Description
Whole Wheat Banana Pancakes are soft, fluffy pancakes made with ripe bananas and whole wheat flour. This wholesome breakfast recipe delivers natural sweetness and hearty texture, making it a satisfying option for busy mornings or relaxed weekend brunches.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon sugar or honey (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 ripe banana, mashed
- 1 large egg
- 3/4 cup milk
- 1 tablespoon melted butter or oil
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix mashed banana, egg, milk, melted butter or oil, and vanilla extract thoroughly.
- Add Wet to Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing to maintain fluffiness.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease if necessary to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface.
- Flip Pancakes: Flip each pancake and cook for another 1–2 minutes until golden and cooked through.
- Serve Warm: Remove from heat and serve pancakes warm immediately for the best texture and flavor.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Optional additions like chopped nuts or chocolate chips can add texture and flavor variation.
- Leftover pancakes can be refrigerated for up to 2 days or frozen for longer storage; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
