Name: Healthy Banana Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled); 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg, at room temperature; 1 cup (240ml) milk (dairy or nondairy), at room temperature; 1/2 cup (115g) mashed banana (about 1 large ripe banana); 2 Tablespoons (28g) melted coconut oil or butter; 2 Tablespoons (25g) packed light or dark brown sugar; 1/4 cup (60g) Greek yogurt; 1 teaspoon pure vanilla extract; Optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)

These whole wheat banana pancakes are a delicious and nutritious breakfast option that combines the natural sweetness of ripe bananas with protein-packed Greek yogurt and hearty whole wheat flour. The result is a stack of fluffy, flavorful pancakes that will keep you satisfied all morning.

Why You’ll Love This Recipe

These banana pancakes are more than just a tasty breakfast—they’re a nutritional powerhouse. Made with whole wheat flour instead of refined white flour, they deliver more fiber and nutrients to start your day right. The natural sweetness from ripe bananas means you need less added sugar, while Greek yogurt adds protein and a wonderful tenderness to the pancakes. They’re easy to make, customizable with your favorite add-ins, and perfect for both weekday mornings and weekend brunches. Plus, they freeze beautifully, making them an excellent meal prep option for busy weeks.

Healthy Banana Pancakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole wheat flour forms the foundation of these nutritious pancakes, providing more fiber, vitamins, and minerals than regular all-purpose flour. It gives these pancakes a hearty texture and nutty flavor that pairs wonderfully with the bananas.

Baking powder is essential for creating those light, fluffy pancakes we all crave. It provides the leavening that helps your pancakes rise to perfection.

Ground cinnamon adds a warm, comforting flavor that enhances the natural sweetness of the bananas. It also adds a wonderful aroma to your kitchen as the pancakes cook.

Salt might seem insignificant, but it’s crucial for balancing the flavors and enhancing the sweetness of the banana and brown sugar.

Eggs provide structure and binding for the pancakes, helping them hold together while adding protein.

Milk creates the right consistency in the batter and helps activate the baking powder. You can use any type of milk, whether dairy or non-dairy, depending on your preference.

Mashed banana is the star ingredient, providing natural sweetness, moisture, and that distinctive banana flavor. Make sure to use ripe bananas with plenty of brown spots for the best flavor.

Coconut oil or butter adds richness and helps prevent the pancakes from sticking to the pan. Both options work beautifully, with coconut oil providing a subtle tropical note.

Brown sugar contributes additional sweetness and a hint of caramel flavor that complements the banana perfectly. The small amount goes a long way in enhancing the overall taste.

Greek yogurt adds protein while also creating a tender texture in the pancakes. It provides a slight tanginess that balances the sweetness.

Vanilla extract adds depth of flavor that enhances all the other ingredients without overwhelming them.

Optional add-ins like chocolate chips or chopped walnuts allow you to customize your pancakes according to your preferences or what you have on hand.

Directions

In a large bowl, preferably with a pour spout, whisk the flour, baking powder, cinnamon, and salt together until combined. Set aside.
In another large bowl, whisk the egg, milk, and banana together. Add the oil, brown sugar, yogurt, and vanilla extract and whisk until combined.
Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray.
Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes.
Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
Serve pancakes immediately with toppings of choice.

Servings and Timing

This recipe yields approximately 10 pancakes, which serves about 5 people (2 pancakes per serving). The preparation time is minimal—just 5 minutes—while cooking takes around 10 minutes. In total, you can have these delicious pancakes ready in about 30 minutes from start to finish. Each serving (2 pancakes) contains approximately 253 calories, 8.6g of fat, 39.2g of carbohydrates, 7.9g of protein, and 8.4g of sugar.

Variations

Blueberry Banana Pancakes: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.

Chocolate Chip Banana Pancakes: Add 1/2 cup of chocolate chips to the batter for a decadent breakfast treat that kids and adults will love.

Nutty Banana Pancakes: Stir in 1/2 cup of chopped walnuts or pecans for added crunch and healthy fats.

Banana Spice Pancakes: Double the cinnamon and add 1/4 teaspoon each of nutmeg and ginger for a warming spice profile.

Gluten-Free Version: Substitute the whole wheat flour with your favorite gluten-free flour blend, though you may need to adjust the liquid slightly.

Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use plant-based milk, and dairy-free yogurt.

Storage/Reheating

Refrigeration: Cover and store leftover pancakes in the refrigerator for up to 5 days. Place parchment paper between pancakes to prevent sticking.

Freezing: These pancakes freeze exceptionally well for up to 3 months. After cooling completely, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Adding parchment paper between pancakes prevents them from sticking together.

Reheating from Refrigerated: Warm refrigerated pancakes in a toaster, microwave for 20-30 seconds, or in a 350°F (177°C) oven for about 5 minutes.

Reheating from Frozen: Reheat frozen pancakes in the microwave for about 45-60 seconds or in a 350°F (177°C) oven. Place pancakes on a lined baking sheet, cover with aluminum foil, and bake for 6-8 minutes until defrosted and warm.

FAQs

Can I make the batter the night before?

No, it’s not recommended to make the batter in advance. Once the baking powder comes in contact with wet ingredients, it begins to activate, which affects the leavening. For the fluffiest pancakes, it’s best to prepare the batter just before cooking.

Can I use all-purpose flour instead of whole wheat?

Yes, you can substitute all-purpose flour in equal amounts. The pancakes will be lighter in color and texture but still delicious. You could also use half whole wheat and half all-purpose for a middle-ground approach.

How ripe should my bananas be for this recipe?

The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with yellow peels that have plenty of brown spots. Completely brown bananas are perfect for this recipe.

Can I omit the sugar in this recipe?

While you can reduce the amount of brown sugar slightly if your bananas are very ripe and sweet, omitting it entirely will result in bland pancakes. The small amount of sugar enhances all the flavors in the recipe.

What’s the best way to mash bananas?

The easiest way is to peel the banana and mash it with a fork in a bowl until no large chunks remain. For an even smoother consistency, you can use a blender or food processor.

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be substituted for Greek yogurt. The pancakes may be slightly less dense and tangy, but will still turn out well.

Why are my pancakes not fluffy?

Several factors can affect fluffiness: overmixing the batter (which develops gluten), using inactive baking powder, or cooking at too low a temperature. Mix just until combined, use fresh baking powder, and make sure your pan is properly heated.

What are the best toppings for these pancakes?

These pancakes are delicious with classic maple syrup, but also pair wonderfully with fresh fruit, a dollop of yogurt, nut butter, honey, or even a light sprinkle of granola for added texture.

Can I make smaller or larger pancakes?

Absolutely! Adjust the amount of batter you pour for each pancake according to your preference. Smaller pancakes will cook more quickly, while larger ones will need a bit more time on each side.

How can I tell when it’s time to flip the pancakes?

Look for bubbles forming on the surface of the pancake, especially around the edges. When the edges start to look set and the bubbles begin to pop without filling in, it’s time to flip. This usually takes about 2 minutes on medium heat.

Conclusion

These Healthy Banana Pancakes are the perfect balance of nutritious and delicious. By incorporating whole wheat flour, ripe bananas, and protein-rich Greek yogurt, you’re starting your day with a balanced meal that doesn’t sacrifice flavor. They’re versatile enough to customize with your favorite add-ins and make an excellent meal prep option that can be frozen for busy mornings. Whether you’re cooking for yourself, your family, or guests, these pancakes are sure to become a breakfast staple in your home. The natural sweetness of the bananas shines through in every bite, creating a comforting breakfast that feels indulgent while still being good for you.