Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!
Y’all, these pancakes are perfect in every way! They’re healthy, hearty, flavorful, moist, fluffy, and oh so yummy!
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! 😉
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!
Enjoy!
~Maegan
- 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)
- 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.
- 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.
- 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.
yummy breakfast!
These look absolutely delicious!
Thanks Jaren!
Just made these… They were perfect and yummy. Thank you.
just made it for my daughter n they were super yummy with butter n honey too.
Amazing recipe, just made these and they were delicious! Especially served warm with cinnamon and honey on top! Will definitely be making these again 🙂
Yay! They’re our fave! So happy you made and enjoyed them. Love the idea of cinnamon and honey on top! 🙂
I am making these in the morning, I am already anticipating breakfast!
I know these are going to be fabulous, thanks for sharing.
Enjoy Cara! Happy Weekend!
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Made these this morning. So glad I doubled the batch! Easy and delicious!!!
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How many pancakes are in one serving? Thanks!
Hi Ivan! The recipe makes about 12 pancakes using 1/4 cup batter for each pancake. Enjoy!
These pancakes are absolutely delicious and the kids love them, however this is not. “12 Serving” recipe in my home, more like 4!
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. 🙂
Can i replace the egg with more mashed banana?
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!
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?
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!