Whole Wheat Banana Pancakes (Fluffy & Naturally Sweet)

If you’ve got extra bananas on your counter and want something cozy and wholesome, these whole wheat banana pancakes are the answer. They’re soft, fluffy, and naturally sweet from the banana — with that rich, nutty depth that whole wheat flour brings. Unlike some whole wheat recipes that turn out dense, these pancakes stay tender and light thanks to the extra moisture from the bananas. Whole wheat baking doesn’t have to feel heavy — and these pancakes prove it.

Why You’ll Love These Pancakes

• Made with 100% whole wheat flour

• Naturally sweetened with banana

• Soft and fluffy texture

• Freezer-friendly

• Family-approved

Tips for Fluffy Whole Wheat Banana Pancakes

• Let the batter rest so the flour hydrates.

• If batter is too thick, add 1–2 tablespoons milk.

• Cook on medium heat to prevent over-browning.

• Flip only once.

Topping Ideas

• Sliced bananas

• Maple syrup

• Greek yogurt

• Peanut butter drizzle

• Chopped walnuts

• A sprinkle of cinnamon

Make-Ahead & Freezer Instructions

These pancakes freeze beautifully.

To freeze:

• Cool completely.

• Stack with parchment between layers.

• Store in freezer bag.

To reheat:

• Toast from frozen for best texture.

• Or warm in microwave.

Perfect for busy mornings.

Frequently Asked Questions

Can I make these dairy-free?

Yes — use plant-based milk

Why are my pancakes dense?

Overmixing or too little baking powder can cause heaviness.

Can I add chocolate chips?

Absolutely — banana + chocolate is a perfect match.

Recipe

Whole Wheat Banana Pancakes

Makes about 20 pancakes

Ingredients:

·              1 and 1/2 cups whole wheat flour

·              1 and 1/2 cups of milk

·              1 egg

·              2 bananas

·              1 and 1/2 tablespoons of baking powder

Directions:

1. In a large bowl mix all the ingredients until smooth.

2. Put the batter in the fridge for one hour.  

3. Peel and cut the bananas into thin slices.

4. Heat up a skillet or pan, then grease it with butter or spray.

5. Pour one large spoonful of batter on the heated pan. The batter will be a little thick so you might have to help it spread. This is normal. Then put 2-3 slices of banana on the pancake.

6. After 2-3 minutes, flip the pancakes. With the spatula gently push the pancake a little flat. This is to help keep the banana slices in the pancake. Then after another 2-3 minutes, take the pancakes off the pan. They will be golden brown and the banana slices will be a little brown, Let them cool for about 5 minutes and enjoy

If you try these whole wheat banana pancakes, I’d love to hear how you topped them! Leave a comment below and let me know if you kept them classic or added chocolate chips. And don’t forget to save this recipe for your next cozy breakfast.

— Tina 💛