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! Recipe on sallysbakingaddiction.com

Welcome to a new year. A fresh start. And a giant stack of healthy banana pancakes. I’m 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! Recipe on sallysbakingaddiction.com

You may recall my Whole Wheat Oatmeal Pancakes posted last November. 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! Recipe on sallysbakingaddiction.com

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.

  1. 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?
  2. 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.
  3. 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.
  4. 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. 🙂
  5. 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.


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, etc.

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! Recipe on sallysbakingaddiction.com

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! Recipe on sallysbakingaddiction.com

*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.

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.


  • 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 packed light or dark brown sugar
  • 1/4 cup (63g) Greek yogurt*
  • 1 teaspoon vanilla extract
  • 1/2 cup add-ins like chocolate chips or fruit, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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 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.

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© 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.


Whole Wheat Banana Pancakes



  1. Kerrianne on 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! 

  2. Sumner on 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! 

  3. Kait @ Our Foodie Appetite on 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/

  4. Tracey on 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!

    • Sally on September 21, 2015 at 11:23 am

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

  5. CK on 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!

    • CK on November 12, 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.

  6. Theresa on 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!

  7. Cynthia on 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 …

  8. Divya on 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. on January 18, 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!!

  9. Anna S. on 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.

  10. Doris on 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?

  11. Lucy on 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 ? 

  12. Mae on July 1, 2016 at 9:53 pm

    Tasted amazing!! I left out the sugar, and some of the baking powder so they wouldn’t be a fluffy, cause that’s how I wanted them. Will make again ^-^ 5 stars 😀

  13. Sush on April 30, 2017 at 7:58 pm

    These pancakes are the bomb! I bought my first cast iron pan and this is the first thing that I cooked on it. Might I say I was blown away, so delicious! I added some chia seeds as well as chocochips and ate them with freshly made strawberry coulis (didn’t add much sugar to the sauce since pancakes had enough sweetness). Gave one to my banana-hating roommate (without telling her the ingredients, of course) and she loved it too! This will be my go-to pancake recipe 😀

  14. Lynna on May 13, 2017 at 9:01 am

    Oh my goodness! THESE PANCAKES WERE AMAZING! Super light and fluffy!
    I’m only ten, but these were really easy to make. I added blueberries and my entire family LOVED IT! Thank you so much Sally for this amazing recipe!

  15. Jessica on September 26, 2017 at 7:17 pm

    These are great! So fluffy and delicious! I add mini chocolate chips and cook them on a sheet pan in the oven so I can cut out shapes with cookies cutters. My kids love them!

  16. Emily on December 11, 2017 at 8:02 am

    These put my mom’s famous homemade pancakes to shame! So darn fluffy and tasty… I always make extra to freeze and eat on weekdays!!

  17. Jessica on June 2, 2018 at 10:47 pm

    Made these for breakfast on labor day and they came out perfect! I’m a complete rookie in the kitchen, but found the recipe incredibly easy to follow. Thanks for a great recipe. My family loved it 🙂

    • Sally on June 4, 2018 at 12:08 pm

      I’m glad you tried these, Jessica!!

  18. Holly Burrows on June 7, 2018 at 6:36 am

    Could you use coconut sugar instead?

    • Sally on June 7, 2018 at 11:45 am


  19. Jen Little on July 20, 2018 at 11:46 am

    I made these for breakfast this morning. They were delicious Sally! 🙂 I added chocolate chips & pecans.



  1. Holly Burrows on June 7, 2018 at 6:36 am

    Could you use coconut sugar instead?

    • Sally on June 7, 2018 at 11:45 am


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