Here’s what I know about pancakes.
They taste wonderful with cherries.
They’re great with apples and bacon, too.
They turn lazy, slept-in mornings—complete with toothpaste stains—into something eight thousand times better.
My dad fills his with blueberries; that’s how he likes them.
They probably wouldn’t pair well with broccoli or beans—those combinations just feel off.
Oddly enough, they do work with potatoes.
They’re even better topped with a scoop of ice cream.
Even more irresistible steaming hot with melting butter, then ice cream on top and a fresh strawberry for contrast.
They can rescue a rough morning—mine included.
They’re not the ideal choice when you want to squeeze into a string bikini.
They often usher you into a comfortable food coma that tempts you to desk nap.
They are undeniably delicious.
They’re basically cake for breakfast. That’s a clear win.
Cakes for breakfast—whoever invented that idea was a genius.
I know banana pancakes aren’t new. Jack Johnson even sings about making them for me on my playlist; he’s sweet, and I feel a little guilty saying no.
What makes these special is the combination: bananas, brown sugar, and a maple-vanilla glaze. It’s become a staple at our house—a kind of banana bread transformed into pancakes.
There’s a reason this version is so popular. When I bake banana bread, it vanishes within 24 hours—sometimes before the other person in the house gets home. I suspect the “skinny slice rule” is to blame: thin slices don’t count, so people keep slicing and snacking until it’s gone.
These pancakes let everyone enjoy banana-bread flavor without devouring an entire loaf, which is both practical and satisfying.
Whole Wheat Brown Sugar Banana Bread Pancakes
Makes about 12 pancakes
Ingredients:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup milk
- 1 tablespoon vanilla extract
- 3 large ripe bananas, mashed
- 2 tablespoons butter, melted
Instructions:
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Combine the milk with the vanilla extract. Add the milk mixture to the dry ingredients and stir; it will still be somewhat dry. Fold in the mashed bananas, then add the melted butter and stir until the batter is mostly smooth.
Heat a skillet or griddle over medium heat. Using a 1/3-cup measure, pour batter into rounds and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another minute or two, until golden and cooked through. Repeat with remaining batter. Serve immediately with butter and syrup or with the vanilla maple glaze below.
Note: If you don’t have whole wheat pastry flour, substitute 1 cup whole wheat flour plus 1 cup all-purpose flour, or use 2 cups all-purpose flour.
Vanilla Maple Glaze
Ingredients:
- 1/2 cup pure maple syrup
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Whisk the maple syrup, powdered sugar, and vanilla together until smooth. Drizzle over the warm pancakes.
Want to come for breakfast? Bring the bacon and we’ll make a stack.