I originally published this recipe in 2014 and have since added new photos and success tips. Do you prefer waffles or pancakes? It’s a hard choice, especially when crispy/fluffy homemade buttermilk waffles are up for debate. But these whole wheat banana pancakes present quite the competition. I make a big batch every so often to freeze and keep on hand for busy weekday mornings. They’re a top choice for “breakfast for dinner” nights, too!
Why You’ll Love These
Made with healthful whole wheat flour, but still light and fluffy (the same can be said for my whole wheat waffles recipe) Packed with protein thanks to eggs, Greek yogurt, and milk Natural sweetness from ripe bananas Delicious flavor banana bread lovers will adore Quick and easy to make Delicious with a variety of toppings
Serve the healthy pancakes with sliced bananas on top, a swipe of honey butter, a drizzle of pure maple syrup, nut butter, jam, honey, raspberry sauce, strawberry sauce, whipped cream, or yogurt. Or just enjoy them plain, they’re honestly delicious all on their own!
Ingredients to Use & Why:
What I love most about homemade pancakes (besides their amazing texture and flavor) is the easy prep. Mixing up the batter takes just a couple minutes. Whisk the dry ingredients in 1 bowl, whisk together the wet ingredients in another, then pour wet into dry and whisk together to combine. I like to use a large mixing bowl with a pour spout. Makes pouring the batter onto the pan/griddle much easier.
5 Success Tips for Making Healthy Banana Pancakes
If serving these pancakes as part of a big brunch, they plate nicely with fresh fruit, eggs, quiche, frittata or breakfast egg muffins, bagel breakfast casserole, baked oatmeal, or ham and potato casserole. And for even more inspiration, see my complete list of 30+ healthy breakfast recipes. The best temperature for cooking pancakes is 375ºF (190ºC). If you’re cooking on an electric griddle, you can simply set it to heat to that temperature. If you’re cooking in a griddle pan or large skillet, allow the pan to preheat for several minutes over medium heat. Don’t be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes.
To test if the pan is ready, add a few drops of water to the pan. If they “dance” around on the surface before sizzling out, your pan is good to go.
