Whole Wheat Banana Pancakes with Cream Cheese Glaze my favorite pancakes are packed with bananas and topped with a tangy sweet glaze.
Whole Wheat Banana Pancakes are much like banana bread, but in pancake form which takes a lot less time to cook.
Perfect bananas for bread or pancake recipes may not look so perfect. Allow the bananas to get very ripe, very speckled or almost black. I call this ‘tired’ bananas. The darker the skin, the sweeter the banana will be.
I topped these pancakes with a Cream Cheese Glaze, but they’d be equally as scrumptious with peanut butter glaze. (For the glaze, you can add slightly more liquid than the dip recipe calls for to make it more spreadable.) Add a side of crisp bacon and you’ll have that Elvis thing going on.
How to Cook Pancakes
Preheat your griddle. A heavy-bottomed nonstick pan or well-seasoned cast iron skillet will also work. Heat to 375 degrees F or until a drop of water dances across the pan.
Lightly coat the hot pan with vegetable oil, cooking spray, clarified butter (regular butter burns too quickly) or half and half vegetable oil and butter.
Test one pancake and adjust the temperature up or down as needed. You will soon learn the exact setting on your stove. If your pancake is scorched on the outside and raw on the inside, turn down the heat.
When you’re satisfied that you’ve reached the perfect pan temperature, ladle in the batter and leave enough room between pancakes to comfortable flip.
Don’t Press Your Pancake
A pancake is ready to be turned to the second side when it’s dry around the edges and bubbles have formed over the top. You can peek to see if the bottom is golden brown before you flip it. While the second side to cooking, do not press down on the pancake with your spatula. Pressing will not cook it any faster and it will undo all the effort you’ve made to achieve fluffy, light, perfect pancakes.
- 1 and ⅓ cups whole wheat flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 cup milk
- ½ cup mashed tired banana (about 1 large, very ripe banana)
- 2 Tablespoons dark brown sugar (or light brown)
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup add-ins like chocolate chips, nuts or fruit, optional
- In a large bowl combine the flour, salt, baking powder, and cinnamon together.
- In a separate bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt. Stir until ther are no lumpsn. Whisk in the vanilla until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. Add any mix-ins you prefer, but again - do not overmix the batter.
- Heat a griddle or skillet over medium heat. Coat with a combination of half oil and butter.
- Once hot, drop about ¼ cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 2 minutes. Flip and cook on the other side until cooked through, about 1 more minute.
- Keep pancakes warm in a preheated 200 degree oven until all pancakes are cooked. Serve immediately.
Coat griddle between each batch of pancakes with combination of oil and butter.
Freeze pancakes for up to 2 months. Heat at 30 second increments until pancakes are hot. Serve immediately.
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.