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.
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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.
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 tsp 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
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!
Nice Recipe! Though I have never tried it. But, would love to make someday.
I 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!
What 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!!!
I 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!
Just made these for our family of 4 and it was plenty. We loved it! Thick and fluffy. Didn’t add in any cinnamon or vanilla and they still had a lot of flavor. We will definitely make again.
Delicious! It really does taste like banana bread! I added cinnamon and vanilla, plus blueberries and a few dark chocolate chips. Yum!
These were amazing! So yummy, my entire family (including my pickiest eater) gobbled them up!
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:)
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:)
Very good,
nutrition would be very helpful.
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.
Thank you! Your recipe was fun, easy, quick and Delish♡
Excellent!!
i added raspberry and it was delicious. but why do you make a hole?
Hi there. This should help: http://www.recipetips.com/glossary-term/t–38829/well-method.asp.
Great recipe! I have a banana intolerance so I used applesauce instead, and it turned out great! We also added blueberries for extra sweetness.
How much applesauce did you use? I have a kiddo with a banana intolerance, too. Thanks!
I made these for the first time at a remote island cottage without electricity and they were a huge hit. I didn’t have honey so I used 2 tablespoons of brown sugar instead and I also used regular whole wheat flour. I would definitely use much less sugar next time although they were really good, even cold the next day. But being Canadian, we don’t skimp on the pure maple syrup, so they don’t need to be that sweet. We served them with fresh Ontario strawberries. Wonderful recipe.
These are SO GOOD! But I’m wondering, what does the well/hole do?
: ) This is probably more info than you need: http://www.recipetips.com/glossary-term/t–38829/well-method.asp.
Outstanding! I added some blueberries and banana flavored protein powder as well and oh my goodness……excellent! Thanks for the recipe
So delicious
These are very yummy pancakes. Thanks for sharing the recipe. would This recipe work well as a bulk dry pancake mix and I take 1 cup of it and mix half the amount of the wet ingredients?
I don’t see why that would not work. :)
These pancakes make a great breakfast. Just add a little low sugar jam or butter on the top as I’m not a big fan of syrup. Very filling.
I was disappointed with these after following the recipe. There was no flavor at all, and I even added vanilla extract and cinnamon. I’ll give it another try though because it’s also my first time cooking with whole wheat flour so its possible that I have to acquire the taste. Next time I’ll try to increase the vanilla extract and honey and maybe add berries or slices of bananas as the first side cooks.
These are my favorite pancakes! They are super filling… I tend to add a bit of water to thin out the batter. It has become tradition in my household to make these. So yummy. Thanks for a great recipe!
As a PP said, these were the best banana pancakes I’ve ever made. I did add a bit of almond extract just to add a little nuttiness without adding nuts (my husband doesn’t like them). And being able to freeze them for a quick breakfast is awesome with a toddler in the house. Any time real food tastes this good, it’s a double win! Thanks for the recipe!
Could I make the batter ahead of time and freeze it?
You will lose the “lift” in the batter . It is better to cook them and freeze them.
I wanted to make these for my 11 month old but he hasn’t had honey yet, could I omit it completely? I am trying to keep them as “healthy” as possible and thought substituting syrup might be too sugary.
You can. You could also sub with maple syrup.
These were hands down the best banana pancakes I’d ever eaten. I used almond milk and buttermilk. I sprinkled cinnamon on to top them off. They were great! The wheat flour worked so very well.
Thanks. CJW
Love these pancakes! Having a friend over with lots of allergies (dairy, nuts). What can I substitute for the milk (no nut milks, please!)?
Soy or coconut?
Soy worked well. Thanks!
Wow, these were good! Made only half a batch and was able to freeze a bunch! My toddler gobbled them up! Thanks!
Great recipe. Thank you.
What could I substitute for egg? We have an egg allergy in our family.
Hi there. I’ve used “flax eggs” in pancakes successfully: Soak 1 tsp of flax seed in 4 tsp of water for 3 to 6min.
I found a recipe for flax eggs. I haven’t tried it yet, but it calls for 1 tbsp ground flax seed and 2 1/2 tbsp water. Mix and let sit for 5 minutes.
Wanted a healthy pancake recipe for my 2 year old and these were perfect!! I recently ran out of honey so I substituted 1 tbs of maple syrup. They were more delicious than regular pancakes in my opinion! Also so happy they made so many extra to freeze because now it’ll be a quick healthy breakfast for weekdays!
I made these this morning and they turned out perfectly!! I had some blueberries that were on their way out so I threw them on top. Delicious. Thanks for sharing this recipe.
Does anyone know how many servings there are? Or what the amount of pancakes per serving?
Hi. I usually get 10-12 pancakes out of this recipe. It serves 4-5.
I made these but for us the banana flavor was much too strong. My 10 year did not like them. I will stick with Gina’s recipe on Skinnytaste.
These are great and come out of the freezer so well
Can almond milk be substituted for the whole milk?
Yes, I use vanilla almond milk and they turned out great!
Thank you.
Can I make these into waffles instead?
Yes, I’ve made them as both. They do make a heavier waffle but they are delish.
Really fluffy pancakes. For added flavor, I add a teaspoon of vanilla and cinnamon. Alternatively, chocolate chips.