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.”
Not sure about a recipe for pancakes that does not include eggs. I put two eggs in with the milk. They were yummy.
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I made these and the flavor was amazing! They came out very dense though and looked nothing like the big fluffy ones in the picture. Just wondering if there are any tricks to making these that I may have missed, or maybe certain ingredients need to be at a particular temperature before I use them? I want to make these again but I’m a fan of fluffy pancakes and I want to make them correctly next time!
I made these and they came out great, but i used part rye flour, part oat flour, part whole wheat pastry flour; and i don’t use sugar, so I mixed in a tablespoon or so of molasses for the brown sugar flavor. I also used coconut oil in stead of butter, and added a tablespoon of milled flax for the health of it. For a little more fluffiness, I beat a little bit of egg whites and stirred it into the batter. Delicious! ( oh and i skipped the topping and used maple agave.)
so you basically used another recipe…lol!
did you use any bananas? lmao
Charlene, you are one smart lady. That is totally something I would do, although I would use sucanat or fructose and molasses (and half of what the recipe calls for) It’s so great altering recipes, my husband is very excited to try these.
These were a huge hit! My son who “doesn’t like things in my food” like bananas or nuts is currently on his 3rd serving. I added more milk and an egg and I thinned them out while there on the griddle. Thanks for sharing this recipe.
I followed the recipe and it was just too thick to work with. I can’t imagine how the pancakes in the picture are a result of this recipe.
Wonderful, my family loved them! I almost didn’t try based on comments that the recipe was too thick but they turned out beautifully and I followed the recipe to a T.
Good morning! Great recipe. I integrated it into my Memorial Day weekend camping menu. See some other great meals to go with this one: http://ladypirate.org/2012/05/22/diy-memorial-day-weekend-menu/
Thanks for the idea!
I tried these over the weekend and they were indeed delicious. However, my first 4 turned out feeling really heavy and not looking so gorgeous. So I added an egg to the remaining batter and that made the pancakes a little more fluffy and better-looking. Might add 2 eggs at the start next time. Also, I didn’t have whole wheat pastry flour, so I used the half whole wheat, half white. Maybe that was the cause of my heavy/ugly pancakes! By the way, even the “uglies” were tasty!
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These have a terrible texture and do not cook properly, which is why they’re so moist ;). Waste of time and ingredients.
made these this morning for the millionth time. my family is obsessed with them.
Awesome recipe! I tried it for the first time this weekend but my pancakes did not “bubble” nor did they look “fluffy” as the ones do in the pic. I wonder if I should have added water to the batter, since it was so thick. They almost looked like a scone or something. I wonder where did I go wrong :( lol!
the recipe looks great but i think it’s missing an ingredient or two. i added more milk after a couple tries and found that the pancakes started coming out better. next time i might add an egg to thee mixture. I also used soy milk instead of regular milk for a healthier kick!
I love Pinterest. It’s thanks to your wonderful followers that I found your amazing recipe there. This was
un-believe-able! I knew it was going to be amazing when the batter, THE BATTER, smelled delicious. Yes, the batter is thick- like everyone else commented, when you have a thicker batter, just spread it out a bit with the back of the measuring cup. We first mixed all of the dry ingredients (except the brown sugar) in one large bowl. Then melted the butter in a medium bowl, mashed the bananas in that same bowl, added the brown sugar and the rest of the wet ingredients to the medium bowl and mixed well. Then added the wet on top of the dry. Stirred just to combine. I needed to continually add more coconut oil to the cast iron skillet as I was cooking these (to prevent them from sticking), but other than that they cooked up perfectly! Not gooey in the middle at all. We’ll add some chopped walnuts next time, we love walnuts in our banana bread. So delicious! My twin 28-month olds and my husband loved them. Sweet and yummy, we didn’t get a chance to make the glaze (I ran out of time), it was so wonderful plain – with no honey, preserves, powdered sugar or maple syrup (plus it wasn’t messy- my kidabunks make a huge mess with toppings)! Yummy! Thank you so much for a wonderful recipe! Pinning on my Yummy Toddler Food board. Thank you, thank you!
I don’t get how these could amazing. I followed the recipe and they were so dry. The batter was way too thick. I spread them out and they cooked, but they just didn’t taste good. They didn’t look at all like the photo either.
these are great!!!
Just finished making my first batch. A word of advice: LOWWWW heat and long cooking time. I had mine in an electric griddle between the “simmer” and 220 degree marks for about 5 minutes per side. Not what I had expected after reading the recipe but maybe using a smaller scoop and spreading it out more would help next time.
Also, I used one cup of all purpose flour mixed with one cup of whole wheat flour. I also used white sugar instead of brown simply because I was out of brown at the moment. Margarine instead of butter but I tried to stay as close to the recipe as I could!
