These whole what banana pancakes are made with protein-packed Greek yogurt, sweet banana, hearty whole wheat flour, and not much else. Prepare a big batch over the weekend to enjoy all week long. They don’t even taste healthy!
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. I 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 I feel great starting my day with a small stack. Pssst… top them with natural almond butter. So good!
Whole Wheat Banana Pancakes Ingredients
These healthy banana pancakes are made from real, wholesome ingredients. You likely already have everything in your pantry at this very moment. No crazy-to-pronounce additives here.
- Whole Wheat Flour: All-purpose flour definitely works, but whole wheat flour provides a hearty whole grain base for these banana pancakes.
- Salt + Cinnamon + Vanilla Extract: Each add flavor. Cinnamon + banana + vanilla is such a delicious combo!
- Baking Powder: Baking powder helps the pancakes rise.
- Egg: An egg binds the pancake batter together.
- Milk: Milk adds moisture. I tested this recipe with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, coconut milk, oat milk, or rice milk are OK.
- Banana: Can’t have banana pancakes without mashed bananas!
- Brown Sugar: Brown sugar adds flavor and sweetens the pancakes. You don’t need much– a little goes a long way.
- Greek Yogurt: Greek yogurt adds moisture and a protein punch. I 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 I suggest making the pancakes exactly as written.
How to Make Banana Pancakes
What I love most about homemade pancakes (besides their amazing texture and flavor) is the easy prep. This banana pancake recipe is no different– if you can reach for a box of pancake mix, you can absolutely make these. You need about 30 minutes and a few basic pantry ingredients.
- Mix the dry ingredients together, then make a well in the middle of the bowl.
- Whisk the mashed banana, milk, and egg together. Add brown sugar, yogurt, and vanilla, then stir together until smooth.
- 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. Aka hockey pucks.
- 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.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
Looking for a whole wheat waffles recipe? Try my favorite fluffy whole wheat waffles next!
These are Healthy Pancakes!
I’m not one to sacrifice 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 today! I can’t say that every day on Sally’s Baking Addiction 😉
These whole wheat banana pancakes are made without crazy additives and chemical sugar substitutes. Here’s also what makes these banana pancakes a little healthier than regular pancakes.
- Flour: We’re using vitamin-rich whole wheat flour instead of all-purpose flour for the base of these pancakes.
- Brown Sugar: Instead of traditional granulated sugar, use brown sugar instead. Only two Tablespoons for the entire recipe!
- Banana: Takes the place of some sweetener and adds delicious flavor.
- Yogurt: Provides protein, flavor, structure, and moisture.
- Egg: Only one egg needed as the banana also helps bind the ingredients together. You can also use two egg whites instead of one full egg for even more protein.
- Milk: Instead of oil or butter, using milk provides moisture and a little protein without the fat.
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.
3 Success Tips for Banana Pancakes
While these banana pancakes are incredibly simple to make, I have a few important notes to help guarantee the BEST texture. If there is one thing I dread in this world, it’s a rubbery, dense pancake.
- Mixing: Make sure you don’t over-mix the pancake batter. Over-mixing will result in dense, heavy pancakes.
- Griddle: 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 when dropped onto it. 🙂
- 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.
More Healthy Breakfast Recipes
- Whole Wheat Oatmeal Pancakes
- Baked Oatmeal
- Greek Yogurt Zucchini Bread
- Whole Wheat Double Chocolate Banana Muffins
- Morning Glory Muffins
- Whole Wheat Waffles
- Baked Oatmeal Cups
These whole what banana pancakes are made with protein-packed Greek yogurt, sweet banana, hearty whole wheat flour, and not much else. For best taste and texture, see my 3 success tips above and avoid making any ingredient substitutions.
- 1 and 1/3 cups (167g) whole 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, walnuts, etc.)
- In a large bowl, toss the flour, salt, baking powder, and cinnamon together until combined. Set aside.
- In a medium bowl, whisk the egg, milk, and banana together. Add brown sugar, yogurt, and vanilla extract. Stir until smooth.
- 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.
- 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.
- 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.
- Make Ahead Instructions: Pancakes freeze well, up to 2 months. Reheat in the oven or toaster.
- Milk: I tested this recipe with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, coconut milk, oat milk, or rice milk also work.
- Yogurt: I use plain 0% Greek yogurt. Regular yogurt, any milk fat, and your choice of flavor will work.
Keywords: whole wheat banana pancakes, banana pancakes