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Home » Recipes

Fluffy Whole Wheat Banana Pancakes

If you even remotely like banana bread then you will absolutely love these whole wheat 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

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Tips and tricks for making fluffy, delicious whole wheat banana pancakes

If you haven't made homemade banana pancakes before, you're in for a treat! They're the perfect amount of sweetness for a delicious Sunday brunch or, especially when frozen, an easy, healthy meal for busy mornings.

Are these banana pancakes healthy?

These banana pancakes are definitely a healthier option compared to regular pancake recipes. I make all my recipes with real food ingredients, including using whole wheat flour and adding no refined sugar (with a few "treat" recipe exceptions).

When I serve pancakes to my family I also add other healthy options, such as fresh fruit on the side, to make it a complete meal. Check out these Healthy Blueberry Pancakes too!

What is the best kind of whole grain flour to use in pancakes?

I don’t use anything special in this pancake recipe, just the regular King Arthur’s brand organic whole wheat flour that goes into most of my baking. We always use whole grain flour in our house, and we prefer its unique taste and texture.

However, if you aren’t a fan of regular whole wheat flour you can try using whole wheat pastry flour instead. Whole wheat pastry flour is milled from softer wheat and has a similar taste and texture to all-purpose flour, but without being highly processed.

Can these whole wheat pancakes be made with overripe bananas?

Besides banana bread, banana pancakes are one of my favorite ways to use up overripe bananas. You can use fresh bananas that are too ripe to eat or thaw a couple of overripe bananas that have been previously frozen. Try this Homemade Banana Bread for another way to use up overripe bananas!

Really ripe bananas have a stronger flavor, so keep that in mind depending on your preferences. You will love these Banana Pancakes with Protein and these Almond Milk Pancakes!

Can I substitute something for the banana in this recipe?

If you have a banana allergy, no bananas on hand, or just don’t like bananas, you can swap them out for some pureed fruit or veggies. Applesauce or jam will both work, or you could also use pureed sweet potatoes or pumpkins, too. (Seriously!)

Anytime you add a fruit or vegetable puree to a recipe it does affect the flavor, so make sure you like the taste of whatever you’re substituting with. Some purees will alter the pancake color too.

Bananas in this recipe can be substituted with 1 cup of your choice of mashed or pureed fruit/veggies.

How to tell if whole wheat banana pancakes are ready to flip

You can flip your pancakes when the edges start to brown and the middle firms up enough to hold the shape when flipped. Cooking time varies depending on pancake size and cooking surface, but it’s usually between 2 and 4 minutes per side.

Variation ideas for whole wheat banana pancakes

I think these banana pancakes are great as-is, but if you’re feeling adventurous there’s a few variations you can try to change things up.

Add vanilla or cinnamon

Both vanilla and cinnamon are great at enhancing the other flavors, especially the sweet ones. If you feel like your banana pancakes could use a little something extra, experiment with 1 teaspoon of vanilla, cinnamon, or both.

Banana and blueberry (or any berry) pancakes

I love topping banana pancakes with berries, but you can also add some inside your pancake batter. Blueberries, strawberries (cut in small pieces), raspberries, and blackberries all taste great in pancake batter!

How to freeze leftover pancakes

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 in the microwave, 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.

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

  • Whole Wheat French Toast
  • Whole Wheat Pecan Maple Cinnamon Rolls (no refined sugar)
  • Whole Wheat Cereal Bars
  • Breakfast Casserole Bites
  • Whole Wheat Buttermilk Pancakes
  • Whole Wheat Oven Pancake
  • Whole Wheat Waffles
  • Almond Flour Pancakes
Whole-Wheat Banana Pancakes from 100 Days of Real Food

Whole Wheat Banana Pancakes

This easy recipe whips up a batch of delicious whole-wheat banana pancakes perfect for a lazy Saturday morning (or any morning, really!) breakfast. Make a double batch to keep in the freezer for busy weekday mornings.
148 Reviews / 4.8 Average
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Breakfast
Cuisine: American
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4
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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
 

  • 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!

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.
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.
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37.3K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Tanya says

    May 14, 2015 at 12:45 am

    5 stars
    Awesome pancakes!! I've done them four times now, last time I substituted one cup of whole-wheat flour with oat flour and they still taste wonderful, I could eat them everyday!

