Whole Wheat Banana Pancakes.

Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don’t even taste healthy!

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

Welcome to a new year. A fresh start. And a giant stack of healthy banana pancakes.

I made these banana pancakes on a day I was feeling extra productive. You see, I plan on sharing a bijillion healthy recipes with you this month and I got an early start preparing for Healthy January a few weeks ago.

I am not one to sacrifice great taste for health food, so if you’re looking for a treat to keep your tastebuds and your skinny jeans happy… you’ve come to the right place this month!

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

You may recall my Whole Wheat Oatmeal Pancakes posted last November. I have received so many emails about this pancake recipe! Who would’ve known pancakes would be so popular? Well, I’m happy they have taken the world by storm because that recipe? It’s a goldmine. They don’t even taste healthy! Kevin once made me a stack of them with chocolate chips and a drizzle of melted peanut butter. OH my gosh. Try it.

I got a little crazy the last time I made them and added some mashed banana. I played around with the recipe a few times to make sure they kept their fluffy, light texture. If there is one thing I dread in this world – it’s a rubbery, dense pancake. And parking tickets in the city of Baltimore.

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

Making these pancakes is actually really simple. There’s no crazy ingredients, no crazy sugar substitute/chemical stuff you can’t pronounce. Just plain everyday ingredients like whole wheat flour, egg, mashed banana, milk, and yogurt. The pancake batter is flavored with cinnamon and vanilla extract (and banana) and is very lightly sweetened with brown sugar.

There are a few important notes about this pancake recipe that are so important to their texture and taste.

First, don’t leave out the brown sugar; your pancakes will not be good. They will taste like health food and you’ll never want to make them again. There is only 2 Tablespoons of brown sugar for the entire 8 pancake recipe. Not too shabby right?

Second, make sure you use an extra ripe banana. You’ll only need 1 banana for the pancake batter. And maybe another to serve on top. The banana I used looked like this, but was a tad browner. The browner the banana, the sweeter the banana. And the better your pancakes will taste.


Third, make sure you don’t overmix your pancake batter. Overmixing your pancake batter will result in dense, heavy pancakes. Or what I like to call hockey-puck-pancakes. You get the idea.

And last but not least? Make sure your griddle is HOT before adding the pancake batter! Here’s what I do: I preheat the griddle until drops of water evaporate immediately and dance when dropped onto it. 🙂

Oh! One more thing. Spray your pan or griddle between each pancake or batch of pancakes. You could use butter, but I always use nonstick spray when trying to keep breakfast on the healthier, lower-fat side.

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

Serve the pancakes plain with sliced bananas on top, or with a drizzle of pure maple syrup, homemade peanut butter, jam, a drizzle of honey, strawberry Greek yogurt (so good), apple butter, or this amazing stuff that tastes like a dream come true.

Here they are with a pat of all-natural peanut butter. Amazing.

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

While these whole wheat pancakes aren’t nearly as fluffy as my favorite buttermilk pancakes (you’ll find that recipe in my cookbook), they’re still incredibly soft and thick.  I mean, just look how thick they are!

Tall stacks of soft, thick, whole wheat banana pancakes. This is pure healthy breakfast (or dinner!) heaven, you guys.

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

So if you’re looking for a fresh, healthy start to 2014 – this is your recipe! You’ll absolutely feel indulgent, but all you are eating is wholesome, good-for-you ingredients in pancake form.

I’ll take a large stack everyday of the year, please and thank you.

Simple Whole Wheat Banana Pancakes made with Greek yogurt, banana, whole wheat flour, and not much else!

*Pancake batter is delicate. Any slight changes you make to this recipe will yield a different result; I suggest making the pancakes exactly as written or using the alternatives given.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Whole Wheat Banana Pancakes

Yield: 7-8 pancakes

Prep Time: 5 minutes

Total Time: 25 minutes

Print Recipe

Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don't even taste healthy! Recipe may be doubled for a large family.


  • 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat) (measured correctly)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg (or 2 egg whites)
  • 1 cup (240ml) milk*
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 2 Tablespoons packed dark brown sugar (or light brown)
  • 1/4 cup (63g) Greek yogurt*
  • 1 teaspoon vanilla extract
  • 1/2 cup add-ins like chocolate chips or fruit, optional


Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Additional Notes:

*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, coconut milk, or rice milk are OK.

*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Looking for more healthy ways to start 2014?

Whole Wheat Oatmeal Pancakes

Healthy Whole Wheat Chocolate Chip Pancakes


Sky-High Apple Blackberry Muffins

Sky High Blackberry Apple Muffins


Skinny Strawberry Banana Milkshakes (3 healthy ingredients, wine glass optional…)

Skinny Strawberry Banana Milkshake


Skinny Chocolate Fudge Banana Muffins

(you won’t miss the butter or oil!)

Skinny Chocolate Banana Fudge Muffins


See more Healthy Choices.

See more Breakfast ideas.

Whole Wheat Banana Pancakes





155 Responses to “Whole Wheat Banana Pancakes.”

  1. #
    ALLIEposted December 21, 2014 at 12:40 pm

    Thank you for sharing this recipe!! As a mom of 3 young picky eaters, it’s tough to put creative and healthy meals together. These pancakes were amazing and didn’t even need syrup! We buy tons of bananas, so there’s always a ripe one or two readily available. They were very fluffy, sweet, & delicious. I know I’ll be making these again and keeping your recipe as a new favorite!


  2. #
    Nicki Skidmoreposted February 15, 2015 at 5:11 am

    Oh wow! Made these for brunch this morning! Brilliant recipe very moist and fluffy pancakes –bravo!!!


  3. #
    Catharinaposted February 17, 2015 at 11:10 am

    Got to your blog cause of this recipe. Made it today and LOVED it! Coming back for more 😉
    Greetings from Brazil!


