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. 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
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!
Michelle says
Everyone in my family loved this recipe. Had them for dinner tonight. What a great way to start our food challenge!
Rebekah says
Thank you! Thank you! Thank you! My son has become such a picky eater lately and I made these for him and his sister this morning and he devoured them and hasn't stopped telling me how delicious they were!
Michelle says
I am not a big banana fan but this was delicious and it made 25 pancakes at 68 calories a pancake! This will become a new breakfast staple for us. Delicious!
Leslie Felder says
These pancakes are a new favorite around our house. My family loved them.Thanks for all you do on this blog.
karen says
Excellent tasting and an Easy Recipe...No syrup required...the Bananas are tasty and add the sweetness!
rebecca says
Sorry if there is an obvious answer to this question but I am new to homemade pancake and waffle making and was wondering if I could use this batter in a waffle iron instead?? TIA. Rebecca
Assistant to 100 Days (Amy) says
Hi Rebecca. Here is a thread from The Fresh Loaf that discusses this subject and gives you the low down on traditional waffle making: http://www.thefreshloaf.com/node/5948/pancakes-and-waffles-what039s-difference. I can tell you that I use Lisa's waffle and pancake batters interchangeably as both. :) ~Amy
Deborah says
I made these pancakes this morning and they were excellent. You really taste the banana in it. I will make these again. My 6 year old said bananalicious.
Deborah says
how do you warm them up? I don't like using microwaves for food.
Assistant to 100 Days (Amy) says
Hi Deborah. I thaw them over night and toss them in the toaster or oven. ~Amy
Cassandra says
I loved how many these made. It makes for delicious breakfast, snack, or lunch box item! I may make a pancake, pb sandwich then slice with a pizza cutter to make pancake sticks-yum!
Katrina says
My kids and I loved this recipe. I like how it makes plenty so I can have breakfast for most of the coming week. Thank you!
Deborah says
Okay I am confused. With paleo diet you can have bread? If blood sugar is elevated would it be a bad idea or not? One more question, I use white flour but it is organic, would it be okay to use instead of whole wheat flour? Thanks in advance
Assistant to 100 Days (Amy) says
Hi Deborah. We are not a paleo site. We are about eliminating processed foods and eating real/whole foods. And, no, we do not use white flour in our recipes, only 100% whole grains. ~Amy
Jessica G. says
Fantastic recipe! Even my picky son loved it, he said it tasted like banana bread in a pancake. I will definitely make these again!
Gail says
I make a very similar recipe only it uses buttermilk rather than plain milk; makes them extra fluffy. I slice bananas on top but I've never tried adding mashed bananas to the batter. Will try that!
moet says
Can I sub coconut milk for the regular milk?
Jenn says
I use almond milk and leave out the butter since I have a little one with a lactose intolerance and they always turn out fine! I would imagine coconut milk would be fine too!
April says
I just love how many of your recipes use things that we already have in our kitchen! I made cheddar biscuits, glazed popcorn and banana pancakes without having to run to the store!
Amber says
How many pancakes does this recipe make?
Assistant to 100 Days (Amy) says
Hi Amber. It make about a dozen medium size pancakes. ~Amy
Holly says
Would coconut sugar instead of honey be suitable in all of your recipes? Thanks so much!
Assistant to 100 Days (Amy) says
Hi Holly. You would have to convert the recipe since coconut sugar is a dry ingredient and less sweet. This might help: http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/. Also, only honey and maple syrup are approved for the pledge. Outside of the pledge coconut sugar may be a good choice. ~Amy
Cindy G says
I really like this recipe and the website! Unfortunately, I know my kids will not; I have tried too many of these "healthful" recipes that I have had to throw away because the kids would not eat them. Simply put, it is not sweet enough for their child palates. I would like to "train" their palates to be reasonably satisfied with something less sweet. (I am realistic -- this healthy stuff will never taste as good as "junk food.") To this end, I added four tablespoons of maple syrup to the recipe; I am still doubtful it will fly, but I can only try (yet again)! FYI... We do not use maple syrup as a syrup in our family -- I have messy eaters who would have a maple syrup "lake." I hope to eventually reduce the amount of maple syrup, but I will be honest -- I doubt I will ever be able to approach the sweetness level of this recipe as written.
