These fluffy and flavorful whole wheat banana pancakes are made with naturally sweet ripe bananas, protein-packed Greek yogurt, and hearty whole wheat flour. Prepare a double batch and keep half in the freezer for busy mornings.
I originally published this recipe in 2014.
One reader, Nicole, commented:“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!★★★★★”
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 a top choice for “breakfast for dinner” nights, too!
Why You’ll Love These
Made with healthful whole wheat flour, but still light and fluffy (the same can be said for my whole wheat waffles recipe)
Packed with protein thanks to eggs,Greek yogurt, and milk
Serve the pancakes with sliced bananas on top, a drizzle of pure maple syrup, nut butter, jam, honey, raspberry sauce, strawberry sauce, whipped cream, or yogurt. Or just enjoy them plain, they’re honestly delicious all on their own!
Ingredients to Use & Why:
Whole Wheat Flour: Whole wheat flour provides a hearty whole grain base for these banana pancakes.
Salt, Cinnamon, & Vanilla Extract: Each adds flavor. Cinnamon + banana + vanilla is such a delicious combo—you’ll love it in banana bread and these banana muffins, too.
Baking Powder: Baking powder helps the pancakes rise and get nice and fluffy.
Egg: Binds the batter together.
Milk: Any milk (dairy or nondairy) works.
Coconut Oil: The recipe calls for a little bit of melted coconut oil, but you could substitute vegetable oil or melted butter if you prefer.
Banana: Can’t have banana pancakes without bananas! Mash up a super-ripe, brown-spotted banana for all that amazing natural sweetness.
Brown Sugar: Brown sugar adds flavor and moisture while sweetening the pancakes. You don’t need much because a little goes a long way. Feel free to substitute coconut sugar, or maple syrup like I use in regular whole wheat pancakes.
Greek Yogurt: Greek yogurt adds moisture and protein. I typically use nonfat plain Greek yogurt, but regular (non-Greek) yogurt, another fat percentage, nondairy, or vanilla-flavored will work just fine.
What I love most about homemade pancakes (besides their amazing texture and flavor) is the easy prep. Mixing up the batter takes just a couple minutes. Whisk the dry ingredients in 1 bowl, whisk together the wet ingredients in another, then pour wet into dry and whisk together to combine.
How Do I Know if My Pan Is Ready to Cook Pancakes?
The best temperature for cooking pancakes is 375ºF (190ºC). If you’re cooking on an electric griddle, you can simply set it to heat to that temperature. If you’re cooking in a griddle pan or large skillet, allow the pan to preheat for several minutes over medium heat. Don’t be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes.
To test if the pan is ready, add a few drops of water to the pan. If they “dance” around on the surface before sizzling out, your pan is good to go.
5 Tips for Making the Best Whole Wheat Banana Pancakes
Don’t Over-Mix: A few lumps are OK! If you mix too much, the gluten from the flour will start to develop, resulting in dense, chewy—or even rubbery—pancakes. Mix until just combined.
Fresh Is Best: Don’t make the batter in advance. While we all love a good prep-the-night-before breakfast recipe, like this breakfast casserole, the baking powder activates as soon as it’s wet, and its effectiveness lessens over time. Fortunately, whisking up pancake batter is quick and easy.
Give It a Rest: The batter should sit for a few minutes. While your pan or griddle is heating, let the batter sit, which will allow it to thicken up, making for thicker, fluffier pancakes.
Use the Proper Pan: A griddle pan is best for cooking pancakes, but if you don’t have one, use your widest, shallowest skillet/pan. You want a thick-bottomed pan to prevent burning.
Don’t Flip Too Early—Watch for Holes: Many pancake recipes instruct you to flip when you see bubbles forming on the surface, but you’re actually looking for holes. Your whole wheat pancakes are ready to flip when the bubbles are popping, forming little holes in the surface. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes.
These whole wheat 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.
Instructions
In a large bowl, preferably with a pour spout, whisk the flour, baking powder, cinnamon, and salt together until combined. Set aside.
In another large bowl, whisk the egg, milk, and banana together. Add the oil, brown sugar, yogurt, and vanilla extract and whisk until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.
Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet.
Milk: I usually make these with unsweetened vanilla almond milk, but any milk (dairy or non) works fine.
Brown Sugar: I tested this recipe without the sugar and the pancakes tasted pretty bland, so I 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.
Yogurt: I use plain 0% Greek yogurt. Regular yogurt, any milk fat, and your choice of flavor works.
