Whole Wheat Banana Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)

  • 2

    teaspoons baking powder

  • teaspoons baking soda

  • ½

    teaspoon salt

  • 1

    tablespoon honey

  • 2

    large eggs, lightly beaten

  • cups milk

  • 2

    tablespoons unsalted butter, melted + butter for frying

  • 2

    ripe bananas, mashed

  • 100

    % pure maple syrup for serving


1.In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 2.Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix. 3.Gently fold the mashed bananas into the batter with a spatula. 4.Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. 5.When the pancakes have begun brown on the bottom, flip them over to cook the other side. 6.Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!


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