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Home » Whole Wheat Banana Pancakes – Healthy Seasonal Recipes

Whole Wheat Banana Pancakes – Healthy Seasonal Recipes

    whole grain banana pancakes in a stack with sliced bananas on top and maple syrup drizzling from a carafe above
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    These fluffy whole-wheat banana pancakes are a delicious and healthy way to use up your overripe bananas! Whip up these pancakes in just 20 minutes for a nourishing and yummy way to start your morning.

    whole grain banana pancakes in a stack with sliced ​​bananas on top and maple syrup drizzling from a carafe above

    Why We Love This Recipe For Post Whole Wheat Banana Pancakes

    This pancake recipe is one you’re going to want to keep in regular rotation! We always have bananas in our kitchen, but one or two consistently wind up overripe and no one wants to eat them. I started making this whole wheat banana pancake recipe as a way to reduce banana waste and it really worked its way into our hearts (and bellies).

    After a few years of making nothing but Banana Chocolate Chip Bread and Banana Date Bread we are so happy to have another favorite way to use up our bananas!

    Drizzled with just a smidge of maple syrup, these pancakes are perfect for everything from lazy weekends to busy mornings!

    Recipe Highlights

    • They’re done and on your plate in just 20 minutes!
    • Festive enough for a holiday brunch or easy enough to make for a regular morning.
    • They can be frozen and reheated for a super fast meal prep breakfast.
    • Whole-wheat flour is high in fiber and essential nutrients.
    • Naturally sweetened by the ripe bananas.
    • You can customize them too!

    Key Ingredients for these Healthy Banana Pancakes

    ingredients to make whole wheat banana pancakes
    • Flour: White whole-wheat or whole-wheat flour
    • Bananas: They’re best when medium-ripe
    • Oil: Avocado oil, melted coconut oil, or organic canola oil
    • Milk: Vanilla oat milk or another milk of your choice
    • Cinnamon: Optional
    • Kitchen Staples: Baking powder, salt, eggs

    Step By Step Instructions To Make This Recipe

    mix the dry ingredients and the wet ingredients

    Step 1: Combine Dry Ingredients

    In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

    Step 2: Combine Wet Ingredients

    Mash the banana in a large bowl with a fork or a potato masher, and then whisk in the eggs. Finally, whisk in the oat milk and 2 tablespoons of oil.

    mix dry and wet ingredients together to make pancake batter and then heat the frying pan

    Step 3: Mix Pancake Batter

    Add the dry ingredients to the wet ingredients and stir to combine. The batter will be lumpy.

    Step 4: Preheat Frying Pan

    Preheat the frying pan or pancake griddle to medium-high heat, or set your electric griddle to the pancake setting (400 degrees F).

    cook the pancakes on both sides until they're golden brown

    Step 5: Cook Pancakes

    Brush the griddle lightly with ½ a teaspoon of oil and then ladle the batter (about ¼ cup at a time) onto the pan, spacing the batter out so it doesn’t run together. Cook the pancakes until the bottoms are browned, about 2 to 4 minutes.

    Step 6: Flip Pancakes and Continue Cooking

    Carefully flip the pancakes over and continue cooking until they’re browned on the other side, which should take about 2 to 3 minutes. Continue cooking the rest of the batter, re-brushing the griddle with any remaining oil as necessary.

    FAQs and Expert Tips

    To keep warm

    To keep pancakes warm while making subsequent batches, transfer them to a baking sheet in a single layer and place in a warm oven (about 250 degrees F.) Do not leave in the oven for more than 10 minutes or they will dry out.

    To Make Ahead

    If prepping this for a holiday morning or you just want to have your mis en place ready to go for the morning, mix the dry mix and wet mix and keep them separate. Place in resealable containers. (Refrigerate the wet mix.) Mix together just before cooking.

    To Reheat

    My preferred way to reheat these banana pancakes is to lay two side by side on a microwave safe plate and to microwave on high power for about 1 minute. Times will vary depending on your microwave. Try not to overheat as this will dry them out. If your microwave is very powerful you can start with 40 seconds and add on more time if they are not hot.