    Reply
  2. Natalie says

    May 09, 2015 at 8:05 pm

    I love these pancakes! Tomorrow I am going to make them with maple syrup instead of honey since it's all I have and coconut oil in place of the butter and I'm wondering if that will work out okay?!

    Reply
    • Amy Taylor (comment moderator) says

      May 12, 2015 at 8:07 am

      Hi. Yes, the subs should work fine.

      Reply
  3. Terry says

    April 22, 2015 at 8:17 am

    Best I have ever had. Swapped out milk with unsweetened almond milk.

    Reply
  4. Elena says

    April 19, 2015 at 5:50 pm

    4 stars
    Love this pancakes, they're so fluffy! Only downside is they tasted like the baking powder or soda too much. Any advice? We had about 2 pancakes per person. We are a family of 6! I used coconut oil instead of butter n I used almond milk and they where still so good and fluffy!

    Reply
    • Amy Taylor (comment moderator) says

      April 21, 2015 at 10:45 am

      Hi Elena. Well,if you use less leavening, the fluffy factor might decrease. You might try reducing it and using 3 egg whites vs the 2 whole eggs...but it would be an experiment.

      Reply
      • Elena says

        April 21, 2015 at 1:54 pm

        4 stars
        I will try that. I still love these over any other pancake recipe. My 3 year old twins love them to. They eat them as a snack. :)

  5. Sharie says

    April 19, 2015 at 7:27 am

    Does it have serving sizes anywhere? Or about how many pancakes this makes?

    Reply
    • Amy Taylor (comment moderator) says

      April 21, 2015 at 10:23 am

      Hi Sharie. No, sorry. That is not information that we provide. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
  6. Shayla says

    April 06, 2015 at 3:18 pm

    Can I make the batter tonight and cook these up in the morning?

    Reply
    • Amy Taylor (comment moderator) says

      April 08, 2015 at 12:36 pm

      Hi Shayla. They are best if you make the batter and cook immediately. Leaving the batter overnight will result in flat (not fluffy) pancakes.

      Reply
  7. Meredith says

    March 29, 2015 at 12:16 pm

    honestly, I love these just plain. The sweetness of the banana and the bit o' honey is just perfect. No extra calories or fat needed :)

    Reply
  8. Karen Strong says

    March 26, 2015 at 2:29 pm

    5 stars
    These banana pancakes are fantastic! They are just as good re-heated the next day. They are great with butter and syrup or just by themselves!

    Reply
  9. Walter says

    March 23, 2015 at 12:24 pm

    2 stars
    was pretty dry..strange consistency. eh. Added some more butter and milk and that helped a bit.

    Reply
  10. mercy says

    March 17, 2015 at 12:43 pm

    I made it without the honey. so wonderful and tastes so good. Thank you.

    Reply
  11. Robin Niewenhuis says

    March 14, 2015 at 12:18 pm

    Then first time I made these, I made them with bananas and thought they were delish. Today, instead of bananas, I used 1 cup of homemade applesauce. Omg! So good. I liked it better than bananas. Thanks again, Lisa, for all your wonderful recipes.

    Reply
  12. Jen says

    March 01, 2015 at 9:59 am

    This was our first meal of our 10 day challenge! My seven year old ate three of them, topped with the maple syrup we made last March. Yum!

    Reply
  13. Kelly says

    February 17, 2015 at 8:27 pm

    5 stars
    Has anyone tried coconut oil instead of the melted butter? I make these all the time & LOVE them!! But I was just curious if the coconut oil would work?

    Reply
    • Amy Taylor (comment moderator) says

      February 19, 2015 at 10:03 am

      Hi Kelly. It will work: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.

      Reply
  14. Cherie says

    February 17, 2015 at 11:50 am

    Awesome fluffy pancakes, definitely a repeat

    Reply
  15. Maria says

    February 14, 2015 at 11:44 am

    How do you recommend freezing the pancakes? Wax paper between each pancake and then in a Ziploc?

    Reply
    • Amy Taylor (comment moderator) says

      February 18, 2015 at 12:59 pm

      Hi Maria. That's what I do. ;)

      Reply
  16. Kolohe says

    February 08, 2015 at 9:47 am

    Make that a 1/2 cup of applesauce.

    Reply
  17. Kolohe says

    February 08, 2015 at 8:52 am

    I used 1/4 cup of applesauce in lieu of the bananas. Used 1tbsp flax meal + 3 tbsp water to sub for one egg. Also only used 1 1/2 cups of milk. Worked great. This has become my new pancake recipe. Thanks.

