Recipe Overview
Why you’ll love it: These healthy banana pancakes combine the comforting flavor of banana bread with the quick, satisfying format of whole wheat pancakes. They freeze and reheat beautifully, making them an ideal meal-prep breakfast for busy families.
How long it takes: 15 minutes
Equipment you’ll need: mixing bowl, skillet or griddle
Servings: makes about 24 pancakes
Weekday mornings can be hectic. In our house we aim to get dressed, fed, and out the door quickly, so reliable make-ahead breakfasts are essential. These whole-wheat banana pancakes are a lifesaver: I make a large batch, freeze extras, and pull them out when mornings are rushed.
I usually warm frozen pancakes in a toaster oven while I finish getting the kids ready. Coffee is ready to go — all I have to do is hit the “on” button. Simple shortcuts like this make a busy routine feel manageable while still serving something homemade and nutritious.
I’m always testing easy, wholesome recipes that make mornings less stressful without sacrificing flavor. These pancakes deliver: they’re moist, full of banana flavor, and kid-approved. If you have ripe bananas on the counter, this is a great way to use them up.
About These Healthy Banana Pancakes
- Banana bread flavor in pancake form: The batter is based on a healthy banana-bread approach, so the pancakes have warm banana and vanilla notes that taste familiar and comforting.
- Make ahead and freeze: This recipe yields a large batch. Make the pancakes ahead and freeze them flat so you can reheat a few at a time for quick breakfasts.
- Great for ripe bananas: Overripe bananas are perfect here — their sweetness and moisture are the secret to tender pancakes.
Topping Ideas For Banana Pancakes
Maple syrup is a classic pairing, but these pancakes are versatile. Try caramel or hot fudge for an indulgent treat, or top with toasted pecans or walnuts for crunch. Fresh banana slices, a drizzle of honey, or a spoonful of whipped cream also work well. If you enjoy flavored spreads, a spiced butter such as gingerbread butter melts into the warm pancakes nicely.
Recipe Variations
- Flour swap: This recipe uses 100% whole wheat flour and produces a slightly denser pancake. For a lighter texture, try whole wheat pastry flour, white whole wheat, or all-purpose flour, or use a combination.
- Chocolate banana: For chocolate banana pancakes, substitute 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder.
- Try other fruits: The same method works well with other fruits — for example, peach or apple-based batters make lovely seasonal variations.
- Blender version: For an ultra-easy method, you can adapt the batter to blend in a blender with oats and flour for a smoother texture.
Make Ahead, Storage & Reheating
Make Ahead, Storage & Reheating
Make Ahead: This recipe yields roughly 24 small pancakes. Prepare a batch, then cool completely and freeze or refrigerate for quick breakfasts.
To Freeze: Cool pancakes fully on a wire rack in a single layer. Once cool, stack with pieces of parchment paper between layers and place in a freezer-safe bag or container. Properly stored, they will keep up to 3 months.
To Reheat: Reheat directly from frozen in a toaster, toaster oven, or air fryer until warmed through. No thawing needed.
More Pancakes
Apple Quinoa Pancakes
Pancake Mix – with 100% Whole Wheat Option
Chocolate Protein Pancakes
Buckwheat Pancakes
Healthy Banana Pancakes – Whole Wheat
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 1/2 cup plain Greek yogurt (regular yogurt works too)
- 2 tablespoons melted coconut oil (or another mild oil)
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour (or use all-purpose or a mix)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, melted coconut oil, maple syrup, and vanilla until smooth.
- Add the dry ingredients on top of the wet mixture: whole wheat flour, baking powder, and salt. Toss the dry ingredients lightly, then stir them into the wet mixture until just combined. Do not overmix.
- Heat a griddle or skillet over medium heat and lightly oil if needed. Pour about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form on the surface and remain (about 2–3 minutes), then flip and cook until golden on the other side. Repeat with remaining batter. This yields about 24 small pancakes depending on size.
Notes
- Flour alternatives: Whole wheat yields a heartier, denser pancake. Use whole wheat pastry flour, white whole wheat, or all-purpose for a lighter result.
- Freezing: Cool pancakes completely, layer with parchment between stacks, and store in a freezer-safe container. No need to thaw before reheating.
- Reheating: For best texture, reheat in a toaster, toaster oven, or air fryer until warmed through.
Nutrition
Serving: 2 pancakes — Calories: 133 kcal; Carbohydrates: 22 g; Protein: 5 g; Fat: 4 g; Fiber: 2 g; Sugar: 6 g. Nutrition is an estimate and should be used as a guideline only.