Whole Wheat Brown Sugar Banana Bread Pancakes
Start your mornings with these irresistibly fluffy Whole Wheat Brown Sugar Banana Bread Pancakes, a perfect fusion of wholesome ingredients and classic comfort food flavors! Made with a blend of whole wheat and all-purpose flours, these hearty pancakes are naturally sweetened with ripe bananas and a touch of brown sugar, while hints of cinnamon add cozy warmth. The batter comes together effortlessly with pantry staples, and the pancakes cook up light and golden in just minutes. Perfect for a weekend brunch or a treat-yourself weekday breakfast, serve these delightful banana bread-inspired pancakes with a drizzle of maple syrup, fresh fruit, or crunchy nuts for a meal that’s as nutritious as it is indulgent. Whether you're looking for a healthier breakfast option or simply love banana bread, this recipe hits all the right notes!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 medium Ripe bananas (mashed)
- 0.25 cup Brown sugar
- 1 large Egg
- 0.75 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- (for cooking) Non-stick spray or oil
Instructions
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, mash the ripe bananas using a fork until smooth. Add the brown sugar, egg, milk, vanilla extract, and melted butter. Whisk until all the wet ingredients are thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix — it’s fine if there are a few lumps.
Heat a large skillet or griddle over medium heat and lightly coat with non-stick spray or a thin layer of oil.
Use a 1/4 cup measuring cup to scoop the pancake batter onto the skillet, leaving enough space between pancakes.
Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, lightly greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or chopped nuts.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 24.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
