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!
Hi! Do you know if you can sub almond milk for the milk in this recipe? If so, would it be equal in the amount you’d sub? I have a 9mth old who is getting rashes when I give her dairy (only yogurt so far) so I’m trying to do some dairy free for her sake. Thanks!
Hi Kara. Yep, in equal amounts. :)
I made these pancakes today for the first time, expecting to have to experiment with the pan temperature and amount of batter etc, to make the perfect pancake. I just wonder, is it because there are bananas in the batter that the inside of the pancakes remain very moist? I’m afraid i’m not cooking them long enough, but when i do they’re too brown on the outside and still very moist inside.
I’d love to perfect them and i’m not an experienced pancake maker anyway.
Love the website and am taking baby steps to convert to whole food eating. I feel if i take the pledge I may be overwhelmed and fail. This way I can slowly introduce new foods and make it part of my lifestyle. Barbara
This is the most fabulous pancake recipe! Easy enough that my 3 year old can help me make them, and SO much better than that crap in a box! We’ve made this dozens of time, but switched it up a little today. Only had one banana (recipe still worked fine) and added some cinnamon and nutmeg. Delicious! Thank you (once again!) Lisa!! You and your website have changed the way my family eats.
Really great banana pancakes! Used whole wheat white flour
I have a lot of left over buttermilk from making butter. Could I use the buttermilk in place of the milk in this recipe?
Hi Evelyn. We’ve not used buttermilk. It would change the flavor a bit but I think it would work. ~Amy
I have a lot of left over buttermilk from making butter. Could I use the butter milk in place of the milk in this recipe?
I could only find self raising whole meal flour in my supermarket. I live in Dubai and it is hard to get certain things. I am thinking that I should not add in the baking powder or soda is that correct? Many thanks.
Hi Pauline. Yes, it already has the powder or soda in it. :)
If you can’t use honey is there another option?
Maple syrup. :)
Lisa, I’ve made so many of your recipes over the past year and loved them all. I decided this morning to finally try the banana pancakes. OMG!! These are THE BEST! Thank you for sharing your awesome recipes! My husband & daughter absolutely LOVED them too :)
Can you make the batter the night before?
Hello Krystal. The baking powder reacts immediately when the liquid is added, so letting it sit overnight might result in flat pancakes. ~Amy
Lisa, i have never ever made a recipe from your site that I have not loved and this one was no exception! I made these for family breakfast and seriously had to control myself and actually save some for the family! Thank you for another home run :)
So I am doing this Real Food thing…really slow. I am not a fast food addict but I love chips. Not the healthiest eater but not awful, anyway I decided one step at a time my girls love pancakes. I tried this recipe this morning and was skeptical, we usually like to eat bananas but not in our foods. My oldest thought they were good but maybe ease up on the bananas a little or maybe I need to mash them better. My youngest I am still working on she doesn’t like the smell of too ripe bananas. 😃. I will keep working on her. Well I tried them and to my surprise I liked them A LOT. They were not too sweet, I am a salt addict not a sweet fan. Thank you so much. My husband will try them in the morning.
Could have these everyday.
This is almost identical to the recipe I created, except I use vanilla extract and no honey
Wow!!! Just made these for myself and my 1 year old, by far the best pancake of any kind I have ever had. I knew he would like them because he loves bananas, I however, do not like bananas…. Incredibly moist fluffy and sweet but not to sweet. I have about a dozen in the freezer now. Thank you.
Would I be able to subsitute coconut oil for the butter? Butter is not allowed on my current meal plan.
Thanks!!!
Yes, Sandy. Coconut oil is our typical sub for butter. ~Amy
My family and I absolutely love this recipe! I use blueberries instead of bananas because my youngest son is allergic to bananas. I love being able to freeze the leftovers and take them out and pop them into the toaster for a quick breakfast during the week. My son’s teacher said, “I knew these pancakes were not store bought because the blueberries are huge”. Makes me happy to know I can feed my children healthy options. Thanks so much for posting this great, healthy recipe!
Hi, is there a more natural substitute for baking soda? I’m trying to stick to a “if you can’t grow it, don’t eat it” rule. But I really want to try these delicious looking pancakes!
Hmmm. Other than baking powder which contains baking soda and cream of tartar, I don’t know of anything to substitute. If any readers know of some kind of baking magic, we would love for you to chime in. :)
I made these a couple weeks ago, and the kids and my hubby gobbled them up! Even my daughter who refuses to eat bananas loved them. And I loved pulling them out of the freezer for a quick breakfast for the next week. This morning I just made another batch, but this time cooked them in my waffle iron, and they turned out just as delicious. Thank you for all your recipes and helping me feed my family real food!
I made these pancakes for the first time today and they were delicious! My two year old gobbled them down with a topping of plain whole yogurt mixed with blueberries, raspberries, and a small amount of maple syrup. I used whole spelt flour instead of whole wheat and, due to my daughter’s egg allergy, I used the flax egg replacement (1 tbsp ground flax + 3 tbsp warm water). They turned out excellent. Thank-you for another wonderful recipe! Looking forward to the release of your cookbook! :)
I LOVE these! I added about a 1/4 C water though, because I like my pancake dough to be a little thinner & more pourable.
