Whole Wheat Banana Pancakes

Whole wheat banana pancakes are my favorite homemade healthy pancakes. These sweet and fluffy pancakes are perfect for a lazy Sunday morning!

this recipe

Whole wheat banana pancakes are a simple and delicious breakfast that are sure to be a hit with your whole family. Made from scratch with wholesome ingredients, these tender and fluffy pancakes are naturally sweet and lightly spiced with cinnamon and vanilla. They are perfect topped with a drizzle of maple syrup, sliced bananas and a handful of chopped nuts. Serve them with fresh fruit, and greek yogurt or egg bites for added protein! 

White whole wheat flour is my favorite secret ingredient for healthy baking. It is a 100% whole grain flour, but is lighter and milder tasting than traditional wheat flour. White whole wheat flour adds a mellow nutty flavor to these pancakes that pairs perfectly with banana. If your family is used to white flour, try substituting half of it in just about any recipe for white whole wheat, and I bet they won’t even notice the difference! For more whole wheat baking recipes, try my banana carrot muffins or blueberry cornbread. For an indulgent special-occasion pancake recipe, try my sweet cream pancakes.

You Will Love This

• Made with only a handful of pantry-staple ingredients, these homemade healthy pancakes are perfect for lazy weekends, and even easy enough for busy mornings.
• This recipe is a great way to use up overripe bananas!
• Whole wheat pancakes are an easy way to add more whole grains to your diet. White whole wheat flour gives these pancakes an amazing texture that is just as fluffy as traditional pancakes, but with lots of added fiber and nutrients. 

Ingredients

To make this whole wheat banana pancake recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

• White whole wheat flour: White whole wheat flour is my favorite baking secret. It is 100% whole grain, and yet lighter and fluffier than traditional whole wheat flour. If your family is new to whole grains, try starting with half white whole wheat and half all purpose flour. 
• Sugar: I used white sugar in this recipe, but brown sugar would also work!
• Baking Powder
• Baking Soda
• Kosher Salt
• Cinnamon
• Mashed banana: Don’t throw out those brown bananas! The more overripe the banana, the sweeter your pancakes will be!
• Egg
• Buttermilk: I love using buttermilk for an extra tender and fluffy pancake. Feel free to substitute regular milk if you don’t have buttermilk on hand.
• Vanilla extract
• Melted butter 
• Toppings of your choice! My family topped these with extra banana slices, nuts and maple syrup, but I think peanut butter and chocolate chips would also be a great idea. 

Instructions

Step One: Mix dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon) together in a large bowl. 

Step Two: In a separate bowl, use two forks to mash the banana. Add the remaining wet ingredients (egg, buttermilk, vanilla and melted butter) to the banana and stir well to combine. Some small lumps of banana may remain.

Step Three: Pour the wet ingredients into the dry ingredients. Mix the pancake batter until smooth. 

Step Four: Heat a large skillet over medium heat. Lightly oil the skillet with butter or olive oil. Use a large cookie scoop or ¼ cup measuring cup to pour batter onto the hot pan. 

Tip: I do not suggest cooking spray for oiling the pancake skillet (or griddle). I have made the mistake of using it in the past, and it leaves a sticky residue on the pan that is nearly impossible to clean off!

Step Five: Cook the pancake until bubbles begin to form and the edges of the pancake begin to set. Flip the pancake and continue to cook on the second side until golden brown. Repeat until all the pancakes are cooked.

Storage

Let leftover pancakes fully cool, then store them in an airtight container in the refrigerator for up to 2-3 days. To freeze pancakes, wrap them tightly in plastic wrap to protect them from freezer burn and then store them in a freezer bag.