Fluffy Whole Wheat Banana Pancakes

147 Reviews / 4.8 Average
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.
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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.

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:

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Recipe Rating

  1. I just made these pancakes and am eating them right now….wow! So good and easy to make.
    I added some mini chocolate chips for my kids but I love them as is. And they do taste like banana bread!
    Thank you for all the wonderful recipes! I am working on converting us from processed to whole foods so this website is very inspirational to me!

  2. is there a “basic” pancake recipe out there? I am new to 100 Days to trying to convert my household! I wasn’t sure if the waffle recipe would work for pancakes too? Thank you!

  3. Love the pancakes but love them as waffles best. Topped with fruit and a little maple syrup they are awesome. Could I replace banaña with another fruit? One of my daughters didn’t like the banana taste to much. Thank you. Love the book by the way, just got it about two weeks ago started eating better and everyone in my family is feeling better.. Thank you very much.

    1. Amy Taylor (comment moderator)

      Hi Christina. Yes, this recipe is very flexible. I’ve found that using a different puree works well. My kids love it with pumpkin puree and a dash or pumpkin pie spice. Applesauce also works well with a dash or two of cinnamon. :)

  4. I made this recipe yesterday and everyone loved it! I added some chocolate chips and nobody knew that the pancakes had bananas… just the right amount of sweetness, no syrup needed. Already recommended it to my friends and will definitely make again.

  5. 5 stars
    These pancakes are definitely my go-to pancakes, kids LOVE them. I also make a large batch and freeze the rest for easy fast breakfasts.

  6. I was looking to see if there were nutrition facts for some of the recipes – do you have them by chance? These recipes sound delicious and I would like to maintain my healthy eating habits :) Thank you!!

  7. 5 stars
    Great basic recipe! I adapted/merged with the spelt pumpkin muffin recipe. I omitted bananas, added 1 T of pumpkin pie spice (cinnamon, allspice, ginger and nutmeg), 2/3 cup of pumpkin and it was great. I may play around with adding even more spice and possibly more pumpkin. But it was deelish and kid-approved. My daughter liked hers with chocolate chips. And I served with roasted apples and bacon.

  8. 4 stars
    I have made this recipe along with the waffles once a month the last few months and put everything in the freezer for easy healthy breakfasts to rotate with oatmeal and eggs. My kids love them!!!! And what’s easier then popping something in the toaster or microwave on a busy morning!!! Yes we still microwave. But we have seriously cut down on processed foods thanks to you. And Kashi waffles where one of the last crutches I ditched!!! Woohoo.

  9. Bought your new book and am loving the recipes I’ve tried so far. Had these banana pancakes this morning. Wow! My husband’s first comment after his first bite was, “Mmmmm, these are good!” I totally agree. A must try!!

  10. Lisa, as to no surprise my whole family absolutely loved these pancakes. My picky husband was unsure about adding the bananas, but did and couldn’t stop saying how good these were. He even said he’d eat them without syrup! Glad we made a double batch to freeze for breakfast in the mornings. Thanks for a other home run! :)

  11. 5 stars
    This is my go-to pancake recipe whenever I have a morning I don’t have to run out the door first thing. My husband and I love to make these Sunday morning, sip on a cup of coffee, and just enjoy a wholesome breakfast before starting our day. This recipe is great because I always have enough to freeze some, which is just amazing on a weekday morning that you just NEED something extra special for breakfast. Healthy, simple, delicious … how can you go wrong?! I love to make these when we have guests from out of town visit and they always leave with the link to your site, excited to make these pancakes for themselves!

    Thank you so much for the great recipe!

    much love,


  12. 5 stars
    I have never in my life made pancakes from scratch. (feverishly clearing out premixed boxes out of my pantry) I was amazed when these pancakes turned out fluffier than I have ever made. (used 1 c. of milk instead of 1 3/4) They were also incredibly tasty!

  13. Seriously, the fluffiest, tastiest pancakes I’ve made. I never knew pancakes could be THIS good. Great recipe! Thanks for sharing :)

  14. 5 stars
    I made the pancakes for brinner Monday evening. I had a lot of batter leftover and really didn’t feel like making the rest to freeze. I poured the batter into my muffin pan and baked on 350 for about 15 minutes. They were delicious and the consistancy was a perfect muffin! I froze them and have enjoyed one for a snack everyday since. Thank you for amazing and healthy recipe!

