If you’re searching for a cozy breakfast that feels both wholesome and indulgent, these Whole Wheat Banana Pancakes will absolutely win you over. Each fluffy bite combines hearty whole grains, naturally sweet banana, and a little cinnamon warmth, creating pancakes that are as perfect for slow weekend mornings as they are for busy weekdays. This is the kind of recipe that never goes out of style: easy to whip up, family-friendly, and endlessly customizable. Trust me, you’ll be coming back to these Whole Wheat Banana Pancakes again and again.
Ingredients You’ll Need
Let’s talk ingredients! Every item here has a purpose, creating the signature fluffiness, comforting taste, and beautiful golden color of these pancakes. Don’t let the simplicity fool you—each ingredient shines and adds its own special touch.
- Whole wheat flour: Provides hearty texture and a subtle nutty flavor, plus added fiber for staying power.
- Granulated sugar: Just a touch to balance the natural banana sweetness and help with browning.
- Baking powder: Essential for light, fluffy pancakes—don’t skip it!
- Ground cinnamon: Adds a warm, cozy aroma that pairs perfectly with banana.
- Salt: Just the right amount to bring all the flavors together.
- Milk: Helps achieve the ideal batter consistency; use dairy or plant-based as you like.
- Ripe banana, mashed: The star of the show—choose a deeply speckled banana for best flavor.
- Large egg: Binds the ingredients, adding moisture and lightness.
- Melted unsalted butter or coconut oil: Brings richness and additional flavor, plus helps keep pancakes tender.
- Vanilla extract: Just a teaspoon gives these pancakes an extra note of warmth and depth.
- Butter or oil for cooking: For greasing the pan and getting those quintessential golden edges.
- Sliced bananas and maple syrup: Not required, but highly encouraged for a beautiful (and delicious) finishing touch!
How to Make Whole Wheat Banana Pancakes
Step 1: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the whole wheat flour, sugar, baking powder, cinnamon, and salt. This step ensures the rising agents and flavors are evenly distributed, so every pancake cooks up fluffy and tender with a light cinnamon undertone.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the milk, mashed ripe banana, egg, melted butter or coconut oil, and vanilla extract until smooth. Make sure your banana is well-mashed—this spreads its sweet flavor evenly through the batter and avoids clumps. The milk and egg bring moisture and structure, while the melted butter adds luscious richness.
Step 3: Mix Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be gentle! It’s okay if your batter is slightly lumpy—overmixing can lead to tough pancakes instead of that classic Whole Wheat Banana Pancakes fluffiness.
Step 4: Heat the Pan
Place a nonstick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil. Give the pan a minute or two to get evenly hot; this ensures your pancakes cook through properly and develop a gorgeous golden color.
Step 5: Cook the Pancakes
For each pancake, pour about 1/4 cup of batter onto the skillet, spacing them apart. Watch for bubbles to form on the surface and the edges look set—this takes about 2-3 minutes. Flip the pancakes carefully and cook another 1-2 minutes until golden brown and fully cooked through. Repeat with the remaining batter (add more butter or oil between batches as needed).
Step 6: Serve with Love
Serve your Whole Wheat Banana Pancakes warm, stacked high. Top generously with sliced bananas and a drizzle of real maple syrup for that picture-perfect finish. Every bite is fluffy, naturally sweet, and impossibly comforting.
How to Serve Whole Wheat Banana Pancakes
Garnishes
Dress up your pancakes with classic sliced bananas and a glug of maple syrup, or get playful! Add a shower of chopped nuts for crunch, dust with a little powdered sugar, or sprinkle on your favorite granola for extra texture. Even a handful of fresh berries can take these Whole Wheat Banana Pancakes to the next level.
Side Dishes
These pancakes are hearty yet light enough to pair with savory options like crisp turkey bacon or eggs any style. Try serving them with a big fruit salad, creamy Greek yogurt, or a smoothie for a well-rounded breakfast spread. Whatever you choose, these whole wheat banana pancakes are guaranteed to be the highlight of your morning.
