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+ servings
Banana pancakes stacked with bananas on top.
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5 from 5 votes

Whole Wheat Banana Pancakes

These healthy whole wheat banana pancakes are soft, fluffy and really filling. They are perfect for a quick and easy breakfast, and great for using up leftover ripe bananas.
Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: bananas, sugar free, whole wheat
Servings: 8 pancakes
Calories: 134kcal
Author: Tonje
Cost: Cheap



  • In a mixing bowl, mash a banana with a fork until smooth. Add all the remaining ingredients. Combine the ingredients and whisk it until you have a lump free pancake batter.
  • Heat some vegetable oil, butter or cooking spray in a frying pan on medium heat. Add a spoonful of pancake batter, and cook until the bottom of the pancake is solid and golden. Flip, and cook on the other side. Repeat and cook several pancakes until all the batter has been used.


Are these pancakes sweet? – Yes! The ripe banana and the maple syrup gives the pancakes a delicious sweet flavor, without the need to add any sugar.
Can I make banana pancakes gluten free? – Absolutely. You can use any gluten free flour in place of the whole wheat flour.


Leftover whole wheat banana pancakes can be stored in the fridge for up to 4 days, or frozen for up to 6 months. You can also store leftover pancake batter in the fridge for 3 days, for quick and easy future breakfasts.
You can serve leftover pancakes cold, or reheat them in the microwave. Frozen pancakes can be put straight into a toaster

Top tips

Here is how you can make the best whole wheat banana pancakes:
  • This recipe will make 6-8 pancakes depending on how big you want to make them.
  • Make sure to cook the pancakes on a low to medium temperature. If your frying pan is too hot, the surface of the pancakes might burn before they have cooked through.
  • While you’re cooking the pancakes, you can keep them on a plate covered with a clean kitchen towel. This way, they will all still be warm by the time you finish making the last pancake.
  • Feel free to add any additions to the pancake batter! Try adding some chocolate chips, diced bananas, fresh blueberries or raspberries, or chopped nuts.


Calories: 134kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 285mg | Potassium: 143mg | Fiber: 3g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg