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Honey Wheat Pancakes

 Honey Wheat Pancakes
Even my kids love these wholesome pancakes! The thick and tender pancakes have a delightful hint of honey and cinnamon that you'll love. —Martina Bias, Belleville, Illinois
6 ServingsPrep: 10 min. Cook: 5 min./batch


  • 1-1/2 cups reduced-fat biscuit/baking mix
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1-1/2 cups buttermilk
  • 1 medium ripe banana, mashed
  • 2 tablespoons honey
  • Assorted fresh fruit and/or maple syrup, optional


  • In a small bowl, combine the first five ingredients. Combine the
  • eggs, buttermilk, banana and honey; add to dry ingredients just
  • until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
  • spray; turn when bubbles form on top. Cook until the second side is
  • golden brown. Serve with fruit and/or syrup if desired. Yield: 12
  • pancakes.
Nutritional Facts: 2 pancakes (calculated without optional toppings) equals 253 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 502 mg sodium, 44 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 1/2 fat.