Moist and fluffy Whole Wheat Banana Pancakes make for a healthy breakfast and a great way to start the day!
Hearty, Flavorful and SO Fluffy!
If you’re looking for a great go-to pancake recipe that you can make for your family even on the busiest of mornings, these Whole Wheat Banana Pancakes are for you! Y’all, they are perfect in every way! Healthy, hearty, flavorful, moist, fluffy, and delicious! They’re so easy to mix together. Before you know it, you’ll have a plate full of nutritious, hearty pancakes that your whole family will love!
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! (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.
When we make these, I usually double the batch so we have leftovers to eat for a few days after. 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!
Leftovers?
Use leftover whole wheat banana pancakes from breakfast to make these yummy Peanut Butter and Jelly Pancake Sandwiches for lunch! Great for school lunch boxes too!
What Do I Need to Make Whole Wheat Banana Pancakes?
- Whole wheat flour
- Light brown sugar
- Baking powder
- Egg
- Milk
- Vanilla
- Ripe bananas, mashed
- Maple syrup, for serving, if desired
How to Make Whole Wheat Banana Pancakes
- 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 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 200°F oven while you cook the rest of the batter.
How to Serve and Store Leftover Banana Pancakes
Serve banana pancakes warm with maple syrup, if desired.
Store banana pancakes in an airtight plastic bag in the refrigerator for up to a week. Reheat pancakes in the toaster like you would when you toast bread or in the microwave for 10-15 seconds.
To freeze banana pancakes, let them cool completely and then place in an airtight container or plastic bag in the freezer for up to 3 months. Let defrost, loosely covered, at room temperature or reheat from frozen in the toaster like you would when toasting bread.
If you make these Whole Wheat Banana Pancakes, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Whole Wheat Banana Pancakes
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 12 pancakes
- Category: Breakfast
Description
Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!
Ingredients
- 1 and 1/2 cups whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 and 1/4 cups milk
- 1 teaspoon vanilla
- 1 cup mashed ripe banana (about 2 bananas)
- maple syrup, for serving
Instructions
- 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 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.
- Serve warm with maple syrup, if desired.
Notes
Store banana pancakes in a resealable baggie in the refrigerator for up to a week. Reheat pancakes in the toaster like you would when you toast bread or in the microwave for 10-15 seconds.
This recipe was delicious and healthy! Whenever my granddaughter sleeps over, she requests fluffy pancakes for breakfast. This time, she wanted pancakes AND waffles! LOL! In an effort to avoid white flour and sugar, I tried this recipe and it did not disappoint! The batter worked well in the frying pan and the waffle maker. And the leftovers make for a quick snack to grab even in the middle of the day! Will definitely make these again!
Hi, Sandy! I’m so happy you enjoyed it! Thank you for sharing ❤️
Made these for our breakfast for dinner night. Very filling, my kids liked them a lot. 12 pancakes was the perfect amount for our family of 6.
Hi, Jessica! Thank you. I’m so happy y’all enjoyed them! (breakfast for dinner is my favorite!)
Made these pancakes this morning and the whole family ❤️ them.Really fluffy and moist.Added chia seeds for a extra crunch.
Thank you!
Hi, Susan! So glad you all enjoyed them!