Healthy Banana Pancakes

These fluffy and flavorful whole wheat healthy banana pancakes are made with naturally sweet ripe bananas, protein-packed Greek yogurt, and hearty whole wheat flour. Prepare a double batch and keep half in the freezer for busy mornings.

I originally published this recipe in 2014 and have since added new photos and success tips.

One reader, Nicole, commented: “So delicious my husband couldn’t believe they were whole wheat flour! I added semi-sweet chocolate chips to entice my kiddos. They were so moist and fluffy! I’m glad I doubled the batch! ★★★★★”

Do you prefer waffles or pancakes? It’s a hard choice, especially when crispy/fluffy homemade buttermilk waffles and fluffy buttermilk pancakes are up for debate. But these whole wheat banana pancakes present quite the competition. I make a big batch every so often to freeze and keep on hand for busy weekday mornings. They’re a top choice for “breakfast for dinner” nights, too!

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Why You’ll Love These

• Made with healthful whole wheat flour, but still light and fluffy (the same can be said for my whole wheat waffles recipe)
• Packed with protein thanks to eggs, Greek yogurt, and milk
• Natural sweetness from ripe bananas
• Delicious flavor banana bread lovers will adore
• Quick and easy to make
• Delicious with a variety of toppings, like homemade almond butter

Serve the healthy pancakes with sliced bananas on top, a swipe of honey butter, a drizzle of pure maple syrup, nut butter, jam, honey, raspberry sauce, strawberry sauce, whipped cream, or yogurt. Or just enjoy them plain, they’re honestly delicious all on their own!

Ingredients to Use & Why:

1. Whole Wheat Flour: Whole wheat flour provides a hearty whole grain base for these banana pancakes.
2. Salt, Cinnamon, & Vanilla Extract: Each adds flavor. Cinnamon + banana + vanilla is such a delicious combo—you’ll love it in banana bread and these banana muffins, too.
3. Baking Powder: Baking powder helps the pancakes rise and get nice and fluffy.
4. Egg: Binds the batter together.
5. Milk: Any milk (dairy or nondairy) works.
6. Coconut Oil: The recipe calls for a little bit of melted coconut oil, but you could substitute vegetable oil or melted butter if you prefer.
7. Banana: Can’t have banana pancakes without bananas! Mash up a super-ripe, brown-spotted banana for all that delicious natural sweetness.
8. Brown Sugar: Brown sugar adds flavor and moisture while sweetening the pancakes. You don’t need much because a little goes a long way. Feel free to substitute coconut sugar, or maple syrup like I use in regular whole wheat pancakes.
9. Greek Yogurt: Greek yogurt adds moisture and protein. I typically use nonfat plain Greek yogurt, but regular (non-Greek) yogurt, another fat percentage, nondairy, or vanilla-flavored will work just fine.

What I love most about homemade pancakes (besides their amazing texture and flavor) is the easy prep. Mixing up the batter takes just a couple minutes. Whisk the dry ingredients in 1 bowl, whisk together the wet ingredients in another, then pour wet into dry and whisk together to combine.

I like to use a large mixing bowl with a pour spout. Makes pouring the batter onto the pan/griddle much easier.

5 Success Tips for Making Healthy Banana Pancakes

1. Don’t Over-Mix: A few lumps are OK! If you mix too much, the gluten from the flour will start to develop, resulting in dense, chewy—or even rubbery—pancakes. Mix until just combined.
2. Fresh Is Best: Don’t make the batter in advance. While we all love a good prep-the-night-before breakfast recipe, like this breakfast casserole, the baking powder activates as soon as it’s wet, and its effectiveness lessens over time. Fortunately, whisking up pancake batter is quick and easy.
3. Give It a Rest: The batter should sit for a few minutes. While your pan or griddle is heating, let the batter sit, which will allow it to thicken up, making for thicker, fluffier pancakes.
4. Use the Proper Pan: A griddle pan is best for cooking pancakes, but if you don’t have one, use your widest, shallowest skillet/pan. You want a thick-bottomed pan to prevent burning.
5. Don’t Flip Too Early—Watch for Holes: Many pancake recipes instruct you to flip when you see bubbles forming on the surface, but you’re actually looking for holes. Your whole wheat pancakes are ready to flip when the bubbles are popping, forming little holes in the surface. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes.

If serving these pancakes as part of a big brunch, they plate nicely with fresh fruit, eggs, quiche, frittata or breakfast egg muffins, bagel breakfast casserole, baked oatmeal, or ham and potato casserole. And for even more inspiration, see my complete list of 30+ healthy breakfast recipes.

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