Lighter Banana Pancakes – Whole Wheat

At a glance

What stands out: Lighter banana pancakes taste just like banana bread in a whole wheat pancake form. This recipe makes a large batch and the pancakes freeze well so you’ll have plenty for future breakfasts.

How long it takes: 15 minutes
Equipment you’ll need: mixing bowl, skillet or griddle
Servings: makes 24 pancakes

Weekday mornings are hectic at our house. We have to get an early start in the morning to make it to the bus stop on time. We get the kids up, dressed, fed, and out the door in 30 minutes flat.

Lighter banana pancakes get pulled out of the freezer and put into the toaster oven before we go upstairs to get the kids out of bed. Our coffee is ready — all we have to do is hit the “on” button in the morning. THANK YOU COFFEE.

We’re a well-oiled machine and it works for us. Truth be told, life is pretty hectic and it’s not just limited to mornings. We figure out ways to get most everything done with a minimum amount of stress. We're guessing most of you experience the same things.

That’s why we're always looking for straightforward and nutritious ways to get food on the table, so we can pass those ideas and recipes on to you. These lighter banana pancakes fit the bill. We love ’em and we think you will too!

About These Lighter Banana Pancakes

• They taste like banana bread. This pancake recipe is based on our popular lighter banana bread recipe. If you like the sound of that recipe, we also have a chocolate banana bread recipe that you might love. And banana bread muffins! The kids love those.
• You can make the pancakes ahead and freeze them. This recipe makes a lot of pancakes. We like to make them ahead and freeze them so the pancakes are ready to heat and eat at breakfast time.
• It’s a good way to use up ripe bananas. It happens, right? Somehow you end up with lots of overripe bananas on the counter. Did you know you can easily freeze bananas? Learn how to freeze bananas and 10 uses for ripe bananas (besides these banana pancakes!).

Topping Ideas For Banana Pancakes

Think beyond maple syrup (although it does go well with banana pancakes). Try from-scratch hot fudge sauce or caramel sauce. Toasted pecans or toasted walnuts add crunch and nutrition. Whipped cream, honey, and sliced bananas are wonderful toppings, too. A smear of gingerbread butter melts into the warm pancakes and imparts a lovely flavor.

Ways to change it

• Use a different type of flour. This recipe is made with 100% whole wheat flour so the pancakes are fairly dense. If you prefer a lighter pancake, substitute whole wheat pastry flour, white whole wheat flour, or all-purpose flour. A combination of flour works well, too.
• Make chocolate banana pancakes. Substitute ¼ cup cocoa powder for ¼ cup of the flour.
• Try another fruit. Our peach pancakes and apple quinoa pancakes are always a hit, too!
• Make blender pancakes. Be sure to try our banana coconut pancakes, with whole wheat flour and rolled oats, which are made in the blender.

Make Ahead, Storage & Reheating

Make Ahead: This recipe makes 28 small pancakes. Make a batch (or a double batch if you have enough bananas) ahead of time and put the pancakes in the freezer or refrigerator for straightforward breakfasts in the future.

To Freeze: Cool the pancakes completely on a wire rack in a single layer. It’s important that they are cool. If the pancakes are still warm, condensation will form on the inside of the container or bag which may cause the pancakes to become sticky. Once they are cool, put the pancakes into a freezer safe bag or container. They’ll keep for up to 3 months.

To Reheat: There’s no need to thaw frozen pancakes. Simply reheat them in the toaster, toaster oven, or air fryer until they are warm.

• Yield: 14 servings
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Ingredients

• 1 ½ cups mashed ripe bananas ( 3 to 4 bananas)
• 1 ½ cups milk
• 2 large eggs, lightly beaten
• ½ cup plain Greek yogurt (regular yogurt is fine, too)
• 2 tablespoons melted coconut oil (or another mild tasting oil)
• 2 tablespoons maple syrup
• 2 teaspoons pure vanilla extract
• 2 cups whole wheat flour (can use all-purpose flour, or a combination)
• 3 teaspoons baking powder
• ½ teaspoon salt

Method

1. In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and vanilla extract.
2. On top of wet ingredients, add dry ingredients. Toss them together a bit before stirring them into the wet ingredients. Stir until combined, do not overmix.
3. Heat a griddle over medium heat (oil lightly if your griddle needs it). Pour about ¼ cup of pancake batter onto hot pan and cook until bubbles form and stay on surface of batter (2 to 3 minutes). Flip and cook until golden brown. Continue until all batter is used up (makes about 28, depending on size).

Notes

Flour Alternatives: This recipe makes fairly dense pancakes. If you like a lighter pancake, try using whole wheat pastry flour, white whole wheat flour, or all-purpose flour. A combination of flour works well, too.

Freezing Instructions: Cool pancakes completely on a wire rack before placing into a freezer-safe container or bag. Place parchment paper between layers to avoid sticking together. Do not thaw before reheating.

Reheating Instructions: For best results, heat pancakes in toaster, toaster oven, or air fryer.