It’s cozy season. Let’s make banana pancakes! This banana pancake recipe yields gloriously fluffy pancakes, even though they’re made with hearty whole wheat flour.
These whole grain pancakes have more substance than your average pancake, which means they can actually fuel you until lunchtime. I like to dollop them with some peanut butter for some extra fiber and protein.
I adapted these pancakes from the banana coconut pancakes in Love Real Food (page 17). If you haven’t tried those yet, you’ve been missing out! These are more classic banana pancakes, and I managed to incorporate a little more mashed banana for maximum banana flavor.
These banana pancakes are perfect for lazy weekends, and reheat well for busy weekday breakfasts. You can also double the batch and freeze extras for later. They definitely brighten up cold gray mornings, which is what we’ve been having lately.
Banana Pancake Tips
Make these pancakes with the random leftover bananas on the counter. Overripe bananas are perfect!
Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.
Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn. (There’s actually too much butter in the skillet in the photo below. Oops.)
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Better to wait a little too long to be safe than to end up with a doughy mess.
Watch How to Make Whole Wheat Banana Pancakes
Banana Pancake Variations
You can make these pancakes as-is (my favorite) or gussy them up. Options include:
After stirring together the wet and dry ingredients, you can gently fold in fresh blueberries or chopped strawberries (up to 1 cup) or chocolate chips (up to 1/2 cup).
Top your pancakes with homemade fruit compote, almond butter, pecan butter or whipped cream!
Please let me know how these pancakes turn out for you in the comments. I hope these become a favorite weekend recipe.
Craving more wholesome pancakes? Here are more favorites:
- Whole Wheat Pumpkin Pancakes or Pumpkin Oat Pancakes
- Whole Wheat Pancakes or bulk Whole Wheat Pancake Mix
- Whole Wheat Gingerbread Pancakes
- Banana Oat Pancakes
Whole Wheat Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 to 7 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
These banana pancakes are so fluffy, no one will guess they’re made with whole wheat flour! Top these whole wheat pancakes with peanut butter and sliced bananas for extra protein and fiber. Recipe yields 6 to 7 pancakes (enough for 2 to 3 people); double the amounts for a family or more leftovers.
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder (not baking soda!)
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ⅔ cup milk of choice*
- ½ cup mashed ripe banana (from about 1 large banana), plus another banana for slicing on top
- 1 large egg
- 2 tablespoons maple syrup or honey, plus more for serving
- 2 tablespoons melted unsalted butter or coconut oil
- ½ teaspoon vanilla extract
- Optional toppings: sliced banana, maple syrup, peanut butter or almond butter
- If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Using a ⅓-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
*Milk options: This recipe will work with cow’s milk, nut milk (almond milk, cashew milk, macadamia milk), soy milk or coconut milk.
Make it dairy free: Use non-dairy milk (see list above for a suitable alternative) and coconut oil instead of butter.
Make it vegan: See above, omit the egg, and use maple syrup instead of honey.
Make it egg free: Simply omit the egg!
Make it gluten free: Use gluten-free all-purpose flour blend instead of whole wheat flour.
I was looking for a good pancake recipe and this one will definitely be my go to. I added the last of the fresh blueberries from the garden. So good with the bananas! I should have known to look at Kate’s recipe first. I have never been disappointed in any of the recipes I tried from CookieandKate.
Perfect for a cool, rainy morning in Chicago!
I whipped up these pancakes so fast for my daughter this morning, and they are absolutely delicious! They are very fluffy and just the right amount of sweetness. Thank you!
You’re welcome, Janae! Thank you for sharing they were a hit with you and your daughter.
Mom was about to throw away browned bananas but I made these, she’s so impressed! They turned out perfect and we had an amazing family breakfast. Thank you!
I’ve been looking for a good pancake recipe that actually tastes good for a long time.
These are amazing! They were so easy, fluffy and delicious. I used pumpkin spice in place of cinnamon. Definitely a go to recipe!
I’m happy you came across this recipe and loved it, Megan! I appreciate you taking the time to review.
You have the best pancake recipes! We use the classic whole wheat, these and of course the amazing coconut banana version from your cookbook . They never fail and I love the option to easily size up for a crowd.
Thank you, Ceilidh! I do love pancakes. :)
These turned out great! The kids loved ’em.
These have become a regular in our home! Really easy and so tasty. I’ve reduced/omitted sugar with good results, especially if the bananas are particularly brown and sweet. I keep extras in the fridge and reheat in the toaster for a quick breakfast or snack for my toddler. These fluffy beauties hold up great. Thanks for the great recipe!
Thank you, Ally! I’m happy you enjoyed it.
Ive just made those with my 5 year old son and they turned out super delicious! so fluffy and moist. They even taste amazing without any topping. Thanks for the recipe!
