My memories of pancakes are fond and not just because they’re a Saturday morning tradition. While nearly effortless to make, big, fat fluffy pancakes make any meal feel much more special, no matter what the day nor time. You agree?
Okay good — glad we’re on the same page.
These whole wheat banana bread pancakes remind me of my favorite banana bread, a baked good that I make at least once per week. I perfected them almost 5 years ago when I wanted to transform my favorite bread into a healthy, nutritious and comforting breakfast for you to nosh on whenever deemed necessary. After a few different versions of the recipe, this one was perfect in every way.
If you like my blender banana oatmeal pancakes, these will be right up your alley. They’re great for kiddos and so easy to make. Nothing wrong with a little banana bread pancake love for dinner either. We do it once a week in our home — with eggs and a side of turkey bacon.
Oh and just like any other banana bread, I highly recommend these with a healthy tablespoon of your favorite nut butter or some chopped nuts folded into the batter, perhaps. It really doesn’t get any better.
Everything you’ll need to make banana bread pancakes
These whole grain banana pancakes are filled with nourishing ingredients (hello, hearty whole grains) and have the best, fluffy texture. They’re dairy free and extra special with melty chocolate chips in every bite. Here’s what you’ll need to make them:
- Whole wheat pastry flour: we’re packing in some whole grains by using whole wheat pastry flour. This flour makes pancakes extra fluffy and delicious.
- Bananas: for that amazing banana bread flavor, of course! Be sure to use very ripe bananas with lots of brown spots to give the pancakes their natural sweetness.
- Egg: you’ll need one egg in this pancake recipe.
- Spices: gotta have a touch of cinnamon, nutmeg and salt for that cozy flavor.
- Almond milk: I like to use unsweetened almond milk, but feel free to use any milk you’d like so that the pancakes have the right amount of moisture.
- Baking staples: you’ll also need baking powder and vanilla extract.
- Chocolate chips: these are optional, but what’s life without chocolate chip pancakes? Feel free to use dairy free chocolate chips, too.
Can I make them gluten free?
I haven’t tested these whole wheat banana pancakes with a gluten free alternative, but you could try using a 1:1 gluten free all purpose flour. Otherwise, try one of these gluten free pancake options:
- Healthy Banana Oatmeal Pancakes
- The Best Almond Flour Pancakes
- Fluffy Coconut Flour Pancakes
- Or check out all of our healthy pancakes recipe here!
How to make healthy banana bread pancakes
- Whisk the dry. In a large bowl whisk together the flour, spices and baking powder.
- Mix the wet. In a separate bowl mix together all of the wet ingredients.
- Make the batter. Add the dry ingredients to the wet and mix until just combined. If the batter looks too thick simply add a little more milk.
- Cook, flip & serve. Add 1/4 cup of batter at a time to your griddle, cook and flip your banana bread pancakes. See below for all of my best tips & tricks!
A few key tips for fluffy banana bread pancakes
- If you want thinner pancakes, feel free to add a tablespoon or two more of milk.
- Be sure not to over mix the batter as the pancakes could become gummy.
- Cook your banana bread pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, simply to reduce the temp to medium-low so that they don’t burn. Get all of my tips & tricks (plus a video) on how to make the best pancakes here!
Make them ahead of time
Yes, you can make these whole grain banana pancakes ahead of time and keep them warm in the oven! Simply place oven at 200 degrees F, then add pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.
Freeze them for later
If you want to make your banana bread pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers or bags and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
More pancake recipes you’ll love
- Change Your Life Salted Brown Butter Pancakes
- Sidney’s 4-Ingredient Banana Pancakes
- Fluffy Yogurt Pancakes (high protein, gluten free)
- Carrot Cake Pancakes (gluten free + dairy free!)
- Fluffy Whole Wheat Zucchini Bread Pancakes
Get all of our amazing pancake recipes here!
I hope you love these banana bread pancakes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Whole Wheat Banana Bread Pancakes with Chocolate Chips
Fluffy banana bread pancakes that taste exactly like a slice of your fav banana bread! These healthy whole wheat banana pancakes are perfectly sweet, dairy free and easy to make. The best breakfast or brunch recipe!
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup mashed banana)
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk, plus more if necessary
- ¼ cup dark chocolate chips
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
In a separate large bowl, combine mashed banana, egg, vanilla and almond milk until smooth and well combined.
Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk.
Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/4 cup onto skillet and spread out a bit with a spoon. Immediately add 5-7 chocolate chips to each pancake batter if using.
Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.
To make banana nut pancakes: fold in 1/4 cup chopped walnuts or pecans into the batter.
To freeze: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers or bags and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Recipe by: Monique Volz // Photography by: Sarah Fennel