Best Whole Wheat Banana Pancakes 

Fluffy whole-wheat banana pancakes made with simple, wholesome ingredients are a healthy, high-fiber breakfast perfect for clean eating and quick morning meals.

Busy Morning? These Pancakes Have You Covered!

Most of my mornings are a bit of a whirlwind—getting ready for school, work, and making sure everyone has a balanced meal. Sound familiar? It’s not always easy, right? I love having a quick, cozy breakfast option ready to go—like these wholesome pancakes!

They’re delicious for you (and the little ones!). Made with whole grains, packed with fiber, and naturally sweetened with banana—no refined sugar in sight. Perfect for clean eating, ideal for busy mornings, and a total win for moms on the go.

This recipe makes six pancakes using 1/4 cup of batter each. If you’re feeding a crowd, feel free to double or triple the ingredients! 

I usually prep several batches over the weekend, which gives me a head start on breakfast for the kiddos for at least 1–2 busy mornings during the week. I love serving them with some ricotta cheese for a protein boost and fresh fruit for extra fiber and vitamins.

Why You’ll Love This Whole Wheat Banana Pancake Recipe

• You’ll love the fluffy texture of these pancakes—all without any refined sugar. Overripe bananas work best here (because what else are we saving them for?), and their higher sugar content brings more natural sweetness.
• These pancakes are made with hearty whole wheat flour and flax seeds to boost fiber. They’re naturally sweetened with banana and a touch of maple syrup. If your banana is extra ripe, you might want to reduce the maple syrup to keep the sweetness right.
• They’re kid-approved, perfect for meal prep, and freezer-friendly too!

Ingredients for Banana Whole Wheat Pancakes

• 1 ripe mashed banana
• 1 egg
• 1 1/4 cup buttermilk or kefir 
• 1 tbsp maple syrup
• 2 tbsp oil (such as avocado or melted coconut oil)
• 1 cup whole wheat flour
• 1 tbsp flax seed, ground
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

​How to Make Whole Wheat Banana Pancakes

• Prepare the pancake batter: In a large mixing bowl, mash the banana with a fork or a potato masher until smooth. Add the egg, buttermilk or kefir, maple syrup, and oil. Whisk until well combined.
• Mix the dry ingredients: In a separate big bowl, whisk together the whole wheat flour, flax seed, baking powder, baking soda, and salt.
• Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
• Cook the pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease with a bit of oil or butter. Pour 1/4 cup batter for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook the second side for 1–2 minutes until golden brown.
• Serve and enjoy: Serve warm with additional maple syrup, fresh fruit, or a sprinkle of flax seeds for extra nutrition.
• Enjoy your wholesome and delicious whole wheat banana pancakes!

Serving Suggestions

• These whole wheat pancakes are delicious, but the right toppings can elevate them to the next level in flavor and nutrition!
• Fresh fruit: Top with sliced bananas, berries, or apple slices for natural sweetness and an extra boost of vitamins and fiber.
• Nut butter: A spoonful of almond or peanut butter adds healthy fats and makes the pancakes more filling—especially great for active kids or post-workout fuel.
• Greek yogurt: Creamy and full of protein, a dollop of Greek yogurt balances the sweetness and keeps you satisfied longer.
• Maple syrup: A drizzle of pure maple syrup is always a classic—just enough to enhance the banana flavor without overpowering it.
• Pair your pancakes with a hot cup of coffee for yourself, or serve them alongside a smoothie for the kids. My go-to is a simple almond milk smoothie with spinach, banana, and a spoonful of flax—it complements the pancakes perfectly and sneaks in some greens!

Storage and Reheating

• Store in fridge (up to 3 days) or freeze (up to 2 months).
• Pop the pancakes in a toaster for a slightly crispy edge, warm them in the oven at 300°F (150°C) for about 5–7 minutes, or use the microwave for a quick 20–30 second warm-up. They’ll taste as fresh and fluffy as the day you made them!

Wrapping Up

If you’re looking for a healthy, easy, and family-approved breakfast, these whole wheat banana pancakes are a must-try! They’re fluffy, naturally sweet, and made with wholesome ingredients you can feel good about. Whether rushing out the door or enjoying lazy weekends, these pancakes make the perfect start to your day and are great for the whole family.

I’d love to hear what you think—did you try them with any fun toppings? Let me know in the comments below! 

Want more from my delicious breakfast recipes that the whole family will love on busy weekday mornings? Try my popular almond butter and banana overnight oatmeal recipe—you’ll love it!

More Healthy Toasts & Wellness Tips to Try!

Want more anti-inflammatory recipes? Try my 3-ingredient salad dressing—you’ll love this recipe! Check out other healthy recipes on Nena’s Wellness Corner! Also, try my popular high-protein ricotta waffles; I am sure you’ll love them!

Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet perfectly match, emphasizing whole foods and natural and minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!

Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!

What’s your favorite make-ahead breakfast? Drop it in the comments below!