A few months ago I shared our favorite buttermilk pancake recipe. It’s one we love and use often! However, lately I’ve been trying to incorporate more whole wheat into our baked goods (when appropriate, of course) and cut back on the sugar. That way our little one can enjoy all of the yummy foods we eat too! So I did a little research and found a promising whole wheat pancake recipe. I’m not going to lie, I was a little skeptical about using all whole wheat flour, but they turned out pretty good! With each of the following batches I made adjustments and additions to create these super fluffy whole wheat banana pancakes. They’re delicious!!!
These are seriously the BEST whole wheat pancakes I’ve ever had. A lot of times whole wheat goods can get really dense and have a strong flavor to them, but these are light, fluffy and taste like banana bread. Sounds pretty good, right?! So let’s take a look at what goes into these golden beauties. First, I like to start by making my own low-fat “buttermilk” in a 2 c. measuring cup. You can do this by adding the 1 c. + 2 tbsp. of milk (skim, 1%, or 2%) along with 1 tbsp. of lemon juice. Let it sit and work its magic for 5 minutes or until it begins to curdle. Buttermilk not only gives these pancakes extra flavor but helps keep them fluffy and moist. In that same glass measuring cup add the Greek yogurt. Why yogurt? It helps thicken the base, adds extra protein and possibly flavor (if you decided to use something other than plain). I like to add vanilla, strawberry or blueberry Greek yogurt for added flavor. Following the yogurt add one egg yolk, one mashed banana (make sure it’s extra ripe), 2 tbsp. of brown sugar and the vanilla extract. Whisk that together, beat the egg white, and then move onto the dry ingredients.
You’ll want to mix the dry ingredients together in a large mixing bowl. The bigger, the better… because as you can tell from the picture above, I sort of ran out of room and things got a little messy 🙂 In the bowl combine the whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Both the baking powder and soda help give these pancakes a lift and make them nice and tall and fluffy. The cinnamon and nutmeg are essential to the flavor of these pancakes so don’t omit them! Once you’ve whisked those together, create a little “nest” in the center of the dry ingredients and pour the wet ingredients in. With a large whisk or spatula mix them together until a few dry spots are left. Then I fold in the egg whites. Over-mixing will result in dense pancakes, so let’s try to avoid that, ok?!
Once the batter is ready to go, fire up your griddle or place a large skillet over medium heat. You want to make sure your pan is buttered and hot before you start. Using ⅓ c. measuring cup, pour the batter into the prepared pan. I can usually fit 2-3 pancakes in my pan (especially if I don’t care about them being perfectly round). Cook on each side for 2 minutes or until golden brown. You should have about 8 large pancakes.
Pile ’em high and serve them with warm syrup, fresh fruit & whipped cream, or a nice slather of peanut butter. You really can’t go wrong! I hope your family loves these fluffy whole wheat banana pancakes as much as ours did! They were a huge hit with the babe, we got lots of smiles and yumms! Enjoy!!!
- 1 c. + 2 tbsp. milk (skim, 1% etc.)
- 1 tbsp. lemon juice
- ⅓ c. Greek yogurt (plain, vanilla or fruit)
- 1 egg, separated
- ½ c. ripe mashed banana
- 2 tbsp. brown sugar
- ¾ tsp. vanilla extract
- 1¼ c. whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ tsp. cinnamon
- ¼ tsp. nutmeg
- In a 2 c. glass measuring cup, add the milk and lemon juice. Let stand for 5 minutes or until it becomes curdled. Add the greek yogurt, egg yolk, mashed banana, brown sugar and vanilla extract, whisk until combined.
- Beat the egg white until stiff peaks form; set aide.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Make a small "nest" or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until a few dry spots remain. Fold in the egg white.
- Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.