Whole Wheat Buttermilk Banana Pancakes
Fluffy whole wheat buttermilk banana pancakes with a hint of sweetness and natural banana flavor, perfect for a hearty breakfast or brunch for family and friends.
Ingredients
Instructions
- Combine the dry ingredients: white flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the beaten egg, buttermilk, and mashed bananas.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour batter onto the skillet to form pancakes of desired size.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve warm with toppings of choice.
Tips & Substitutions
For best results, use very ripe bananas, as they add natural sweetness and moisture. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. To elevate flavors, consider adding a pinch of cinnamon or a splash of vanilla extract to the batter.
Serving Suggestions
Serve these pancakes warm with maple syrup, fresh fruit, or a dollop of yogurt. They pair beautifully with Bev'S Famous Cheese Ball for a brunch spread. Add a side of crispy bacon or sausage for a heartier meal. Feel free to customize with nuts or chocolate chips for extra flavor.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a toaster or a skillet over low heat until warmed through. For longer storage, freeze individual pancakes between layers of parchment paper in a freezer-safe bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Buttermilk Banana Pancakes contains roughly 543 calories, with 13g protein, 111g carbohydrates, and 5g fat. It is an excellent source of iron (35% of the Daily Value), calcium (31% of the Daily Value), and protein (26% of the Daily Value). Note that it is relatively high in sodium, at 2526mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, you can substitute the white and whole wheat flour with a gluten-free all-purpose flour blend. Make sure to check that the baking powder and any additional ingredients are also gluten-free.
How can I make the pancakes fluffier?
To achieve fluffier pancakes, make sure not to overmix the batter; a few lumps are okay. Additionally, letting the batter rest for 10-15 minutes before cooking can allow the leavening agents to work more effectively.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding a teaspoon of vanilla extract or a pinch of cinnamon. Chopped nuts, chocolate chips, or even blueberries can also be mixed in for added texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).