Whole Wheat Banana Pancakes
These banana pancakes are so fluffy, no one will guess they're made with whole wheat flour! This whole wheat banana pancake recipe is so easy to make.
Updated by Kathryne Taylor on August 30, 2024
Let’s make banana pancakes! This banana pancake recipe yields gloriously fluffy pancakes despite being made with 100 percent whole wheat flour.
These whole-grain pancakes have more substance than your average pancake, which means they can actually fuel you until lunchtime. I like to dollop them with peanut butter for extra fiber and protein.
I adapted these pancakes from the banana coconut pancakes in Love Real Food (page 17). If you haven’t tried those yet, you’ve been missing out! These are more classic banana pancakes, and I managed to incorporate a little more mashed banana for maximum banana flavor. For an even easier option, try my 3-Ingredient Banana Pancakes.
These banana pancakes are perfect for lazy weekends and reheat well for busy weekday breakfasts. You can also double the batch and freeze extras for later. They definitely brighten up cold gray mornings, which we’ve been having lately.
Banana Pancake Tips
Make these pancakes with the random leftover bananas on the counter. Overripe bananas are perfect!
Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.
Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.
If you’re cooking on the stovetop, you may need to dial back the heat over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn. (There’s actually too much butter in the skillet in the photo below. Oops.)
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. It’s better to wait a little too long to be safe than to end up with a doughy mess.
Watch How to Make Whole Wheat Banana Pancakes
Banana Pancake Variations
You can make these pancakes as-is (my favorite) or gussy them up. Options include:
After stirring together the wet and dry ingredients, you can gently fold in fresh blueberries or chopped strawberries (up to 1 cup) or chocolate chips (up to 1/2 cup).
Top your pancakes with sliced bananas, homemade fruit compote, almond butter, peanut butter, pecan butter or whipped cream!
More Wholesome Pancakes to Try
Here are more whole-grain favorites:
- Whole Wheat Pumpkin Pancakes or Pumpkin Oat Pancakes
- Whole Wheat Pancakes or bulk Whole Wheat Pancake Mix
- Whole Wheat Gingerbread Pancakes
- Banana Oat Pancakes
- Blender Oatmeal Pancakes
Please let me know how these pancakes turn out in the comments. I hope these become a favorite weekend recipe for you, too.
Whole Wheat Banana Pancakes
These banana pancakes are so fluffy, no one will guess they’re made with whole wheat flour! Top these whole wheat pancakes with peanut butter and sliced bananas for extra protein and fiber. Recipe yields 6 to 7 pancakes (enough for 2 to 3 people); double the amounts for a family or more leftovers.
Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder (not baking soda!)
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ⅔ cup milk of choice*
- ½ cup mashed ripe banana (from about 1 large banana), plus another banana for slicing on top
- 1 large egg
- 2 tablespoons maple syrup or honey, plus more for serving
- 2 tablespoons melted unsalted butter or coconut oil
- ½ teaspoon vanilla extract
- Optional toppings: sliced banana, maple syrup, peanut butter or almond butter
Instructions
- If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Using a ⅓-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
*Milk options: This recipe will work with cow’s milk, nut milk (almond milk, cashew milk, macadamia milk), soy milk or coconut milk.
Make it dairy free: Use non-dairy milk (see list above for a suitable alternative) and coconut oil instead of butter.
Make it vegan: See above, omit the egg, and use maple syrup instead of honey.
Make it egg free: Simply omit the egg!
Make it gluten free: Use gluten-free all-purpose flour blend instead of whole wheat flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
https://sooka.info/whole-wheat-banana-pancakes-recipe%3C/p%3E
I have been enjoying making my pancakes each week-end. What started out with just another batch, has turned into a mini -obsession with recipes and techniques. Been considering actually adding bananas to the mix. Now I know. 1Tbsp to 1c of flour sounds a lot? I generally sour my milk. Try adding some Rose Water or Orange blossom water? I added both orange zest, juice and blossom last week-end. The other addition was to UB White flour of. another 1/4c of nut flour in this case, hazel.One mean pancake … hehe. Try out Jaggery Door for sweetener. Lot of flavour in that sugar.
Thanks for sharing your variations, James!
I made these vegan by making a flax egg and I used 2/3 cup mashed banana instead of 1/2 cup, vegan butter, and flax milk and they are so amazing and filling. I love the idea of adding the maple syrup and butter to your batter also the little bit of cinnamon smells amazing! Thank you so much for the recipe! Perfect for this rainy day here in California!