April says
I think maybe some of your preconceptions may be rubbing off on them from reading your posts. For example, saying you are realistic that the food will never taste as good as junk food. I have a 5 year old and a 3 year old who love this food. Let me tell you that they get junk food (from grandma, school, etc) and they still really love to eat real food. If you treat real food as normal food they will too! My kids also have no problem with maple syrup.
My comment in response to you is just a helpful one. The kids won't want to make changes if you are giving it to them saying .. I know this isn't as good as McDonalds and Eggo, etc. Let them help make the food. Tell them where the food comes from. My kids are so excited to learn that maple syrup comes from trees and honey comes from bees!
Karen says
I have found that slowly phasing out sweet, processed, packaged foods and only having healthy alternatives available makes it so much better in our house. It's taken about six months, but my kids' tastes are changing (as well as my husband's and mine). We save sugary treats for just that- a treat. You will not find processed, sugar laden cereals and other foods in my house. I just don't buy it. If you get on board and serve wholesome foods with the attitude that they are good for your family instead of with a sense of dread and a self-fulfilling prophecy that it doesn't taste "good"... Your family will eventually follow suit. I started grinding my own wheat and making all our bread last year. At first my youngest declared he hated it. I never went back to buying chemical laden bread. I just kept serving him the homemade bread every time I made it. That was his only option. Months later now he loves it and asks for it as a snack. He doesn't miss all the sugar. We got slushie as a special treat last weekend and he quit drinking his halfway through and spit it out. He proclaimed it was too sweet. There are no custom meals served here. Everyone gets the same thing on their plates.
Noreen says
These are excellent! Kids and husband love them too! I added some cinnamon and pure vanilla to the batter. Really no need for syrup.
Christina says
Made these this morning for my family and they loved them!!! Loving this site, can't wait for the cookbook!!!
Kasey says
Sorry - meant taking out honey and using maple syrup instead on the comment before this one!
Kasey says
If swapping honey for maple syrup - how much maple syrup? Need to lose the honey for a under 1 child. Thanks!
Assistant to 100 Days (Amy) says
Hi Kasey. It is typically a 1:1 swap as far as sweetness goes. The consistency will vary a bit, so just make sure your batter does not get too thin. ~Amy
Rebecca says
Hi! My family and I ADORE these pancakes! Thanks so much for sharing! I have one question…mine tend to be cooked on the outside and still undercooked on the inside…suggestions? I end up burning the outside by the time they are cooked all of the way through. Do you think that my heat is just too high? Has anyone else complained of this? About how long should they take to cook? Thanks so much!!
Assistant to 100 Days (Amy) says
Hey there. Sounds like you just need to reduce the heat and cook them a bit slower. I use a griddle at around 350*. Also, wait for the batter to bubble on top before you flip them. That method is tried and true. :) ~Amy
Karen says
I was wondering how you defrost the leftovers? I am excited to try this recipe and am hoping to make a few batches to freeze but wondered how to heat them when we are ready for them?
Thanks!!
Assistant to 100 Days (Amy) says
Hi Karen. Defrost overnight in the fridge and then toss them in a toaster or toaster oven to heat. ~Amy
Franki says
I take them right out of the freezer one at a time and pop them in the microwave for 30 seconds all of the time!
Amy says
Our favorite way to reheat frozen pancakes is to pop them in the toaster. we like the crispier texture it gives them more than mushy microwaved texture, plus, it's quick & easy, even for kids.
Krysti says
I made these as vegan pancakes this morning and they were fabulous! Swapped eggs for flax eggs, milk for almond milk, and honey for maple syrup. Served them with a fresh berry "syrup." So delicious and very filling!
Franki says
I just tried these with flax eggs. I hadn't tried making flax eggs before it changed the texture of the pancake a bit. Do you let the flax meal soak in the water? I used 2 tablespoons of flax meal and 6 tablespoons of warm water.
