Banana bread is my all-time favorite, but one chilly Sunday morning, I decided to settle for something quicker, warmer, and fresh off the griddle. Enter homemade whole wheat banana pancakes!
This Simple Recipe for Whole Wheat Banana Pancakes Is A Hit
- You get all the hearty charm of whole wheat without sacrificing flavor. It’s basically how I sneak some nutrition into the snacks for my kids — none of them can’t resist!
- This pancake recipe makes your kitchen experience as easy as it can be. Got a banana that’s more brown than yellow? Perfect! Pantry staples? Check! You barely have to invest much time and effort hunting down the ingredients.
- Customizing them is totally an option! You can either make them dairy-free or toss some chocolate chips in. And walnuts are calling your name if you prefer a little crunch instead! Feel free to experiment to your heart’s content; nobody will stop you.
6 Easy Steps to Make Whole Wheat Banana Pancakes
What to Prepare Before You Start
- Whole Wheat Flour: It makes your pancakes hearty, wholesome, and the perfect canvas for all the banana-y taste!
- Cinnamon, Salt, & Vanilla: A pinch of salt and vanilla keeps everything balanced, while cinnamon adds some warm, cozy hug of spice.
- Baking Powder: The all-time best friend of fluffy pancakes, this all guy will help your pancakes rise to cloud-like perfection.
- Egg: Eggs bind everything together, and make sure your pancakes don’t fall apart when you flip them. No egg? No show.
- Milk: Here’s where you get to choose your own sidekick — almond milk, dairy milk, soy milk, oat milk, you name it. They all do the job, so pick the one that works best for your taste.
- Coconut Oil: Melted coconut oil brings quite a lot of richness with a hint of island vibes. But hey, if you’re more into classic flavors, a splash of melted butter or vegetable oil will still keep your pancakes deliciously moist and golden.
- Banana: Don’t just grab any bananas! Reach for the brown-spotted, overripe banana that looks like it’s been forgotten in the fruit bowl. This is where all the natural, caramel-sweet flavor comes from.
- Brown Sugar: Just a spoonful of brown sugar brings about a lovely, subtle sweetness and some molasses depth. But if you’re feeling fancy, coconut sugar or maple syrup are both good stand-ins.
- Greek Yogurt: This secret ingredient keeps your pancakes tender and adds a generous boost of protein! I usually go for plain, non-fat Greek yogurt, but if you have regular yogurt, vanilla-flavored, or even a dairy-free option, throw it in.
Detailed Instructions
Step 1.
First things first, grab a large mixing bowl (bonus points if it has at least one pour spout). Toss in your baking powder, flour, a pinch of cinnamon, and a bit of salt. Give it a good whisk until everything’s blended nicely. Once it’s all mixed up and looking fine, set that bowl aside for a moment.
Step 2.
Now, in another big bowl, crack one large egg and pour in the milk. Mash up a ripe banana and whisk it in until you’ve got a smooth, lovely mix! Next, add in the brown sugar, oil, yogurt, and a splash of vanilla extract. Whisk it all together until it’s perfectly combined — don’t be shy with your whisking!
Step 3.
Time to bring it all together! Pour these wet ingredients (from Step 2) into your dry ingredient bowl (from Step 1). Use your whisk to gently mix everything and make sure you don’t have any sneaky dry flour patches hiding at the bottom. The batter will be thick, though some small lumps are totally okay — just let them be!
Step 4.
Heat up a big skillet or griddle over medium heat. Don’t skip the nonstick spray or butter here; coat the surface generously so your pancakes don’t stick and stay golden.
Has your griddle felt hot enough? Great! Drop or pour a full ¼ cup of batter onto it. Let it cook until all the edges start to look more set and tiny bubbles form around them (this usually takes me about 2 to 3 minutes).
Now, flip it over and keep the griddle going for another 1 to 2 minutes until all the sides of the pancakes are cooked through and lightly browned. Repeat all of this with each of your batter batches.
