Whole Wheat Banana Blueberry Pancakes Recipe

Name: Whole Wheat Banana Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Egg White (or 1/2 Of A Whole Egg, Beaten); 1/2 cups Milk; 3 Tablespoons Yogurt (plain Or Greek); 1/4 cups Mashed Ripe Banana; 1/2 teaspoons Vanilla Extract; 1 Tablespoon Brown Sugar; 1 teaspoon Baking Powder; 1 pinch Salt; 1/2 teaspoons Ground Cinnamon; 3/4 cups Whole Wheat Flour; 1/2 cups Fresh Blueberries; Oil, For Greasing Your Griddle

Servings: persons

1 Egg White (or 1/2 Of A Whole Egg, Beaten)
1/2 cups Milk
3 Tablespoons Yogurt (plain Or Greek)
1/4 cups Mashed Ripe Banana
1/2 teaspoons Vanilla Extract
1 Tablespoon Brown Sugar
1 teaspoon Baking Powder
1 pinch Salt
1/2 teaspoons Ground Cinnamon
3/4 cups Whole Wheat Flour
1/2 cups Fresh Blueberries
Oil, For Greasing Your Griddle

1
1. Heat a lightly greased griddle pan over medium heat. In a medium sized bowl, combine the egg white and milk. Whisk together until frothy.
2
2. Add in the yogurt, banana, vanilla and brown sugar and continue whisking.
3
3. Toss in the baking powder, salt and cinnamon.
4
4. Once incorporated, add in the whole wheat flour and stir to combine.
5
5. Fold in the blueberries just until incorporated-over mixing will lead to a tough batter and rubbery pancakes.
6
6. Using an ice cream scoop or 1/4 cup measuring cup, scoop mounds of batter onto the heated pan, leaving space in between each cake. Cook on medium heat until you see bubbles form on the surface of the pancake. Then flip and cook for 1-2 minutes on the other side or until it is golden brown.
7
7. Plate and finish cooking the rest of the batter. Serve garnished with more blueberries.
8
Loosely adapted from Sally's Baking Addiction.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Egg White (or 1/2 Of A Whole Egg, Beaten), 1/2 cups Milk, 3 Tablespoons Yogurt (plain Or Greek), 1/4 cups Mashed Ripe Banana, and more.

Yes, Whole Wheat Banana Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Banana Blueberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions