Whole Wheat Banana Bread Pancakes

These are the best pancakes I’ve had in a long, long time.  I might even go so far as to say they’re the best pancakes I’ve had, ever!  My family was still talking about them days later.  And really, they’re not any more work than your average pancake.  Not to mention, a fantastic way to use overripe bananas.

I highly recommend the Vanilla Maple Glaze too. Just be sure to use real maple syrup.  The imitation stuff with the addition of even more sugar is a bit much.  But the combination of the glaze and the banana pancakes is oh so good!

banana pancakes

Whole Wheat Banana Bread Pancakes
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup milk (plus an additional 1/3 cup or so, if you like thinner pancakes)
  • 1 tablespoon vanilla extract
  • 3 large ripe bananas, mashed
  • 2 tablespoons butter, melted
Vanilla Maple Glaze
  • 1/2 cup maple syrup
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
  1. In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg.
  2. Whisk together the milk and vanilla. Stir the milk into the dry ingredients.
  3. Add in mashed bananas and mix.
  4. Add in melted butter and stir until batter is somewhat smooth. For thinner pancakes, add up to an additional 1/3 cup of milk.
  5. Heat a skillet or grill over medium heat.
  6. Spoon batter 1/4 cup at a time onto heated grill and cook until bubbles form on top – about 2-3 minutes.
  7. Flip and cook for a minute or two more. Repeat with remaining batter.
  8. Serve hot with butter and syrup, or the vanilla maple glaze.

Who Dished It Up First: Adapted from How Sweet It Is.



  1. These look so yummy. I usually make packaged pancakes, and I wanted to know why both all purpose flour and whole wheat flour?


  2. It just works (and tastes) a little better to use a combination of flours, rather than all whole wheat. You can also use all whole wheat pastry flour if you can find it in your store.

  3. wow! For real? That’s 2 of my favourite things put together! banana bread + pancakes. This must taste so heavenly. I should try it too! I love your food styling!

  4. Yum! I want to make these for breakfast tomorrow! I don’t think I’ve ever made a homemade pancake batter that didn’t have eggs in it… ?

  5. These pancakes are beautiful. So light and fluffy. I always need other ways to use up my ripe bananas other than plain old banana bread.

  6. I made these this morning. They were outstanding! Top notch.

  7. I made these yesterday for breakfast and they were so delicious! One of my favorite banana bread recipes has you nuke the bananas in the microwave for a while until they have released a good amount of juice. I did that with the bananas I used in these pancakes, as well as added an egg, and they turned out to be the moistest and most flavorful pancakes I’ve ever made. Thanks so much for the recipe!

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