Why You’ll Love This Whole Wheat Banana Pancakes

• Naturally Sweet & Satisfying. The magic here is in the bananas. When they’re super ripe—like, covered-in-freckles ripe—they practically melt into the batter, giving you a sweetness that means you can seriously cut back on added sugar. You’ll find these pancakes keep you full and happy for hours.
• That Perfect, Fluffy Texture. A lot of whole wheat pancake recipes can be a bit… dense. The trick is a gentle hand when mixing and a little patience while they cook. You’ll be rewarded with pancakes that are surprisingly light and tender, with just the right amount of hearty goodness.
• Incredibly Versatile. Think of this batter as a blank canvas. Feel like adding a handful of chocolate chips or some chopped walnuts? Go for it. Want to make a big batch and freeze them for busy mornings? They reheat like a dream. This recipe is your new weekend staple.
• Wholesome Start to the Day. Starting your morning with something that tastes indulgent but is actually made with simple, good-for-you ingredients just sets a positive tone. It’s a feel-good breakfast that doesn’t skimp on flavor one bit.

Ingredients & Tools

• 2 large, very ripe bananas (the spottier, the better!)
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 large egg
• 3/4 cup milk (any kind you like—dairy or plant-based both work beautifully)
• 1 tbsp maple syrup or honey
• 1 tsp pure vanilla extract
• 2 tbsp melted butter or coconut oil, plus more for the pan

Tools: A large mixing bowl, a smaller bowl, a fork or potato masher, a whisk, a ladle or 1/4-cup measure, and a good non-stick skillet or griddle.

You’ll notice this is a pretty straightforward list. The real star is the banana—its ripeness is non-negotiable for maximum sweetness and flavor. And that pinch of cinnamon? It just makes the whole kitchen smell amazing.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Key. Honestly, don’t even think about using yellow bananas. You want them brown and soft. This isn’t just for sweetness; super-ripe bananas mash easily and incorporate smoothly into the batter, giving you a more consistent texture.
• Don’t Overmix the Batter. This is the golden rule of pancake-making. A few lumps are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the whole wheat flour and can lead to tough, chewy pancakes. We’re going for tender.
• Why Whole Wheat Flour? It adds a lovely, nutty depth and more fiber than all-purpose. If you’re new to it, this recipe is a great introduction. The bananas and other wet ingredients balance its heartiness perfectly.
• Test Your Pan’s Heat. The perfect pancake starts with the right temperature. A drop of water should sizzle and dance across the surface before evaporating. If it instantly vaporizes, it’s too hot; if it just sits there, it’s not hot enough.

How to Make Whole Wheat Banana Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The savory, salty crunch is a fantastic contrast to the sweet, soft pancakes. It just creates a more complete and satisfying breakfast plate.
• Scrambled Eggs with Chives — For a protein-packed start, fluffy scrambled eggs are the way to go. The mild onion flavor from the chives complements the cinnamon and banana beautifully.
• A Simple Fruit Salad — A mix of fresh berries, orange segments, and a little mint adds a bright, refreshing element that cuts through the richness.

Drinks

• A Strong Cup of Coffee — The bitterness of coffee is a classic pairing for sweet breakfast foods. It just feels right.
• Cold Glass of Milk — It’s a nostalgic combo that never fails. The cool milk is so satisfying with each warm, syrupy bite.
• Freshly Squeezed Orange Juice — The acidity and brightness of OJ cleanse the palate and make every mouthful taste new again.

Something Sweet

• Classic Maple Syrup — You can’t go wrong. Use the real stuff—the deep, complex flavor is worth it. A little goes a long way.
• A Dollop of Greek Yogurt — Instead of whipped cream, try some thick, tangy Greek yogurt. It adds a lovely creaminess and a protein boost.
• A Sprinkle of Toasted Nuts — Toasted pecans or walnuts add a fantastic crunch and a toasty flavor that takes these pancakes to the next level.

Top Mistakes to Avoid

• Mistake: Using under-ripe bananas. They lack the necessary sweetness and won’t mash properly, leaving strange chunks in your batter and a bland flavor. Wait for the spots!
• Mistake: Mixing the batter until it’s completely smooth. I’ve messed this up before too, and it always results in dense, tough pancakes. Embrace the lumps—they promise a tender crumb.
• Mistake: Cooking on too high heat. This will give you pancakes that are burnt on the outside and raw in the middle. Patience is key. Medium heat allows the inside to cook through as the outside turns a perfect golden brown.
• Mistake: Pressing down on the pancakes with the spatula. You’re not making paninis! Pressing them flattens them and squeezes out the air we worked so hard to incorporate, making them dense.

Expert Tips

• Tip: Make a “test” pancake first. Use a tiny amount of batter to check your pan’s temperature and taste for seasoning. This way, you can adjust the heat or add a pinch more cinnamon to the main batter before committing the whole batch.
• Tip: For ultra-fluffy pancakes, separate the egg. Whisk the white until soft peaks form, then fold it in at the very end. It’s an extra step, but it adds incredible volume and a cloud-like texture.
• Tip: Freeze them for easy weekday breakfasts. Let the cooked pancakes cool completely, then layer them between parchment paper in a freezer bag. To reheat, just pop them in the toaster—they’ll taste freshly made.
• Tip: Add mix-ins at the very end. If you’re using chocolate chips or blueberries, sprinkle them onto the pancakes right after you pour the batter onto the skillet. This prevents them from sinking and burning on the bottom.

FAQs

Can I make the batter the night before?
I don’t recommend it for the fluffiest results. The baking powder will lose its oomph overnight, and the whole wheat flour can make the batter a bit gummy. However, you can mix the dry ingredients and wet ingredients in separate containers the night before. In the morning, just combine them—it cuts the prep time down to almost nothing!

My batter seems too thick. What should I do?
This can happen depending on the size of your bananas or the absorbency of your flour. No worries! Just add an extra tablespoon or two of milk and stir gently until it reaches a pourable but still thick consistency. You’re looking for something that slowly ribbons off the whisk.

Can I make these pancakes vegan?
Absolutely! For a vegan version, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) instead of the regular egg, and use plant-based milk and maple syrup. The result is still deliciously moist and fluffy.

Why did my pancakes turn out gummy?
This is almost always due to overmixing the batter. When you overwork the gluten in the whole wheat flour, it becomes tough and can have a gummy texture. Next time, mix with a lighter hand and remember that lumps are your friend.

Can I use all-purpose flour instead?
You can, but the texture and flavor will be different. They’ll be lighter and more cake-like, and you might need slightly less milk as all-purpose flour is less absorbent. Start with 3/4 cup of milk and add more if the batter is too thick. They’ll still be delicious!