Whole Wheat Banana Pancakes

These healthy whole wheat banana pancakes are the perfect combination of nutrition and sweetness and quickly come together with pantry staples. Whenever I have brown bananas that need to be used this is my go-to recipe.

I first started making these pancakes when my first baby started to eat solid foods. I was looking for a quick, nutritious breakfast that I could make for him, then store in the freezer and feed him for the week. Now that our family had grown we no longer need to freeze them because the pancakes are usually eaten up in a day or two.

I love these pancakes because they are nutritious enough for a baby, but delicious enough for the whole family.

How to Store Leftover Banana Pancakes

These pancakes can be stored up to 3 days in the fridge or up to a month in the freezer. Reheat in the toaster until warmed through for a soft center and crisp exterior.

Use What You Have Banana Pancakes

The main components of a pancake are pretty basic, so switching the ingredients to match what you have in your kitchen can be helpful, especially early in the morning if you realize you are out of milk or eggs. It can be easy to swap them with something else that you do have on hand.

As long as your liquid to dry ingredient ratio is correct and you have good leavening and a binder, these pancakes can always turn out.

Ingredients for Whole Wheat Banana Pancakes

• 2-3 extra ripe bananas (2 large or 3 small)
• 1 egg (substitute chia or flax egg)
• 2 cups milk (substitute juice, almond milk, half yogurt half water, or in a pinch just water)
• 2 cups whole wheat flour (I use freshly milled, you can substitute oat flour although it does result in a gummier pancake)
• 2 tsp baking powder
• butter or oil for greasing griddle
• optional mix-ins
  • berries
  • nuts
  • chocolate chips

How to Make Banana Pancakes

Preheat a griddle to 375° F or put a skillet over medium heat.

Begin by mashing bananas with a fork or potato masher. Add egg and mix until the egg is well incorporated.

Top wet ingredients with flour and baking powder, mix dry ingredients together then add milk.

Mix until combined. If you want to add any mix-ins, stir them in now.

Spread butter onto preheated griddle and pour 1/3 cup batter to form pancakes 1 inch apart.

Once bubbles start to form after 2-3 minutes, flip pancakes to cook on the second side for an additional 1-2 minutes or until cooked through.

Top with syrup, jam, or your favorite pancake toppings.

Whole Wheat Banana Pancakes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 18 pancakes

Ingredients

  

• 2-3 extra ripe bananas 2 large or 3 small
• 1 egg
• 2 cups milk
• 2 cups whole wheat flour
• 2 tsp baking powder
• butter or oil for greasing griddle

optional mix-ins

• berries
• nuts
• chocolate chips

Instructions

 

• Preheat a griddle to 375° F or put a skillet over medium heat.
• Begin by mashing bananas with a fork or potato masher. Add egg and mix until the egg is well incorporated.
• Top wet ingredients with flour and baking powder, mix dry ingredients together then add milk.
• Mix until combined. If you want to add any mix-ins, stir them in now.
• Spread butter onto preheated griddle and pour 1/3 cup batter to form pancakes 1 inch apart.
• Once bubbles start to form after 2-3 minutes, flip pancakes to cook on the second side for an additional 1-2 minutes or until cooked through.
• Top with syrup, jam, or your favorite pancake toppings.

Keyword banana, pancake, whole grain, whole wheat