Banana Whole Wheat Pancakes

a plate with breakfast

The fresh banana slices cooked into the pancake batter make these instant family favorites. Serve with fresh fruit, nut butter, or the Berry Topping. 


  • 2 cups whole wheat flour (may use 1/2 cup unbleached)
  • 4 teaspoons Rumford's Baking Powder
  • 1/4 teaspoon salt
  • 3 tablespoons honey , agave nectar, or maple syrup
  • 1/4 cup egg whites
  • 2 cups Milk non-fat, almond, rice or soy
  • 4 tablespoons oil , canola or olive
  • 3 medium bananas sliced


In a large bowl sift together flour, baking powder and salt. Make a well in the center and pour in the milk, eggs, honey, and oil; mix until smooth. Heat a lightly oiled skillet or griddle to 350 degrees. Pour or scoop the batter into the skillet, using approximately 1/4 cup of batter for each pancake. Place 4 slices of banana in each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. 

Total time35 min
Prep5 min
Cook30 min
Yield12 Servings

Nutritional data

Serving Size: 1 pancake

Total Carbs29g
  Dietary Fiber4g

Recipe Analysis powered by ESHA Food Processor


Agave nectar has a smaller effect on blood sugars, so if you have diabetes, try using it in this recipe, instead of honey or maple syrup.