I usually steer clear of pancakes.  They are just not my bag, baby.  I am sure when I was a child that was different — as children tend to subsist on the “elven” food groups (candy, candy canes, candy corns, and syrup).  But now that I am older, I am quite happy with an egg and a piece of whole grain toast for breakfast.  Of course, the kids still clamor for pancakes frequently.  They just don’t see the beauty of an over easy egg.


So I make them quite often.  But I have rules.  First, you must only use real maple syrup.  The other stuff is disgusting and not at all maple.  And I am *not* sorry if I just offended you.  We probably wouldn’t have been close anyway.  (OK.  So I am sort of joking.  I love lots of people who use fake maple syrup.  But I would love them more if they didn’t.)  Second, they must be whole grain.  If we are going to have dessert for breakfast (come on, you know that’s what it is), it is at least going to be a little healthier.  Third, pancakes do not come from a boxed mix.  Seriously, by the time you measure it out and add liquid, you could have made them from scratch.  Maybe Beef Wellington might benefit from a convenience mix.  But pancakes??  And fourth, they will not be made of lead.  Even white flour pancakes tend to be heavy and make you feel like you need a nap.  So, what we make is going to be fluffy, dammit.

Re-reading that last paragraph makes me sound like the Pancake Nazi, doesn’t it?  It’s true enough, actually, because I do support health care reform.


So, this is our go to recipe for whole wheat pancakes.  It was modified from a recipe in the landmark cookbook by … Strawberry Shortcake.  Yes, the cartoon character.  I am not sure if cartoon characters require attribution, but I’m going to play by the rules.  In this version, we made banana pancakes.  You could just as easily leave the bananas out, add chocolate chips, use apples or blueberries, etc.  However you make them though, they will puff up and come alive like Frankenstein (who also supports health care reform, I believe — however his take is different than Stalin’s because he is a proponent of a triggered public option).


Super Fluffy Whole Wheat Banana Pancakes

Serves 4-6

2 cups of whole wheat pastry flour
5 t baking powder
1 t salt
2 T sugar or honey
2 eggs
2 cups of milk
3 T melted butter
Sliced bananas (or other add-ins)
Vegetable oil or butter to grease your pan or griddle

1.  Mix together the flour, baking powder, salt, and sugar together in a medium bowl.

2.  In a large bowl, whisk together the eggs and milk.  Add in the melted butter.  (If you use honey instead of sugar, add it here with the wet ingredients, rather than with the dry ones.)

3.  Whisk dry ingredients into wet ingredients a little bit at a time — until the pancake batter just comes together.  Don’t over mix.

4.  Pour a ladleful of batter onto a preheated and greased griddle (at about medium heat — each pancake surface is different and you know what temp is best probably).  Lay a few banana slices on pancake batter and allow pancake to cook until golden on the first side.  Flip and and cook until golden on second side.  And as anyone who makes pancakes knows, the first batch is usually the worst.  Save those for the people who don’t like real maple syrup.

5.  Remove pancakes from heat and stack on plate while you cook the remaining ones.  Serve with plenty of butter and REAL maple syrup.


4 thoughts on “Super Fluffy Whole Wheat Banana Pancakes

  1. I don’t know if you know this about me…but I have been on a search for the perfect pancake for the past few years. I can’t wait to try this recipe with REAL maple syrup (and some cinnamon sprinkled into the syrup)!

  2. my son’s allergic reaction to aunt jemima has made me a pure maple convert… i’m having a helluva time finding WW pastry flour, ugh! not everything gets to key west… also, could prob sub agave nectar for sugar/honey? xo

  3. Kelly … try Amazon for WW pastry flour. I buy the Bob’s brand and I think you can buy big bags or cases. Just store it in the fridge or freezer once opened.

    Allergic reaction to Aunt Jemimas? Wow. Did you ever pinpoint which ingredient caused the trouble?

  4. Amen, sister, on the maple syrup point. I found some “economy” size bottles at at Way fruit farm. Have you checked out their new indoor market? All kinds of goodies.

    Love the pastry flour idea. Can’t wait to try it. I also like to use buttermilk – and since I rarely have fresh on hand, I use the cultured Saco brand in the powder form. It sounds weird, but it’s great for pancakes and breads. You can keep it in the fridge and use as needed.

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