The whole wheat recipes are lovely! I have been trying the banana pancakes on weekends and kids love it! Recently tried the pumpkin bread as well. No one could tell it’s whole wheat!! Thanks a lot for these healthy yet yummy recipes.
Is there a way to double the recipe?
Hi Lesley, Yes you can just double all ingredients.
Thanks for your reply! I love all your recipes. My family of 5 eats all the pancakes so doubling will be great.
I have been looking for a good pancakes recipe for my 4 year old. These are so good! I made it with regular unbleached flour and chocolate chip. They turned out perfect!! We love your zucchini bread and will be trying more great recipes on your blog. Thank you!
I love this recipe! Just to cut down on some calories I subbed the sweetener and oil for an additional egg and used unsweetened almond milk. Super tasty!
I have only had bad experiences with pancake recipes and wasn’t sure how it would turn out without baking soda… these were so good!!! And so glad it didn’t need the baking soda. The recipe was perfect for Christmas Eve morning and I can’t wait to make it again soon!
I’m wondering Kate if there’s an age limit for eating pancakes because of comments about the kids enjoying them? Seriously, as an older guy I like to turn to your dependable recipes for tasty and nutritious baking, and I’ll be trying this pancake recipe today as a holiday treat.
Brad in Vancouver, BC
There is no age limit! I’m delighted you loved them too, Brad. Thank you for your comment!
If you’re making this recipe egg-free, as I do, I definitely recommend using a tablespoon of ground flax seeds + 1/2 tablespoon water (let it sit for a couple minutes) this becomes gelled,like an egg texture and it is so easy (and healthy!) to use in baking.
I made these exactly as written. Measured the mashed banana, spooned and leveled the flour. The batter was SO thick. They were uncooked in the middle. Bummer. I am not an amateur cook either. These were not edible.
I’m sorry to hear that, Kristen. Did you use large bananas?
Delicious recipe! I doubled it, added a pinch of nutmeg, and used honey. Thanks for this recipe! A great way to use ripe bananas that isn’t banana bread.
Did I do something wrong? The pancakes tasted like the baking powder was too overpowering…
Hi! I’m sorry to hear that. How much did you use? Was it fresh?
These were awesome with spelt flour – perfect fluffiness! Definitely our go-to banana pancake recipe.
I love it! Thank you for your review, Whitney.
Another great recipe from Kate. I left out cinnamon and butter in batter, but everything else as instructed. Cooked them on my stainless steel pan medium heat with coconut oil, 4 minutes first side 3 minutes on opposite side. Came out perfect! Thank you Kate for sharing this recipe. The recipes you share make my life easy!
So delicious! I doubled the recipe and used half white and half wheat flower. I also made your health carrot muffins this weekend and enjoyed those, too. Thank you for healthy and tasty options!
These pancakes were delicious, healthy and very filling and are now in regular rotation for our weekend brunch!!
I used whole wheat pastry flour and they came out very light and spongey. I added a little stevia to the pancakes and they were sweet enough that we didn’t need to top it with additional maple syrup.
As a bonus, they didn’t need any oil to cook on my trusty all clad non-stick skillet.
Thanks for the amazing recipe!!
Thank you for this recipe. The pancakes turned out great. I love the fact that it tasted great even with whole wheat flour.
Thank you for your review!
Thank you! These turned out so good! I’m on a diet , so these pancakes are perfect
I’m happy you like them, Veena!
These are the best! I was craving pancakes recently, but had to use up a banana or two and, behold, this recipe! This is now my go-to when the morning (or afternoon or evening) calls for pancakes – the cakes are so fluffy and delicious. You really outdid yourself on this one, Kate! ❤️
Pancakes all day! I’m happy you enjoyed them, Kelsey. Thank you for your review!
Delicious and quick enough for a weekday. I’ve made it with cinnamon. This time I put 1/8 teaspoon of cardamom instead of cinnamon. Fantastic.
Cool!! It’s super yummy and fluffy pancake. I will definitely recook it
Amazing pancakes! I’m trying different reception every week. This is the winner out of the last 10 I tried.
That’s great! Thank you for sharing, Elena. Always great to have a go-to pancake recipe.
“Wow! These are the best pancakes I have ever made.” A quote from my husband. I feel the same way. They are fluffy and light. I used whole wheat pastry flour. Delightful! I am looking forward to making more of your recipes.
That’s great, Connie! I appreciate you taking the time to review.
I’m not sure if you can find passionfruit curd in the states, but if you can, oh my. Try these with passionfruit curd, some kiwi on the side and transport yourself to somewhere tropical first thing in the morning.
Excellent recipe! Thanks!
First time success! Love this. It will definitely be a keeper. Easy enough to teach my kids too. Thank you for sharing this.
