• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup

April 26, 2008 by Joy the Baker 67 Comments

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

Print this Recipe!

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.

 

Previous PostNext Post

Filed Under: Breakfast, Fruit, Nuts, Recipes, Vanilla

Previous Post: « Super Soft Pumpkin Chocolate Chip Cookies
Next Post: Zucchini Sweet Potato Bread »

Reader Interactions

Comments

  1. Kimiyo

    April 1, 2010 at 10:42 am

    I just made (and completely polished off) these this morning! AMAZING! Pure perfection!

    Reply
  2. Kate

    March 14, 2010 at 4:06 pm

    These are so good!! These pancakes are the first recipe I’ve tried but I’ve collected a few that are waiting their turn. I’ve been making major changes to be healthy and these are so perfect without sacrificing yummy-ness! Thanks for sharing :)

    Reply
  3. Hanna

    January 31, 2010 at 8:55 pm

    Made these tonight for dinner, yum! Plan to eat them for breakfast for the rest of the week, thanks for sharing!

    Reply
  4. Stacy

    January 29, 2010 at 8:17 pm

    2 questions, could i use skim milk instead of whole, or even soy milk?? and in the syrup could i use light brown sugar. These look amazing i just never have whole milk or dark brown sugar on hand…

    Reply
  5. dorothy

    December 10, 2009 at 1:57 pm

    i made these today but with whole wheat pastry flour, skim milk, omitted the oil and added some cinnamon and a few chocolate chips

    the banana was WONDERFUL and made the pancakes so creamy! thanks for the great recipe :)

    Reply
  6. Melanie

    November 12, 2009 at 10:20 am

    These are THE BEST pancakes I have ever eaten in my entire life! No lie! They were the fluffiest and most delicious! Thanks for sharing!

    Reply
  7. Karen

    October 26, 2009 at 4:40 pm

    Okay, I know most normal people would have cooked and eaten the entire batch all at once, but I had some leftover batter in the fridge from two days ago. Just finished the batch off tonight and they were delish. Off to buttermilk pancakes next!

    Reply
  8. Karen

    October 23, 2009 at 2:50 pm

    Okay, just made the batch, but I am deviating a bit. The batter just went in the fridge for tomorrow’s breakfast. Less to do in the morning before work. Need a hearty breakfast. Thanks Joy!

    Reply
  9. Hannah

    October 18, 2009 at 2:52 pm

    These were great even though I had to use skim milk.

    Reply
  10. Russ

    October 10, 2009 at 4:17 am

    Thank you – you made our day.

    Reply
  11. Stephanie

    September 30, 2009 at 11:17 am

    Wow these are FILLING. I ate two and a half silver dollar size pancakes and was groaning like I had eaten 5 lbs of them. The syrup was amazing and will never ever ever buy syrup again.

    Reply
  12. Patty

    September 3, 2009 at 9:21 pm

    I made these for dinner tonight, (I’m far more inclined to make pancakes for dinner than breakfast!), and they were wonderful. True confession…I was too lazy to deal with the separated eggs, so I just plopped them in the milk and used my immersion blender to whip them into a frenzy. (Next time, I promise I’ll do it your way!) We really enjoyed the added texture from the cornmeal, and the syrup was beyond yummy…I almost poured some in a mug to drink straight up! Thanks for once again expanding our pancake horizons.

    Reply
  13. Aaron

    July 26, 2009 at 4:38 pm

    Just made these today. They turned out delicious. I placed them in the oven for 350 after I took each batch off of the stove. The inside was chewy and moist and the outside was nice and crisp. I will be saving this for future consumption.

    Reply
« Older Comments
Newer Comments »
Comments Page 3 of 5
« Previous 1 2 3 4 5 Next »

Trackbacks

  1. sunday morning pancakes (or tuesday) « curiositie says:
    October 13, 2009 at 1:11 am

    […] whole wheat banana walnut pancakes with vanilla brown-sugar syrup […]

    Reply
  2. Every Which Way Pancake Recipes « Joy the Baker says:
    September 8, 2009 at 10:40 am

    […] Whole Wheat Banana Walnut Pancakes, one of my all time favorites.  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

Pile of baked croissants on rack just like starbucks ham and cheese croissant recipe.
Easy Ham and Cheese Croissants

I’ve got 30 solid minutes of your weekend planned out for you.  You’re going to be standing in the kitchen, but I promise it won’t be long. Pour a cup of coffee – that’ll help with everything.  Within your 30 minutes you’re going to pull bakery-quality ham and cheese croissants out of the oven.  I’m…

Read More

Hot cross buns frosted.
Easter Hot Cross Biscuits

Where do you land when it comes to Easter brunch?  Are you a ham, roasted lamb, and scalloped potato family?  Are you more of a quiche salad and biscuit clan?  Do you skip directly to the jelly beans and Cadbury mini eggs?  I’m nodding my head yes – there’s no wrong way to do it. …

Read More

Coffee cake recipe cut into squares on a wooden board.
Zucchini Crumble Coffee Cake

Friends, hi hello!  I’m comin’ in hot with a perfect springtime brunch offering – a cinnamon coffee cake recipe with a zucchini twist. But first let me address some of the concerns that might have popped up in the part of your brain that controls your sweet tooth.  That little bugger is saying OK BUT…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Strawberry white chocolate chai sugar cookies on a cooling rack.

Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I’m calling it, friends. IT’S SUMMER and to ce I’m calling it, friends. IT’S SUMMER and to celebrate you’re going to need the latest issue of Joy the Baker Magazine. ⁣
⁣
This issue is packed with road-trip inspiration, summer’s best burgers, backyard margaritas, no-churn ice cream and cakes that bake without an oven. ⁣
⁣
We get crafty, we get campy, there’s so much ice dye… this one’s more than food - it’s our summer bucket list in magazine form. ⁣
⁣
Pick up your copy wherever magazines are sold across the US and Canada or buy a copy online using the link in my profile. ⁣(🙌 free shipping!) 
⁣
Also, look at this cover shot by @emferretti! The whole magazine is that mouthwatering. 👏☀️🍓
I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up