Banana Pancakes Recipe – Whole Wheat & Buttermilk Delight

Last Updated on 2 months by Neha Deshmukh

Banana Pancakes Recipe – Whole Wheat & Buttermilk Delight

Hey everyone! If you’re anything like me, a lazy weekend morning calls for a stack of fluffy pancakes. But not just any pancakes – these Banana Pancakes are a real treat! They’re made with a touch of whole wheat for a little extra goodness, and the buttermilk makes them unbelievably tender. I first made these when my little one was just starting solids, and they were a huge hit (and a sneaky way to get some banana in!). Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re soft, subtly sweet from the bananas, and have a lovely, slightly tangy flavor from the buttermilk. Plus, using whole wheat flour adds a nice nutty taste and a bit more fiber. They’re perfect for a weekend brunch, a quick breakfast, or even a cozy weeknight treat. Honestly, who doesn’t love a good pancake?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious banana pancakes:

• 1 cup All-purpose flour (120g)
• 1 cup Whole wheat flour (120g)
• 2 Ripe bananas (1 mashed, 1 sliced)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 tablespoon Sugar (15g)
• 1 Egg
• 1 cup Buttermilk (you can make your own with ¾ cup yogurt + ¼ cup water) (240ml)
• 1 teaspoon Vanilla extract (5ml)
• 1 tablespoon Unsalted butter (melted) (15ml)
• 1 tablespoon Oil (for cooking)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Wheat Flour: Don’t be scared of whole wheat! It adds a lovely texture and flavor. You can use 100% whole wheat if you prefer, but a mix with all-purpose keeps them extra fluffy.
• Buttermilk: This is the secret to super tender pancakes. The acidity reacts with the baking soda, creating light and airy pancakes. Traditionally buttermilk was the liquid left over after churning butter, but nowadays it’s readily available in stores. If you don’t have buttermilk, the yogurt and water mix works wonderfully!
• Banana Ripeness: The riper the bananas, the sweeter and more flavorful your pancakes will be. Those spotty, almost-too-ripe bananas are perfect for this recipe.
• Vanilla Extract: A good quality vanilla extract really enhances the flavor. Don’t skimp here! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, preheat your oven to 200°F (93°C). This is just to keep the cooked pancakes warm while you finish the batch.
2. In a large bowl, whisk together the buttermilk, egg, and vanilla extract until everything is nicely combined and smooth.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar. Make sure there are no lumps!
4. Now, gently pour the wet ingredients into the dry ingredients. Mix until just combined. Don’t overmix! A few lumps are okay. Fold in the mashed banana and melted butter.
5. Heat a griddle or large frying pan over medium-low heat. Add about 1 teaspoon of oil.
6. Ladle about ¼ cup of batter onto the hot griddle for each pancake. Press a few banana slices into the cooking pancakes.
7. Cook for about 4 minutes, or until bubbles start to form on the surface and the edges look set.
8. Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown on both sides.
9. Keep the cooked pancakes warm in the preheated oven while you repeat the process with the remaining batter.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough pancakes.
• Make sure your griddle isn’t too hot. Medium-low heat is ideal for even cooking.
• A light coating of oil on the griddle between batches will prevent sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a “flax egg” (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use plant-based milk instead of buttermilk.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend.
• Spice Level: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My grandma always added a pinch of cardamom!
• Breakfast/Brunch Adaptations: Add blueberries, chocolate chips, or chopped nuts to the batter.

Serving Suggestions

These pancakes are delicious on their own, but they’re even better with your favorite toppings!

• Maple syrup is a classic, of course.
• Fresh fruit like berries, sliced bananas, or peaches are always a good choice.
• A dollop of yogurt or whipped cream adds a touch of indulgence.
• A sprinkle of chopped nuts provides a nice crunch.

Storage Instructions

Got leftovers? No problem!

• To Store: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Place the cooled pancakes in a single layer on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer bag or container. They’ll keep for up to 2 months.
• To Reheat: Reheat frozen pancakes in the toaster, microwave, or oven.

FAQs

Let’s answer some common questions:

1. Can I use regular milk instead of buttermilk?

You can, but the pancakes won’t be quite as tender. If you use regular milk, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.

2. What’s the best way to ripen bananas quickly for this recipe?

Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by the apple/tomato will speed up the ripening process.

3. Can I make the batter ahead of time? If so, how long will it keep?

You can make the batter ahead of time, but it’s best to use it within 30 minutes. The baking powder will start to lose its effectiveness after that.

4. How do I prevent the pancakes from sticking to the griddle?

Make sure your griddle is properly heated and lightly oiled. A non-stick griddle also helps!

5. Can I freeze these pancakes? What’s the best way to reheat them?

Yes, you can! See the “Storage Instructions” section above for details on freezing and reheating.

Enjoy your delicious banana pancakes! I hope this recipe becomes a new favorite in your home. Let me know in the comments how they turn out!