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

Table of contents

Jump to Recipe·Print Recipe

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, Whole Wheat Banana 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!
Jump to Recipe·Print Recipe

More Whole-Wheat Breakfast Recipes

whole wheat french toast with fruit and maple syrup on plates

Whole Wheat French Toast
whole wheat blueberry pancakes with maple syrup poured overtop

Healthy Whole Wheat Blueberry Pancakes

Whole Wheat Crepes
puring maple syrup over a tall stack of pumpkin pancakes with orange leaves in the foreground

Healthy Whole-Wheat Pumpkin Pancakes
More Breakfast Recipes

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. 

Jump to Recipe·Print Recipe

FAQs and Expert Tips

Serving Suggestions

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.

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 griddle?

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 loaf of bread cut open on a board

Fast & Simple Classic Whole Wheat Bread Recipe
A bunch of muffins sitting on a table with carrots and nuts on the table

Whole-Wheat Morning Glory Muffins
muffins in a metal bowl with a kitchen cloth

Healthy Cornbread Muffins (Whole-Wheat)
Oatmeal Pancakes with a pitcher or syrup pouring over a stack of pancakes

Healthy Oatmeal Pancakes (Easy, Fluffy, Moist}
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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
whole wheat banana pancakes stacked on a plate with banana slices and maple syrup

Whole Wheat Banana Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Print Recipe

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.

Ingredients

Scale
  • 1 1/2 cups white whole-wheat flour or whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 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

Instructions

  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.

Notes

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
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 286
  • Sugar: 10 g
  • Fat: 9 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Protein: 7 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.