Start your morning right with these easy, healthy, and fluffy banana pancakes made with whole wheat flour. A perfect breakfast recipe for beginners looking to enjoy a nourishing and delicious morning meal.
Introduction
Fluffy whole wheat banana pancakes are a delightful way to combine wholesome ingredients with the sweet natural flavor of ripe bananas. Light, flavorful, and quick to make, these pancakes are perfect for breakfast or brunch any day of the week.
Table of Contents
Origin / Background
Whole wheat pancakes have roots in traditional American breakfasts but have evolved with health-conscious tweaks like using ripe bananas for natural sweetness and moisture.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large ripe banana, mashed
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or neutral oil
- Cooking spray or extra butter for pan
Step-by-Step Preparation Instructions
1. Prepare the Dry Ingredients
- In a large mixing bowl, whisk together whole wheat flour, baking powder, salt, and cinnamon.
2. Mash the Banana
- In a separate bowl, mash the ripe banana until smooth with a few soft chunks.
3. Combine Wet Ingredients
- Add milk, egg, honey (or maple syrup), vanilla extract, and melted butter to the mashed banana. Whisk thoroughly until combined.
4. Mix Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing; some small lumps are okay.
5. Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
6. Cook the Pancakes
- Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes on the other side until golden and cooked through.
7. Serve Warm
- Serve pancakes immediately with maple syrup, fresh fruit, or your favorite toppings.
Beginner Tip: Use ripe bananas with plenty of brown spots for the sweetest, moistest pancakes.
Basics & Tips for Beginners
- Don’t overmix the batter to keep pancakes fluffy.
- Cooking on medium heat prevents burning while ensuring pancakes cook inside.
- Use a spatula to gently flip for easy handling.
- If batter thickens on standing, add a splash of milk to loosen.
Nutrition Facts (per serving, makes about 4 servings)
- Calories: 230
- Protein: 6g
- Carbs: 38g
- Fat: 5g
- Fiber: 5g
- Sugar: 8g
Fluffy Whole Wheat Banana Pancakes
- Total Time: 20 minutes
- Yield: 4-5 servings
Description
Healthy fluffy whole wheat banana pancakes that are easy to make and naturally sweet with ripe bananas.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large ripe banana, mashed
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or neutral oil
- Cooking spray or extra butter for pan
Instructions
- In a large bowl, whisk together whole wheat flour, baking powder, salt, and cinnamon.
- In another bowl, mash the banana and mix with milk, egg, honey, vanilla extract, and melted butter.
- Pour wet ingredients into dry and stir gently until just combined; a few lumps are fine.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour 1/4 cup batter per pancake, cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden.
- Serve warm with syrup, fresh fruit, or toppings of choice.
Notes
- Use very ripe bananas for best sweetness and moisture.
- Do not overmix the batter to keep pancakes fluffy.
- Substitute plant-based milk for dairy milk if desired.
- For vegan option, replace egg with flax or chia egg.
- Add nuts or chocolate chips for extra flavor.
- Store leftovers in airtight container in fridge up to 2 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking, Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
Pro Tips & Substitutions
- Swap milk for almond, oat, or soy milk for dairy-free option.
- Add 1/4 cup chopped nuts or chocolate chips to batter for extra flavor.
- Use coconut oil instead of butter for a tropical twist.
- Top with yogurt and fresh berries for extra protein and antioxidants.
Serving & Presentation Ideas
- Stack pancakes with layers of fresh sliced bananas and drizzle with warm maple syrup.
- Garnish with a sprinkle of cinnamon or powdered sugar for a cozy feel.
- Serve alongside scrambled eggs or avocado for a balanced meal.
Comparison with Similar Recipes
Compared to classic white flour pancakes, whole wheat pancakes offer more fiber and nutrients with a heartier texture. Using banana as sweetener cuts down added sugar, making this healthier and naturally flavorful.
FAQ Section
Q1: Can these pancakes be made ahead?
Yes! Store pancakes in an airtight container in the fridge for 2 days or freeze for up to 1 month. Reheat in toaster or microwave.
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Q2: What if I don’t have whole wheat flour?
All-purpose flour works, but flavor and nutrition will differ slightly.
Q3: Can I make them vegan?
Substitute egg with flax or chia egg and use plant-based milk and oil instead of butter.
Q4: How do I know when the pancakes are ready to flip?
When bubbles appear on the surface and edges start to look dry, it’s time to flip.
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Q5: Can I add other fruits?
Yes, blueberries, chopped apples, or strawberries work wonderfully mixed in or on top.
Conclusion + Call to Action
These fluffy whole wheat banana pancakes are a tasty and wholesome way to fuel the morning. Give this easy recipe a try, snap your colorful breakfast creation, and share it with loved ones for a bright start to the day! Would you like me to prepare this recipe data into a structured form for your WordPress recipe plugin as done previously?
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