Thanks for sharing, Ana!
There’s nothing better than banana pancakes!
Agreed! Pancakes in general, right?!
Just got to reading this recipe before dinner..omg the perfect comfort food, they were delicious and fluffy! Thanks Kate.
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I’m happy to hear that, Nancy!
So lovely. We enjoyed these. Made them multiple times with milk and with water. Thanks
An alternate for egg?
Hi! See the recipe notes. :)
My toddler, 8 month old and husband think you are a rock star! We make these and a bunch of your other recipes every month. Thanks for taking the time to perfect!
I think you’re the rock star! Thanks for sharing. I’m happy your little family is enjoying the recipes.
These pancakes look so delicious and would make a great addition on weekend brunch!
I’m glad you think so, Natalie!
Oh my! Was wondering what I was gonna do with those last 2 bananas! These are scrumptious! Followed the recipe with no changes on my electric griddle…just had my second pancake and going out for a ski to wear it off! Thank you cookie and Kate!
I’m glad this was the recipe you needed! Thanks for sharing, Anita.
These are amazing!!! My new favorite pancake recipe. Thanks so much!
You’re welcome, Mor!
I made these this morning! I usages water as my milk had gone bad. They were delish- I just found them a little heavy and the batter thick. Any suggestions?
Hi Miriam! The milk is a key here. Without trying it, I would assume that was a factor in the batter issues.
What is your favorite griddle?
Hi Sarah! Wish I had a better answer for you, but I have a discontinued Calphalon griddle. It’s non-stick, which I usually avoid, but so darn convenient to cook on. Mine folds in half and has reversible plates (the other side has grill lines) so that might be a nice feature to look for. I think that Cuisinart makes something similar.
These sound delicious topped with peanut butter and extra banana slices! :)
That sounds amazing!
Enjoyed them greatly! Wonderful flavor!
I’m happy to hear that, Helen!
Great breakfast! Very light and fluffy pancakes!
Made no substitutions!
Thank you, Fran!
I’m not much of a breakfast person but I do loooove pankcakes! I’d have to make them for a brunch kind of meal. Maybe with a mimosa or two haha great recipe!
Oh yes! Great compliment for a brunch and mimosa paring. :)
I love checking out new recipes and you do put out a lot of good ones, I appreciate it.
I will say that I do not like too much baking powder or soda in my pancakes. For example,I use 1cup whole wheat flour and 1 cup regular flour with 3/4 tsp baking powder and 1/2 tsp baking soda, 1 egg, and whatever kind of milk you want to use, whether it be soy, cow, or almond
Thanks for sharing, David!
Banana pancakes truly are a gem. It may be Christmas now, and people are starting to prefer chocolate chip pancakes or pancakes that taste like Christmas cookies, but hey, you can’t go wrong with the classic ol’ monkey business pancakes either! Love that this recipe is whole wheat to make the batter a bit healthier. Hopefully this recipe works with a flax egg!
Thanks, Cassie!
Hi, just made these pancakes vegan style. They were outstanding! Your recipes have made going completely vegan so much easier and tastier. Thank you so much!
Love that! Thanks, Steve for sharing. I appreciate the review.
Another great recipe!! We followed step by step the recipe and they were amazing! My British husband, our 2 year-old son and I have really enjoyed these pancakes for weekend breakfasts. Last time we made a double batch and freezed for working days (they are now a new favorite for my son).
One of my top 3, together with your Triple Coconut Granola & Healthy banana bread.
Thank you very much and congrats from Lisbon :)
I love that! It’s great when the whole family can love them. Thanks so much, Paola. I appreciate your review!
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These are so good! Its just a lazy Saturday and making pancakes was the best decision. These pancakes are not too sweet and have the best banana taste. Thanks so much for the pancakes!
You’re welcome, Olivia! Thanks for your review.
Love these pancakes! Your whole-wheat pancakes are a favourite, but these might be my new staple.
I double the batch and then freeze the rest. I wrap individually then pop them in the toaster and they are perfect for feeding my one year old.
Thank you (love all your recipes)
I love that! Great option to pull out for quicker mornings. Thanks for your review!
