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.
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This post was originally posted on 6/30/2014 and updated on 9/25/2024.
Why We Love These Whole Wheat Banana Pancakes
- A healthy way to start your day. Made with healthy whole ingredients.
- An easy recipe to mix together and ready in minutes.
- Simple ingredients from your pantry and bananas is all you need.
- These pancakes are a family favorite and crowd pleaser.
- Make a double batch because these are freezer friendly.
- A great way to use up some overripe bananas.
- These aren't only delicious for breakfast, they are fabulous for brunch or dinner too!
- Fluffy, hearty and absolutely delicious!
Whole Wheat Banana Pancakes Recipe Ingredients
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Honey
- Large Eggs
- Milk
- Salted Butter
- Ripe Bananas
Substitution Suggestions
- Whole Wheat Flour: 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. You can also use all purpose flour.
- Cinnamon: I like using only cinnamon, but if you want a more spiced pancake you can add a pinch of all spice, nutmeg, or cloves.
- Honey: Pure maple syrup is a great substitute. If needed, you could also use granulated sugar or brown sugar.
- Milk: Buttermilk is an excellent substitute, but any type of milk will work. Any type of cow's milk, almond milk or soy milk are all great options.
- Salted Butter: Feel free to use unsalted butter. I suggest adding an extra ¼ teaspoon of salt to the pancake batter.
This pancake recipe is so easy to make and it really does make the fluffiest pancakes ever!
How to Make Whole Wheat Banana Pancakes
- First, gather all your ingredients and tools needed.
- Next, whisk together whole wheat 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 melted butter. Whisk it together just until combined.
- Lastly, fold in the mashed bananas.
- Now let the batter rest for 5 minutes while your electric griddle or skillet preheats.
- Pour the pancake batter onto a preheated griddle or greased frying pan using a measuring cup, scoop 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 them and cook the other side until it is golden brown. It takes about a minute or two to cook on each side.
- Set pancakes on a large sheet pan and place in a low heat oven to keep warm while you finish the rest of the pancakes.
Serving Whole Wheat Banana Pancakes
These pancakes are delicious served traditionally with a pat of butter and pure maple syrup. However, they are also absolutely divine with peanut butter, chocolate hazelnut spread, cream cheese, cocoa almond spread or apple butter. Top them with some sliced bananas for extra banana flavor.
What to Serve with Healthy Banana Pancakes
These pancakes are hearty and healthy. They are delicious served with a side of fruit like my Simple Fruit Salad or a breakfast meat like bacon, sausage patties or links, or sliced ham. Check out How to Bake Bacon, it makes cooking bacon so much easier. Yogurt topped with Homemade Granola is a delicious pairing with these pancakes too.
Recipes using whole wheat flour can intimidate some, but my recipes are all family approved. Try these other recipes with whole wheat flour:
Storing Ripe Banana Pancakes
Storing: Store completely cooled leftover banana pancakes in an airtight container or zip top bag in the fridge for up to 4 days.
Reheating: Leftover pancakes or frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated in the microwave until warmed through.
How to Freeze Whole Wheat Banana Pancakes
Freezing: Let the banana pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper in between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.
Thawing: 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.
More Delicious Pancake Recipes
My family absolutely loves pancakes! If you or your family does too, try some of these other fantastic pancake recipes.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for prepping ingredients.
- I love using an electric griddle for pancakes. This electric griddle from Presto is what I use and I've had it a long, long time.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to a set.
- My husband bought me this fancy pancake turner one year for Christmas and it works like a charm. It's one of my favorite kitchen tools.
- A Meat Chopper works great for mashing bananas!
Tips for Easy Banana Pancakes
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Start with room temperature ingredients for best results.
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
- Let the pancake batter rest. This gives it time for the baking soda and baking powder to activate and do it's job to make fluffy pancakes.
- If you don't have an electric griddle, use a nonstick pan. The griddle is best because the heat is evenly distributed, but a nonstick skillet with some butter or oil will work too.
- Flip those pancakes with confidence! Get the spatula all the way under the pancake before flipping.
FAQs
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 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°F 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.
Other Banana Recipes:
- Banana Bread Chocolate Chip Muffins
- Banana Belgian Waffles
- Crumb Topped Banana Bread
- Banana Scones
- Peanut Butter Banana Brownies
- Banana Cake with Cream Cheese Frosting
- Peanut Butter Banana Chocolate Muffins
- Strawberry Banana Muffins
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Whole Wheat Banana Pancakes
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 large eggs, lightly beaten
- 1¾ cups milk
- 2 tablespoons salted 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°F or use a heated frying pan with melted butter.
- Pour batter onto griddle or in pan using a ladle and cook until the pancakes are bubbling on top, about 1-2 minutes.
- Flip the cakes and cook for another minute or two until golden brown and no longer wet in the middle.
- Set pancakes on a large sheet pan and place in a low heat oven to keep warm while you finish the rest of the pancakes.
Alma Carias says
Hi
Thank you for sharing.
Would it be possible to do half oats half whole wheat flour? Please advice. Thank you
Heather says
I have not tried it with oat flour, but you can definitely substitute with some oat flour. Oat flour is lighter so I'd add an extra tablespoon to 1/4 cup of oat flour depending on how much you are subbing. Let me know how it turns out!
maria hattamer says
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 🙂