These Banana Pancakes are super fluffy, made with whole wheat flour, and are sweetened naturally with bananas and maple syrup.
Although I typically prefer waffles over pancakes, I can't say not to a stack of fluffy banana pancakes.
These are easy to make and are perfect to make a big batch of to enjoy later on in the week or to freeze for a few months.
These pancakes are so easy to make, just mash the bananas and mix with all the other ingredients, cook them and done! This is the perfect recipe for your ripe bananas if you're sick of banana bread.
What you need for the whole wheat banana pancakes:
- Whole wheat flour
- Vanilla extract
- Maple syrup
- Milk- any dairy or non-dairy milk will work in this recipe.
- Baking powder
- Salt- you just need a pinch in this pancake recipe.
- Use ripe bananas- you want spotty, browning bananas for these pancakes. The riper the better as it will make the pancakes sweeter.
- Mix the batter by hand- don't use an electric mixer, you don't want to over mix pancake batter.
- Oil your griddle or skillet in between batches- you don't want your whole wheat banana pancakes sticking to the pan so you'll need to add more cooking oil or butter in between your batches of pancakes.
- Adjust the heat on the stove as you cook- you might need to turn down the heat as the pancake batter nears the end so you don't burn the last batches of the pancakes.
This recipe makes about 8 pancakes. If you are making these for yourself, you're most likely going to have leftovers. I store leftover pancakes in a gallon-sized ziplock freezer bag or in a glass storage container. The pancakes will stay good for a few months in the freezer. You can also store in the fridge for about a week.
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Whole Wheat Banana Pancakes
- 2 ripe bananas mashed
- 1 cup whole wheat flour
- 2 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ cup maple syrup
- ½ cup milk of choice*
- pinch of salt
- If using an electric griddle, preheat it to 350 degrees F.
- In a medium-sized bowl, combine all of the ingredients and whisk until well combined.
- If not using an electric griddle, heat a skillet or cast iron pan over medium-low heat and lightly oil the cooking surface with nonstick cooking spray, coconut oil or butter.
- Scoop about ⅓ cup of the pancake batter onto the hot surface and cook until small bubbles begin to appear on the surface, about 2-3 minutes. The pancake should be easy to flip at this point.
- Flip the pancake, then cook until slightly golden on both sides, about 1-2 more minutes.
- Repeat the process with the remaining batter, adding more oil and adjusting the heat, if necessary.
- Serve immediately, top with your favorite toppings and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.