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)

Chilled Strawberry-Rhubarb Soup
Pink fruit soup garnished with fresh mint.

Chilled Strawberry-Rhubarb Soup

Pair the sweet and tart flavors of strawberries and rhubarb for a refreshing dessert, snack or breakfast bowl topping.
Prepare:
20 minutes
Makes:
6 cups
Kiwi, Banana and Apple Salad
Colorful mix of chopped fruit with dressing.

Kiwi, Banana and Apple Salad

This sweet and tangy fruit salad is a great side dish for summer BBQs, picnics and potlucks.
Prepare:
20 minutes
Makes:
3 Cups
Atole
cup of atole

Atole

This version of a traditional Mexican drink made with corn flour is warm and satisfying.
Prepare:
5 minutes
Cook:
30 to 40 minutes
Makes:
2 servings
Tuna Quesadillas
Plate of tortillas folded over a tuna, vegetable and cheese mix.

Tuna Quesadillas

10-minute lunch idea with sweet peppers and melted cheese.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Quesadillas
Ramen Cabbage Salad
Cabbage and vegetable mix on a bed of ramen noodles.

Ramen Cabbage Salad

Fresh veggies, crunchy noodles and a flavorful dressing make this a unique and delicious salad.
Prepare:
15 minutes
Makes:
8 Cups
Sautéed Corn and Onion
Bowl of sauteed corn and small onion pieces.

Sautéed Corn and Onion

A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
5 cups