Made these today and topped them with fresh raspberries and maple syrup. Kiddos couldn’t get enough! Yum!
How many serves is this recipe?
Hi there. Most of Lisa’s recipes serve 4 with leftovers. I can usually get about a dozen medium pancakes out of this recipe. ~Amy
I have made your banana pancakes and waffles for some time now, but recently noticed that you have replaced the cocnut oil with butter. Can you please explain the chance?
Thank you!
Hi Pam. They can be used interchangeably. :)
I made these a few days ago and froze the rest. Best pancakes ever. My son usually doesn’t enjoy whole wheat anything but he actually ate all of his pancake. He usually only eats half or less.
These are so delicious – never using boxed pancake mix again – even the healthy organic ones! My boys do not like banana in their pancakes so I just added a tiny bit (maybe 1/2 T) of canola oil in place of the banana. YUM!
Do you have a calorie count of the recipe?
How is this website all about unprocessed food if baking powder is used? Baking powder has aluminum and other junk in it!!
You can make baking powder. http://www.thehealthyhomeeconomist.com/choosing-a-healthy-baking-powder/
It’s actually pretty easy to find baking powder without aluminum in it at the grocery store, thankfully! I think they say it’s added for anti-clumping, but geeze I’d take clumps over heavy metals!
Thanks for this yummy recipe! I’ll be making these again for sure.
LOVE these! I’ve made them a couple times now and they’re always great and freeze so nicely, too. Today, my bananas were not ripe enough, but my kiddos wanted pancakes Soooo… I used some canned pumpkin instead & it was delish!! THANK YOU for this recipe!
The recipe-minus 1 banana because I only had 1!-makes 21 puffins! In case anyone was wondering! Puffins are pancake muffins of course! :) Also, my dairy substitutions were almond milk and coconut oil. I topped my puffins with frozen blueberries and some with chocolate chips! Bacon would have been good too! I baked them at 350 on the middle rack for 15 minutes! Dip them in syrup and freeze leftovers! Love that this is a 1 bowl easy recipe, thank you so much 100 Days for sharing!
Sarah, Did you substitute the butter with the coconut oil? I’m new to all this. Thanks
Hi Jenn O! Yes I used 2 tbsp of melted coconut oil in place of the butter.
Perfect, Thank you
Also when you say pancake muffins, does that mean you just pour the batter into a muffin pan?
Yup! Just pour the batter in a muffin/cupcake pan! Hope you like them!
Just made these. Yum. O.
Would I be able to make the batter at night and refrigerate until the next morning?
Hi there. Yes and no. :) This will help answer your question: http://www.preparedpantry.com/pancake-batter-recipe.aspx. ~Amy
Could you please provide the nutrional values on your receipes? I’m a calorie counter :(
Thank you!
Hello Amy. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Mmmm. I made then this Am for the second time. I was out of milk so I used buttermilk, and added an extra 1/2 cup. Perfection! Thanks for this delicious recipe. I have tried several others and. None are as ymmy
Made these last night when my son asked for pancakes for dinner. Yum!! I ended up joining him for my meal too. The dough is very thick, so I had to “smoosh” down with my spatula, but worked just fine. I’m going to try this same recipe with pumpkin next time as we also love pumpkin pancakes, and I’d imagine it will translate well.
I ended up using the Betty Crocker rice flour to make these gluten-free and they turned out absolutely delicious! I hope the flour counts under the ‘real food’ challenge…if anyone could let me know, I’d appreciate it!
Hi Crystal. Glad you had success! And, if it was brown rice flour, then yes, it’s a good choice. Brown rice flour is 100% whole grain but white rice flour is not. ~Amy
My husband who is not crazy about “healthy” pancakes, loved these. I used blueberries instead of bananas and they were yummy, may try adding the bananas as well next time. I cooked them on med/low to get thin lighter pancakes. Froze the leftovers so we are ready for a quick breakfast when needed.
Hi, I would like to make a gluten-free version of these. Would King Arthur gluten-free multi-purpose flour or Betty Crocker all-purpose gluten free rice flour blend be considered “real food” for purposes of the challenge? The Betty Crocker one only has 5 ingredients listed, but the King Arthur one has 8. Thanks!
Hi Crystal. The issue with gluten free flour mixtures is that they typically contain some refined flours. We understand that people with gluten sensitivities and allergies might have to adapt the rules a bit, but do look for flour/flour blends that contain mostly gluten free whole grains. One example would be brown rice flour vs. regular rice four. This post should also help: https://www.100daysofrealfood.com/2012/06/28/food-allergies/. ~Amy
We had these over the weekend and they were pretty good, but the big surprise was the next day when I took a bite of the cold leftovers in the fridge – YUM! They are the perfect mid-morning pick-me-up at work, plain, just straight from the fridge!
I made these this morning, and they were a hit with my husband and my son, both of whom are a bit suspicious of this whole “real food” thing. We’re trying to get out of the pop-tarts and sugar cereals habit, and these are a great start!