Recipe: Whole-Wheat Banana Pancakes (freeze the leftovers!)

If you even remotely like banana bread then you will absolutely love these pancakes. And if you don’t like bananas then you can substitute another fruit (like blueberries or raspberries), but I think the banana is the secret ingredient that adds the right amount of sweetness to balance out the whole-wheat flavor. If you really want some berries in there consider adding them in addition to the bananas.Whole-Wheat Banana Pancakes from 100 Days of Real Food

The other great thing about this recipe is that the leftover pancakes freeze beautifully (and we usually do have some leftovers). Just layer them in-between pieces of wax paper inside a freezer-safe zip lock bag. Then one morning when you are racing around trying to get the kids out the door for school just pull a couple of pancakes out of the freezer, heat for a minute or two and voila! I am all about convenience.

4.9 from 95 reviews
Whole-Wheat Banana Pancakes (freeze the leftovers!)
  • 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don't forget to freeze the leftovers for another day!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. jody |

      These were amazing. I subbed coconut oil instead of butter in batter and to cook them with. DELISH!!!

    2. Candace |

      I omit banana and replace with half can pumpkin purée and add a tsp or so of pumpkin pie seasoning. Makes amazing pumpkin pancakes!

    3. Bonny |

      Made these yesterday as my first recipe from the book. I halved the recipe which made 8 pancakes. Since I’d already eaten breakfast, I packed one for lunch on the go, along with a tangerine. I enjoyed it cold sitting at a table outside a local “good food” store I was investigating for the first time.

    4. Susan |

      Usually you can tell when a pancake needs to be turned because of all the bubbles. I found there were hardly any bubbles and the pancake was getting quite dark brown…any tips? :)

      • Amy Taylor (comment moderator) |

        Hi. Yes, you might find these thicker and a little less likely to bubble. Just watch them closely and you can tell when they brown and firm up.

    5. Angie Isaacs |

      What is a serving size. Someone commented this makes 8 pancakes.

      • Amy Taylor (comment moderator) |

        Hi Angie. I usually get 10-12 medium pancakes. I’d say that 2 are a good serving size.

    6. susan K. |

      These are delicious! I LOVE pancakes, and I’m super picky about them. I have two from-scratch buttermilk pancake recipes that are awesome, but sometimes I try new ones that look good to see if I can top them. I tried these because I’m trying to eat healthier and incorporate more ‘real foods’ into our diet. To be honest, I didn’t think I’d like them because I thought the whole wheat flour would give them a dense, grainy texture. I was wrong! You can definitely tell they’re made with whole wheat flour because the texture is slightly different, and they aren’t as ‘airy’ as white flour pancakes. But I couldn’t believe how fluffy they came out! And – best of all – they taste great. They are better than restaurant-quality (and if I got these at a restaurant, I’d go back and order them again). Even my picky kids liked them. I can’t wait to try the batter in my waffle iron! p.s. It might be that I didn’t mix the batter well enough, but it was a bit salty (but once I loaded on the maple syrup, I didn’t notice it :) . This is a definite make-again (and again), but I will decrease the amount of salt next time to just ‘a pinch’. Thanks for an awesome recipe!

    7. Erin |

      I have made these before and they are great! I was wondering if anyone has made them using ripe banana that they had previously frozen?

      • Amy Taylor (comment moderator) |

        Yep. I use thawed bananas often.

    8. |

      This just became my favorite pancake recipe! Absolutely delish!!!!

    1 39 40 41

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):