Fluffy Whole-Wheat Banana Pancakes (freeze the leftovers!)

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.

Whole-Wheat Banana Pancakes from 100 Days of Real Food

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 from 100 Days of Real Food

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.
4.9 from 145 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Print Recipe
Servings: 4


  • 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


  • In a large bowl, whisk together the dry ingredients.
  • 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.
  • Gently fold the mashed bananas into the batter with a spatula.
  • 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.
  • When the pancakes have begun to turn golden brown on the bottom, flip them over to cook the other side.
  • 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!


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.
Nutrition Facts
Nutrition Facts
Whole-Wheat Banana Pancakes
Amount Per Serving
Calories 834 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g81%
Cholesterol 215mg72%
Sodium 1662mg72%
Potassium 1301mg37%
Carbohydrates 132g44%
Fiber 15g63%
Sugar 34g38%
Protein 30g60%
Vitamin A 1010IU20%
Vitamin C 10.2mg12%
Calcium 525mg53%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Check out some of my other favorite breakfast and brunch recipes:

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692 thoughts on “Fluffy Whole-Wheat Banana Pancakes (freeze the leftovers!)”

  1. 5 stars
    I make these vegan by omitting the eggs, replacing the butter with coconut oil and the milk with almond milk. They always turn the perfect brown color and taste delicious! Love them!

  2. 5 stars
    This is a delicious breakfast and a really easy one to prep for the week. I added a dash of cinnamon to the batter. My kids loved them and said these pancakes tasted just like banana bread!

  3. Just made these because I had two overripe bananas and KAF whole wheat flour. I was dubious about the fluffy factor. These are fluffy, soft and very yummy. The banana flavor is not that strong with is perfect. I added chocolate chips to send them over the top. These are seriously good. Thank you!

  4. My family absolutely loves these! I always make a double batch to freeze. Today in my rush, I accidentally left the baggie of pancakes on the counter all day. Think they are still good or require refrigeration? Thanks!

  5. 5 stars
    I’ve made these pancakes several times and they never turn out “fluffy” but pretty flat. Could this be because I live at a higher altitude than that of the Charlotte, NC area? Any recipe adjustments you could suggest for making pancakes at altitudes over 4,500 feet?

  6. Best pancakes ever! I made them for breakfast and struggled with stopping at having just one pancake. Thank you for sharing this fab recipe!

  7. 5 stars
    The recipe is amazing! I’ve been using it for a few years. Unless I make a double batch, there are never leftovers (and sometimes not even then).

    To make it even more decadent, I’ll toast some chopped pecans in a frying pan and then slightly candy the toasted pecans in the same pan with a bit of maple syrup and good butter. We then top the pancakes with the pecans and a bit more maple syrup.

  8. 5 stars
    I make this all the time. My kids love them. I “veganized” the reciepe by using plant based milk and switch eggs for a flax seed “egg”. And replaced honey with agave. I was perfect!

  9. 5 stars
    Fed this to my family after a morning hike. It was a hit with everyone! No leftovers because it was gobbled up. Thank you for making a healthy recipe with low sugar. I didn’t even need any syrup. I want to try nuts with it next time.

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