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)

Rice with Black Beans and Sausage
Large dish of a simple rice, sausage and vegetable mix.

Rice with Black Beans and Sausage

A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Veggie Stew
Bowl of soup with a medley of vegetables.

Veggie Stew

Quick hearty stew full of veggies, herbs and comforting flavor. Serve as a side or over your favorite whole grain such as polenta or brown rice.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Meatball Soup
Bowl of meatballs, rice and vegetable soup served with lime and cilantro.

Meatball Soup

A hearty meatball soup loaded with veggies, Italian herbs, and rich broth.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
9 cups
Morning Muffins
Golden muffins with raisins served with a glass of milk.

Morning Muffins

These carrot-filled morning muffins with crunchy nuts, warm cinnamon flavor and whole-grain oats are a satisfying breakfast or on-the-go snack.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 muffins
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4 ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.