Healthy and delicious whole wheat banana pancakes

Whole Wheat Banana Pancakes


  • 2 eggs, lightly beaten
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 2 tbsp honey
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 2-3 ripe bananas mashed
  • 1 cup chopped pecans or walnuts optional


  1. Lightly beat eggs in a large bowl. Whisk in dry ingredients. 

  2. Add milk, melted butter, honey, and vanilla. Whisk together until thoroughly combined.

  3. Fold in the mashed bananas. Stir in nuts if using.

  4. Heat griddle to 350 degrees or a pan to medium heat. Grease with butter. For pancakes, pour 1/4 cup of batter onto griddle. Cook until pancakes begin to puff and turn brown on the bottom. Flip and cook on the other side until brown and cooked through. Transfer to serving plate. Repeat with remaining batter.

  5. Serve with warm maple syrup!

Recipe Notes

Makes approximately eighteen 4-inch pancakes.

Leftover pancakes can be frozen. I freeze in single layer on a cookie sheet so that the pancakes will not stick together. Once frozen place in container or freezer bag. 

We recommend using organic ingredients whenever possible.