I just made these pancakes. I wished I had tried them, but my daughter and her friend gobbled them all up! :-)They said they were delicious! So I will definitely make them again. I used regular milk because her friend is allergic to nuts and I used coconut oil. Thank you Kate for another great recipe!!
You’re welcome, Marisa! Thanks for your review.
We’re not banana fans. Let me assure you that you can make this recipe subbing pumpkin or squash puree for the banana and it will be amazing (ok, better in my opinion, but we don’t need to compete). Yum.
Thanks for sharing, Cara!
So good!!! Just made this weekend. Easy if you have the ingredients :)
I agree! Perfect weekend treat. Thanks for sharing, Claire.
Kate, these were delicious and huge hit for my small brunch with girls from my church small group. Thanks! Love your receipes. :)
Thanks for stopping to comment, Malia!
This is definitely my go-to pancake recipe. It’s so easy and delicious, and I love that I can get away with using one banana every time. Today I forgot to add an egg and barely noticed, so this is a perfect vegan option. Thank you!
I love that! Thank you for sharing that it worked well without and egg for you, Annie.
Delicious! Absolutely my go to pancake recipe now! Yummy with blueberries too
Happy to hear that, Brigid! Thanks for your review.
I am not a huge fan of “ripe” bananas and usually avoid those recipes but I wanted to change up my morning routine and these pancakes were very tasty. I topped with a compote of smooshed mixed berries/cherries.
I want to experiment using less oil next time, or maybe cut out the syrup – try to make it a bit more WW friendly.
Thanks for all the work you do. Eating healthier and cleaner is so much easier with you around!
Thanks for sharing, Jean!
I’ve been making these every weekend with just one tbsp each of oil and honey, plus about a half cup of blueberries. They are the perfect pre-workout breakfast!
Thanks for sharing, Rita! I love blueberries as a topping to. I appreciate the review!
These are the perfect pancakes!! I’ve now made them twice in two weeks, with rave reviews from hubby and kiddo. They have a great banana/cinnamon flavor, and work really well with the whole wheat flour (I’ve tried white and whole wheat– I really couldn’t tell the difference).I use a little more milk than called for– about 3/4 cup. Thank you Kate (and Cookie)!
Thanks for sharing, Janelle! I appreciate the review.
Another winner! I have been tethered to the kitchen every Sunday morning since discovering this recipe. By subbing in some moistened ground flax seed for the egg and agave syrup for the honey, these are easily turned into vegan pancakes and my family continually ask for them – I often triple the recipe. Thanks Kate!
Thanks for sharing, Gerry.
Yum! These were the best! I followed recipe using white whole wheat flour, coconut oil, maple syrup and almond milk.
Thank you for sharing, Halina!
Made these for breakfast this morning. Rave reviews! Fluffy!
Thank you, Jill! Fluffy pancakes are the best.
We have made these 3 different times now and they’ve come out perfectly each time. I love that the recipe is very “variation-friendly” – we have increased the cinnamon, included flax meal, used half maple syrup-half honey, etc etc and have loved them each time. Thank you for our new weekend staple!
I made the pancakes with whole milk and only 1 tbsp maple syrup. Really delicious, thank you, Kate!
hanks for sharing, Elsa!
I love this recipe! I usually make with the whole wheat flour, but this morning I tried a flour blend without gluten. (France is just now starting to carry these blends). It turned out really well although I had to add about a cup of milk because the flour really soaked up all of the liquid.
This is hands down one of the best pancake recipes. A good amount of baking powder really helps them to stay light and fluffy. I cut the honey/maple syrup in half at least; I feel like the banana make them sweet enough.
Hi Kate,
I was wondering what to have for breakfast. The bananas in our fruit tray are beginning to become overripe. Searched online and found your recipe. I didn’t know that I’ll be making the best, fluffiest and super delicious pancake from your recipe. I was sweating (it’s summer in the Philippines) while eating the pancakes (just 2, lol) along with my morning decaffeinated coffee. From my heart, I really thank you for posting this very good recipe. Good job Kate! Have a nice day!
You’re welcome, Raz!
Hi Kate,
I’ve just made this for the first time and I could taste the baking powder! I don’t know if 1 tablespoon is a misprint or if this is the correct amount? It actually upset my stomach and induced vomitting!
Oh no! That’s horrible. Did you use aluminum free baking powder?
