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Whole Wheat Banana Pancakes are the fluffiest pancakes ever and are a delightful and healthy way to start your day! These pancakes are so perfect and are going to become your new family favorite breakfast.
My kids are in love with these pancakes! I almost always double the recipe and freeze the extras. I use them for breakfast, lunch and snacks. My oldest daughter, Bailee, loves pancake sandwiches with peanut butter and sliced bananas or with just some good ole' cream cheese. Maverick, my middle child, prefers them with peanut butter and maple syrup. Ava, my baby girl, will devour them anyway I serve them!
What's in Whole Wheat Banana Pancakes
Recipe adapted from 100daysofrealfood.com
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1-½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 eggs, lightly beaten
- 1-¾ cup milk (any milk works, I prefer buttermilk)
- 2 tablespoons melted butter
- 2 ripe bananas, mashed
Do I have to use whole wheat flour?
No, you can substitute unbleached all purpose flour for the whole wheat. If you are skeptical about whole wheat flour, try white whole wheat flour first. It has all the same nutritional benefits as whole wheat flour, but is made with a different variety of wheat that makes the flour lighter in color and have a milder flavor.
How to Make the Fluffiest Whole Wheat Banana Pancakes
Gather all your ingredients and tools needed. This pancake recipe is so easy to make and it really does make the fluffiest pancakes ever!
First, whisk together flour, baking powder, baking soda, salt and cinnamon in a large bowl. Then make a well in the center of the flour mixture and add the honey, eggs, milk, and butter. Whisk it together just until combined. Finally fold in the mashed bananas and let the batter rest for 5 minutes.
Now pour the pancake batter onto a preheated griddle or greased frying pan using a measuring cup or ladle. I like to make 3-4 inch size pancakes, but you can make them as large or as small as you like.
When the pancakes are starting to bubble and the bottom is browned, flip em and cook the other side until it is golden brown. It takes about a minute or two to cook on each side.
Serve em up with some peanut butter and warm maple syrup and you're sure to get a great big hug from your kiddos or even the hubby!
Why do you let the batter rest?
This is the secret to creating the fluffiest pancakes. The baking powder and baking soda are working their magic in the batter during the rest period creating air pockets, and the gluten is taking time to relax. The results are light and fluffy pancakes!
I'm using an electric griddle, what temperature should I preheat at?
I like to use my electric griddle too! Especially, when I'm making a double or triple batch for the freezer. I preheat my griddle to 350° and the light on my griddle will go off when it's preheated. If you don't have a light, just test a tiny pancake to see if the griddle is warm enough.
How to freeze the leftover banana pancakes?
To freeze the pancakes: Let the leftover pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper into between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.
To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, or you can take the number needed out of the freezer the night before and place in the fridge overnight. Use the microwave to reheat the pancakes or oven on low heat to reheat them.
Looking for more pancake or waffle recipes? Here are some you might like to try!
- Sheet Pan Pancakes
- Banana Pancakes with Fried Cinnamon Bananas
- Sweet Potato Pancakes
- Chocolate Chip Waffles
- Banana Belgian Waffles
- Peanut Butter & Jelly Waffles
Try these delightful and fluffy Whole Wheat Banana Pancakes and let me know how much you and your family enjoy them in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Little Miss Ava loves her some banana pancakes and I just couldn't resist the cuteness!
Whole Wheat Banana Pancakes
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 Tablespoons honey
- 2 large eggs, lightly beaten
- 1¾ cups milk
- 2 Tablespoons unsalted butter, melted
- 2 medium bananas, ripe, mashed
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- Make a well in the center of the flour mixture and add honey, eggs, milk, and melted butter. Whisk just until combined.
- Fold in mashed bananas, let batter rest for 5 minutes.
- Heat a griddle to 350° or use a heated frying pan with melted better.
- Pour batter onto griddle or in pan and cook until the pancakes are bubbling on top.
- Flip the cakes and cook for another minute or two until golden brown and no longer wet in the middle.
Love these but I do a blueberry and like to freeze to easy for zac to grab pop in taoster and go I also will use metal cookie cutter to make shapes and I do the bran muffins to helps boys 🙂