Hey y’all! If you’ve got an overripe banana on the counter and a craving for something warm and comforting, these Whole Wheat Banana Pancakes are about to make your morning delightful. They’re fluffy, lightly sweet, and full of that cozy banana‑bread flavor, the kind of breakfast that makes the whole house smell like you’ve been cooking for hours, even though they come together in minutes.

Whole Wheat Banana Pancakes

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What I love most is how hearty and wholesome they are without feeling heavy. The white whole wheat flour gives them a tender texture, the buttermilk keeps them soft, and that mashed banana adds just the right touch of natural sweetness. Whether you’re feeding the family or treating yourself to a slow, quiet morning, these pancakes bring a little extra comfort to the table.

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Whole Wheat Banana Pancakes Ingredients

• 1 ½ c. white whole wheat flour
• 2 tbsp. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. kosher salt
• ¼ tsp. cinnamon
• 1 medium overripe banana, peeled and mashed
• 1 large egg
• 2 c. buttermilk
• ½ tsp. vanilla extract
• 3 tbsp. butter melted

How to Make Whole Wheat Banana Pancakes

1. Mix dry ingredients (flour, sugar, baking powder, baking soda, salt, and cinnamon) together in a large bowl. 
2. In a separate bowl, use two forks to mash the banana. Add the remaining wet ingredients (egg, buttermilk, vanilla, and melted butter) to the banana and stir well to combine. Some small lumps of bananas may remain.
3. Pour the wet ingredients into the dry ingredients. Mix the pancake batter until smooth. 
4. Heat a large skillet over medium heat. Lightly oil the skillet with butter or olive oil. Use a large cookie scoop or a ¼-cup measuring cup to pour the batter onto the hot pan. 
5. Cook the pancake until bubbles begin to form and the edges of the pancake begin to set. Flip the pancake and continue to cook on the second side until golden brown. Repeat until all the pancakes are cooked.

Pro Tips For Making This Recipe

1. Use an overripe banana: The darker the peel, the sweeter and softer the pancake.
2. Don’t overmix: A few lumps in the batter keep the pancakes tender.
3. Skip the cooking spray: Butter or oil gives a better flavor and prevents that sticky residue.
4. Keep ’em warm: Place cooked pancakes on a baking sheet in a low oven while you finish the batch.
5. Add‑ins welcome: Blueberries, chocolate chips, or chopped nuts make great mix‑ins.

Frequently Asked Questions

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Recipe

Whole Wheat Banana Pancakes

JC Phelps

These Whole Wheat Banana Pancakes are the perfect quick breakfast for busy mornings or slow weekends.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 3

Calories 697 kcal

Ingredients

  

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• 1 ½ c. white whole wheat flour
• 2 tbsp. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. kosher salt
• ¼ tsp. cinnamon
• 1 medium overripe banana peeled and mashed
• 1 large egg
• 2 c. buttermilk
• ½ tsp. vanilla extract
• 3 tbsp. butter melted

Instructions

 

• Mix dry ingredients (flour, sugar, baking powder, baking soda, salt, and cinnamon) together in a large bowl.
• In a separate bowl, use two forks to mash the banana. Add the remaining wet ingredients (egg, buttermilk, vanilla, and melted butter) to the banana and stir well to combine. Some small lumps of bananas may remain.
• Pour the wet ingredients into the dry ingredients. Mix the pancake batter until smooth.
• Heat a large skillet over medium heat. Lightly oil the skillet with butter or olive oil. Use a large cookie scoop or a ¼-cup measuring cup to pour the batter onto the hot pan.
• Cook the pancake until bubbles begin to form and the edges of the pancake begin to set. Flip the pancake and continue to cook on the second side until golden brown. Repeat until all the pancakes are cooked.

Notes

• Use an overripe banana: The darker the peel, the sweeter and softer the pancake.
• Don’t overmix: A few lumps in the batter keep the pancakes tender.
• Skip the cooking spray: Butter or oil gives a better flavor and prevents that sticky residue.
• Keep them warm: Place cooked pancakes on a baking sheet in a low oven while you finish the batch.
• Add‑ins welcome: Blueberries, chocolate chips, or chopped nuts make great mix‑ins.

Nutrition

Calories: 697kcalCarbohydrates: 111gProtein: 23gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 104mgSodium: 1174mgPotassium: 512mgFiber: 13gSugar: 23gVitamin A: 735IUVitamin C: 3mgCalcium: 472mgIron: 4mg

Keyword Whole Wheat Banana Pancakes

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My best,

JC