Whole Wheat Banana Pancakes

These whole wheat banana pancakes are made with bananas, protein-packed Greek yogurt, and hearty whole wheat flour. Prepare a big batch over the weekend to enjoy all week long.

stack of whole wheat banana pancakes on a white plate topped with maple syrup and banana slices

Do you prefer waffles or pancakes? It’s a hard choice, especially when crispy/fluffy homemade buttermilk waffles are up for debate. But these whole wheat banana pancakes present quite the competition. We make a big batch every so often to freeze and keep on hand for busy weekday mornings. They’re made with wholesome ingredients and protein-packed Greek yogurt, so we feel great starting our days with a small stack. Pssst… top them with natural almond butter. So good!


Overview: Whole Wheat Banana Pancakes Ingredients

These banana pancakes are with a handful of real and wholesome ingredients, most of which are relatively healthy too.

  1. Whole Wheat Flour: All-purpose flour definitely works, but whole wheat flour provides a hearty whole grain base for these banana pancakes.
  2. Salt + Cinnamon + Vanilla Extract: Each add flavor. Cinnamon + banana + vanilla is such a delicious combo!
  3. Baking Powder: Baking powder helps the pancakes rise.
  4. Egg: An egg binds the pancake batter together.
  5. Milk: We don’t use any oil or butter in the pancake batter. Instead, the pancakes obtain their moisture from yogurt, banana, and milk. We tested this recipe with nonfat milk and unsweetened vanilla almond milk, but any milk (dairy or non) works fine.
  6. Banana: Can’t have banana pancakes without mashed bananas!
  7. Brown Sugar: Brown sugar adds flavor and sweetens the pancakes. You don’t need much because a little goes a long way. We tested this recipe without the sugar and the pancakes tasted pretty bland. Feel free to substitute with the same amount of honey or maple syrup or use 3 Tablespoons of coconut sugar.
  8. Greek Yogurt: Greek yogurt adds moisture and protein. We use plain 0% Greek yogurt. Regular yogurt, any milk fat, and your choice of flavor will work.

This banana pancake batter is delicate. Any changes or substitutions will yield different results, so we suggest making the pancakes as written.

whole wheat banana pancakes in a skillet

Overview: How to Make Banana Pancakes

What we love most about homemade pancakes (besides their amazing texture and flavor) is the easy prep. This banana pancake recipe is no different– you need about 30 minutes and a few basic pantry ingredients.

  1. Mix the dry ingredients together, then make a well in the middle of the bowl.
  2. Whisk the mashed banana, milk, and egg together. Add brown sugar, yogurt, and vanilla, then stir together until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not over-mix pancake batter. Doing so will over-develop the gluten in the flour, resulting in dense pancakes. (H
  4. Heat a skillet and generously coat with butter. Once it’s very hot, drop about 1/4 cup of batter per pancake onto the griddle. Cook on both sides until cooked through, then repeat with remaining batter.
  5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.

Serve the pancakes plain with sliced bananas on top, a drizzle of pure maple syrup, nut butter, jam, honey, apple butter, strawberry sauce, whipped cream, or Greek yogurt.

Looking for a whole wheat waffles recipe? Try my favorite fluffy whole wheat waffles next!

stack of whole wheat banana pancakes on a yellow plate

stack of whole wheat banana pancakes on a white plate

3 Success Tips for Banana Pancakes

While these banana pancakes are pretty easy, we have a few important notes to help guarantee the BEST texture.

  1. Mixing: Make sure you don’t over-mix the pancake batter. Over-mixing will result in dense, heavy pancakes.
  2. Griddle: Make sure your griddle is HOT before adding the pancake batter. Here’s what we do: Preheat the griddle until drops of water evaporate immediately when dropped onto it.
  3. In Between Batches: Spray your pan or griddle between each pancake or batch of pancakes. You could use butter, but nonstick coconut oil spray works like a charm.

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stack of whole wheat banana pancakes on a white plate topped with maple syrup and banana slices

Whole Wheat Banana Pancakes

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

These whole what banana pancakes are made with protein-packed Greek yogurt, sweet banana, and hearty whole wheat flour. For best taste and texture, see success tips above and avoid making any ingredient substitutions.


Ingredients

  • 1 and 1/3 cups (167gwhole wheat flour or white whole-wheat flour (spoon & leveled)
  • 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 Greek yogurt*
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)

Instructions

  1. In a large bowl, toss the flour, salt, baking powder, and cinnamon together until combined. Set aside.
  2. In a medium bowl, whisk the egg, milk, and banana together. Add brown sugar, yogurt, and vanilla extract. Stir until smooth.
  3. Make a well in the dry ingredients. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. Whisk until *just* combined, no more. A few lumps may remain.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter or nonstick spray. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made.

Notes

  1. Freezing Instructions: Pancakes freeze well up to 2 months. Reheat in the microwave or toaster.
  2. Milk: We tested this recipe with nonfat milk and unsweetened vanilla almond milk, but any milk (dairy or non) works fine.
  3. Brown Sugar: We tested this recipe without the sugar and the pancakes tasted pretty bland. We don’t recommend skipping it. Feel free to substitute with the same amount of honey or maple syrup or use 3 Tablespoons of coconut sugar.
  4. Yogurt: We use plain 0% Greek yogurt. Regular yogurt, any milk fat, and your choice of flavor works.

Keywords: whole wheat banana pancakes, banana pancakes

71 Comments

  1. 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 😀

  2. 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 😀

  3. 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!