  4. #
    Rose Kerrposted February 22, 2015 at 3:01 pm

    I made these this morning and they were soo delicious! My husband loved them! Just wondering if you have a calorie count on the recipe? I’ll plug it into weight watchers and check but if anyone already has the count I’d appreciate it. BTW, this is the first time I have commented on a recipe so it’s gotta be good!


  5. #
    Vickieposted March 12, 2015 at 12:50 pm

    I made these this morning but I found them to be to thin I added 2 more extra tablespoons of whole wheat flour and they where much fluffier. Great recipe and very flavorful.


  6. #
    Jessicaposted April 1, 2015 at 10:01 am

    How many calories for one pancake?


  7. #
    Zeldaposted April 26, 2015 at 1:00 pm

    Made these this morning. Doubled the recipe. They turned out delicious!


  8. #
    Nicoleposted May 3, 2015 at 12:03 pm

    This recipe is awesome! I was looking for a healthy way to use these overripe bananas that we had and I tried these pancakes. My family loved them and gobbled them up in no time. Thank you so much! We will definitely have these again. We have leftover bananas all the time. 🙂


  9. #
    Alexaposted May 15, 2015 at 12:18 pm

    These are so tasty!! I replaced the yogurt with half coconut peanut butter, half coconut oil (melted). They turned out really well, super fluffy and delicious. I also used local honey instead of syrup. Really delicious. I saved the rest of the batter for another day.


    • Alexareplied on May 15th, 2015 at 12:19 pm

      I also replaced half the milk with coconut milk!


  10. #
    Freyaposted June 8, 2015 at 7:34 pm

    These pancakes were absolutely fantastic. I made them for me and my sister, and she ate them all! They were so fluffy, I was a bit worried they were going to be too dense when I saw how thick they became, but they were perfect (the only problem was my cooking skills, I let some burn accidentally). Thanks so much Sally! I will definitely be making these again. 


  11. #
    Kerrianneposted June 10, 2015 at 10:52 am

    i am not sure what happened but these were terrible. They were so dense. Not fluffy at all. So disappointed! 


  12. #
    Sumnerposted June 18, 2015 at 1:20 pm

    This is my go-to pancake recipe, and I LOVE LOVE LOVE it. Today I used half oat flour, a dash of ground flax, and added in a teaspoon of ginger alongside the cinnamon. YUM. I keep coming back for more inspiration! 


  13. #
    Kait @ Our Foodie Appetiteposted July 23, 2015 at 2:34 pm

    These look fabulous. I love that you used Greek yogurt to make them a bit healthier. They look so healthy. Can’t wait to try them!! www.ourfoodieappetite.com/zynodoa-restaurant-review-staunton-va/


  14. #
    Traceyposted September 21, 2015 at 7:26 am

    I just want to let you know that I made these pancakes 3 times this week, twice for dinner and then AGAIN! after a long weekend run. I am OBSESSED. These are the greatest. I slather them with peanut butter, slice up more banana, add a smidge of pure maple syrup on top to finish it off. Pancake heaven!


    • Sallyreplied on September 21st, 2015 at 11:23 am

      So happy you love them too Tracey– thanks for reporting back!


  15. #
    CKposted October 23, 2015 at 9:38 am

    Perfection in a recipe! I added some flax, and will sub ground oats for some of the flour next time just to experiment. This really is perfect as is though, especially when fried in butter 🙂 Thank you!


    • CKreplied on November 12th, 2015 at 1:32 pm

      Just made these again – double batch today, though, for the purpose of freezing for when I go back to work next week from maternity leave. I added the ground oats this time as well as chopped walnuts. I can’t thank you enough for this recipe 🙂 perfect base for add-ins.


  16. #
    Theresaposted November 20, 2015 at 6:25 pm

    These pancakes are amazing! I added blueberries and topped with extra chopped banana, maple syrup & shredded coconut. I’m so glad I found this recipe – thank you 😀 Wish I could share a photo of how they turned out!


  17. #
    Cynthiaposted November 21, 2015 at 6:00 am

    Made  these for breakfast today and they were amazing! Light and fluffy!! I didn’t think it was possible using whole wheat flour…but these were perfect…topped with Nutella and peanut butter…I had a whole stack of them!! Thank you …


  18. #
    Divyaposted December 21, 2015 at 5:28 am

    Hi, love the recipe. One question: Is there any substitute for eggs that I can use? I’m a vegetarian and using eggs is not an option. Would definitely like to try this recipe as it looks yummy. Thanks! 


    • Anna S.replied on January 18th, 2016 at 5:40 pm

      Use a flax egg (1 Tbsp flax seed meal mixed with 2.5 Tbsp of water, mixed until thick). Worked perfectly tonight!!


  19. #
    Anna S.posted January 18, 2016 at 5:39 pm

    Sally, PLEASEPLEASEPLEASE tell me that a ‘”Sally’s Healthy Addiction” cookbook is in your future. I made these tonight to freeze/then slide into plastic bags for healthy weekday breakfasts. I couldn’t resist eating one all hot and fluffy off the griddle and smeared with a teaspoon of peanut butter (*less than 200 calories*). Sooooo yummy and filling. 

    Also, FYI I used a flax egg instead of the egg (1 Tbsp. flax seed meal + 2.5 Tbsp. water), and it worked perfectly.


  20. #
    Dorisposted January 23, 2016 at 11:32 pm

    Hi, I love the recipe just by reading it, I haven’t had a chance to try it yet. Do you happen to know what the calorie count is?


  21. #
    Lucyposted March 21, 2016 at 12:47 pm

    Hi, I was wondering whether you could use maple syrup instead of brown sugar or does that ruin the texture ? 


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