Whole Wheat Banana Pancakes

Cozy season is here. Let’s make pancakes with bananas! This recipe for banana pancakes produces incredibly fluffy pancakes despite using hearty whole wheat flour.

Since these whole grain pancakes are heavier than the typical pancake, they will actually keep you full until lunch. To add more protein and fiber, I like to dollop on some peanut butter.

These pancakes are an adaptation of the banana-coconut pancakes from Love Real Food (page 17). You have been missing out if you haven’t tried those yet! These banana pancakes are more traditional, and I was able to add a little bit more mashed banana for the strongest banana flavor.

These banana pancakes reheat well for quick weekday breakfasts and are ideal for lazy weekends. The batch can be doubled, and any leftovers can be frozen for later use. They undoubtedly add color to the gloomy, chilly mornings we’ve been experiencing 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 a bit 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. Better to wait a little too long to be safe than to end up with a doughy mess.

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 homemade fruit compote, almond butter, pecan butter or whipped cream!

Also read: The Very Best Granola



  • 1 cup of either standard or white whole wheat flour
  • 1 teaspoon of baking powder (not baking soda)
  • 12 teaspoon of cinnamon powder
  • 14 teaspoon of sea salt, fine
    2/3 cup of your preferred milk* 12 cup of mashed ripe banana (from roughly 1 large banana), plus one additional banana for topping.
  • One big egg
  • 2 tablespoons of honey or maple syrup, plus additional for serving
  • 2 tablespoons of melted coconut oil or unsalted butter
  • 1/2 tsp. vanilla extract
  • Sliced banana, maple syrup, peanut butter, or almond butter are optional toppings.


  1. Set your electric skillet to 350 degrees Fahrenheit right away if you’re using one. The flour, baking powder, cinnamon, and salt should all be combined in a medium bowl. Stir to mix.
  2. Milk, mashed banana, egg, maple syrup, butter, and vanilla are mixed together in a smaller basin. Blend using a whisk. Mix the flour mixture briefly after adding the liquid mixture.
  3. If you are not using an electric skillet, heat a nonstick griddle or a heavy cast iron pan over medium heat. Once a drop of water sizzles when it comes in touch with the hot surface, you’re ready to start making pancakes. If additional butter or coconut oil is required, lightly coat the cooking surface with it before removing excess with a paper towel (nonstick surfaces probably won’t need any oil).


  1. Scoop the batter onto the hot skillet with a 13 cup measuring cup, leaving a few inches around each pancake for expansion. Cook for 2 to 3 minutes, or until little bubbles appear on the pancakes’ surface (you’ll know it’s time to flip when the outer 12 inch is matte rather than glossy).
  2. Cook the pancakes for 1 to 2 minutes more after flipping, or until they are gently brown on both sides. With the leftover batter, carry out the operation once more, adjusting the heat and adding extra butter or oil as necessary.
  3. Serve right away or reheat in an oven set to 200 degrees Fahrenheit. Serve with additional maple syrup or honey on the side and, if like, top each individual serving with a spread of peanut or almond butter and/or sliced bananas.
  4. Pancake leftovers can be frozen for up to 3 months or kept in the fridge for up to 3 days. Stacking leftover pancakes and wrapping them in a paper towel will help keep them warm while being microwaved.


*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.