Whole Wheat Banana Crunch Pancakes
Fluffy whole wheat buttermilk banana pancakes are made even better with the addition of crunchy cereal. A family favorite!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
- 2
In a large bowl, whisk together buttermilk, eggs, vanilla, and butter. Stir in bananas.
- 3
Pour the dry ingredients over the wet and mix until just combined. Fold in cereal.
- 4
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.
- 5
Serve immediately. Makes about 18 pancakes.