If you even remotely like banana bread then you will absolutely love these banana 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 (be sure to use ripe bananas!). If you really want some berries in there consider adding them in addition to the bananas.
The other great thing about this banana pancake 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, plus it doesn’t hurt that these are pretty healthy pancakes compared to some other options out there!
Whole-Wheat Banana Pancakes
This easy recipe whips up a batch of delicious pancakes perfect for a lazy Saturday morning (or any morning, really!) breakfast.
Ingredients
- 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 eggs, lightly beaten
- 1 ¾ cups milk, you could use white, buttermilk, or almond milk
- 2 tablespoons butter, unsalted, melted, + butter for frying (alternatively you could use coconut oil)
- 2 bananas, mashed
- pure maple syrup, for serving
Instructions
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In a large bowl, whisk together the dry ingredients.
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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.
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Gently fold the mashed bananas into the batter with a spatula.
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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.
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When the pancakes have begun to turn golden brown on the bottom, flip them over to cook the other side.
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Serve with warm maple syrup and a side of fruit (like an apple, fresh blueberries, or a sliced banana if you just can't get enough). And don't forget to freeze the leftovers for another day!
Recipe Notes
If you're up for experimenting with flavor, try adding a little pure vanilla extract to the wet ingredients.
For an extra special treat, you could top these with peanut butter or even some chocolate chips.
Check out some of my other favorite breakfast and brunch recipes:
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Rkia
March 2, 2019 at 9:15 amI use 2 tablespoons ground flax seed meal with 6 tablespoons water to replace the eggs, vegan butter and Almond milk to make it Vegan. It’s not allergy friendly but it’s vegan and my kids can’t tell the difference! This recipe is a regular in our house!
Carolyn
April 11, 2019 at 10:50 amWhat leftovers?? :)
I figured it was about time for me to comment… I’ve been using this recipe for years and it is my absolute favorite! I usually throw in an extra banana, a couple generous teaspoons of cinnamon, and some more honey for good measure. We rarely use syrup – even though that’s yummy too. They are delicious with just butter, or even peanut butter, sliced bananas and a little drizzle of extra honey. We have even been known to use them in place of bread for PB&Js.
LOVE, LOVE, LOVE!!!! THANK YOU SO MUCH!!!
DeeAnne B
June 23, 2019 at 2:55 pmI love these pancakes and have been telling friends to try it out! I actually made them at the same time I was making the lemon raspberry muffins so I did the same. Added lemon zest and frozen raspberries….so so good! If I have the berries on hand, I can’t help but add them every time!