Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup
I love waking up about half an hour early on Wednesdays to make pancakes for breakfast. They really take very little time to throw together, and they make a world of difference to my day. I can’t save my pancakes only for special weekend breakfasts. Sometimes (every Wednesday) I need that weekend indulgence before I throw on the chef’s coat and dive into the big kitchen.
Whole Wheat Banana Walnut Pancakes are surprisingly light, healthy, and keep me full well into the afternoon. Drizzled with homemade Vanilla-Brown Sugar Syrup and served with a side of fresh fruit, I can indulge in the comforts of a lazy Sunday morning, even on a daunting weekday.
Treat yourself to pancakes on a weekday. The sunshine and hearty breakfast are well worth the early alarm chime.
Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup
adapted from The Gourmet Cookbook
1 1/4 cup whole wheat flour
1/3 cup cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated
1/4 cup vegetable oil, plus additional for brushing the skillet
1 1/2 cup whole milk, plus additional if needed
1 ripe banana, diced or mashed
1/4 cup walnuts, chopped
Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).
If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.
Fold in banana and walnuts.
Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.
Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides aren’t set. Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup. Brush griddle with more oil between batches.
Vanilla-Brown Sugar Syrup
1 1/2 cups packed dark brown sugar
1 1/2 cups water
3 Tablespoon unsalted butter
1/8 teaspoon salt
1 Tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.
21 Responses to “Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup”
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peek-a-boo, butter! pancakes are my favorite vehicle for syrup consumption, and i believe whole wheat is definitely the way to go. i’m excited by your syrup recipe–the old stand-by maple may just get replaced!
ha-i just realized that the butter was a figment of my imagination. peek-a-boo, banana! i guess i’ve just got butter on the brain.
I just want to tell you that I’m a huge admirer of your blog - its one of my favorites! Everything looks so good - especially these pancakes! I can’t wait to try these! Thanks for sharing!
Just the mention of Bananas and Walnuts is incredibly delicious ! Then you top yourself with Vanilla-Brown Sugar…WOW!…Shopping today…;)
Ohhhhh…I love a girl who knows how to indulge mid-week!
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Excellent looking pancakes. There is nothing better than bananas in pancakes. I make a quick and super healthy version of banana pancakes as well: Banana Pancakes w/ Maple Peanut Butter. It only uses 4 ingredients for the pancakes and you just throw it all in the blender and voila! I may have to give these a try though, they look outstanding!
- The Peanut Butter Boy
I love your blog! It makes me want to cook all day! Thank you for this recipe!
These are going in my breakfast files of “need to make”! Mmmm.
Looks very yummy! Where is the milk!
those look so good!!! and what a great alternative to maple syrup - sounds delicious!
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Those sound delicious! I have a similar pancake I make, but instead of cornmeal I use oatbran, and I use a bit less oil. Mine are super stick-to-you-ribs and don’t turn out as pretty, so I think I’ll try your recipe.
These look AMAZING! My husband wants to make me breakfast tomorrow for Mother’s Day and these are perfect. I can’t wait to sink my teeth into this decadent creation. Thank you SO much for the idea!!
I’ve been reading your blog and I love it! I’m going to make these tomorrow for mothers day!
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I have tried a few of your recipes, and must say that you are dead on about a lot of stuff!! Thanks for putting these out there, and sharing! These pancakes are awesome……YUM!!
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Thanks again and I look forward to working with you
I tried these too after the brownies.
They turned out great. I love the subtle banana flavour.
MMM. Thank you so much.
I made the pancakes and syrup this morning. YUM! My 4 year old ate 2 and my 11 month old ate 1 1/2! They were great. Thank you for this recipe.
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