Saturdays are a nice break after a long week. Things have been crazy lately so it was nice to have a lazy Saturday morning. Josh left us early to go dirt biking so I figured we deserved some pancakes for a weekend breakfast. Besides, my stash of pancakes in the freezer was gone, I needed more!
It was a very late breakfast for us. We didn’t eat until nearly 9, mind you we were up before 7. Like I said, enjoying a lazy Saturday morning. I even let the boys help me make the pancakes. They love to help so I let them, even if it does mean a little extra clean up or being slow. The biggest challenge is keeping them away from the hot griddle, luckily they are pretty good about that.
We opted for banana pancakes this time around. Something about banana, it’s just such a delicious classic pancake. I usually make our pancakes at least part whole wheat, need to stick a little nutrition in where I can! Cinnamon just pairs wonderfully with banana so I put some in the batter as well.
I also wanted some cinnamon flavor in the syrup. If you ever pay attention at the store you can get flavored syrups. The problem is they aren’t real maple syrup. There is an easy fix though, simply infuse real maple syrup with a cinnamon stick. The aroma and taste are wonderful, even when we came home from the park hours later the house smelled great!
Jack is the one pouring the syrup in the pictures. I needed an extra hand and he volunteered! Needless to say he was heavy handed with the syrup. The pictures didn’t turn out exactly as I hoped, but this is our real life! I usually double the recipe to feed out family of five, plus hope to have leftovers for the freezer. I hope you enjoy as much as we did.
Whole Wheat Banana Pancakes with Cinnamon Syrup
1/2 c. flour
1/2 c. white whole wheat flour
2 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. buttermilk
2 Tbs. coconut oil, liquid state
1 tsp. vanilla
1 egg
2 small very ripe bananas, mashed (1 large would also work)
For the Cinnamon Syrup
1 bottle pure maple syrup, approx 8-10 oz.
1 cinnamon stick
Place the syrup and cinnamon stick in a small saucepan over low heat. Simmer for at least 30 minutes.
In a medium bowl sift together the flours, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl whisk together the buttermilk, oil, vanilla, egg and bananas. Slowly stir the wet ingredients into the dry, being careful not to over mix. Allow the batter to sit for 30 minutes.
Preheat an electric griddle to 375 degrees or use a skillet over medium high heat. Pour batter on griddle. Allow them to sit, do not flip until the edges begin to brown and the top is all bubbly. Cook on the second side for about two minutes. Serve with warm cinnamon syrup.
Yields eight 5″ pancakes
Feeding My 3 Sons 
These sound really yummy! I could use a stack right now 🙂
We certainly did enjoy them! I did had to pour off some syrup from the tall stack though….way too much for my taste!
I use very little syrup myself but it looks just amazing with a lot on them!!
I love the table setting, and the photos, so cute. I am trying to eat healthy these days so I’m gonna give your pancakes a go. I have 2kg of whole wheat flour lying somewhere in a corner. Il love the idea of infusing maple syrup with a cinnamon stick. I will definitely try that! Have a wonderful day!!!
Thanks Liz! I use whole wheat flour a lot. It has more flavor and is obviously healthier. Since I need a high fiber diet it is a logical choice. Enjoy your week!
I eat more broccoli, cauliflower etc but I really want to start using more whole wheat flour. I’ll let you know how my pancakes were!
What a delicious end to a long week. It looks great. The mix of regular and whole wheat is perfect for health, texture and flavor. 🙂
Thanks Shanna! I do love whole wheat flour, but sometimes I just need to keep some regular flour. Case in point, pancakes. Too much wheat is just overpowering.
oh my but these look lovely 🙂 Great idea with the syrup. I bought infused maple syrups at a farmers’ market once. One bottle each of cinnamon, bournilla (bourbon and vanilla), ginger, and habanero. The habanero is by far my favorite and is especially good on eggs. Strange, maybe, but it’s a great flavor combo.
Excited to try your banana pancakes. Thanks for sharing your Saturday morning with us!
Mmmmm, habanero syrup. I may have to make some of that. I bet it would be good on sausage too! Bournilla sounds great too. Thanks for all the ideas!!
Mmm, I would really love to have some of these right now! ❤
The kids are so cute! 🙂
Thank you so much. They aren’t quite as cute when they are getting into trouble, or covered in mud!
Haha! They still look cute for me. 😀
Your boys had a great Saturday morning. Not only did they get some delicious banana pancakes but they got to help make them, too. They won’t soon forget that morning. To be honest, nor would I. It’s not often I make pancakes.
They certainly do love helping in the kitchen! Thanks for stopping by John and enjoy the week.
I want this in the morning ..