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

Whole Wheat Banana Pancakes by The BakerMama

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

Whole Wheat Banana Pancakes by The BakerMama

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 by The BakerMama

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.

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 by The BakerMama



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Whole Wheat Banana Pancakes by The BakerMama

Whole Wheat Banana Pancakes

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 pancakes 1x
  • Category: Breakfast


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


  • 11/2 cups whole wheat flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 11/4 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 1/4-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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. 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. I am making these in the morning, I am already anticipating breakfast!
    I know these are going to be fabulous, thanks for sharing.

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    1. I’m definitely getting ready to make these this weekend so in pave of the skim milk which I don’t use can I substitute for unsweetened coconut milk?

  7. Three Mother’s Day Brunch Ideas: Coffee and Food Pairings | Make Coffee You Love! says:

    […] carbs, fat and flavor. Our favorite go-to recipe is pancakes and bacon! Dress it up with this Whole Wheat Banana Pancakes by The Baker Mama for clean eating and Citrus Glazed Bacon by Martha Stewart. The citrus glaze brings out the best […]

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

    1. 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. 🙂

    1. Hi Asher! Yes, you can replace the egg with an additional mashed banana. They might not be as fluffy, but they’ll still taste great. Enjoy!

  9. I literally dreamt of banana pancakes last night! So here I am! Ha! Can you please tell me- is there a subsusture I can use for the milk?

    1. Hi Tess! You could try substituting the 1-1/4 cups milk with 1 cup water plus 2-3 tablespoons melted butter. You could also try any alternate milk like almond milk. Hope this helps. Enjoy!

  10. Hey I just found this recipe (7/2020). It was AMAZING! I substituted almond milk for the skim and added a dash of cinnamon. Really tasty. I scooped mine and got 8 large pancakes. 2 pancakes = 212 calories perfect fit and treat for my diet.

  11. These are perfect ! I have a very picky toddler so I try to make the things he will actually eat healthy and these really did the trick. Thank you !

  12. They turned out yum!
    I even replaced milk with half water half milk and added a dash of cinnamon, still it turned out fluffy.

    Thanks for the share!

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