Whole Wheat Banana Pancakes

Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!

Whole Wheat Banana Pancakes

Y’all, these pancakes are perfect in every way! They’re healthy, hearty, flavorful, moist, fluffy, and oh so yummy!

Whole Wheat Banana Pancakes

We make them at least once a week and I usually double the batch so we have leftovers to eat for a few days thereafter. We can’t get enough of them! We’ll actually eat them for breakfast the morning I make them and sometimes again for lunch that very same day! 😉 Oh, and stay tuned, because next week I’ll be sharing one of our absolute favorite ways to use some of the leftover pancakes for lunch or a snack. It’ll be life-changing, I promise! 😉

Whole Wheat Banana Pancakes

These delicious pancakes are bursting with bananas and have no butter or oil and very little sugar. And they’re still so tasty, you don’t even need syrup, but pancakes just seem naked without syrup, so I always like a little drizzle. 🙂 My boys actually gobble them up without syrup and I’m always thankful to avoid the sticky mess and potential sugar high.

Whole Wheat Banana Pancakes

If you’re looking for a great go-to pancake recipe that you could seriously memorize and make for your family even on the busiest of mornings, then these are for you! They’re so easy to mix together and before you know it, you’ll have a plate full of healthy, hearty pancakes that’ll make your whole family happy and ready to take on the day!

Whole Wheat Banana Pancakes



Whole Wheat Banana Pancakes
Prep time
Cook time
Total time
Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!
Recipe type: Breakfast
Serves: 12 pancakes
  • 1-1/2 cups whole wheat flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 1-1/4 cups skim milk
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  1. In a large mixing bowl, whisk together the flour, brown sugar and baking powder. In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
  2. Heat griddle over medium heat. Spray with cooking spray. Using a ladle or ¼-cup measuring cup, scoop batter onto heated griddle. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
  3. Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.
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  1. Emma

    Amazing recipe, just made these and they were delicious! Especially served warm with cinnamon and honey on top! Will definitely be making these again 🙂

  2. Ronda

    These pancakes are absolutely delicious and the kids love them, however this is not. “12 Serving” recipe in my home, more like 4!

    • MaeganMaegan

      Hi Ronda! Yes, haha, same in this house. The recipe makes 12 pancakes. Glad to hear your family loves them as much as we do. 🙂


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