Better than Jack Johnson’s Banana Pancakes for Mother’s Day

Happy Mother’s Day! As a proud new (half/almost) member of the club, I splurged and made a more-than-my-usual-toast-and-banana breakfast this morning. And I didn’t even mind it wasn’t served to me in bed because we know how much I love to be in the kitchen! My ultimate favorite breakfast food is blueberry waffles but after a hunt for my waffle iron through seemingly endless storage bins in the dark basement ended empty handed, I compromised. Here is my recipe for feel good mother’s day Whole Wheat Banana Blueberry Pancakes. Simple, delicious, and perfect for dad’s and little ones to make for mom 🙂

Whole Wheat Banana Blueberry Pancakes

Whole Wheat Banana Blueberry Pancakes


1 cup whole wheat pancake mix (yep, from the box, we all know my feelings on baking!)

1 egg, whisked

1 banana, mashed

1 cup 2% organic milk

A dash or two of cinnamon

1 container of blueberries, rinsed


Lemon (optional)

Sugar (optional)

Fruity, light, and fluffy pancakes

Fruity, light, and fluffy pancakes


Start by preheating a large pan over medium-low to medium heat as well as your oven to warm with a sheet pan inside. The trick to really great pancakes is monitoring your heat; too cool and you’ll get pale, raw pancakes, too hot and you’ll get burnt, raw pancakes. Either way, they won’t be tasty! Mix ingredients from whole wheat mix through (and including) cinnamon. Whisk until the lumps are just smooth. Be careful not to over mix.

Grease your pan with about 1 TBS of butter. Pour batter, 1/4 cup per pancake, into the pan. Drop 4-5 blueberries on top of each pancake. Once they start to bubble around the edges, flip them. Cook until they are golden brown. Once they are done, keep in the warm oven until you are ready to serve. In between batches, wipe your pan out and put fresh butter. I think this is the trick to consistency. Don’t forget to monitor the temperature!

I still think to this day my aunt Kathy is the queen of pancakes. Each one always seems to be perfectly golden and toasty and light and fluffy all at the same time. Pancake breakfasts were always the best part of sleepovers at their house! In following Aunt Kathy’s tradition, I advise skipping the butter and syrup and topping these pancakes with a little fresh squeezed lemon juice and a sprinkle of sugar. This adds a fresh, sweet topping to a savory, fruity classic.

I served with crisp bacon (we eat it so rarely that I skip the turkey and just get the good Hormel thick cut stuff!) and scrambled eggs. For light and airy eggs, use EVOO to grease the pan and put chunks of butter in the whisked raw eggs before you cook. My grandma Sue also used mayonnaise, your choice! A little fresh OJ and mom will be a happy camper.

Eggs and crisp bacon make every breakfast perfect!

Eggs and crisp bacon make every breakfast perfect!

To all my fellow mom’s and mom’s-to-be out there, Happy Mother’s Day!

Eat Well,

Stephanie a.k.a. The Foodetarian


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