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.

Bananas

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.

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Whole Wheat Banana Pancakes

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.

Yield: 7-8 pancakes

Prep Time: 5 minutes

Total Time: 25 minutes

Ingredients:

  • 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat)
  • 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 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

Directions:

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.

*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

 

 

 

   

130 Responses to “Whole Wheat Banana Pancakes.”

  1. #
    61
    Jeanineposted February 16, 2014 at 12:04 pm

    Thank you so much for this fantastic recipe! Made them this morning exactly as stated but added a handful of mini chocolate chips. Instead of syrup, I mixed heated orange blossom honey with almond butter and we lightly spread that on the pancakes. The best! Thank you!

    Reply

    • Sallyreplied on February 16th, 2014 at 4:46 pm

      Sounds incredible Jeanine!!

      Reply

  2. #
    62
    Austriaposted February 23, 2014 at 10:36 am

    Hi Sally,
    I made these pancakes for our anniversary breakfast today (11yrs!) and just wanted to let you know how much we both enjoyed them. I used chopped walnuts as my add in & they were fantastic! Definitely moist & fluffy! This will be my go to pancake recipe from now on! Thanks so much for all you do….:)
    Cannot wait for your cookbook to arrive so I can try all things blueberry!

    Reply

  3. #
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    Jen Laceyposted March 8, 2014 at 6:45 pm

    These are quite possibly the best thing I’ve ever eaten. Thank you so much!

    Reply

  4. #
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    Jilposted March 13, 2014 at 8:19 pm

    Just made them! the first pancakes i ever made and they were simply delicous !!! In Germany having pancakes for breakfirst isnt very usual but from now on sunday is definitly pancake-day in my family … Thank you Sally ! :)

    Reply

  5. #
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    Al Fatehposted March 30, 2014 at 2:22 pm

    I just tried it with a dash of nutmeg (I’m a sucker for nutmeg). For some reason every pancake recipe I try the batter is always too thick and I end up adding extra milk to it. I added blueberries to some and chocolate chips to some. It tastes so good! I also burned the first one on medium heat so I reduced the heat to low. Again, you are a culinary goddess <3

    Reply

  6. #
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    yudiposted April 8, 2014 at 2:57 pm

    These are great! They obviously don’t taste like pancakes made with white flour but that’s totally ok with us. They were moist, fluffy and had just the right amount of sweetness and spice. LOVE the fact that they have greek yogurt in them and therefore a good bit of protein. I’ll be trying more of your recipes. Many thanks!

    Reply

  7. #
    67
    Jessicaposted May 4, 2014 at 10:45 am

    These pancakes are AMAZING. They are a staple in my home. I make a batch once a week and freeze what we don’t eat- so we have some through out the week!
    My hubby is never a fan of the wheat pancakes I try out. And he loves them, AND my two year old! Score!
    I think the trick for others who don’t love wheat, is to try white wheat flour. It changes everything I swear.
    I also through in at least 1/4 cup ground flax seed, 1/4 mini chocolate chips (this spreads them farther than if they were big), and some pecans.
    This last batch I did all that minus the pecans, and added shredded coconut (which I put in my mini food chopper to make tiny pieces) and on top of other included ingredients I added a dash of maple flavoring.
    All I can say is WOW- These were my best batch yet! The coconut with the banana and bit of maple flavoring just sent my taste buds through the roof! No syrup needed!
    Thank you for this amazing recipe. I have shared it with all my friends and even posted to Facebook with a link to your site. :)

    Reply

    • Sallyreplied on May 5th, 2014 at 9:19 am

      Nice! Jessica, your coconut version sounds so good. So happy you enjoy my pancake recipe!

      Reply

  8. #
    68
    Hayleyposted May 6, 2014 at 8:28 pm

    Eating these now…yum! I usually don’t like whole wheat pancakes, but these are delicious. Is it dorky that I was reading my baby “If You Give a Pig a Pancake” and that set off a craving? :)

    Reply

  9. #
    69
    Jenniferposted June 8, 2014 at 10:06 pm

    Made these today for the first time. Couldn’t believe how amazing these were!! SOO yummy!!! I followed the recipe exactly and used just a drop of organic maple syrup, but they were so tasty it was barely needed. It was a hit with the husband AND my toddler! :) Looking into more of your recipes soon!