    To freeze

    Lay the cooked and cooled pancakes on a baking sheet (do not stack) and transfer to the freezer. Once they are hard, transfer them to a re-sealable freezer bag and freeze up to three weeks. (Try to press all the air out of the bag before sealing shut to minimize freezer burn.) Place the frozen pancakes directly on a microwave-safe plate and heat for 1 minute per pancake.

    What is the secret to good pancakes?

    In my opinion, it’s to only mix the batter until it’s combined. Over-mixing leads to a chewy texture, but we’re looking for fluffy pancakes! And try not to let the batter sit too long once it is mixed together. The leavener starts to work as soon as the pancake batter is mixed together, and as it sits it will lose it’s strength.

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    Why are my pancakes sometimes mushy in the middle?

    This happens when the batter is not fully cooked in the center. If your griddle is too hot (if it smoked you know it is too hot) the outside of the pancake will cook too quickly before the center is set. I find that I need to reduce the temperature under a stovetop griddle or skillet after the first batch because it gets too hot.

    What temp is best for cooking on an electric grill?

    Electric griddles have much more consistent heat so I love using them for pancakes and French toast. Normally I use 400 degrees, but for this banana pancakes recipe I set mine to 375 degrees because they are high in natural sugars and can brown too quickly at 400.

    Variations To Try

    • You can add pumpkin pie spice in place of the cinnamon to give your pancakes a little extra seasonal flare.
    • You could also easily transform these wholemeal pancakes into banana nut pancakes by adding some walnuts!
    • And honestly, everyone loves a good chocolate chip banana pancake, so you could add a handful of chocolate chips for a special occasion too!

    Additional Whole Wheat Recipes To Try

    a stack of banana pancakes made with whole grain flour on a plate with slices of banana on top

    Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

    Happy Cooking! ~Katie

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    Description

    These fluffy whole-wheat banana pancakes are a delicious and healthy way to use up your overripe bananas! Whip up these pancakes in just 20 minutes for a nourishing and yummy way to start your morning.


    • 1 ½ cups white whole-wheat flour or whole-wheat flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon cinnamon (optional)
    • 2 large eggs
    • 1 cup vanilla oat milk or another milk of choice
    • 2 medium ripe bananas
    • 2 tablespoons avocado oil, melted coconut oil or organic canola oil, plus 1 teaspoon for griddle

    1. Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
    2. Mash banana in a large bowl with fork or potato masher. Whisk in eggs. Whisk in oat milk and 2 tablespoons oil.
    3. Add dry ingredients and stir to combine. Batter will be lumpy.
    4. Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.)
    5. Lightly brush griddle with ½ teaspoon oil. Ladle batter about 1/4 cup at a time onto the griddle, spacing so they do not run together. Cook the pancakes until browned on the bottom, 2 to 4 minutes.
    6. Carefully flip the pancakes over and continue cooking until browned on the bottom, 2 to 3 minutes. Keep cooked pancakes warm while cooking the remaining batter, re-brushing the griddle with the remaining oil as necessary.

    Ratings

    To Keep Warm

    To keep pancakes warm while making subsequent batches, transfer them to a baking sheet in a single layer and place in a warm oven (about 250 degrees F.) Do not leave in the oven for more than 10 minutes or they will dry out.

    To Freeze

    Lay the cooked and cooled pancakes on a baking sheet (do not stack) and transfer to the freezer. Once they are hard, transfer them to a re-sealable freezer bag and freeze up to three weeks. (Try to press all the air out of the bag before sealing shut to minimize freezer burn.) Place the frozen pancakes directly on a microwave-safe plate and heat for 1 minute per pancake to defrost and heat through.

    • Prep Time: 0 mins
    • Active Time: 20 mins
    • Cook Time: 20 mins
    • Category: Breakfast
    • Method: Stove Top
    • Kitchen: American

    Nutrition

    • Serving Size: 2 pancakes
    • calories: 286
    • Sugar: 10g
    • Fat: 9g
    • Carbohydrates: 46g
    • fiber: 3g
    • protein: 7g

    Keywords: Banana Wheat Pancake Recipe, Banana Whole Wheat Pancakes, Whole Wheat Banana Pancakes, Wholemeal Banana Pancakes, Healthy Banana Pancake Recipe, Healthy Banana Pancakes

    About the Author

    Katie Webster

    Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

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