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Whole Wheat Banana Pancakes

Lisa Lombardo
These delicious, fluffy pancakes are a great way to start your day and use up over-ripe bananas.
Course Breakfast


  • 1 cup whole wheat pastry flour
  • 2 tsps baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg lightly beaten
  • 2 tbsps vegetable oil
  • 1 small banana mashed


  • Preheat a greased griddle on medium heat.
  • In a medium bowl, sift together dry ingredients.
  • In a separate bowl, mash banana. Add milk, lightly beaten egg, and oil and combine thoroughly.
  • Add dry ingredients to wet ingredients and stir just until combined. There may be small lumps. That's fine, you don't want to overbeat batter or pancakes won't be light and fluffy.
  • Pour about 1/4 cup pancake batter onto the griddle. When the bottom is browned, flip the pancake and brown the other side. Continue until all of the batter is used.
  • Serve pancakes warm with syrup, fruit, applesauce, or jam.