    Reply

  10. #
    70
    Marni | Love and Duck Fatposted June 11, 2014 at 6:08 pm

    I love these pancakes & added spinach to them to sneak in some extra veggies into my toddlers diet. We call them Popeye Pancakes and make them all the time! I had to add to me blog and share. Hope you don’t mind the link! http://loveandduckfat.com/popeye-pancakes-whole-wheat-banana-spinach-pancakes-picky-toddlers/

    Reply

    • JACKYreplied on August 7th, 2014 at 12:07 am

      Yum, Sally! Usually I don’t really like pancakes (much more of a waffle fan) because they seem kind of texture-less and dull, but these look so great! I love the addition of the whole-wheat flour…that sounds like it would definitely add some great texture! I’m thinking of all kind of variations using different flavors of yogurt…my grocery store has a store brand with flavors like caramel (with caramel sauce over the top of the pancakes!!), coconut (for a kind of tropical feel), and maybe even strawberry. So many options! :) Gorgeous syrup pictures in this post

      Reply

  11. #
    71
    Nicoleposted July 27, 2014 at 10:34 am

    Always like to make something my husband isn’t a huge fan of but I love when he’s out of town, and that’s pancakes. Had some brown bananas in the freezer ready to use up and these were amazing!!! So fluffy and flavorful, froze the rest!! You always have the answer to my “what should I make” question. Next is the almond butter cookies…

    Reply

  12. #
    72
    Melissaposted July 30, 2014 at 5:03 pm

    Would whole milk work? I noticed it wasn’t in the list of mills you have tried?

    Reply

    • Sallyreplied on July 30th, 2014 at 7:27 pm

      Yes, that would work. We rarely keep whole milk in the house, so that’s why I haven’t used it in my pancakes.

      Reply

  13. #
    73
    nikkiposted August 5, 2014 at 1:54 pm

    I substituted milk for unsweetened almond milk. And the greek yogurt for a melted organic coconut/palm oil mix and added blueberries. These were amazing..and moist..my family devoured them. Best pan cakes ive ever had. Thank you!

    Reply

  14. #
    74
    Courtneyposted August 27, 2014 at 10:32 am

    These were simply amazing! We had peanut butter chips in the house and used those as an add-in; only used about 4 Tbsp to keep them extra light, but it added a perfect little hint of peanut butter! They were so tasty, we didn’t even need syrup or anything on top. Your healthy recipes don’t even taste healthy, I love it :)

    Reply

  15. #
    75
    Bexposted September 2, 2014 at 11:45 pm

    These were fluffy, sweet and delicious. I omitted the sugar (as am doing sugarfree September) and put in an extra banana and they were amazing!!!

    Reply

  16. #
    76
    Lukeposted September 22, 2014 at 11:31 am

    wow! these pancakes look so delicious :)

    Reply

  17. #
    77
    Stacy @Stacy Makes Centsposted October 4, 2014 at 4:31 pm

    Ohmywow. These are utterly amazing. Everyone LOVED them, even my picky one. Super simple recipe – super simple ingredients. What’s not to love about this one? I didn’t use the add-ins, but served with butter, maple syrup, and sliced bananas. Straight into the Favorites folder it goes!

    Reply

  18. #
    78
    Meganposted October 11, 2014 at 12:22 pm

    I just made these for my B&B guests and they LOVED them!!!! Thanks for the great recipe!

    Reply

  19. #
    79
    Jasmineposted October 17, 2014 at 9:17 pm

    Hi Sally!

    Firstly, thank you for the prompt reply to the comment that I posted yesterday on your moist carrot cake. I just wanna say, you are one amazing culinary expert! I just made these healthy pancakes which taste way better than any others I’ve tried! My husband loves them too! I can’t believe it’s made of whole wheat flour. Please please keep the recipes coming.

    Thank you and lots of love,
    Jasmine

    Reply

  20. #
    80
    Emma Dybenkoposted December 18, 2014 at 7:02 am

    These were AMAZING! I made these for myself (health nut) and my parents who are not as health cautious, but they devoured them!! I made them two mornings in a row because they were so good! I also posted the link to your website through my blog :) Thanks for the amazing recipe!!

    Reply

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