Whole Wheat Banana Pancakes
Whole wheat banana pancakes make a fluffy, naturally sweet, and protein rich breakfast with simple ingredients you may already have in your kitchen.
Ripe banana gives the batter gentle sweetness. Greek yogurt keeps the pancakes tender. Whole wheat flour adds a nutty flavor and a little extra fiber, so each stack feels cozy and satisfying without being heavy.
Why You’ll Love This Recipe
- Soft and fluffy centers with golden edges from the hot skillet.
- Naturally sweet banana flavor with warm cinnamon in every bite.
- Greek yogurt adds protein and helps the pancakes stay moist.
- Small pancakes cook fast, which makes breakfast easy on busy mornings.
Fabian’s Budget & Health Tip: Use very ripe bananas with brown spots. They taste sweeter, so you can skip added sugar. If Greek yogurt is on sale, buy a larger tub and use it for pancakes, smoothies, sauces, and quick snacks during the week.
Ingredients (Serves 4)
- 1 1/2 cups whole wheat flour (180 g)
- 2 medium ripe bananas (240 g peeled)
- 2 large eggs (100 g)
- 3/4 cup low fat Greek yogurt (180 g)
- 3/4 cup low fat milk (180 ml)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon ground cinnamon (2 g)
- 1 to 2 teaspoons neutral oil for the skillet (5 to 10 ml)
Step-by-Step Instructions
1. Mash the Banana
Peel the bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth with a few small soft lumps. The banana should smell sweet and fragrant.
2. Whisk the Wet Ingredients
Add the eggs, Greek yogurt, and milk to the mashed banana. Whisk until the mixture looks creamy and lightly frothy. A few tiny banana bits are fine.
3. Stir in the Dry Ingredients
Add the whole wheat flour, cinnamon, and baking powder. Stir gently until the batter comes together. Stop as soon as you no longer see dry flour. The batter should look thick, soft, and scoopable.
4. Heat the Skillet
Place a large skillet over medium heat and brush it lightly with oil. Give it a minute to warm up. A small drop of batter should sizzle softly when it touches the pan.
5. Cook Small Pancakes
Spoon about 1/4 cup batter into the skillet for each pancake. Cook until the edges look set, the bottoms turn golden, and small bubbles appear on the surface. This usually takes 2 to 3 minutes.
6. Flip and Finish
Flip the pancakes gently and cook the second side until golden and springy in the center. Your kitchen should smell like warm banana bread and cinnamon. Repeat with the remaining batter, adding a light brush of oil as needed.
Expert Troubleshooting & FAQs
Why are my pancakes too dense?
The batter may have been overmixed. Stir only until the flour disappears. Whole wheat flour can turn heavy if you work it too much.
Why are the pancakes browning too fast?
The skillet is likely too hot. Lower the heat slightly and let the pan settle for a minute. The pancakes need enough time to cook through before the outside gets too dark.
Can I make the batter ahead of time?
It is best to cook the batter right away because the baking powder starts working as soon as it gets wet. If you need to prep ahead, mash the bananas and measure the dry ingredients separately, then mix before cooking.
Can I use regular yogurt instead of Greek yogurt?
Yes. Regular low fat yogurt works, but the batter may be thinner. If it looks runny, add 1 to 2 tablespoons more whole wheat flour until it thickens.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a plate in a low oven at 200°F (95°C). Keep them in a single layer if you want the edges to stay lightly crisp.
Estimated Nutritional Facts
These numbers are rough estimates per serving, based on 4 servings and light oil use for the skillet.
- Calories: 285
- Protein: 14 g
- Carbs: 45 g
- Fats: 7 g
Whole Wheat Banana Pancakes
Ingredients
- 1 1/2 cups whole wheat flour (180 g)
- 2 medium ripe bananas (240 g peeled)
- 2 large eggs (100 g)
- 3/4 cup low fat Greek yogurt (180 g)
- 3/4 cup low fat milk (180 ml)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon ground cinnamon (2 g)
- 1 to 2 teaspoons neutral oil for the skillet (5 to 10 ml)
Instructions
- 1. Mash the Banana. Peel the bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth with a few small soft lumps. The banana should smell sweet and fragrant.
- 2. Whisk the Wet Ingredients. Add the eggs, Greek yogurt, and milk to the mashed banana. Whisk until the mixture looks creamy and lightly frothy. A few tiny banana bits are fine.
- 3. Stir in the Dry Ingredients. Add the whole wheat flour, cinnamon, and baking powder. Stir gently until the batter comes together. Stop as soon as you no longer see dry flour. The batter should look thick, soft, and scoopable.
- 4. Heat the Skillet. Place a large skillet over medium heat and brush it lightly with oil. Give it a minute to warm up. A small drop of batter should sizzle softly when it touches the pan.
- 5. Cook Small Pancakes. Spoon about 1/4 cup batter into the skillet for each pancake. Cook until the edges look set, the bottoms turn golden, and small bubbles appear on the surface. This usually takes 2 to 3 minutes.
- 6. Flip and Finish. Flip the pancakes gently and cook the second side until golden and springy in the center. Your kitchen should smell like warm banana bread and cinnamon. Repeat with the remaining batter, adding a light brush of oil as needed.