Creative Ways to Present
If you’re serving for a group, layer the pancakes on a platter with banana slices nestled in between and a little pitcher of warm syrup nearby. For brunch parties, try stacking mini pancakes on skewers with alternating fruit pieces or set up a DIY topping bar with nut butters, jams, and chocolate chips. With Whole Wheat Banana Pancakes, the possibilities for fun presentation are endless!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have pancakes left at the end of breakfast, let them cool completely before storing. Stack with parchment between layers and seal in an airtight container in the fridge. They’ll stay fresh and soft for up to three days—perfect for quick breakfasts on the run.
Freezing
For long-term storage, freeze cooled pancakes on a baking sheet until solid, then transfer to a zip-top freezer bag. They won’t stick together, and you can pull out exactly what you need. Whole Wheat Banana Pancakes freeze beautifully and retain their texture even after reheating.
Reheating
When you’re ready to enjoy, simply pop pancakes in the toaster for crispy edges and a warm center, or microwave in short bursts until heated through. Either way, they’ll taste just as good as they did the day you made them!
FAQs
Can I make Whole Wheat Banana Pancakes dairy-free?
Absolutely! Simply use your favorite plant-based milk (such as almond, oat, or soy) and substitute coconut oil or vegan butter for the regular butter. The pancakes will still turn out soft, airy, and delicious.
What if my bananas aren’t very ripe?
Ripe, spotty bananas are key, but if yours are still firm, you can speed up ripening by microwaving them (peel and cover with a paper towel) for about 30 seconds. Alternatively, bake unpeeled bananas in a 300°F oven for 10-15 minutes to sweeten and soften them up.
Can I add mix-ins to Whole Wheat Banana Pancakes?
Definitely! Fold in a handful of chocolate chips, chopped walnuts, blueberries, or even shredded coconut to the batter before cooking. It’s a fun way to customize the pancakes and keep things exciting.
How do I keep pancakes warm for a crowd?
Preheat your oven to 200°F and lay cooked pancakes on a baking sheet in a single layer. Keep them in the oven (uncovered) while you finish cooking the rest. This method keeps Whole Wheat Banana Pancakes warm and fluffy without drying them out.
Why are my pancakes dense or tough?
Overmixing the batter is usually the culprit! Stir just until the dry streaks disappear, even if a few lumps remain. This gentle touch makes a big difference in achieving tender, fluffy Whole Wheat Banana Pancakes every time.
Final Thoughts
I truly hope you give these Whole Wheat Banana Pancakes a try—there’s something so special about the way simple ingredients can add up to such pure breakfast comfort. Whether you’re making them for family, friends, or a treat just for yourself, this recipe always brings warmth and smiles to the table. Happy pancake flipping!
Print
Whole Wheat Banana Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Start your morning right with these delicious and wholesome Whole Wheat Banana Pancakes. Made with whole wheat flour, ripe bananas, and a touch of cinnamon, these pancakes are a nutritious twist on a classic breakfast favorite.
Ingredients
Dry Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1 large ripe banana, mashed
- 1 large egg
- 2 tablespoons melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
For Cooking and Serving:
- butter or oil for cooking
- sliced bananas and maple syrup for serving
Instructions
- In a large bowl, mix dry ingredients: Whisk together whole wheat flour, sugar, baking powder, cinnamon, and salt.
- Prepare wet ingredients: In another bowl, whisk together milk, mashed banana, egg, melted butter, and vanilla extract until smooth.
- Combine and cook: Pour wet ingredients into dry ingredients and stir until just combined. Heat skillet, pour batter, cook until bubbles form, flip, and cook until golden brown.
- Serve: Enjoy warm pancakes with sliced bananas and maple syrup.
Notes
- For extra flavor, add chopped nuts or chocolate chips to the batter.
- These pancakes freeze well; reheat in a toaster or microwave.
- Use plant-based milk and coconut oil for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
