Everyone will fall in love with these Whole Wheat Banana Pancakes! Light, fluffy, and made with whole grains, they’re the best guilt-free start to your day.
These Whole Wheat Banana Pancakes are a wholesome twist on a breakfast classic, combining naturally sweet, ripe bananas with hearty whole wheat flour for a stack that’s both nourishing and delicious. Soft and fluffy on the inside with lightly crisp edges, each pancake is packed with cozy banana flavor and just the right touch of sweetness. They’re filling without feeling heavy, making them perfect for slow weekend mornings or a satisfying weekday breakfast.
Looking for more whole wheat baking inspiration? Try Honey Whole Wheat Banana Bread, Whole Wheat Blueberry Muffins, or Whole Wheat Pumpkin Muffins.
Table of Contents
Recipe Ingredients
Banana – Mashed ripe bananas provide natural sweetness and flavor—essential for banana pancakes!
Milk – You can use any milk (dairy or non-dairy). It keeps the batter smooth and helps the pancakes cook evenly.
Greek Yogurt – Adds moisture and protein. Non-fat plain Greek yogurt works best, but regular yogurt, non-dairy, or vanilla-flavored yogurt are great alternatives.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Include Chopped Nuts – Fold in ½ cup of chopped walnuts or pecans for a delightful crunch.
Toppings – Switch up the usual sliced bananas and whipped cream by trying caramel sauce, chocolate drizzle, or even a mixed berry compote for a fruity, tangy flavor.
How to Make Whole Wheat Banana Pancakes
Step 1: In a 2-cup glass measuring cup, add the milk and lemon juice. Let stand for 5 minutes or until it becomes curdled. Add the Greek yogurt, egg yolk, mashed banana, brown sugar, and vanilla extract. Whisk until combined.
Step 2: Beat the egg white until stiff peaks form; set aside.
Step 3: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4: 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.
Step 5: Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ cup of batter into the pan (2 at a time in a large skillet) and cook for 2 minutes. Flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
Expert Tips
Use a Non-Stick Pan or Griddle – Non-stick surfaces reduce the need for extra butter or oil and make flipping pancakes easier without tearing.
Fold Ingredients Gently – When combining wet and dry ingredients, mix until just combined to avoid overworking the batter, which can lead to dense pancakes.
FAQs
It’s best to make the batter fresh, but you can refrigerate it for up to 24 hours. Stir gently before cooking to redistribute the ingredients.
Flip when bubbles appear across the surface and the edges look set. The bottom should also be golden brown.
Storage Information
STORE leftover pancakes in a Ziploc bag or airtight container in the fridge for up to 3 days. Make sure the pancakes have cooled completely before storing them to prevent condensation.
For longer storage, arrange the pancakes in a single layer on a baking sheet, FREEZE until solid, then transfer to a freezer-safe bag; they’ll stay good for up to 2 months. To REHEAT, warm them in the microwave, a toaster, or a toaster oven set to 300 degrees Fahrenheit until heated through.
More Favorite Pancake Recipes to Try
Whole Wheat Banana Pancakes Recipe
Ingredients
- 1 cup + 2 Tbsp milk - skim, 1% etc
- 1 Tbsp lemon juice
- 1/3 cup Greek yogurt - plain, vanilla or fruit
- 1 egg - separated
- 1/2 cup ripe banana - mashed
- 2 tablespoons brown sugar
- 3/4 teaspoon vanilla extract
- 1 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- In a 2-cup glass measuring cup, add the milk and lemon juice. Let stand for 5 minutes or until it becomes curdled. Add the Greek yogurt, egg yolk, mashed banana, brown sugar, and vanilla extract. Whisk until combined.
- Beat the egg white until stiff peaks form; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 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.
- Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ cup of batter into the pan (2 at a time in a large skillet) and cook for 2 minutes. Flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
How many calories is in 1 batch of this pls
Hi Ade, the nutritional information is for 1 pancake and the recipe makes 8 pancakes, so for a batch, the total calories is 944kcal.