Wholewheat Buttermilk Banana Pancakes

21 March 2025Saffron

Prep time: 10 minutes

Cook time: 20 minutes

Serves:

If there’s one thing you need on a lazy weekend morning, it’s a plate of Wholewheat Buttermilk Banana Pancakes—or even better, pancake-battered bananas! These crispy, golden-edged pancakes are packed with sweet, caramelised banana goodness, making them the ultimate comfort breakfast.

The secret? Halved bananas dipped in a rich buttermilk batter, then pan-fried until the edges are beautifully crisp and the inside turns soft and gooey. The result? A fluffy yet slightly chewy texture, bursting with natural sweetness and a hint of buttery nuttiness from the wholewheat flour.

Looking for a breakfast recipe that’s easy and versatile? This one’s for you! No buttermilk? Swap it for soy milk or yoghurt. No wholewheat flour? Use plain or self-rising flour instead. Want to switch up the fruit? Go for blueberries, apples, or leave it out altogether—this recipe works with what you have.

Why You’ll Love This Recipe

✔️ Crispy, caramelised edges – The pancake-battered bananas turn golden and crispy.
✔️ Soft, fluffy & full of flavour – A hearty texture with natural banana sweetness.
✔️ Quick & versatile – Use any milk, flour, or fruit you have on hand.
✔️ Perfect for weekends – Easy, comforting, and absolutely delicious.
✔️ Two ways to enjoy – Keep it simple with banana pancakes, or go for battered banana bites.

Whether you’re in the mood for a classic banana pancake stack or a batch of crispy pancake-battered bananas, these Wholewheat Buttermilk Banana Pancakes are a must-try weekend treat. Let’s get flipping!

Want to keep it simple? Or your bananas are too mushy? Then try these simple banana pancakes instead.

Recipe for my basic pancake batter inspired by Jamie Oliver.

Wholewheat Buttermilk Banana Pancakes

21 March 2025Saffron

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Enjoy these super delicious Wholewheat Buttermilk Banana Pancakes. Crisp edges and gooey bananas make breakfast delightful!

Ingredients

1 Cup All purpose flour , or whole-wheat
1 egg
1 cup buttermilk , more depending on which flour you use, see notes
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1/2 tsp vanilla essence , optional
2 bananas, not too ripe
1 tbsp vegetable or olive oil, to fry them in

To serve

A drizzle of honey
A dollop of yoghurt

Method

1)
Mix all the batter ingredients together well (without the bananas and oil).
2)
Slice the bananas in half lengthwise. Using a fork, flip them over in the batter making sure they’re coated on all sides.
3)
Heat your pan to a medium heat and add a drop of oil in a non stick frying pan or cast iron skillet.
4)
Using a spatula and a fork carefully lay the battered banana slices into the oil, I made it in batched of 3. Fry for about 3 minutes, you’ll know when it’s ready to flip when the edges have started to set and small air bubbles appear on the sides of the banana. Flip and fry for another 1- 2 minute until browned on both sides. No need to move the pancakes around a lot, just let the pan do the work.
5)
While making the rest, I like to keep the pancakes warm on a plate in the oven (100 C) covered with some aluminium foil.
6)
When ready to serve drizzle with a dollop of your yoghurt of choice (we always have low-fat yoghurt) and a drizzle of honey. Enjoy!

Notes

Whole wheat flour tends to soak up moisture more than regular flour. After adding 1 cup of buttermilk or other fluid, check the consistency. The batter should be thin enough to pour easily and spread to just over half a cm thick. I usually add an additional 1-2 tablespoons of buttermilk.

You can also use just plain yoghurt, kefir, milk and even soy milk.