Banana Pancakes

These banana pancakes take the standard buttermilk breakfast staple and slip in two upgrades that make them better: half whole wheat flour for nutty depth, and chopped (not mashed) banana folded through the batter so you get sweet pockets of fruit in every bite instead of one banana-flavored pancake.

The chopped-banana approach is the move that distinguishes these from typical mashed-banana pancakes. Mashing the fruit into the batter spreads the flavor evenly but loses the texture; chopping it leaves little caramelized banana pieces that brown on the griddle and develop slight crisp edges, like a pancake-stuffed banana foster.

The flour blend, two-thirds all-purpose plus a half cup of whole wheat, gives these pancakes a tender crumb with just enough nutty depth that they don’t taste like plain white-flour pancakes. Push the whole wheat ratio higher and the cakes go heavy. This blend is dialed in.

Vegetable oil instead of butter keeps the recipe quick. No melting required, and you get a flatter, crisper-edged pancake instead of the cakey kind that butter produces.

Use bananas that are spotted but still firm. Mushy bananas turn to mush during chopping and disappear into the batter. Firm-ripe ones hold their shape on the griddle.

Pro Tips

• Don’t overmix. Lumpy batter is correct. Smooth batter makes tough pancakes.
• Wait until bubbles cover the surface and the edges look set before flipping. Early flips break the cake.
• Keep finished pancakes warm in a 200F (95C) oven on a wire rack so they don’t get soggy.
• Use real maple syrup. Pancake syrup tastes flat against the wheat-and-banana base.

Variations

• Add ½ teaspoon cinnamon and a pinch of nutmeg for spiced banana pancakes.
• Sub buttermilk for the milk for tangier, fluffier cakes.
• Stir in ¼ cup chopped walnuts or pecans with the bananas for crunch.