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.”
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In order to balance out the great amount of negative comments I would just like to say that they turned out delicious!
My family loved them and even the banana-enemies liked them.
I added about 1 1/2 cups of milk because I only used 2 not-so-ripe bananas and half whole white, half wheat flour.
And all the comments about how its consistency was muffin-dough-like brought up the idea of using the left-over dough to make delicious muffins! I didn’t change a thing, and they turned out to be so good. I guess you could add an egg when making the dough to make them a bit fluffier or you could just change the milk to soy milk and get a vegan recipe. ;)
All in all – very good recipe!
Made these with bisquik. They were delicious!
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Getting ready to make them now. Our home is gluten free (for medical reasons) so goting to use Pamela’s Baking Mix (great stuff that). Always have good results with it.
About the negative feedback here….why so harsh ? Have any of you spent any time in the kitchen before ? If after one pancake you don’t like just tinker with it then. I bet my grandkids sleeping in the other room are going totear them up in the morning. Thnx for the recipe and really looking forwardto that icing MMMMMmmmmm !!
These pancakes were delicious. Okay the recipe needed tweaking. Big deal double up on the milk and add an egg. Such is life people! Funny how upset people get over a recipe!
Still gross with an egg and extra milk. Yuck!
I loved these! I cut the recipe in half since it’s just me at home today. I was expecting a thicker, bread-like consistency and that’s what I got! I added some mini chocolate chips because I LOVE CHOCOLATE! :)
Thanks for posting! I will definitely be making these again. I feel like my extra one will be good for breakfast tomorrow too.
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I loved this recipe! I have noticed there are some negative comments and would like to share my experience. They were a thicker pancake, but when following the directions step by step, it turned out fine and looked just like the picture. I used white flour and was sure not to pack the flour into the measuring cup, but to scoop it into the measuring cup with another cup. I mixed the batter well after each addition of the milk mixture then the banana mixture, then I let it sit a little while as you should do with pancake batter. I made small pancakes and served them with my favorite pancake topping–a mixture of sour cream and brown sugar. I may decrease the brown sugar in the batter next time because it was a bit on the sweet side. Thank you for sharing this recipe.
Wish I’d read the comments before wasting ingredients on this disaster. When I was in elementary school, we once made paste by mixing flour and water together. Well, the batter was exactly like banana flavored glue, and the end result was leaden and rubbery. Seriously gross. After two bites (and I don’t know why I took the second) they went into the trash.
Mine turned out a little rubbery and not nearly as fluffy as they need to be. Any suggestions?
These are okay. Not fantastic, but okay.
The recipe as is didn’t quite work out for me, so I did end up adding 1 egg and about 1/4 cup of milk.
Also, the glaze was just way too sweet for my taste, so we just ate them with regular syrup.
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Not to add another negative comment to this but I gotta say I wish I read the reviews before I made these! I think that if you do not have whole wheat pastry flour don’t use regular whole wheat flour with all purpose flour. Stick to the suggested pastry kind. Also get the biggest baddest bananas you can find and make sure they are really really ripe. And I think the egg and more milk will be needed.
I get that they are supposed to be “banana bread” pancakes in that I feel it’s like if I’m trying to fry banana bread, not very pancake-ish.
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I blended all the liquid ingredients, including bananas, in my blender & added the mixture to the dry ingredients. Replaced the sugar with maple syrup. I Did use whole wheat pastry flour. This came out EXCELLENT! My whole family loved them, including my teenage son & toddler!
This will be my go-to banana pancake recipe from now on. THANK YOU for sharing!
One more thing! We don’t use syrup for pancakes and with the 1/4 C maple syrup in the batter these pancakes were plenty sweet. So Delish!
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I really wish I’d read the comments before making this recipe. Not good. I made the recipe exactly as stated, but substituted the whole wheat pastry flour for all-purpose flour, as the recipe says you can do. Total disaster. The pancake were dense and gluey. Not edible. They looked absolutely nothing like the photo on this page. I came back and read the comments and added an egg and additional milk to the remaining batter, as suggested. This made them a little less thick, but they still had a gluey consistency and were just really unappealing. We all tried a few bites and decided there was just no way we could make a go of these. Pancakes into the trash. Breakfast #2 is cooking now. Avoid this recipe. Really, just about any other recipe would be a better choice.
Hello! I used 3/4 cup of buttermilk and 3/4 cup brown sugar. I know I just made them even more healthy! But it tastes amazing and with other pancake recipes you can just skip eggs. these are the best!
Though I was surprised by the absence of egg, I decided to give this recipe a go. I was equally surprised by the numbers of negative comments, but decided not to mind about it as Jess is an accomplished baker and her recipes even if not always conventional are always successes. The banana acted like a binder so I didn’t feel the need to add a egg. The batter was super thick compared to a regular pancake batter, so I thinned out a little adding some extra milk to make it easier to spread in the pan. They turned out alright though less fluffy than regular pancake. I would make them again if I was craving some pancakes but have no eggs.
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These were DELISH. My brother tasted them and almost had no words. And he´s not even a big fan of sweet food!
I took the advice from the comments, though. Doubled the milk and added an egg. Fried on either butter or coconut oil. It was amazing, I love pancakes from banana batter. Fav!
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I make these on the regular! At least 2-3 times a month. I just made a huge batch to freeze. I’m in nursing school (second career, I’m 40), and I need hearty, healthy, delicious options to grab and go. These are a huge favorite in my household!
I’ve had this recipe pinned on my phone for almost 10 years. It’s a winner. Tastes like banana bread in a pancake. 10/10 would recommend