American Style Banana Pancakes

If you don’t like bananas then you can substitute another fruit (berries, or chopped apricots, etc), but the banana is the secret ingredient that adds the right amount of sweetness to balance out the whole-wheat flavour. If you really want some berries in there consider adding them in addition to the bananas.


  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • 1 ½ tsp bicarb of soda
  • ½ tsp of salt
  • 1 tbs honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tbs  unsalted butter, melted (+ more butter for frying)
  • 2 ripe bananas, mashed
  • maple syrup for serving


In a large bowl, whisk together the flour, baking powder, bicarb of soda, and salt.

Stir until well mixed and then make a well in the centre of the bowl.

Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the centre outward until the ingredients are well combined but still a little lumpy.

Do not over mix the batter.

Very gently fold in the mashed bananas (and/or other berries).

At this point you can leave the batter to rest if you wish.  I think it makes a lighter pancake when it is allowed to rest, but if you are in a rush you can carry on without doing this, they still taste great.  If you do let it rest, give the batter a gentle stir before ladling into the pan.

Preheat a non-stick or cast iron griddle (or sauté pan) over medium-high heat.

Your cooking surface will be ready when a drop of water flicked onto the surface dances and evaporates instantly.

Allow some butter to melt then ladle the pancake batter forming circles on the griddle or pan.

When the pancakes have begun to bubble in the centre and the underside is golden brown, use your spatula to flip them.

Cook until the 2nd side is golden brown, and then keep warm on a plate in a warm oven while you cook the rest of the pancakes.

Serve with warm maple syrup and a side of fruit.

The leftover pancakes freeze beautifully. Just layer them in-between pieces of greaseproof paper inside a zip lock bag. Then one morning when you are racing around trying to get the kids out the door for school just pull a couple of pancakes out of the freezer  and heat for a minute or two!  Convenience food can still be healthy.


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