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!
Andrea says
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!
Heather V says
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!
Amy Taylor (comment moderator) says
Hi Heather. I use the waffle recipe for pancakes. Also, here is an oven pancake recipe: http://www.choosingraw.com/roasted-carrot-hummus/. ~Amy
Christina M says
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.
Amy Taylor (comment moderator) says
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. :)
LQ says
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.
Michelle says
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.
Michelle says
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!!
Amy Taylor (comment moderator) says
Hi Michelle. No we do not provide nutrition information. This will help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. ~Amy
Becky says
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.
Miriam says
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.
Angie says
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!!
Jamie says
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! :)
Heather says
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,
Heather
http://www.simplefreshnatural.com
Eli says
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!
Anissa says
Fantastic recipe! Thank you so much! Do you have any tips for reheating these pancakes after freezing?
Amy Taylor (comment moderator) says
Hi Anissa. I typically thaw them overnight and heat them in a toaster or toaster oven. ~Amy
Junette says
Seriously, the fluffiest, tastiest pancakes I've made. I never knew pancakes could be THIS good. Great recipe! Thanks for sharing :)
Becca E. says
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!
Natasha Trousdale says
how many waffles does this approximately make? I want to calculate calories.
Amy Taylor (comment moderator) says
Hi there. It makes approximately a dozen. ~Amy
Mallory says
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!
Assistant to 100 Days (Amy) says
Hi Mallory. We've not tried but here is a recipe from Weelicious which might guide you as you experiment with this one: http://weelicious.com/2012/03/13/whole-wheat-pancake-waffle-mix-a-must-have-in-the-pantry/. ~Amy
Beverly says
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.
Theresa @ Two Much Fun says
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
Victoria says
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
Heidi says
Could these be made with a substitute for the egg? I have a son that is allergic.
michelle says
1 tbsp of flax and 3 tbsp water per egg
Lisa says
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!
Jen says
Can you make the batter the night before?
Assistant to 100 Days (Amy) says
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
Lissa Wadkins says
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. :-)
Glenda says
I have organic coconut oil and usually cook my pancakes in it, is that an acceptable product?
Assistant to 100 Days (Amy) says
Yes! :)
Rachel says
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!
Debbie says
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.
Lani says
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!
Charl H. says
Just made this morning and its easy and delicious!
shen says
Best pancake recipe ever!♡♡♡ just added a tsp of cinnamon and it was awesome! Thank you for this recipe.
Mary says
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 :)
Assistant to 100 Days (Amy) says
Hi Celeste. This feeds a family of four with leftovers. I usually get 10-12 pancakes out of it. ~Amy
Jamie Lohman says
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.
Celeste says
Can you tell me how many people this recipes serves? Thanks
Donna says
Can I use this same recipe for to make waffles?
Assistant to 100 Days (Amy) says
Hi Donna. I have but here is a waffle recipe, too: https://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/. ~Amy
Angie says
Do you have recommendations for making these dairy and egg-free? Sounds delicious, but we have dairy, egg, and peanut allergies.
Assistant to 100 Days (Amy) says
Hi Angie. Have you tried using flax or chia eggs: http://toriavey.com/how-to/2014/01/how-to-make-a-vegan-egg-substitute/? ~Amy
Molly Riley says
These are phenomenal! I'm not sure if I will buy the boxed stuff again! Thank you for sharing!
Alicia V says
Amazingly easy and delicious!
Karen Cornellier says
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.
Kristen says
Hi! I apologize if I'm just missing this, but can you tell me approximately how many pancakes this will make? Thank you!
Assistant to 100 Days (Amy) says
Hi Kristine. I usually get 10-12. ~Amy
julinn says
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.
Katie says
Hi! Can you freez these? I just made them for the first time! So yummy!!
Assistant to 100 Days (Amy) says
Absolutely! :)