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Banana Crunch Pancakes

Whole Wheat Banana Crunch Pancakes

Charlotte Hancey
Fluffy whole wheat buttermilk banana pancakes are made even better with the addition of crunchy cereal. A family favorite!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Breakfast
Servings 18 pancakes

Ingredients
  

  • 2 1/2 cups whole wheat flour
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups buttermilk
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 2 cups Honey Bunches of Oats cereal

Instructions
 

  • In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
  • In a large bowl, whisk together buttermilk, eggs, vanilla, and butter. Stir in bananas.
  • Pour the dry ingredients over the wet and mix until just combined. Fold in cereal.
  • Let the batter rest for 5 minutes. Heat a nonstick griddle (or skillet) to medium heat. Add a little butter to griddle if desired. Add about 1/3 cup pancake batter to griddle for each pancake. Flip when edges start to dry a little. Cook other side until golden brown.
  • Serve immediately. Makes about 18 pancakes.

Notes

  1. Great Grains Banana Nut Crunch cereal could be used as well.
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