Kelly says
I've been working on making real food for several months now, and I intend to take your 100 days challenge in the new year. I LOVE your blog! You have the best, most practical advice and such tasty recipes! Your blog is my home base. My husband is on board, but is a little wary when I try new recipes. He's the better cook, but I've been impressing him with your recipes lately. These pancakes were a hit tonight! Even our picky eater cleared his plate. Thank you SO MUCH for sharing your knowledge. I can't WAIT for your recipe book to be published!!
Jennifer Whitten says
FABULOUS! Thank you! I used salted butter and put in less salt, and added nuts to my own!!! THEY ARE FABULOUS! Thanks again!
Lucy Nunn says
I don't normally add sugar to my pancakes,and wonder what the advantage it. What I do add to make a good texture is cottage cheese, and/or lemon juice. Why sugar (honey) in this recipe?
Assistant to 100 Days (Amy) says
Hi there. I don't think there is a reason other than liking the flavor it imparts. I know when we make these pancakes, we feel little need to then add much, if any, syrup...just a bit of butter. ~Amy
Shell says
Thank you. Convincing my picky husband and 11 year old daughter that real food tastes better than processed is easy with delicious recipes like this.
Tonight we're trying the pecan and maple syrup ice cream. I hope it's just as good as these pancakes.
Nina says
The husband made these for breakfast this morning. They were amazingly delicious. I didn't miss the old crap at all! I ate 3 of them.... Thank you for another wonderful whole foods recipe I can feel good about feeding my 15 month old twins for a special Sunday treat!
Melissa says
These pancakes not only taste delicious, but they leave you feeling very satisfied. I switched to a whole foods lifestyle about six months ago and I really appreciate having a dependable blog that makes healthy eating so simple and taste so darn good! Thank you for doing what you do!
Assistant to 100 Days (Amy) says
Hi Amanda. You could use maple syrup. ~Amy
Lori says
These were so good! My picky 10 yr old proclaimed them the best(and most filling)pancakes he's ever had. These made about 15 pancakes for me. After my 14 yr old had his two there were plenty for freezing and will make a great quick before school breakfast. Thanks for another great recipe filled with real food ingredients. :)
Amanda says
Any alternatives to the honey? I would like to make them for my "under 1 year old".
Thanks
Amy P says
Anything sweet. I just made these and I mixed in real maple syrup. The came out DELISH! Mixing in the syrup was an after thought, so I had already poured in the honey.
Natalie says
Is it okay of I use a banana that is not over ripe? I don't have a lot of groceries in the house but have everything for pancakes for dinner:) I make them all the time but usually use overripe!
Assistant to 100 Days (Amy) says
Hi Natalie. It just won't be quite as sweet and a little less moist. ~Amy
Jax says
Sooo yummy! I love these pancakes! My six year old son says they are his favorite...he even asked for them for dessert the other night!
Julie says
Can you use this recipe for waffles, also?
Assistant to 100 Days (Amy) says
Hi Julie. Pancake batters make for a heavier ("cakey") waffle and if you do not have a nonstick iron, it can really stick. That said, I have used them interchangeably but add coconut oil when making waffles. ~Amy
Eileen says
What leftovers?? ;)
We finally had pancakes yesterday morning and I got to try this recipe. EVERYONE loved it, including my 3 boys who are suspicious of anything whole wheat. So there weren't any leftover to freeze! We added chocolate chips, too, as a special treat, and they were delicious. We'll never go back to the boxed mix again!
Debbie says
Can you freeze these pancakes for later use?
Assistant to 100 Days (Amy) says
Hi Debby. Yes, I freeze them all the time. ~Amy
Assistant to 100 Days (Amy) says
Hi Ashley. If you try, please let us know how they turn out. :) ~Amy
Ashley says
I make these all the time (we love them), but I had one question. I just made a batch of applesauce and I'm wondering if you or anyone had substituted the applesauce for bananas, but kept everything else the same??? Maybe I would omit the honey???
Teri says
Just tried with a peach sauce I made from farmers market peaches this summer instead of bananas which worked really well.