These tasted delicious, but I set my griddle to 350 and the pancakes burned pretty much immediately. I turned it down to 300 and they did much better on that. Unfortunately, I had to toss most of the batch. Just an FYI for folks making them! Low and slow is the way to go.
Oh no! Thanks for the feedback. I’m glad you found the sweet spot on your griddle.
I made these this morning and they were delicious! I use coconut oil instead of butter and almond milk. This recipe is a keeper. Thanks!!
You’re welcome, Janet!
I made these pancakes this morning and they were fantastic. Actually, I made the recipe from your book, which is slightly different – calls for some nutmeg, slightly more milk, and shredded coconut. Looking at the version here, I’m glad I made that version because I think I would prefer those to this recipe (though the differences are small). Anyhow, the banana flavor was nice, and great in combination with the coconut oil, coconut milk, and shredded coconut. I really enjoyed these, as did my daughter. Thanks for a great recipe.
I’m glad you really like this recipe! Both are good, but nothing wrong with having options. I do love my pancakes! :)
These are amazing! I have always bought pancake mix in a box because I thought making homemade pancakes would too difficult. These were super easy, fairly quick and yield the perfect amount. Love them! Im going to freeze my extras and have them as “eggos” for the next few days!
I love that, Tifany!
Fabulous Recipe!!! I just made these for a house full of preadolescent boys and they were a huge hit. Nothing makes my culinary bells ring like finding a healthier version of a recipe that equals or surpasses the original in taste. (Bonus if the ingredient list won’t break the bank!) These pancakes were SO GOOD; they absolutely rival any pancake I’ve ever had! I added chopped pecans, but otherwise followed the recipe exactly as is. This will absolutely be my new go-to pancake recipe from now on. Thanks
That’s great! I’m glad they rival even the best pancakes you have had. Thanks for your review, Courtney!
I had some brown bananas on the counter and went hunting for a banana pancake recipe. I chose this one because it used whole wheat flour and holy smokes – these pancakes are awesome! My two boys devoured them and made multiple comments about how good they were. I balked at the amount of baking powder but followed the recipe anyway and they came out great! Leftovers heated up perfectly in the toaster. This is definilty going into my binder of permanent recipes!
Hooray! That’s a win on all fronts. Thank you for sharing, Melissa!
I have made these three times now, and they have turned out perfectly every time! They are really fluffy, the perfect amount of sweet, and they scale up really well for a crowd. I love adding a couple sliced bananas on the pancakes as they cook on one side, so they caramelize when you flip them, and sprinkling walnuts on top. Best pancakes ever! Thanks, Kate!
You’re welcome! I like the caramelized banana idea, Arianna!
I made these pancakes today.
Absolutely delicious !!
Followed the exact recipe.
Thanks so much for sharing this.
You’re welcome, Sowmya!
Thank you Kate for the amazing recipe.
The whole wheat banana pancakes taste very yummy! My friends and I simply loves it.
Great to hear, Shelley!
Fluffy, no-fail recipe. Thanks!
You’re welcome, Shauna!
Delicious! Thanks for your continued hard work providing high quality recipes.
You’re welcome! I’m happy you are enjoying them, Jacqueline!
Let me preface this by saying I have never left a comment on a recipe before. (I know, I know, people say this all the time, and I’m sure you’re only half believing me–but I’m not kidding; I’m too lazy for this). But as I am sitting at my high-top table, eating fistfulls of these pancakes while watching my godson devour his plateful, I cannot overstate the high-end restaurant quality of this breakfast staple. I stumbled on this recipe while looking for a way to incorporate my browning bananas into something other than banana bread (which I love, by the way, but I tire of it after a while). I followed it pretty much to the letter, using white flour instead of whole wheat, real maple syrup instead of honey, and 3/4 of an enormous banana instead of the whole thing. Also, I added mini morsel chocolate chips–and if you’re a fan of chocolate, this step is a must. Overall, this is a no-brainer recipe that you must try, whether you’re alone on a weekend or trying to impress an 11-year-old.
I’m so happy to hear you loved them and your godson did too! Thank you for taking the time to comment, Kathryne. I really appreciate it!
First off, I bought your Love Real Food cook book. I have never bought a cook book before, generally cook books have 3-5 recipes I actually want to or will try. All of yours have been wonderful, so thank you for using your passion to benefit the world. Secondly, page 17, and this recipe above. Could one use this batter to make waffles? I have waffle lovers in my house. Thanks!