Whole Wheat Banana Pancakes Recipe

Name: Whole Wheat Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Nonfat Milk; 1/2 cups Plain Nonfat Greek Yogurt; 1 Tablespoon Lemon Juice; 2 whole Large Eggs; 1/4 cups Light Brown Sugar; 1/4 cups Canola Oil; 1 teaspoon Vanilla Extract; 2 cups Whole Wheat Flour; 2 Tablespoons Baking Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Salt; 2 whole Bananas, Diced; 1/2 cups Chopped Walnuts (optional)

Servings: persons

1-1/2 cup Nonfat Milk
1/2 cups Plain Nonfat Greek Yogurt
1 Tablespoon Lemon Juice
2 whole Large Eggs
1/4 cups Light Brown Sugar
1/4 cups Canola Oil
1 teaspoon Vanilla Extract
2 cups Whole Wheat Flour
2 Tablespoons Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoons Salt
2 whole Bananas, Diced
1/2 cups Chopped Walnuts (optional)

1
In a small mixing bowl or large measuring cup, combine the nonfat milk, Greek yogurt, and lemon juice. Stir well to combine and set aside. In a large mixing bowl, beat the eggs and brown sugar together until well combined. Whisk in the canola oil, vanilla extract, and the milk-yogurt-lemon juice mixture.
2
Add the flour, baking powder, cinnamon and salt to the wet ingredients. Stir with a large spoon or rubber spatula until all large lumps have disappeared.
3
Heat a lightly oiled griddle or skillet over medium heat. Pour 1/3 cup spoonfuls of the pancake batter onto the griddle. The batter is thick, so you may want to use the back of your spoon or ladle to gently spread the batter. Sprinkle 1 to 2 tablespoons of diced bananas over the top of each pancake. Allow pancakes to cook until the underside is golden brown-the edges will begin to set and small bubbles will appear on the tops of the pancakes. Flip the pancakes and cook until the other side is also golden brown.
4
Serve immediately with maple syrup and top with additional banana slices and chopped walnuts, if desired.
5
Variations:
6
Apple Cinnamon Whole Wheat Pancakes: Substitute 1 large, peeled and diced Granny Smith apple for the bananas.
7
Blueberry Whole Wheat Pancakes: Omit cinnamon and substitute 6 ounces fresh blueberries for the bananas.
8
Chocolate Chip Whole Wheat Pancakes: Omit cinnamon and substitute 1/2 cup chocolate chips for the bananas.

660

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1-1/2 cup Nonfat Milk, 1/2 cups Plain Nonfat Greek Yogurt, 1 Tablespoon Lemon Juice, 2 whole Large Eggs, and more.

Yes, Whole Wheat Banana 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 Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions