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Ingredients
1 ½ cups unbleached all-purpose flour
½ cup buckwheat flour
½ cup whole wheat flour
4 tablespoons cornmeal
2 tablespoons sugar
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
4 eggs
2 ½ cups whole milk
4 tablespoons unsalted butter, melted
1 pint fresh blueberries
1 thinly sliced banana
Nutritional analysis per serving (6 servings)
66 grams carbs; 137 milligrams cholesterol; 442 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 6 grams fiber; 638 milligrams sodium; 14 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix dry ingredients together in a medium-size bowl. In a separate bowl, beat eggs with 2 ½ cups milk and the melted butter.
- Step 2
Add wet mixture to dry ingredients and mix gently with a wooden spoon. Add more milk if mixture is too thick. Gently fold in blueberries.
- Step 3
Heat a griddle, adding a small pat of butter. Ladle batter onto hot griddle and place three or four slices of banana on each pancake. Cook until tops are dimpled with tiny bubbles, then flip and finish cooking for a minute longer. Serve with butter and maple syrup.
Private Notes
Comments
Healthy and delicious! This is my favorite pancake recipe because the pancakes always come out well. Test a tablespoon of batter on your griddle to make sure that the dry to liquid ingredients ratio is just right. Add a bit more milk or flour if needed. You can add walnuts instead of the bananas.
My family gives them big thumbs up! I used frozen wild blueberries and they worked great.
This recipe requires a little more effort but it is absolutely worth it. Kids ate them up, wife said they were the best she’s had.
I like this recipe idea for sure! I modified it slightly because I wanted to use sourdough discard. After doing the first few pancakes with bananas added per the recipe instructions and having them caramelize/burn on the griddle, I decided to forgo that method and add the bananas directly to the batter. Once the bananas were incorporated into the batter, they no longer stuck to the pan and muddied up my spatula
I made this gluten free replacing the whole wheat flour with half gluten free oat flour and half corn meal. Unfortunately I did not have blueberries but could tell they would be a nice addition. I sliced a banana very thin and then chopped it and stirred it into the batter. The bananas cooked in with the batter very nicely. This makes light and tasty pancakes.
Healthy and delicious! This is my favorite pancake recipe because the pancakes always come out well. Test a tablespoon of batter on your griddle to make sure that the dry to liquid ingredients ratio is just right. Add a bit more milk or flour if needed. You can add walnuts instead of the bananas.