Made these this morning. Kind of dissappointed. Will try adding an egg and a little more milk next time before I delete the Pin. They were very heavy and dense and the middle did not get done, even manually spreading them on the griddle did not help.
I CANNOT wait to try these! Hopefully they will work out!
Not impressed with this recipe at all. Bad texture and too thick
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Finally got around to making these and….OMG. They are so freaking good. The glaze looks amazing, but just after having some of the batter (don’t try that at home) I knew they didn’t need it. Actually, I didn’t put anything on them, just as is (honestly, didn’t even use a fork). Wow. Thanks, Jess! (Is it OK that I call you Jess? After eating these, I feel like we’re best friends.) LOL
These were amazing! I used 2 cups of whole wheat flour and they turned out great. They didn’t need any syrup, they were sooooo delicious.
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I really wanted to love these, since I fell in love w/the title and the pic, but I’m currently finishing out a batch and just don’t. They taste fine, but I’m having texture issues, as well. They are very dense and moist, almost to the point of being undercooked. I’ve tried lowering the heat quite a bit, and I tried some w/a lid over the skillet for a bit of the cooking time. Mine are not fluffy at all, and look nothing like the recipe. That’s actually not a big deal for me, but I am wondering, as well, how these came from the same recipe. I was wondering what specific type and brand of flour you are using. I love the concept, and like I said I’m not unhappy w/the flavor, so I might try to tweak things a bit and see what happens.
I keep going back to the pics and lusting after THOSE pancakes, lol!
I’ve made these pancakes at least 10 times. My family loves them! My son is allergic to dairy, so I substitute almond milk for dairy and use Earth Balance butter substitute in place of regular butter. I add a little more almond milk, and they turn out PERFECT!! I sometimes add walnuts and/or vegan chocolate chips for a more desert like breakfast :) Yes, they are thick and you do have to spread them out a bit in the pan, but they turn out awesome – hearty, delish, and look just like the pic! It’s so cool to make banana nut bread in a pan and have them taste like the real thing!! Thanks for the recipe!!!!
I finally made these this morning after drooling over this recipe for a long time. I had to get whole wheat pastry flour. They were delicious!!! The recipe was easy and quick which is very important to me. They tasted great without anything on top. I haven’t tried the glaze yet. Thanks for sharing this easy, tasty recipe!!!
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These looked and tasted exactly as expected! After reading the comments above, I cooked them on low heat and they turned out just as I’d hoped. Delicious!
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These are AWESOME. I am not sure why everyone else was having problems, but here are my thoughts:
1. I did double the butter, because the batter did seem a little dry and I’m a closet fatty. It probably helped.
2. If you’re not wild about the texture, be sure you’re using whole wheat PASTRY flour or a 1:1 AP to WW flour combo. 100% whole wheat can come out really dense and chewy sometimes.
3. Cook them over medium- heat. Thin the pancakes, and give them a little squish when you flip them. If you’re still having problems cooking them through, finish them in an oven at about 200-250 degrees for a bit.
4. Remember she called them banana bread pancakes, so they’re supposed to have the texture of banana bread.
I love this recipe. Thank you so much!!
I made these tonight for our breakfast-for-dinner night. I did use about double the milk, but they were fantastic. We all loved them. Thank you!
These are so delicious! The was waaaaay to thick to use at first so I doubled the milk and vanilla. I also added 2 eggs and left out the nutmeg.
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I just made these for breakfast with a few tweaks and they are moist and delicious!!!!
I subbed 1c AP and 1c WW flour, added an egg, used almond milk (ran out of reg.) . Started the pan on low and worked up to medium but it may be best to keep it at medium low. You may have to keep adding butter to the pan so they don’t brown too quickly but I’m so glad they came out delicious!
Thanks to everyone’s suggestions, i was able to make these yummy for my family!
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I just made these but did not get any …my boys ate the whole batch! :-) I had a bite, they were yummy!!
I am not a fan of bananas AT ALL, so I actually did this same recipe with pumpkin and it was DELICIOUS! mouthwatering, amazingness, gone in a flash breakfast that made even our pickiest 3 year old go crazy!
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Oh, wow! Wow, oh, wow, oh, wow! Fabulous! I’ve made a variety of healthified banana bread pancakes in my time, but never found the perfect one. Here it is, folks! These are purely decadent, delicious, fluffy perfection. I actually prefer these to my go-to non-healthified banana pancakes. This is a keeper. I’m so glad you posted these!
Good flavor but WAY too thick. Next time I’m going to add an egg or 2 and I think it will be perfect.
That is a good tip especially to those fresh to the blogosphere.
Short but very precise information… Thanks for sharing this one.
A must read post!
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.
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.
Same for me. Threw them all out. :(