Whole Wheat Brown Sugar Banana Bread Pancakes.
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.
448 Comments on “Whole Wheat Brown Sugar Banana Bread Pancakes.”
Just finished eating these….simply amazing…and I have some for the freezer. YAY
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I made these this morning after running across a photo on Pinterest and boy am I glad I did! I had to add more milk, probably 1 1/4 cups overall and the batter was still thick but that got it to a consistency that it would come out of the measuring cup onto the griddle. I made the glaze too and it was great!
I thought these pancakes were perfect! Loved them!!
http://aleaciah.blogspot.com/2011/07/pancake-sunday-724.html
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I made theses this morning and they were so thick they didn’t cook well. Even when I added more milk to the batter it was still so sticky and thick it was hard to get out of the measuring cup and onto the griddle. Any suggestions?
Did you change anything in the recipe? Did you use regular whole wheat flour instead of whole wheat pastry? I’ve not heard of this happening before… Only other thing I can suggest is to add a little more liquid next time – ingredients can always differ based on brand!
It comes out more of a “dough” than a liquidy batter. I scooped it and then spread it into a circle on the pan. instead of flattening itself out, you spread it out into the pancake shape and it cooks fine. I also sprayed the scooper and the griddle with cooking spray.
I just made these for brunch for my family. They came out so amazing! I like how it doesn’t need eggs or any really “exotic” ingredients to make it really special. I ran out of nutmeg but used about 1/8 tsp allspice for some flavor. The maple glaze was PERFECT on it!
I made these too!! So so so good! But I agree with the few previous posts that it was really thick. They will still cook like that, but my griddle was too hot and they burned. I added more milk to the batter, at least 1/4 cup (maybe more) until it was a little less dense–perfect!!! LOVE! Thanks so much for sharing the recipe–DH loved loved loved them too! : ]
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).
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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!!!
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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.
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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!
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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.
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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!
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I am on my way, with thick cut bacon. What an amazing breakfast. Do you happen to have a calorie count on these ;) LOL
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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.
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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. :(
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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!
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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.
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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.