Wheat Pumpkin-Banana Pancakes

by Joanne on July 5, 2010

What a great Monday!  It was a vacation day and the weather was gorgeous. A scorching 90 + degrees and humid.  It was a day for water.


Ted and I took off up to Sue’s house to spend some time with Shane in the lake. He just loves it.  You would think he’s more Lab than German Shepherd.  

Before going to Sue’s, I did some really fun things in the kitchen and here is one of them.

This pancake recipe is based on an Ellie Krieger recipe.  It mixes 1/2 all-purpose flour with 1/2 whole wheat so you get the benefits of the antioxidants and fiber so plentiful in whole wheat flour.


The ingredient list might look a little long but really, one bowl to mix, one pan to cook. These pancakes are that easy.


Makes 8 large pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon (optional)
  • 2 large whole eggs
  • 1 cup lite cream
  • 1 small over ripe banana, mashed
  • 1/2 cup 100% pumpkin puree
  • 1 TBS honey
  • 1 tsp vanilla extract
  • 2 TBS Smart Balance or other “heart healthy” buttery spread to cook the pancakes

In a large bowl, mix together the flours, baking powder, soda, salt, and cinnamon.  Make a well in the middle.

Add to the “well” the eggs, cream, banana, pumpkin, honey, and vanilla. Mix well and into the flour.

Heat a stove top griddle on medium and melt 1 TBS Smart Balance per 4 pancakes (you will make these in 2 batches – or more depending on your grill size).  When the Smart Balance has melted, add enough batter to make 4 large pancakes (about 1/2 the batter).  Cook until bubbles form on top, about 1 1/2 to 2 minutes. Flip and cook an additional 1 1/2 minutes. 


A very fluffy, pumpkin-banana nutritious pancake.  It took me 6 minutes to blend all the ingredients and another 6-8 minutes to finish cooking them.  What an quick breakfast!


An article in the local newspaper yesterday triggered my pancake idea. The article was about an online source for pancakes:  Jim’s Pancakes.  Jim has a site where he will post photos and recipes of pancakes he makes for his daughter.  Great pancake ideas! Check it out!

Here is another one that my friend Joe Mezz sent to me: Patriotic Pancakes


Photo:  manda2177, flickr

It’s just one of those pancake days!  What is the most unique flavor you’ve experienced in a pancake?  For me, it was chocolate chips about 10 years ago. I had never heard of such a thing!


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  • At 2010.07.05 18:16, pegasuslegend said:

    your pictures keep getting better and better these are awesome looking!

    • At 2010.07.05 19:45, Joanne said:


      • At 2010.07.06 01:18, Monet said:

        I could always take a plate of pancakes…I love the pumpkin addition…pumpkin muffins are some of my most favorites, so I imagine I would love these too!

        • At 2010.07.06 08:30, Joanne said:

          For as little pumpkin as you put in the pancake, you can really taste it.

          • At 2010.07.06 06:34, Lindsay said:

            I was suprised with chocolate chips in pancakes too. I’ve seen many family and friends order them at restaurants, but they never were something I desired. I made pumpkin chocolate chip pancakes a few months ago and was shocked by how great they were!

            • At 2010.07.06 08:30, Joanne said:

              I just couldn’t do chocolate chips in the morning but some people love the addition to their pancakes.

              • At 2010.07.06 09:46, Indi said:

                Oh wow…looks delish!!! I love pumpkin bread, so will have to try this one!!
                When visiting my mom in germany, we had nutella in pancakes. It was swirled in and was awesome!! and now i totally love nutella…just haven’t figured out how to do it pancakes very well 🙂

                • At 2010.07.06 16:09, Joanne said:

                  Thanks. Nutella sound interesting.I see it in the store but never know what I’d do with it. Now you’ve given me an idea.

                  • At 2010.07.06 11:59, Dawn Hutchins said:

                    Oh wow these look amazing. I love the pumpkin in them!

                    • At 2010.07.06 16:09, Joanne said:

                      Thanks Dawn.

                      • At 2010.07.06 13:47, Chaya said:

                        I forgot to remind you but looking at these gorgeous pancakes reminded me to remind you…… http://sweetsav.blogspot.com/2010/07/blog-post.html

                        Please, if you have a moment, post this there. It is a wonderful recipe to share.

                        • At 2010.07.06 16:09, Joanne said:

                          Posted – thank you.

                          • At 2010.07.07 05:46, A in NL said:

                            My father always used to put chocolate chips in waffles when I was a kid, so it seems quite normal for me to think of them in pancakes. I guess when I moved to the Netherlands I was somewhat surprised to find out that pancakes are for lunch (they are thicker than a French crepe, but not as thick as American pancakes, and can be served with a variety of ingredients, such as apples and rum-soaked raisins, cheese, or bacon) or dessert (small, very puffed pancakes served with butter, powdered sugar, and, optionally, rum). I think I was most surprised by the pesto pancake (with tomatoes and mozzarella), which is not something available at most pancake restaurants.

                            My Dutch friends, by contrast, have been (pleasantly) surprised by my breakfast pancakes made with buttermilk and blueberries, and served with maple syrup.

                            • At 2010.07.07 15:16, Joanne said:

                              Intersting. I’m going to try the pesto pancake for dinner sometime. It sounds delish.

                              • At 2010.07.07 05:50, A in NL said:

                                @Indi – You could try to incorporate nutella by spreading it on finished crepes. I know that’s not the description of what you had, but it’s commonly made that way in France and Germany, and is certainly tasty.

                                However, if I wanted to incorporate nutella into a batter and not get it spread throughout the entire batter, I think I’d try freezing it in small balls first, and then adding the balls directly to the batter a few minutes before cooking. After all, when I put frozen blueberries in my batter (instead of adding them on a per pancake basis), I usually end up with blueberry streaks throughout the batter…

                                • At 2010.07.07 15:16, Joanne said:

                                  Thanks. 🙂

                                  • At 2010.07.07 20:29, Elaine @ Om Sweet Om said:

                                    I saw this on Foodbuzz Top 9. Congratulations! The pancakes look both gorgeous and delicious!

                                    • At 2010.07.09 08:51, Joanne said:

                                      Thanks you Elaine

                                      • […] didn’t know Foodbeast could go healthy on you! Not only does this recipe of Whole Wheat Pumpkin Banana Pancakes sound great, but they look great too. Have you seen the picture?! I mean just look at it and then […]

                                        • At 2010.07.09 08:42, Nick said:

                                          Pancakes with grilled banana, crisp bacon, and maple syrup.
                                          Makes true the old adage that anything can be made better with bacon.

                                          • At 2010.07.09 08:50, Joanne said:

                                            LOL! Ok – as long as I can have soy bacon although Ted would choose your recipe. I like the suggestion. Thanks!

                                            • […] wasn’t going to make this weeks CEimB recipe since I made this recipe using pumpkin back in July.  But pumpkin is not strawberry and so this week, we made Whole Wheat Pancakes with […]

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