Step 5 (Optional)
Want to keep your pancakes warm while you work through the batches? Place them in a preheated oven at 200°F (about 93°C). It’ll keep them cozy there until you’re ready to serve.
Step 6.
When they’re all done, serve up these fluffy, whole-wheat banana pancakes with whatever toppings that make your heart happy. Fresh fruit, maple syrup, a dollop of yogurt — you name it. Enjoy your whole-wheat pancake feast! 🥞
Want to have a taste of other equally fluffy, amazing whole-wheat pancakes? We have got you! Check out my whole-wheat pancakes and whole-wheat blueberry pancakes right here.
Extra Notes
1. Boost the Protein
Want to sneak in even more protein? I usually stir in a scoop of protein powder or sprinkle in some flaxseeds or chia seeds. Your pancakes will thank you for that; mark my word.
2. Banana Bonus
If you’re a texture fan, slice an extra banana and fold those pieces into the pancake batter. You’ll get melty, caramelized bites of banana with every forkful.
3. Be Bold With The Topping
Sure, maple syrup is classic, but why stop there? Try adding a dollop of Greek yogurt, a handful of fresh berries, or a sprinkle of granola. Instant breakfast heaven on the tongue!
FAQs
Can I make the batter ahead of time?
Yep, absolutely! Mix up your batter the night before and stash it in the fridge. Just stir it a little before cooking. Heads up: baking powder can lose some of its lift overnight, so you might want to sprinkle a bit more before cooking if fluffy pancakes are your thing.
Can I freeze these pancakes?
Yes, you bet. Let the pancakes cool down first, then stack them with parchment paper between each one so they don’t freeze into a pancake block. Then, store them in a freezer-safe bag or container, and whenever pancake cravings strike, put them in the toaster or oven. Trust me, they’ll taste just as good as fresh!
How do I keep my pancakes from turning dense?
Gentle is key here; overmixing the batter can activate the gluten in the flour and make your pancakes dense instead of dreamy. Instead, mix until everything’s JUST combined; the lumps you see (if any) are totally fine.
_
Happy baking, my friends!
Discover More Unique Cake Recipes:
Whole Wheat Banana Pancakes
Ingredients
- 1 ½ cups spooned and leveled whole wheat flour
- ½ cup mashed banana
- 1 large egg, room temp
- 1 cup milk, room temp
- ¼ cup Greek yogurt
- 2 tbsp packed brown sugar (dark or light)
- 2 tbsp butter or melted coconut oil
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup chocolate chips or chopped walnuts (optional)
Instructions
- Grab a large mixing bowl. Toss in your baking powder, flour, a pinch of cinnamon, and a bit of salt. Give it a good whisk, then set that bowl aside for a moment.
- In another big bowl, crack one large egg and pour in the milk. Mash up a ripe banana and whisk it in until smooth. Next, add in the brown sugar, oil, yogurt, and a splash of vanilla extract. Whisk it all together until combined.
- Pour these wet ingredients (from Step 2) into your dry ingredient bowl (from Step 1). Use your whisk to gently mix everything and make sure no dry flour lingers at the bottom.
- Heat a big skillet or griddle over medium heat and coat the surface generously with nonstick spray or butter.
- Drop or pour a full ¼ cup of batter onto it. Let it cook until all the edges start to look more set and tiny bubbles form around them. Flip it over and keep going until all the sides of the pancakes are cooked through and lightly browned. Repeat for each of your batter batches.
- (Optional) Place the pancakes in a preheated oven at 200°F (about 93°C) so they will stay cozy there until you’re ready to serve.
- Serve up these fluffy pancakes with whatever toppings that make your heart happy. Enjoy!
Notes
- Stir in a scoop of protein powder or sprinkle in some flaxseeds or chia seeds if you want more protein.
- If you’re a texture fan, slice an extra banana and fold those pieces into the batter. You’ll get melty, caramelized bites of banana with every forkful.
- Be bolder with the topping. You can add a dollop of Greek yogurt, a handful of fresh berries, or a sprinkle of granola.
