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:
Thank you! Your recipe was fun, easy, quick and Delish♡
I’ll be honest I found these to be a little bland. It’s a good starting recipebut next time I might add some nuts or cinnamon.
nutrition would be very helpful.
Very good,
Tasty & Healthy! I made a half-batch. Used 3/4 cup White Whole Wheat flour plus 1/4 cup Quinoa Flour. Halved the leavenings & salt. Wet ingredients; 1.5 tsp Honey, 1 egg, 3/4 cup + 2TBSP whole Buttermilk, 1 TBSP Virgin Coconut Oil, 1 large Banana. To cover the taste of Quinoa Flour I used 1 Tsp pure Vanilla extract & 1 TBSP Orange Juice. OJ is a trick that will neutralize taste of WW flour so folks who think they don’t like WW flour won’t notice it. Usually don’t need it with white whole wheat, but quinoa flour has a strong taste. Also the vanilla helped with that – would’ve only needed 1/2 tsp if all WW flour. Made 12 small, 4-inch pancakes that were very good. I’m sure the original recipe is Fantastic!. Take care when cooking – they burn easily. Thanks for the recipe. I’m sure I’ll use your original recipe too:)
Tasty & Healthy! I made a half-batch. Used 3/4 cup White Whole Wheat flour plus 1/4 cup Quinoa Flour. Halved the leavenings & salt. Wet ingredients; 1.5 tsp Honey, 1 egg, 3/4 cup + 2TBSP whole Buttermilk, 1 TBSP Virgin Coconut Oil, 1 large Banana. To cover the taste of Quinoa Flour I used 1 Tsp pure Vanilla extract & 1 TBSP Orange Juice. OJ is a trick that will neutralize taste of WW flour so folks who think they don’t like WW flour won’t notice it. Usually don’t need it with white whole wheat, but quinoa flour has a strong taste. Also the vanilla helped with that – would’ve only needed 1/2 tsp for half batch if all WW flour. Made 12 small, 4-inch pancakes that were very good. I’m sure the original recipe is Fantastic!. Take care when cooking – they burn easily. Thanks for the recipe. I’m sure I’ll use your original recipe too:)