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    Home » Breakfast

    Banana Whole Wheat Pancakes

    Published: Feb 18, 2022 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Want to enjoy pancakes without a lot of added sugar? This recipe for Banana Whole Wheat Pancakes is packed with flavor. Bananas and cinnamon bring just enough sweetness to the party.

    Serve these for brunch with Homemade Spicy Turkey Sausage Patties or pack them away for Meal Prep Breakfasts all week. Don’t forget Pancakes for Dinner is a great idea, too. You can even stash some extras in the freezer for later!

    shot of maple syrup pouring onto banana slices atop whole wheat pancakes on a plate with sausage patties and a fork. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • More Great Banana Recipes
    • Tell us what you think!
    • Banana Whole Wheat Pancakes

    Got bananas? Then you’ve got the start of a fantastic breakfast! No need to go out for breakfast or brunch and pay $10/plate. You can make homemade Banana Whole Wheat Pancakes at home.

    In fact, these homemade morsels, really like banana bread in pancake form, are an easy, 30-minute meal that’s perfect morning, noon, or night.

    Unlike the flourless banana pancakes that you may see on the interwebs, these flapjacks feature whole wheat pastry flour, a hearty nutrient-dense flour that doesn’t taste too wheaty. They bring whole grains to the table in a very tasty way.

    Why Make This

    It’s a great way to use up ripe bananas. Those bananas that are a little too soft for eating out of hand are perfect in these banana bread pancakes.

    It’s cheaper than breakfast out. At just $2/batch, you can easily splurge on some fun toppings to make a super fun banana pancake breakfast to rival your favorite diner or brunch hot spot.

    They are delicious. This classic recipe is so tasty. Be sure to stash extras in the freezer for later. They are perfect for an Easy Brunch.

    Ingredients

    Here’s what you’ll need to make Banana Whole Wheat Pancakes:

    ingredients for banana whole wheat pancakes laid out on black table top.

    whole-wheat pastry flour – This recipe calls for whole-wheat pastry flour. Bob’s Red Mill is the easiest brand to find. You can buy it off Amazon or at your local health food store. If you can’t find it, don’t sweat it. Unbleached all-purpose flour works just fine, just without the whole grain element to it.

    leavenings – You’ll need baking powder, baking soda, and salt to help these pancakes rise and get a fluffy texture. Remember there are some Baking Substitutions you can use if you run out of something.

    ground cinnamon – I’ve purposely left out sugar in this recipe because bananas and cinnamon combine to give this recipe just enough sweetness. You don’t need a lot of ground cinnamon but include it if you can. It rounds out the flavors very nicely.

    ripe bananas – This is the perfect recipe for using up bananas that are getting past their prime. Remember you can Freeze Bananas if you’ve got more you need to use. Then you can easily make these Banana Whole Wheat Pancakes anytime you want.

    eggs – Eggs help give the pancakes their texture. If you need to, you can use a Flaxseed Meal Egg Substitute instead of the eggs.

    milk – You can use whatever kind of milk you like, keeping in mind that the higher the fat content, the richer the flavor of the pancakes. For extra fluffy pancakes use buttermilk.

    neutral oil – Use a neutral oil such as sunflower, canola, or avocado oil. In a pinch, you can use melted butter.

    pancake toppings – These pancakes get loads of flavor from the cinnamon and banana so you don’t really need extra toppings, however, they are extra delicious topped with butter and maple syrup.

    Variations

    Make it fancy. There are lots of ways to jazz up these pancakes which are basically banana bread in flapjack form. Sprinkle blueberries, chocolate or butterscotch chips, or chopped nuts on the pancake batter after you pour it on the griddle. You can also offer these same mix-ins as toppings.

    Make it vegan. It’s easy to make these pancakes vegan. Use the flaxseed substitute in the notes and use a plant-based milk.

    Step-by-Step Instructions

    Here’s how to make Banana Whole Wheat Pancakes:

    dry ingredients piled into metal mixing bowl.
    whisk submerged into mixed dry ingredients in mixing bowl.

    1. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk to blend.

    wet ingredients in a metal mixing bowl, unmixed.
    whisk submerged in combined wet ingredients in the bowl.

    2. In another large bowl, combine the bananas, eggs, milk, and oil. Whisk until smooth.

    dry ingredients added to the bowl with the wet ingredients.
    gray spatula submerged in the combined pancake batter.

    3. Add the dry team to the wet team and fold to incorporate. A few lumps may remain. That should be okay.

    8 circles of pancake batter on a large griddle.
    8 cooked banana whole wheat pancakes on hot griddle.

    4. Heat your griddle and grease lightly with butter. Pour ¼ cup-fuls of batter onto the cooking surface and cook until the bubbles on top of the pancakes start to burst, about 2 to 3 minutes.

    Flip the cakes and continue cooking until done, another 2 to 3 minutes. Serve with desired toppings.

    Make-ahead Instructions

    There are two ways that you can make pancakes in advance:

    To make as a mix: Label a large ziptop bag or container with the name of the recipe and list the wet ingredients that should be added later as well as the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.

