Whole Wheat Banana Pancakes

Light and fluffy Whole Wheat Banana Pancakes take breakfast to a whole new level. You’d never guess that they are healthy!

100% whole wheat, no butter, low sugar and a little added protein make these Whole Wheat Banana pancakes healthy and delicious! Incorporate more whole wheat into your baking with Honey Whole Wheat Banana Bread, Whole Wheat Blueberry Muffins, and Whole Wheat Pumpkin Muffins.

Fluffy & filled with whole wheat

A few months ago I shared our favorite buttermilk pancake recipe. It’s one we love and use often! However, lately I’ve been trying to incorporate more whole wheat into our baked goods (when appropriate, of course) and cut back on the sugar.

I’m not going to lie, I was a little skeptical, but these turned out pretty good!

These are seriously the BEST whole wheat pancakes I’ve ever had. A lot of times whole wheat goods can get really dense and have a strong flavor to them, but these are light, fluffy and taste like banana bread. Sounds pretty good, right?!

Pile ’em high and serve them with warm syrup, fresh fruit & whipped cream, or a nice slather of peanut butter. You really can’t go wrong!

Making Whole Wheat Banana Pancakes

BUTTERMILK. In a 2 c. glass measuring cup, add the milk and lemon juice. Let stand for 5 minutes or until it becomes curdled.

WET INGREDIENTS. Add the Greek yogurt, egg yolk, mashed banana, brown sugar and vanilla extract, whisk until combined.

EGG WHITES. Beat the egg white until stiff peaks form; set aide.

DRY INGREDIENTS. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

COMBINE. Make a small “nest” or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until a few dry spots remain. Fold in the egg white.

COOK + SERVE. Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.

Tips, Variations + Storing Info

These pancakes are so light, fluffy, and packed with banana flavor that you might just forget that they are made with whole wheat! Here are a few tips when making them:

• Drizzle a few drops of water onto your skillet before cooking your pancakes – if it sizzles then it’s ready to go!
• Tiny bubbles forming on the top of your pancakes is an indication that  it’s time to flip them over. Cook your pancakes until both sides are golden brown.
• Lightly coat your skillet or griddle with butter between batches and wipe off the excess carefully with a paper towel.
• Make sure to never use an electric mixer when making pancakes. Overmixing will give them a rubbery texture.
• Add in chocolate chips, blueberries, strawberries, or raspberries or top with some peanut butter and slice bananas for some variety.
• Almond, cashew, or soy milk can be substituted for regular milk.
• Top with your favorite syrup – buttermilk, cinnamon, and blueberry are all great choices.
• Keep pancakes warm in a baking dish in an oven set to 200 degrees before serving them.

STORE leftover pancakes in a ziploc bag or airtight container in the fridge for up to 3 days.

To FREEZE, make sure pancakes are cooled first, then store in a ziploc bag or airtight container in the freezer for up to 2 months.

Reheat pancakes in the microwave or in a toaster oven set to 300 degrees.

More favorite pancake recipes:

• Apple Pie Pancakes
• Lemon Poppy Seed Pancakes With Raspberry Syrup
• Strawberry Yogurt Pancakes
• Oatmeal Pancakes

Recipe source: adapted from my Buttermilk Pancakes & from Sally’s Baking Addiction