  4. 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!

    1. I would love to know how you make that process work!!

  5. 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!!

  6. 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 🙂

  7. Holly Burrows says:

    Could you use coconut sugar instead?

    1. Definitely!

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

  9. Thank you for this gorgeous recipe. My husband and my two year old absolutely loved their breakfast today!!

  10. What a great recipe of banana pancake! Unfortunately my son doesn’t like cinnamon. Is it possible to leave cinnamon from recipe or do I need to substitute it with something? Please let me know.

    1. Hi Unkana! You can leave out the cinnamon. A pinch of nutmeg would be delicious though!

  11. Just made these pancakes. Yeas!! They are so delicious and filling too. Love them. Thanks for this recipe.

  12. Heather Aguirre says:

    Just made these for my girls. Only had strawberry Greek yogurt in the house. Also added 2 tablespoons ground flax. Yummy. Thanks Sally!

  13. Made these today with walnuts and chocochips. They were so fluffy and tasty. This will remain my goto ww banana pancakes recipe. Thank you.

  14. Do I have to use yogurt? What could I use instead? 🙂

    1. Hi Laya, yogurt is used here for flavor, structure, and moisture. If you don’t want to use it I recommend trying a different pancake recipe – I have many of them on the blog!

  15. I lost my favorite ww flour recipe to a crashed computer. This was a Great recipe to substitute (may replace mine). I didn’t have any buttermilk, so I added apple cider vinegar to my milk. Also substituted 1/3 cup flour for plant based protein powder. Worked like a charm!

  16. Easy to make recipe and the pancake came out delicious using whole wheat flour. Will be making it again.

  17. Holy wow! These are the best pancakes ever. There weren’t even leftovers to freeze, we ate them all! So perfect.

  18. I really enjoy these and make them all the time. They hold up well for a few days. However, I think 2 tsp of baking powder is too much. It makes the pancakes taste VERY bitter. I use a scant 1 tsp. The pancakes still rise, and there is no bitter taste.

  19. Rosa Kouvelas says:

    Could you use regular white flour?
    Would that change anything else in the recipe?

    1. You can use all purpose flour, Rosa. Enjoy!

  20. Good flavors but mine came out pretty dense and slightly dry instead of light & fluffy as others posted. Followed original recipe to a “T” other than using Splenda brown sugar, with suggested addition of 1/2c shopped walnuts. Checked my ingredients, it’s possible I may need to refresh my baking powder (dated 2018) and try again. As mentioned, flavors were great, although I do like more banana flavor so might increase to 2 bananas…. that’ll add more moisture as well.
    Thanks for a good recipe for healthier pancakes.

    1. Hiya, from reading other comments on other recipes (haven’t personally used splenda brown sugar substitute), splenda drys out baked goods more than real sugar. Plus old baking powder doesn’t rise baked goods as much as they would if it was fresh, the culprit for dense pancakes. Like you already diagnosed, adding extra banana and using fresh baking powder will fix your issues 🙂

  21. I love IHOP harvest grain pancakes, these are better. I made these and added some chopped walnuts…so good and filling!!

  22. Best Pancakes ever !!!!! Thank you !!!

  23. Madelyn Clair says:

    I do not know why you think brown sugar is “healthier” than regular sugar…. as stated in your recipe. There is nothing to substantiate that belief. Most sugar spikes your blood sugar. Dates, honey, syrup…anything less processed is typically. Low glycemic sweeteners are better, surrounding sugar with protein, fat or fiber slows down the absorption… so that is better.

    In additon to being HIGHLY processed, sugar is a GMO crop …
    brown sugar is sugar + molassas

    1. Hi Madelyn, It’s the quantity of the brown sugar – only two TBS in the recipe compared to others that use a lot more – not the sugar itself that make these different than other pancake recipes 🙂

  24. Earl C Williams says:

    Dear Sally, This is by far the best pancake we have ever tasted. Tremendous flavor and the greek yogurt makes it so moist. Thank you for allowing us to enter a new world.

  25. Hello Sally!! I absolutely love these pancakes!! I was wondering if I can swap out the whole wheat flour for blanched almond flour?? And if so is it a 1:1 conversion? Thank you!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cathy, Almond flour isn’t a 1:1 substitute for whole wheat flour and would require additional recipe testing. I fear your pancakes would turn out dense and flat without making other changes but let us know if you try anything!

  26. great balanced flavour, nice and puffy! I used buttermilk because I had it in the fridge.

  27. 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!

  28. Great for kids as a before school breakfast. Love that I can freeze them and then pop them in the microwave for busy mornings. I used vanilla Greek yogurt because that’s all I had. They could’ve used a tad more flavor. I probably would add more cinnamon or maybe a touch of nutmeg next time I make them.

  29. Cheyenne Tatel says:

    Sally if I intend to make plain pancakes, can I simply omit the bananas or can I sub that quantity with yogurt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cheyenne, we’d recommend these whole wheat blueberry pancakes (simply omit the blueberries) or these whole wheat oatmeal pancakes instead.

      1. Cheyenne Tatel says:

        Will try those instead, thank you

  30. Thank you for your amazing recipes! Can I sub oat flour for the whole wheat flour?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Miriam, we haven’t tried it ourselves, but you can give it a go. You may need to tinker a bit with the wet ingredients to get the right consistency for pancakes, since oat flour is different from whole wheat flour. Let us know how it goes!

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