A simple recipe for soft, fluffy whole wheat banana pancakes with the fewest ingredients and easiest measurements.
Whole Wheat Banana Pancakes
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 large egg
- 1 cup milk
- 1 large, ripe banana
- 1 teaspoon vanilla extract
- 1 tablespoon of butter for cooking
- Mix the flour, baking powder, and cinnamon in a large bowl.
- In a separate medium bowl, mash the banana. Whisk in the egg. Add the milk and vanilla, and stir to combine.
- Pour the medium bowl with the wet ingredients into the large bowl with the dry ingredients. Stir gently to combine. Do not over-mix - lumps in the batter are okay.
- Heat a pan over medium-heat. Coat with butter, oil, or cooking spray.
- Add about 2 spoonfuls of batter for each pancake. Cook each batch of pancakes for about a minute. Then, flip the pancakes over to cook the other side. Cook this side for about a minute.
- Re-coat the pan for each batch of pancakes. Serve pancakes immediately.
- White whole wheat flour: Provides structure in pancakes. Substituting all-purpose flour, whole wheat flour, or oat flour would be okay.
- Baking powder: Makes pancakes fluffy and light. Different from baking soda. Substituting 1 teaspoon cream of tartar plus 1/2 teaspoon baking soda for the 2 teaspoons baking powder would be okay. You should be careful when measuring baking powder because adding too much makes pancakes soapy and inedible.
- Cinnamon: Provides flavor. Can omit if you do not like cinnamon.
- Egg: Helps stabilize and add fluffiness. Substituting 2 egg whites would be okay. Vegan egg substitutions (flax egg, chia egg, egg replacer) should also be okay.
- Milk: Makes batter more liquid. I used whole milk, but substituting any other type of milk (almond, soy, skim, 1%, 2%) would be okay. Water should also be okay in a pinch if you do not have milk.
- Banana: Provides flavor. Use a very ripe banana for the best taste. This recipe is not very sweet because the only sweetness comes from the banana. If you prefer sweeter pancakes, add 1-2 tablespoons of sweetener.
- Vanilla: Provides flavor.
Step by Step Photos
Measure 1 cup of flour into the large bowl. To measure flour, you should use a spoon to lightly add flour to the measuring cup. You should not directly scoop out of the flour container because you will compress and overmeasure the flour.
You do not need very much vanilla, baking powder, or cinnamon. Use a measuring spoon to make sure you do not add too much. You should get a 1 teaspoon measuring spoon. First, measure 2 teaspoons baking powder and add it to the flour. Wipe off the spoon with a paper towel. Then, measure 1 teaspoon of cinnamon and add it to the flour.
Get a spatula and a large plate. I used butter to cook my pancakes, so I also got butter and a clean fork.
For each pancake, add about 2 spoonfuls of batter. After you have added the batter, do not touch the pancakes. You need to cook each side for 1-2 minutes. To flip a pancake, slide the spatula underneath the pancake, pick up the spatula, and turn the pancake over.
If you find that the pancakes are getting too dark or smell a bit burnt, turn the heat down a bit. It is okay to not flip every pancake perfectly - one pancake I made was dilapidated. I made 10 pancakes in 3 batches. You should eat pancakes as you wait for the next batch to cook because pancakes taste best fresh out of the pan.