Whole Wheat Banana Bread Pancakes
Banana bread pancakes are thick, moist, and taste just like banana bread! Made with whole wheat flour and sweetness from ripe bananas, they’re a two-for-one deal too good to pass up!
Banana bread pancakes are exactly what you think they are. A combination of two classic breakfast foods. Not only do you get the flavor of banana bread in a stack of pancakes but when the cravings hit, you don’t need to wait an hour to bake an entire loaf!
About this banana bread pancakes recipe
This simple batter comes together just as your typical pancakes do, using whole wheat flour, sweet ripened bananas, and not one, but two leavening agents. It is a thick batter that will take a few extra minutes to cook on each side, but the results are spectacular.
You’ll get a perfectly sweet, moist pancake with signature banana bread flavor and a very similar texture. Crispy edges give these pancakes a little added crunch and when served with a simple pat of butter, maple syrup, and chopped walnuts, it’s like you’re eating the real thing.
The next time you’re thinking about making a loaf of banana bread or wondering what to do with the bananas on the counter, skip the bread and enjoy a stack of pancakes in under 30 minutes instead!
What you need
- Mashed ripe bananas – You’ll need about 3, the riper the better.
- Eggs – Use large eggs, beaten separately before being added into the batter.
- Granulated Sugar – Sugar adds just a little extra sweetness. You could also opt for brown sugar if preferred.
- Oil or Butter – Use either melted butter or oil such as vegetable or coconut oil.
- Pure Vanilla Extract – A traditional flavor in pancakes, as well as banana bread.
- Milk – Any kind you have will work. You could even use buttermilk but you may need slightly more as it is typically a little thicker.
- Whole Wheat Flour – For gluten-free pancakes, use a gluten-free 1:1 all-purpose flour. These pancakes are also great using regular all-purpose flour.
- Baking Powder – Used as a leavening agent, it gives these pancakes a nice rise.
- Baking Soda – Both baking soda and baking powder are often used in banana bread.
- Salt – Brings out the flavors of the other ingredients and brings a balance to the sweetness.
How to make it
In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
Gently mix together the flour, baking powder, baking soda, and salt until just combined.
Add on top of wet ingredients and stir to combine. Do not overmix.
If desired, grease or butter your preheated griddle before dropping batter portions to cook for 5-6 minutes on the first side and 4-5 on the other. Your pancakes should have a crispy cooked appearance around the edges.
TIP! Reduce heat to medium-low if they are cooking too quickly on the outside.
Top with maple syrup, sliced bananas and a sprinkling of chopped walnuts for a truly banana bread finish!
How to make these banana pancakes your own
- Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter. Top with chocolate syrup, of course!
- Swap the granulated sugar for brown sugar. It will give you darker pancakes and a slightly deeper molasses-like flavor.
- Add cinnamon or nutmeg (or both). They are warming spices, traditional in some banana bread.
- For a healthy kick, you could omit the sugar completely and rely on the sweetness of your ripe bananas and a topping of maple syrup.
- For added crunch, toss chopped walnuts into the batter.
- Top with sliced bananas, or other fresh fruit. Try with strawberry sauce for a fun strawberry banana flavor combo!
If it’s not quite the weekend yet and you’ve got a couple of days to spare before making this recipe, you can add your bananas into a brown paper bag along with an apple and place on the counter. They should be nice and ripe in a couple of days.
If you’re wanting to make them today, you can use the simple oven method. Place entire banana(s) on a baking sheet, skin still on. Bake at 300ºF for about 20 minutes, until they turn completely black. Remove them from the oven and once they’re cooled enough to handle, scrape out the mushy banana from the skin. They’ll be sweet and ready to use.
Banana bread pancakes can be kept in an airtight container in the fridge for up to 5 days or in the freezer for 2 months.
More banana recipes
My kids cannot get enough bananas so I always buy them about 20 at a time. Here are some more great things to do with them! Just press play on a little Jack Johnson and you’ll be all set!
- Banana Pancakes – these are more traditional and cake-like than these banana bread pancakes.
- Banana Pancake Dippers – for the one who loves finger food!
- Healthy Banana Pancakes – what can we say, we love banana pancakes!
- Peanut Butter Banana Pancakes – when you’re feeling nutty.
- Brown Butter Banana Pancakes – really… did you expect less than six banana pancake recipes on this site?
Get the Recipe: Banana Bread Pancakes
- 1 1/2 cups mashed ripe bananas, about 3 bananas
- 2 large eggs, beaten
- 2 tablespoons granulated sugar
- 2 tablespoons oil or butter
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat a griddle over medium heat.
- In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
- On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix.
- If desired, grease or butter your griddle.
- Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
- This is a thick batter and the pancakes take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
- This recipe also works well with all-purpose flour.
- Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter.