Even before school started back up (which was today!), my boys have always loved eating breakfast. (Otherwise, I’m dealing with crabby boys!)
But, they don’t eat your typical kind of breakfast. It’s grilled cheese or even a pasta dish of some sort.
We never have normal breakfast at my house. It’s usually whatever they can put down their bellies! (And, if you have boys in your household, you know what I mean!)
I’m sharing with you today my boys’ favorite bedtime
Pancakes filled with an abundance of ripened bananas AND they’re made with whole wheat.
If you like banana bread, you’ll love these Whole Wheat Banana Pancakes!
Oh, did I mention these banana filled pancakes are made from scratch? No need to feel intimidated!
If you haven’t made pancakes from scratch before, now is the time! I’ve got you covered.
These are just as easy (and less expensive!) than mixing up that box of the dry ingredients with the milk or water.
Once you make these pancakes, you’ll be jumping up and down in the kitchen with so much excitement…because I do. (Really, I do! Especially because these pancakes puff up! Yes, that’s how easily I get excited…puffy food.)
Using very ripened bananas are key. Let those bananas set in the corner of your kitchen and get black!
I have to hide the
rotting ripening bananas or Justin will think they are bad and throw them away! Then I have to start the whole process of waiting for bananas to over ripen again. So from experience, tuck the bananas away until they’re ready and black!
The bananas are simply easier to smash and have more flavor when over ripe. They literally melt into the pancake batter…and then into your mouth!
Start by putting all of your dry ingredients into a large mixing bowl. Including the cinnamon and nutmeg.
Put the buttermilk, vanilla, egg, and smashed bananas in a separate mixing bowl and stir.
Gently stir the buttermilk mixture into the dry ingredients. Stop stirring once you no longer see flour.
Set the pancake batter aside for 20-30 minutes. (Or overnight in the refrigerator, covered.) By doing this, it absorbs the whole wheat and makes these pancakes super soft.
My boys don’t even realize there is whole wheat in them! They can be picky…and I can be sneaky like that.
After letting the batter rest, heat your skillet to medium-high heat. Put a few pats of butter in your skillet.
Tip: if your butter is starting to burn, your heat is up too high. Wipe the butter out with a paper towel and let the skillet cool before adding more butter.
Drop some batter into your skillet about 1″ apart from each other. Cook for 2-3 minutes on each side. Once you start seeing air bubbles popping up through the top, usually means it’s time to flip (gently). Take a peek underneath…but, don’t flip unless it is ready. Only flip once! Flipping it over and over will result in a flat pancakes. And, you want a fluffy pancake!
You can make these as big or as small as you want. Most of the time, we make the pancakes small so we can stack them up so high like a
castle structure…then crush it down with each bite.
That’s how it is with boys…total destruction!
Tip: Mix all of the dry ingredients together and store away for later use (and label). Then, when you want to make a batch later, all you need to do is mix up the wet ingredients.
Also, after the pancakes have cooled, wrap individually with air tight freezer wrap and freeze for up to a month.
Would you like a bite? Because, you know I’ll share!
These are delicious with just a pat of butter melted on them or with your favorite maple syrup drizzled on top. You decide!
Enjoy, my friends!
- ¾ cup 100% whole wheat (I like to use King Arthur flour)
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 2 over ripe bananas, smashed
- 3 tablespoons butter (to prevent sticking in the skillet)
- Whisk together the flours, sugar, salt, cinnamon, nutmeg, baking powder and, baking soda. Set aside.
- Beat the egg into the buttermilk with the vanilla.
- Stir the smashed bananas into the buttermilk mixture.
- Add the wet ingredients into the flour mixture.
- Gently stir with a large spoon until you no longer see flour.
- Do not over mix. (Lumpy is GOOD!)
- Set aside and allow to rest for 20-30 minutes to absorb the whole wheat. (Or overnight in the refrigerator, covered.)
- Do not stir again after letting the batter rest. Gently scoop out batter as you make the pancakes.
- Add butter to the heated surface. (medium-high heat)
- Add ¼ cup of batter (per pancake).
- Allow to cook for about 2-3 minutes.
- Flip pancake when you see air bubbles and when the edges are dry.
- Cook the other side for another 2-3 minutes.
- Now you have fluffy homemade pancakes!