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Homemade Whole-Grain Banana Blueberry Pancakes photo

Whole-Grain Banana Blueberry Pancakes

Brighten your mornings with these delightful Whole-Grain Banana Blueberry Pancakes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup white whole wheat flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, diced (optional)
  • 2 eggs slightly beaten
  • 1/4 cup canola oil
  • 1 ripe banana mashed
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1/2 cup low-fat milk
  • 1/2 cup fresh blueberries

Equipment

  • Mixing Bowls
  • Whisk
  • Griddle or Non-stick Pan
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Gather all your ingredients and ensure your bananas are ripe. Ripe bananas are not only sweeter but also easier to mash.
  2. In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. If you’re using walnuts, add them in as well.
  3. In another bowl, combine the slightly beaten eggs, canola oil, mashed banana, honey, buttermilk, and low-fat milk. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Gently fold the fresh blueberries into the batter. This will ensure even distribution without breaking the berries.
  6. Preheat your griddle or non-stick pan over medium heat. Lightly grease it with a little oil or cooking spray.
  7. Using a ladle, pour batter onto the griddle, about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  8. Serve your Whole-Grain Banana Blueberry Pancakes warm, topped with maple syrup, extra blueberries, or a sprinkle of nuts if desired.

Notes

  • Overmixing the batter can lead to dense pancakes. Stir until just combined.
  • For fluffier pancakes, allow the batter to rest for 5-10 minutes before cooking.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.