    To freeze: Wrap cooled, cooked pancakes in short stacks and place in a ziptop bag in the freezer. Reheat in the microwave or toaster oven to serve.

    FAQs & Recipe Costs

    Can you make banana whole wheat pancakes vegan?

    Yes! It’s easy to make these vegan. Instead of eggs, use flaxseed meal egg substitute and for the milk, be sure to use a plant-based milk. The pancakes will be delicious!

    I want to make these pancakes eggless?

    No problem! Use Flaxseed Meal Egg Substitute instead of the eggs in the recipe.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • whole-wheat pastry flour – $0.66
    • leavenings – $0.05
    • ground cinnamon – $0.05
    • ripe bananas – $0.50
    • eggs – $0.40
    • milk – $0.34
    • neutral oil – $0.10

    While your costs may vary depending on where and how you shop, you can expect to pay about $2.10 for a big batch of Banana Whole Wheat Pancakes, about $0.53/serving.

    overhead shot of pancake stack topped with banana slices next to sausage patties.

    More Great Banana Recipes

    • fruit tray with kiwi, melon, and berries on white oval platter.
      How to Make a Fruit Tray
    • open freezer bag of frozen banana slices on black table top.
      Can You Freeze Bananas?
    • fluted banana bread on white platter, cut into slices.
      Instant Pot Banana Bread with Chocolate Chips
    • hand holding coconut and chocolate covered frozen banana on a stick.
      How to Make Frozen Chocolate Bananas (39 cents each!)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of pancake stack topped with banana slices next to sausage patties.
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    5 from 2 votes

    Banana Whole Wheat Pancakes

    Want to enjoy pancakes without a lot of added sugar? This recipe for Banana Whole Wheat Pancakes is packed with flavor and nutrition.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian
    Servings: 16 pancakes
    Calories: 158kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • electric griddle
    • skillet

    Ingredients

    • 3 cup whole-wheat pastry flour
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 ripe bananas mashed
    • 2 egg
    • 2 cups milk
    • ⅓ cup neutral oil
    • pancake toppings such as butter, maple syrup, and additional banana for slicing
    US Customary – Metric

    Instructions

    • In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk to blend.
    • In another large bowl, combine the bananas, eggs, milk, and oil. Whisk until smooth.
    • Add the dry team to the wet team and fold to incorporate. A few lumps may remain. That should be okay.
    • Heat your griddle and grease lightly with butter. Pour ¼ cup-fuls of batter onto the cooking surface and cook until the bubbles on top of the pancakes start to burst, about 2 to 3 minutes. Flip the cakes and continue cooking until done, another 2 to 3 minutes.

    Notes

    Nutrition facts are approximate and based on 1 pancake, excluding pancake toppings.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    For longer storage: Wrap cooled pancakes in short stacks and place in a ziptop bag in the freezer. Reheat in the microwave or toaster oven to serve.
    To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.
    Variations: There are lots of ways to jazz up these pancakes which are basically banana bread in flapjack form. Sprinkle blueberries, chocolate or butterscotch chips, or chopped nuts on the pancake batter after you pour it on the griddle. You can also offer these same mix-ins as toppings.

    Nutrition

    Calories: 158kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 236mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on April 9, 2015. It has been updated for content and clarity.

    « Budgeting for Meals: How Much to Spend on Food?
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    Reader Interactions

    Comments

    1. Jenny

      December 29, 2021 at 5:38 am

      5 stars
      We made these this morning and they were a hit!

      Reply
    2. Stephanie M.

      April 10, 2015 at 8:54 am

      These really look good. I’ve never had whole wheat pancakes before and I just happen to have some wheat flour in the pantry and some ripe bananas in the freezer. I do have a freezer bag full of pancakes that I made for the freezer a few weeks ago. When we’re done with them, which should be in a week or two, I will definitely try yours. I already printed out your recipe. That reminds me: I bought ground turkey yesterday and I need to go and make some turkey breakfast sausage with it right now. That will go good with the pancakes.

      Reply
      • Jessica Fisher

        April 13, 2015 at 5:44 am

        You’re turning into a freezer cook after all. 😉

        Reply
        • Stephanie M.

          April 13, 2015 at 6:08 am

          Well, I made a few dinner freezer meals a few weeks ago, including your Lawnmower Taco and I have to admit that I was really happy I had them on a couple of days where I was busy and didn’t have the time to cook or on days where I just needed a break from the kitchen. This week we are going to try your Lawnmower Taco. I just have to wait till Thursday because Hubby will be traveling to Toronto for a few days for his new job and our daughter will be returning today from California. She’s been on a four day holiday with her friends in the Los Angeles area. So I want to wait till everyone is home for that. I will let you know. 🙂

    3. Amy P

      April 09, 2015 at 11:02 pm

      These look great! I struggle with pancakes because of all the carbs and sugar (even though I use wholewheat and real maple syrup). It seems to affect me a lot more than most people. The recipe I usually use has 2-3 tbsp of sugar in it; it’ll be nice to try this one instead.

      Reply
      • Jessica Fisher

        April 13, 2015 at 5:44 am

        Do you have protein with? That might help offset the carbs.

        Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

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