February 15th, 2012

Banana Bread Pancakes

These are the best pancakes I’ve had in a long, long time.  I might even go so far as to say they’re the best pancakes I’ve had, ever!  My family was still talking about them days later. 

Whole Wheat Banana Bread Pancakes

And really, they’re not any more work than your average pancake.  Not to mention, a fantastic way to use overripe bananas. It’s like having banana bread and pancakes for breakfast, all at the same time!

And banana bread pancakes and maple syrup are a match made in breakfast heaven. When it comes to maple syrup, I recommend the real stuff. It’s totally worth the splurge! Plus, my Canadian husband wouldn’t have it any other way.

If you’re lucky enough to have any leftovers, these are almost as delicious on day two!

Serves 12

Banana Bread Pancakes

5Prep Time

15Cook Time

20Total Time

Save Recipe

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpsoe flour
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 - 1 cup milk
  • 1 egg
  • 2 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 3 large ripe bananas, mashed
  • Maple syrup, for serving

Instructions

  1. In a large bowl, combine flours, baking powder, brown sugar, salt, cinnamon, and nutmeg.
  2. In a medium bowl, whisk together 2/3 cup of milk, egg, oil and vanilla. Stir into dry ingredients. Fold in mashed bananas. Add remaining milk, as needed, until batter reaches desired consistency.
  3. Heat a skillet or grill over medium heat. Using a generous 1/4 cup measure, add batter to pan and cook until bubbles form on top, about 2 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve warm with butter and maple syrup.
http://www.letsdishrecipes.com/2012/02/whole-wheat-banana-bread-pancakes.html

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If you love this recipe, you might also like:

Best Banana Muffins

Banana-MuffinsWB

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Who Dished It Up First: Adapted from How Sweet It Is.

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Comments

  1. These look so yummy. I usually make packaged pancakes, and I wanted to know why both all purpose flour and whole wheat flour?

    seriouslysassymama@gmail.com

  2. It just works (and tastes) a little better to use a combination of flours, rather than all whole wheat. You can also use all whole wheat pastry flour if you can find it in your store.

  3. wow! For real? That’s 2 of my favourite things put together! banana bread + pancakes. This must taste so heavenly. I should try it too! I love your food styling!

  4. Yum! I want to make these for breakfast tomorrow! I don’t think I’ve ever made a homemade pancake batter that didn’t have eggs in it… ?

  5. These pancakes are beautiful. So light and fluffy. I always need other ways to use up my ripe bananas other than plain old banana bread.

  6. I made these this morning. They were outstanding! Top notch.

  7. I made these yesterday for breakfast and they were so delicious! One of my favorite banana bread recipes has you nuke the bananas in the microwave for a while until they have released a good amount of juice. I did that with the bananas I used in these pancakes, as well as added an egg, and they turned out to be the moistest and most flavorful pancakes I’ve ever made. Thanks so much for the recipe!

 

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