    Reply
  18. Justin Costa says

    January 26, 2015 at 10:47 am

    5 stars
    what a great recipe it has become a Saturday morning tradition! We do half whole wheat flour and half oatmeal now. strawberries and blueberries are a nice addition too.

    Reply
  19. Amy says

    January 22, 2015 at 10:59 pm

    Sorry I hit send too soon, and how many pancakes constitutes a serving? Thank you very much!

    Reply
    • Amy Taylor (comment moderator) says

      January 27, 2015 at 9:47 am

      Hi Amy. It yields about a dozen medium size pancakes. My kids usually eat one or two. :)

      Reply
  20. Jillian says

    January 21, 2015 at 10:05 am

    5 stars
    I loved this recipe! It is easy to adapt as well. I used 1 cup of whole wheat flour, and 1 cup of buckwheat flour. I also used 1 cup milk and 3/4 cup chocolate almond milk. Everything else stayed the same. They were FABULOUS!
    Thanks for helping me feed my family REAL food!

    Reply
  21. Brenda says

    January 13, 2015 at 12:12 pm

    5 stars
    I'm sorry if this question has already been asked, but can you add sweet potatoes to this recipe? If so, how much would you add? Would you sub it instead of the bananas or add it in addition to? Thanks for the help!

    Reply
    • Amy Taylor (comment moderator) says

      January 14, 2015 at 1:14 pm

      Hi Brenda. I would sub 2/3 cup pureed sweet potato for the banana. I've done the same with pumpkin and added a tad more honey for a bit of added sweetness.

      Reply
  22. penelope says

    January 11, 2015 at 8:32 pm

    My kids love these pancakes. Would the recipe work with coconut flour as well? Thanks.

    Reply
    • Amy Taylor (comment moderator) says

      January 12, 2015 at 8:34 pm

      Hi. We've not tried. If you experiment, let us know. :)

      Reply
  23. Ashley says

    January 07, 2015 at 8:52 pm

    5 stars
    I used vanilla agave (that is what I had on hand) instead of honey and added protein powder..... Oh geez they are good. And I made extra large pancakes and waffles!!! My 4 year old are his up with some frozen fruit added in the batter too!! Mom scores, thank you!!

    Reply
  24. Katlin Stewardson says

    January 06, 2015 at 10:44 am

    5 stars
    I made these just this morning. I normally use the "Just add water!" box mix and put a 1/2 cup or more syrup on my 3 large pancakes while my 2 year old will eat 5-6 small/medium and continue asking for more. This morning I made each of us the same size pancakes (about DVD size) and my children loved them! My 2 year old couldn't quite finish one and I had a hard time finishing 2. My 8 month old ate about 1/2 one. The first meal of our 10 day real food challenge was a success!

    Reply
  25. Ana Yevonishon says

    January 06, 2015 at 7:36 am

    5 stars
    These are amazing! My kids loved them!! I was hoping they'd be good because they, of course, love pancakes, but I've been avoiding making them since we went sugar free, and non processed! Can't wait to get your cook book! THanks!!!

    Reply
  26. Emily says

    January 05, 2015 at 9:27 am

    When you mention to freeze the leftovers, do you mean the batter?

    Reply
    • Amy Taylor (comment moderator) says

      January 05, 2015 at 7:51 pm

      Hello Emily. No, freeze the cooked pancakes.

      Reply
  27. Michaela says

    January 04, 2015 at 1:04 pm

    5 stars
    These turned out to be amazing! I added some unsweetened applesauce and cinnamon for a little more flavor- so yummy. My family is starting to come on board with eating whole wheat!

    Reply
  28. Maria says

    January 02, 2015 at 12:31 pm

    5 stars
    We absolutely loved these pancakes! I actually only had one egg left in the fridge and they still came out great :) I added some chopped pecans to the mix too and it was seriously delicious- We ate them as soon as they came off of the skillet without adding any syrup or anything. Perfect recipe to do up on a weekend morning, thank you!

    Reply
  29. Cassi says

    January 02, 2015 at 11:20 am

    What is the best way to defrost?

    Reply
    • Amy Taylor (comment moderator) says

      January 05, 2015 at 9:14 am

      Hi Cassi. Defrost overnight in the fridge.

