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Whole Wheat Banana Pancakes

  • Author: Caitlin
  • Total Time: 23 mins
  • Yield: 4-6 1x


  • 1 3/4 cups whole wheat flour
  • 2 Tablespoons baking powder
  • 1/2 teaspoon salt
  • 2-3 very ripe bananas*
  • 2 large eggs (OR 2 flax eggs; cheaper!)
  • 1 tsp vanilla
  • 1 cup milk + 1 Tablespoon white vinegar or lemon juice (or 1 cup buttermilk)
  • 1/2 cup water (+more if needed)
  • Butter for pan
  • 100% maple syrup and fruit for serving


  1. Measure out one cup of milk and add vinegar/lemon juice and set aside for 5 minutes. (This is “fake” buttermilk!)
  2. In a large bowl, out the dry ingredients (flour, baking powder, salt) and mix together.
  3. In a separate bowl, mash the bananas well, then whisk in the eggs or flax-eggs. Add the water and vanilla, and stir well. Mix in the dry ingredients and stir until combined. If the batter seems a little stiff or puffy, add a little more water, a Tablespoon at a time, until it loosens up slightly, but don’t thin it out too much!
  4. Meanwhile, bring a skillet to medium heat on the stovetop, then melt enough butter to cover the pan. Pour about 1/3 cup of batter at a time onto the pan and flip when bubbles form and pop!
  5. Keep the pancakes warm in a 200F oven until you’re ready to serve ‘em!
  6. *Note: If you don’t have very ripe bananas – buy the ripest you can find, or use the oven-ripening method (bake for 1 hour on 300 F) to ripen them. If they’re very ripe, you can drain the liquid.
  • Prep Time: 8 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Make Ahead
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