Jack Johnson. This to me is a PERFECT Saturday morning, especially while my husband is deployed and I am home with 4 kids.
made these this morning! everyone loved them!
sooo delishus.
How many calories are we talking here? Like for one pancake what would that equal????
They look amazing though and I really want to try them.
Thanks!
Can you make these with just all purpose flour? Thanks
Me and mom are both on weight watchers and if you substitute the brown sugar with Splenda brown sugar blend, the butter with fat free margarine and use fat free milk, each pancake is only 3 points
And if you use sugar free syrup and it makes about a cup of the glaze and you divide it pretty equally for your 12 pancakes it is only about 2 points per pancake (24 points for the whole thing of glaze).
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