Skip to main content

Banana Pancakes

Simple and tasty homemade pancake recipe with whole grains. A great way to add more fruit to your breakfast!
Kid friendly
Two golden brown banana pancakes are topped with fresh blueberries.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 16 Pancakes
Nutrition Facts: View label

Ingredients

2 eggs
1 ½ cups nonfat or 1% milk
1 Tablespoon sugar
3 Tablespoons vegetable oil
2 bananas, mashed
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits under running water before preparing.
  3. In a medium bowl, mix together eggs, milk, sugar, oil and bananas.
  4. In a separate bowl, stir together flours and baking powder. Add to liquids and mix until blended.
  5. Heat a lightly greased skillet or griddle over medium-high heat (350 degrees F in an electric skillet).
  6. Pour ¼ cup batter onto the griddle for each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Turn pancakes over and cook until golden brown on the bottom.
  7. Refrigerate or freeze leftovers within 2 hours.

Notes

  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with yogurt, fruit, or any fruit sauce, such as Food Hero Any Berry Sauce!
  • No eggs? Replace them with 2 Tablespoons ground flaxseed mixed with 6 Tablespoons water that sits for 10 minutes to form a gel. Or replace with 6 Tablespoons aquafaba (the liquid drained from a can of garbanzo beans). 

Comments

I have found that this recipe doesn't need so much baking powder, at 2 teaspoons you can taste it in the finished product, 1 1/2 teaspoons allows for enough levening and no taste.

My kids love this recipe, even the picky eaters.
These are so easy to make for my 3yo with just one bowl and i love how they cook so fast and fluffy! I did use Buttermilk instead of regular milk and cinnamon and vanilla extract.

These pancakes are delicious! Yogurt on top is a perfect addition. They also freeze perfectly and are ready to be popped in a toaster for a very quick and healthy breakfast!

Surprised many middle school and high school students with how yummy this recipe is.  Taught them how to prepare it in after-school program. Ate them hot from the grill no toppings needed.

You might also like...

Recipes A to Z (without photos)

Wild Rice with Salmon Stew
Bowl of rice with a salmon and vegetable topping.

Wild Rice with Salmon Stew

Filling and flavorful meal combining fish, vegetables and whole grains with herbs and lemon.
Prepare:
20 minutes
Cook:
30 to 40 minutes
Makes:
8 Servings
Very Berry Muesli (‘mew-slee’)
Bowl of oatmeal and yogurt topped with fruit and walnuts.

Very Berry Muesli (‘mew-slee’)

Quick and healthy breakfast with hearty oats and creamy yogurt, then topped with crunchy walnuts.
Prepare:
5 minutes
Makes:
5 cups
Cheesy Potato Soup
Photo of Cheesy Potato Soup

Cheesy Potato Soup

This one-pot soup is creamy, cheesy, comforting and perfect on a cold day.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 Cups
Peach and Carrot Smoothie
Glasses of a smooth, orange smoothie with straws.

Peach and Carrot Smoothie

A sweet and refreshing smoothie that's perfect for adding more veggies to your day.
Prepare:
5 minutes
Makes:
3 cups
My Personal Pizza
Platter of English muffins with red sauce, vegetables and melted cheese.

My Personal Pizza

Kids of all ages will have fun topping their own pizzas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Asparagus Mushroom Melt
English muffins topped with chopped asparagus, mushrooms and broiled cheese are shown on plates.

Asparagus Mushroom Melt

English muffins topped with fresh veggies and cheese make this a flavorful appetizer, snack or meal.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
8 muffin halves