      Reply
  30. Jennifer Landry says

    December 30, 2014 at 9:50 am

    I made this recipe for waffles this morning. They were delicious! I didn't have whole wheat flour on hand so I used 1&1/2 cups of spelt flour and a 1/2 cup of 7 grain flour instead. Still turned our great!! My hubby didn't even notice they were whole grain waffles! Yum!

    Reply
  31. Viviana says

    December 29, 2014 at 12:34 am

    5 stars
    Love! Love! Love these pancakes! I make them all the time & my VERY picky husband absolutely loves these pancakes. Haven't told him yet that they are good for him! These freeze very well!

    Reply
  32. Ann says

    December 28, 2014 at 9:10 am

    My daughter is allergic to fructose so she cannot have honey, do you think I could use the maple syrup inside the pancakes as a substitute? She cannot have apple sauce either, so that is not an option.

    Reply
    • Amy Taylor (comment moderator) says

      December 28, 2014 at 4:51 pm

      Hi Ann. Yes, you can sub maple syrup for honey. :)

      Reply
  33. Beverly says

    December 27, 2014 at 5:08 pm

    Can these be made without the banana? I love this recipe but my husband doesn't like having fruit added to the mix (actually he just said he doesn't like it - he never actually tried it - :rolleyes:). Are the bananas necessary for texture and/or sweetness or are they just for added banana flavor?

    Reply
    • Amy Taylor (comment moderator) says

      December 28, 2014 at 4:37 pm

      Hi Beverly. I would say it is for all of the above reasons. You can use this waffle recipe as pancakes: https://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/. I do it all the time. ~Amy

      Reply
  34. Kristen Mullins says

    December 21, 2014 at 10:14 pm

    5 stars
    These are awesome! I used unsweetened vanilla almond milk and added blueberries. Leftovers are in the fridge for breakfast tomorrow. Thanks for a great recipe!

    Reply
  35. Whitney says

    December 10, 2014 at 9:11 pm

    Hi I was going to make these up this weekend and was wondering if you had the nutritional info on them? I have to calculate how many carbs I am eating bc I am diabetic. Thanks for your time!

    Reply
    • Amy Taylor (comment moderator) says

      December 12, 2014 at 4:15 pm

      Hi Whitney. Sorry, we do not provide nutritional information. This post helps explain why: https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/serve-sizes. You can use an online tool like My Fitness Pal to calculate those kind of details. ;)

      Reply
  36. Kris says

    December 08, 2014 at 2:01 pm

    5 stars
    This is a awesome recipe! I have made as is in the past & this weekend I made a couple changes to suit my family's tastes & needs- I used Vanilla Almond Milk instead of cows milk- Added a tablespoon of cinnamon & also used coconut oil for the pan instead of butter. Excellent! I love this website & cookbook- it has changed my life!!

    Reply
    • Kris says

      December 08, 2014 at 2:13 pm

      I also left out the bananas this time.

      Reply
  37. Alex says

    November 30, 2014 at 11:22 am

    For the vegan's out there I switched out the egg with a flax seed replacer and used almond milk. Still great - in fact better in my opinion. This will be a regular with our family.

    Reply
  38. Christal says

    November 17, 2014 at 7:42 pm

    I love this recipe! Could I switch out 1 cup of the whole wheat flour for quinoa flour to add some protein?

    Reply
    • Amy Taylor (comment moderator) says

      November 20, 2014 at 12:56 pm

      Hi Christal. We've not tried subbing with quinoa. Here is an example of a quinoa pancake recipe: http://www.deliciousasitlooks.com/2013/06/quinoa-flake-or-oatmeal-pancakes.html. ~Amy

      Reply
  39. Amber F says

    November 17, 2014 at 12:39 pm

    5 stars
    Hi Lisa,
    I've been steadily transitioning to "real" food ever since my discovery of your blog. My last holdout was breakfast, because I love, love, love Kashi frozen blueberry waffles. This week, I finally bought a waffle maker and made a batch of these instead (love your cookbook, by the way! especially all the slow cooker recipes!). I love that the outsides of the waffles come out crunchy, with the inside soft and banana-flavored. Now if only I could stop drinking Diet soda.

    Reply
  40. Jessica says

    November 11, 2014 at 10:11 am

    I made these this morning. I didn't have bananas so I used a jar of my homemade cinnamon applesauce. My kids loved them! Going to have to make another batch to freeze. They didn't leave any leftovers!

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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