Pancakes are delicious plain, but it's also fun to create new pancake combinations. These ideas build on our Basic Whole Wheat Pancakes. Each suggestion makes enough for 12 pancakes (about 4 servings).
Feel free to use more or less of each filling ingredient, and to experiment with your favorite fruits and nuts. It's nice to set aside some of the filling to use as a garnish for the plate; that way, no one has to ask what makes the pancake so delicious!
Blueberry Pancakes:
1 cup fresh or frozen (unthawed) blueberries
1 teaspoon grated lemon zest
Banana Walnut Pancakes:
2 bananas, peeled and thinly sliced
3/4 cup toasted walnut pieces
Banana Chocolate Chip Pancakes:
2 bananas, peeled and thinly sliced
3/4 cup chocolate chips
To make Blueberry Pancakes:
Follow the Basic Whole Wheat Pancakes recipe. When you pour the batter onto the griddle to form the pancakes, arrange the blueberries and sprinkle the zest on top of the batter. Cook the pancakes until small bubbles begin to appear in the batter, 1-1/2 to 2 minutes. Then carefully flip the pancakes and cook until the other side is brown, 1-1/2 to 2 minutes. Transfer to a warmed plate and garnish with a few blueberries and a dusting of confectioner’s sugar, if you like. Serve immediately with maple syrup.
To make Banana Walnut Pancakes:
Follow the Basic Whole Wheat Pancakes recipe. When you pour the batter onto the griddle to form the pancakes, arrange the banana slices and walnuts on top of the batter. Pour a thin layer of batter over the bananas so they won’t stick to the griddle when the pancakes are turned. Cook the pancakes until small bubbles begin to appear in the batter, 1-1/2 to 2 minutes. Then carefully flip the pancakes and cook until the other side is brown, 1-1/2 to 2 minutes.
For a special garnish, toss extra banana slices on the griddle with a pat of butter and cook them for a couple of minutes on each side. Everyone will rave about this soft and fragrant “grilled” banana topping.
Transfer to a warmed plate and garnish with a few banana slices and nuts, or some “grilled” bananas, if using. Serve immediately with maple syrup.
To make Banana Chocolate Chip Pancakes:
Follow the Basic Whole Wheat Pancakes recipe. When you pour the batter onto the griddle to form the pancakes, arrange the banana slices and chocolate chips on top of the batter. Pour a thin layer of batter over the banana and chips so they don’t stick to the griddle when the pancakes are turned. Cook the pancakes until small bubbles begin to appear in the batter, 1-1/2 to 2 minutes. Then carefully flip the pancakes and cook until the other side is brown, 1-1/2 to 2 minutes. Transfer to a warmed plate and garnish with a few banana slices. Serve immediately.
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