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
- Skim milk
- Vanilla
- Ripe banana, mashed
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-degree 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 resealable baggie in the refrigerator. Reheat pancakes in the toaster like you would when you toast 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 1x
- Category: Breakfast
Description
Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!
Ingredients
- 1–1/2 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)
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. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.
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!