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

Pin It

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 74 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!

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

  • Miriam

    I have made this recipe along with the waffles once a month the last few months and put everything in the freezer for easy healthy breakfasts to rotate with oatmeal and eggs. My kids love them!!!! And what’s easier then popping something in the toaster or microwave on a busy morning!!! Yes we still microwave. But we have seriously cut down on processed foods thanks to you. And Kashi waffles where one of the last crutches I ditched!!! Woohoo.

  • Becky

    Great basic recipe! I adapted/merged with the spelt pumpkin muffin recipe. I omitted bananas, added 1 T of pumpkin pie spice (cinnamon, allspice, ginger and nutmeg), 2/3 cup of pumpkin and it was great. I may play around with adding even more spice and possibly more pumpkin. But it was deelish and kid-approved. My daughter liked hers with chocolate chips. And I served with roasted apples and bacon.

  • Michelle

    I was looking to see if there were nutrition facts for some of the recipes – do you have them by chance? These recipes sound delicious and I would like to maintain my healthy eating habits :) Thank you!!

  • Michelle

    These pancakes are definitely my go-to pancakes, kids LOVE them. I also make a large batch and freeze the rest for easy fast breakfasts.

Leave a Reply




Rate this recipe (optional):