Loved this recipe my fam enjoyed it for breakfast
I have been contemplating buying a griddle, are you happy with yours? If so, would you mind sharing which one you use? I checked your shop appliance section but didn’t see anything there
Hi Holly! I actually love using my seasoned cast iron for pancakes right now. Unfortunately, I don’t think this one is available anymore.
Made these with oat milk, slapped some peanut butter and decorated them with more sliced bananas. My 2 year old loved it. Thanks for this recipe Kate! Gonna try your banana coconut muffins now.
Sounds delicious, Yas! Thank you for sharing.
I have made these a few times now and I love them. They are nice and sweet enough even without adding the vanilla extract. I make banana pancakes often as my kids love them and this is one of my favourite recipes. They are also healthier than the traditional all purpose flour pancakes. Thank you!
Is the baking powder measurement of 2 tbsp right? The pancakes turned out to be inedible. But great recipe otherwise!
Hi Sasha, I’m not sure where you got that. It’s 1 tablespoon baking powder (not baking soda!) per recipe.
I halved the amount of baking powder, maple syrup and coconut oil, and these were still incredible. The best whole wheat pancakes I have ever made! Thank you!
I’m happy they still turned out! I appreciate your review, Jay.
Pancake ! I’m digging around my cupboard and don’t have any baking powder. Is there any substitution/variation that I can use? Thanks!
Hi, I’m sorry to disappoint, but this works best as written.
Thanks so much for your amazing recipes!
I just made this pancakes for breakfast and my husband said “cookie and Kate is such a great gift for humanity” he loved them!
And so easy to make :)
Possibly the best pancakes I’ve ever made! Thanks. :)
You’re welcome, Kelly! I’m happy you enjoyed it.
I woke up this morning being pounced upon with demands for more of the amazing pancakes. Daughter has now renamed them the SHOVE ‘EM IN YOUR FACE pancakes since she all but inhales them.
I made these pancakes for the first time and the whole family loved them including the kids. I put 3-4 dark chocolate chunks in theirs and they ate them with no topping at all! Cookie and Kate is my go-to site for recipes with whole wheat flour and sweetening with honey. I highly recommend this recipe!
Great to hear, Nichole! I appreciate your review.
Amazing! Keep making these over and over
Great to hear, Kira!
YUM AND A HALF. So tasty. I sub Whole Milk Kefir for the milk, to bump up the nutrition for my toddler. Add more maple, cinnamon and vanilla than called for (because why not). These are on repeat, and I always stick some in the freezer for easy weekday breakfasts.
Thank you for your review, Chelsea!
These pancakes were easy & delicious! I doubled the recipe, used 100% whole wheat flour, almond milk and added chopped apple (as it needed using) for my kids while at day camp. I like how filling they are, so my kids can stay fueled long after they’ve eaten! Bravo!
Love these pancakes! I add 2 bananas to the batter and skip the sugar as they’re so naturally sweet you don’t even miss it! I make these a few times a week for my 2 kids and we all love them.
These are delicious – I added some blueberries (why not?) and the touch of maple in the batter makes them sweet enough to not need any other topping, but not too sweet. Yum!
Thank you Janae for this awesome recipe.I am so glad that I could skip butter and sugar and yet so yummy.My niece commented saying that this is the best pancake ever.
Thanks- my daughter loves these pancakes. We are vegetarian so i dont use egg- i use almost 50% more banana and 50% more butter. It comes out pretty fluffy.
So fast, easy, and delicious! I used a large frozen banana and it worked out fine!
That’s great, Samantha!
LOVE these so much! They’re perfect with King Arthur GF flour. Trying to make them into waffles…are there any adjustments I should make in the recipe?
Hi! I would suggest Banana Nut Waffles if you need it to be gluten free!
Hey do u mean a tablespoon or teaspoon of baking soda?
Hi! Baking powder. I hope you try it.
I made these for Christmas morning breakfast…. the only change I made was to add a couple of handfuls of chopped walnuts (because in my family nuts make everything better). They were fantastic. For years I’ve been buying “healthier pancake mix” and adapting by adding bananas and walnuts which turns out ok, but I felt so much better knowing each ingredient in the food I served my family. Thank you so much for this healthy, delicious recipe.
I’m glad you loved it, Lisa!
My 10 year old daughter surprised me with breakfast this morning using your recipe, and I absolutely loved it! Thanks!
My family really enjoyed these pancakes, we will be adding them to our weekend breakfast rotation. Thank you!
You’re welcome, Taryn!
These are so good. My five year old loved them!
That’s great, Emalie!
