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.
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 tsp 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!
I make these vegan by omitting the eggs, replacing the butter with coconut oil and the milk with almond milk. They always turn the perfect brown color and taste delicious! Love them!
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I just made these!! Now I know why I grabbed the bananas yesterday at the store …. These are really good!!! I used almond milk. Fluffy just like you said. Thanks. 1/2 recipe made 8-10 4” pancakes!!! ❤️
Very dry pancakes. Think too much flour with the rest of the ingredients. And could be sweeter, maybe more honey or vanilla sugar.
Hi Chris, sorry to hear you weren’t a fan of them. You can definitely adjust the ingredients to your liking. If you aren’t used to whole-wheat flour the texture (dryness) will be different than with white flour. Feel free to adjust and let us know what works for you! – Nicole
I make these vegan by omitting the eggs, replacing the butter with coconut oil and the milk with almond milk. They always turn the perfect brown color and taste delicious! Love them!
This is a delicious breakfast and a really easy one to prep for the week. I added a dash of cinnamon to the batter. My kids loved them and said these pancakes tasted just like banana bread!
Just made these because I had two overripe bananas and KAF whole wheat flour. I was dubious about the fluffy factor. These are fluffy, soft and very yummy. The banana flavor is not that strong with is perfect. I added chocolate chips to send them over the top. These are seriously good. Thank you!
My family absolutely loves these! I always make a double batch to freeze. Today in my rush, I accidentally left the baggie of pancakes on the counter all day. Think they are still good or require refrigeration? Thanks!
They should still be fine as long as you got them in the fridge when you got home. – Nicole
I’ve made these pancakes several times and they never turn out “fluffy” but pretty flat. Could this be because I live at a higher altitude than that of the Charlotte, NC area? Any recipe adjustments you could suggest for making pancakes at altitudes over 4,500 feet?
Best pancakes ever! I made them for breakfast and struggled with stopping at having just one pancake. Thank you for sharing this fab recipe!
The recipe is amazing! I’ve been using it for a few years. Unless I make a double batch, there are never leftovers (and sometimes not even then).
To make it even more decadent, I’ll toast some chopped pecans in a frying pan and then slightly candy the toasted pecans in the same pan with a bit of maple syrup and good butter. We then top the pancakes with the pecans and a bit more maple syrup.
Thanks for sharing! This is one of my favorite pancake recipes too! – Nicole
I make this all the time. My kids love them. I “veganized” the reciepe by using plant based milk and switch eggs for a flax seed “egg”. And replaced honey with agave. I was perfect!
Thanks for the tips! – Nicole
Fed this to my family after a morning hike. It was a hit with everyone! No leftovers because it was gobbled up. Thank you for making a healthy recipe with low sugar. I didn’t even need any syrup. I want to try nuts with it next time.