  15. Could this recipe be made in bulk (dry ingredients only)and stored in pantry, then add wet ingredients when ready to cook? Any tips on the amounts/ measurements? Trying to find a whole wheat pancake recipe I can make in bulk and store in pantry, but that does not use sugar has been hard! Thanks!

    1. I just did this! I just mixed the dry ingredients together and put them in a container in my cabinet a couple of weeks ago. Yesterday I just mixed in the wet ingredients and cooked them up! (and they are DELICIOUS!). It made 12 pancakes that are approximately 4 inches diameter (I froze the leftovers). The dry ingredients mixed together amount to a tiny bit more than 2 cups, so you could use that a s a guide when you want to cook up a batch. I didn’t experiment with larger or smaller batches, though.

  16. 5 stars
    Thank you Lisa! These were so delicious! Light and fluffy. My little four-year olds gobbled them up. We already have plans for the left-overs to be packed in their lunch boxes for school- we’re going to use the pancakes in place of bread and make peanut butter sandwiches! Thank you again

  17. Best pancakes I have made! I have frozen half so I can easily pull them out for breakfast on school days. Thanks for sharing this great recipe

  18. Made these tonight for my one year olds birthday dinner. They were delicious!! Thanks for a great whole wheat pancake recipe my whole family enjoys!

    1. Assistant to 100 Days (Amy)

      Hi Jen. Baking soda reacts immediately when combined with wet ingredients and if the batter is not used fresh it will result in less fluffy pancakes. ~Amy

  19. Made a double batch of these with strawberries added in and they were so good! Waiting for the extras to cool more in the fridge before I transfer them to the freezer. :-)

  20. This recipe sounds delicious! Have you ever had anyone make it gluten free or recommend a favorite gluten free all purpose flour to try with it. Thank you!

    1. Rachel, I just made these substituting gluten free all-purpose flour in equal amounts to the whole wheat. They taste great! However, the cup and a half of milk is WAY too much. I recommend cutting that to less than a cup. Just start there and adjust.

  21. 5 stars
    My 3year old and I made these this morning! We had a blast making them and loved them so much! We did put a couple mini chocolate chips in a few to freeze for later as a dessert :) Thank you for this great recipe!

  22. Best pancake recipe ever!♡♡♡ just added a tsp of cinnamon and it was awesome! Thank you for this recipe.

  23. 5 stars
    I have fried several whole wheat pancake recipes and they are either hit or miss. I just tried this recipe this morning and it was a HIT. This for me made about 10 pancakes using 1/2 cup for each. I like mine on the bigger side so that size works for me. These were fluffy and smelled like banana! Will be making these again and again. Thank you for the recipe :)

  24. Assistant to 100 Days (Amy)

    Hi Celeste. This feeds a family of four with leftovers. I usually get 10-12 pancakes out of it. ~Amy

  25. 5 stars
    Just made these this morning…Oh my goodness are they delish! It was hard to stop eating them…glad it made so many! The only thing we changed was we added another banana because ours were small.
    I will never use the box stuff again! Thank you for this site and all the education, I am learning so much and in baby steps changing the way we eat and think about food.

  26. Do you have recommendations for making these dairy and egg-free? Sounds delicious, but we have dairy, egg, and peanut allergies.

  27. Karen Cornellier

    I made these today for my family. My kids are used pancakes made with the pancake mix you get at the grocery store. My husband and I have stopped eating them entirely because they were so filled with sugar. I surprised the family with these pancakes today and they all raved!! The kids commented on how filling they were compared to the mix type they are used to. I was asked to make these every week and knowing the great ingredients I won’t hesitate to make pancakes more often.

  28. Hi! I apologize if I’m just missing this, but can you tell me approximately how many pancakes this will make? Thank you!

  29. 5 stars
    I just made these… substituted agave, I’m out of honey, added some blueberries and baked in mini muffin tins at 425 for 10 minutes. it made approx. 44 muffincakes.