Healthy Banana Pancakes (that actually taste like REAL pancakes!)

This recipe makes the best healthy banana pancakes that are fluffy, sweet, and satisfying. You’ll wonder why you ever made pancakes from a boxed mix after seeing how quickly this recipe comes together. These pancakes are perfect for a balanced vegetarian breakfast!

This is the healthy banana pancake recipe you’ve been looking for. You may have tried “healthy” pancakes in the past that turned out dense and lacking flavor. This recipe yields pancakes that are fluffy, sweet, satisfying, and actually healthy! These pancakes are packed with whole grains, protein, and potassium, making a nutritious breakfast you’ll find yourself making over and over again. 

These banana pancakes are a simple vegetarian breakfast option that you can also make vegan with a few modifications. The ingredients are staples in most households, making this an easy breakfast even for weekdays!

Try topping your pancakes with our blueberry lavender rhubarb jam to elevate this recipe and impress your friends the next time you host brunch.

Key Ingredients 

Whole wheat flour. The whole wheat flour in this recipe adds more fiber and nutrients than pancakes made only with white flour. Whole grains are not stripped of their nutritious outer layers during processing and are packed with B vitamins, minerals, and antioxidants. 

All-purpose flour. All-purpose flour, or white flour, helps balance the heaviness of the whole wheat flour and prevents the pancakes from becoming too dense. Most white flour has been fortified with extra vitamins and minerals to help account for those removed during processing. 

Banana. Be sure to use a very ripe banana for this recipe. The more ripe the banana, the sweeter the pancakes will be. You can store over-ripe bananas in the freezer so you always have them on hand for baking, but just be sure to fully defrost to room temperature before using. Bananas are an excellent source of potassium and fiber, which are beneficial for lowering high blood pressure and reducing the risk of heart disease. 

Milk. Any milk you have on hand will work well here– cow’s milk, soy, almond, oat, or whatever you prefer. When selecting milk alternatives, be sure to choose options fortified with calcium and protein when possible so you’re not missing out on essential nutrients. 

Egg. The egg in this recipe serves a few purposes. It helps bind the ingredients and keeps your pancakes from falling apart. It also helps your pancakes rise, making them light and fluffy while contributing to the golden brown color of the finished product. Egg contains protein and is full of beneficial nutrients like choline, which is important for brain health. 

How to Make Healthy Banana Pancakes

These banana pancakes come together quickly with just a few basic ingredients. You’ll be enjoying a warm stack of golden pancakes before you know it!

1. Start by sifting the dry ingredients (whole wheat flour, all-purpose flour, baking soda, and salt) into a bowl to combine and eliminate any lumps. 

2. Next, blend the liquid ingredients (banana, egg, milk, and vanilla extract) in a high-speed blender until smooth. 

3. Pour the blended wet ingredients into the bowl of dry ingredients and gently whisk until you have a completely smooth batter with no lumps.

4. Start a large frying pan over medium heat. Add coconut oil or butter to coat the pan and let it heat up. Add approximately ¼ cup of pancake mix to the skillet for each pancake. 

5. Let the pancakes cook for approximately two minutes before flipping. Cook the other side for another two minutes before transferring to a plate and starting the next batch of pancakes. 

6. Keep toppings classic with butter, maple syrup, and powdered sugar, or add some nutrition with peanut butter or fresh fruit. Try banana slices, berries, or even homemade jam!

Recipe Tips

Wait for bubbles before flipping. The number one mistake people make when cooking pancakes is flipping them too soon. Wait until you see bubbles forming on the pancake’s surface before you flip them. This will ensure your pancakes are set enough to flip without a mess. You might need to adjust the temperature of the pan to ensure the pancakes don’t burn on the bottom before the bubbles appear. 

Ditch the blender. You can make this recipe without a blender– you’ll just have a slightly lumpier batter because of the banana chunks. To minimize this, take extra care to mash your banana into a smooth paste. Instead of blending the wet ingredients, whisk them together in a separate bowl. Then add to the bowl of dry ingredients and complete the rest of the instructions normally.

Make it vegan. To make this recipe vegan, you’ll need to make two substitutions. First, choose whichever plant-based milk substitute you prefer. Next, decide on an egg substitute. The Bob’s Red Mill Egg Replacer powder works well for making fluffy pancakes. 

Another option is to make a “flax egg” by mixing one tablespoon of flax meal with three tablespoons of warm water, letting it rest for five minutes until thickened. This will replace one egg. However, the pancakes may not rise quite as much using this method. 

Spice it up. Cinnamon, nutmeg, and pumpkin spice complement the banana nicely in this recipe. Start with ½-1 teaspoon of cinnamon or pumpkin spice and add to your sifted dry ingredients before adding the liquids. If using nutmeg, start small, like ¼ teaspoon, so it doesn’t overpower the recipe. 

Storing Leftovers

Pancakes can be left at room temperature for up to two hours before you need to store them. You can keep these pancakes in an airtight container in the fridge for up to three to four days. If you know you won’t eat your leftovers in this time, this recipe freezes well and lasts up to three months in the freezer.

When serving your leftover pancakes, try reheating them in a toaster oven so they’ll taste as crispy as when you first made them. You can also reheat them in the microwave, but they may have more moisture this way. 

Frequently Asked Questions 

Can I use all whole wheat flour?

You can replace the white flour in this recipe with whole wheat flour, using a total of 1 cup of whole wheat flour. Whole wheat flour tends to absorb more liquid, so let your batter sit for a few minutes after mixing, then add a tiny bit more milk if it becomes too thick. Know that 100% whole wheat flour pancakes will also taste slightly more dense because of the extra fiber. 

Can I make waffles from this batter?

Pancake batter is typically not ideal for making waffles. Waffle batter has a thicker consistency and contains added fat and sugar to make them crispy and caramelized on the outside. Try our pumpkin protein waffles for a yummy alternative to pancakes!

Why is my batter too runny?

If your pancake batter turns out too watery and runny, you may have used too much liquid. To correct this, use a sifter to add flour to your batter slowly. Mix in a teaspoon at a time until you reach the ideal texture– easy to pour off a spoon but stays formed in the pan. 

How can I add more protein?

This recipe contains some protein from the milk and egg, but you may want more protein to start your day. The easiest way to add protein is to top your pancakes with nut butter, like peanut or almond butter, or Greek yogurt. You can also add protein powder to your dry pancake ingredients, but this will likely require you to add extra liquid to achieve the right batter texture. It may take some experimenting to get this right. 

Serving Suggestions 

Looking to elevate your pancakes? Try these homemade toppings to add flavor and color!

• Blueberry Lavender Rhubarb Jam– Unique jam that’s bright, sweet, and floral. 
• Ginger Pear Butter– A slow cooker recipe with a sweet and spicy flavor.
• Strawberry jam– Quick and easy refrigerator jam.