I can’t speak to the exact recipe, but for me it was a great jumping off place today. I had intended to follow your recipe exactly but I had no milk (had to use buttermilk instead) and when I got to the point to add baking powder I found I had none (I subbed in baking soda and cream of tartar since that’s what I had). I also deviated from instructions not to overheat and made it in my high-speed blender since I was working with a frozen banana. I also added a tablespoon of a mix of ground chia/flax/psyllium to add fiber with about 2 additional tablespoons of water. I read some time ago in Cooks Illustrated that whole wheat pancakes do better with additional beating (unlike those made with all purpose flour). My pancakes turned out light and fluffy! I was pleasantly surprised. Both the flavor and the texture were great! I do look forward to making them your way the next time! Thank you for sharing!
I just made these and have to say I’m shocked at how amazing they are! Sooo delicious!! I actually didn’t even add the syrup/honey to the batter, and nor did I need anything on top – the bananas made them plenty sweet enough for me! I’ll be making these very, very often!
I’m glad you enjoyed them, Lynda! I appreciate your review.
Is it really supposed to be 1 Tablespoon of baking powder, or is that a typo?
Hi Jayne, the recipe is correct. I hope you try it!
I just made these this morning, and they were DELICIOUS!! Perfect amount of sweetness and fluffiness. Thank you so much for this recipe. I see that you several other pancake recipes that I can’t wait to try :)
These were delicious! I added blueberries which created more liquid so I lowered the flame to cook the inside well. Definitely going to get an electric griddle. Took 4,5 pancakes to get the heat/oil combo right… then suddenly very fluffy pancakes!
First time making pancakes from scratch and I will never go back these were so good! I struggle with dense Banana Pancakes using the box mix and these turned out wonderfully fluffy.
I’m glad you enjoyed them, Jillian! I appreciate your review.
My 3 year old made these this morning (with a little supervision). They were great! Makes me feel so much better that they are whole wheat. We added some cut up bananas slices into the batter while cooking on the skillet for extra banana goodness.
That’s great to hear, Emily! I appreciate your review.
I have tried several banana pancake recipes throughout time but this one is indeed the best! No doubt about it.
I’m glad you think so, Lucia! I appreciate your review.
What’s a cup measurement in grammes?
I don’t provide metric conversions. I do know others have used a chart in the past.
This has been my go-to pancake recipe. I make it weekly and freeze them. I have replaced the banana with pumpkin, and most recently with cooked oatmeal and it works well to make it even heartier and healthier. You can interchange the flour freely. I always do half buckwheat as I love a hearty grain.
I’m glad you loved them!
These were so delicious! I usually add sliced banana to pancakes but mashed bananas incorporate so much better and these really tasted like banana bread! The peanut butter topping was also wonderful. Yum!
Great recipe! They were light, fluffy, perfectly sweet even with 100% whole wheat flour. I also did a version with raspberries added while cooking – so good!
Great to hear, Lauren! I appreciate your review.
We have been using this recipe religiously since my son was diagnosed with an egg allergy before he could even eat real food! We substitute the egg with Bobs Red Mill Egg Replacer and use coconut milk as our milk of choice (I have a dairy allergy). We make big batches and freeze some. It’s a definite must for our house even two years after our first try!
We have tried many different pancake recipes and this one was by far our most favorite (it was a hit with our 10 month old too)! We are so excited to add it into our rotation. Thank you for sharing this delicious recipe!
I have never left a comment on this recipe, and i feel it is high time i did because I’ve been coming back to it for at least 3-4 years. I use it every time i have old bananas and/or want pancakes. super easy, yummy, fluffy and i make little tweaks like adding chocolate if i feel like it. Thank you so much! Best banana pancakes I’ve had
I’m glad you decided to make this recipe and comment. Thanks for sharing how much you love it!
This is by far my favourite pancake recipe. They are fluffy and a banana and maple syrup provide enough sweetness. When I make a big batch I practically have to hide them from my husband because he eats them as I make them! Thank you for the great recipe Kate!
I’m glad you love it, Nancy! Thank you for your review.
I just made these for the first time and they were excellent! I used regular whole wheat flour and coconut oil and served them with greek yogurt and blueberries. I will definitely make these again.
Great to hear, Lynn! Thank you for sharing.
These are phenomenal! So light and fluffy and simple and delicious! Definitely making these over and over again. Would be great to stock the freezer with these too!
I’m glad you enjoy these pancakes, Felishia!
can I use Spelt flour in these?
They work in my banana muffins, so you could try it. Let me know how it works for you, Ann!
These were purrrfectly delicious. I was a little nervous making banana pancakes for the first time, and it was a relief to have them turn out even though I ran out of white whole wheat and had to use a combo of 1:2 Buckwheat and Whole Wheat Pastry Flour. Thank you for a fail safe recipe!
You’re welcome, Anna! Thank you for your review.
Loved the recipie made it numerous times with various toppings ,always a hit with d family ,wondering if u had an Easy Cinnamon Bun recipe to share.