These Healthy Whole Wheat Pancakes are soft, fluffy, and naturally sweetened with banana. Made in just 15 minutes with whole wheat flour (and optional flax!), they’re great for babies, toddlers, kids, and adults.

Pink kids played on a white countertop with three whole wheat pancakes, topped with chopped strawberries and bananas it with a drizzle of maple syrup with a white fork cut into the pancake.
5 stars (2 ratings)
“The best whole wheat flour pancake recipe I’ve tried for my 1yo. Great texture. I’ve made versions with melted frozen banana, blueberries, and also with PB powder. PB and banana combo is a huge hit. They store well too.” -SL
Add your comment

Looking for a whole wheat pancake your kids will actually eat?

You’re in the right place.

These Whole Wheat Pancakes are made with whole grains for a little extra staying power and lightly sweetened with mashed banana. They’re fluffy, one-bowl simple, and come together fast enough for busy school mornings – but still feel special enough for slow weekend breakfasts.

As for toppings, this is where everyone’s personality comes out:
My kids go classic — a thin layer of peanut butter, banana slices, and a drizzle of maple syrup.
I go savory — mashed avocado, chopped hard-boiled egg, and a shower of red pepper flakes.
Either way – you way, really can’t go wrong.

#mymomhack – These pancakes reheat beautifully. Make a batch, pop the leftovers in the fridge (or freezer), and breakfast is basically handled for the next few days.

Whole Wheat Pancake Video

Ingredients

Graphic for post – spread of ingredients labeled with blue and gray graphics, indicating what each ingredient is.
Pink kids play with three golden brown whole wheat pancakes with chopped bananas and strawberries, on top with a blue napkin and white fork.

Get the recipe: Healthy & Fluffy Whole Wheat Pancakes with Banana

5 stars (2 ratings)
Craving some homemade pancakes? Try out these healthy whole wheat pancakes – ready in just 15 minutes! These hearty pancakes are easy, kid-friendly, and the perfect base for warm melted butter and a drizzle of maple syrup.
Yield: 15 pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Breakfast
Print Recipe Pin Recipe

Ingredients 

  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp ground flax seeds (optional)
  • 2 tbsp melted butter or oil, coconut oil, vegetable oil, olive oil or avocado oil
  • 3 tbsp mashed ripe banana, roughly 1/2 a banana
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cups milk, regular or any plain plant-based milk

Instructions 

  • Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and ground flax seeds (if using).
    Clear mixing bowl on a white countertop with dry ingredients for whole wheat pancakes.
  • Add Wet Ingredients: add in the melted butter, mashed banana, egg, vanilla extract, and milk. Gently stir together until just combined.
    Clear mixing bowl on a white countertop with wet and dry ingredients for whole wheat pancakes.
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and let cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
    White skillet with golden brown whole wheat pancakes.
  • Repeat: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
    Silver cooling rack on a white countertop with golden brown whole wheat pancakes.
  • Eat: Serve and enjoy!
    Hey kids, pink plastic plate on a white countertop with a stack of three whole wheat pancakes with banana and strawberries, with a fork and blue napkin on the countertop.

Notes

Age: 6 months and up
Yield: 15 pancakes
Notes on Flour: besides whole wheat flour, you can use all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend. 
Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to a month. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
Kids in the Kitchen
Pancakes are one of the easiest recipes to help kids build confidence with their cooking skills. Though pancakes are a little hard for younger toddlers to flip, there are still so many ways they can help make this recipe.

Toddlers

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients together.
  • They can help pour pancake batter onto the griddle for cooking (with adult supervision).
  •  
  •  

Kids

  • They can pick out and measure all of the ingredients. 
  • Kids can help mix the ingredients together.
  • They can help pour the batter onto the griddle (with adult supervision).
  • They can help flip pancakes.
  • Kids can help spread butter and pour syrup onto warm pancakes.
  •  
  •  
  •  
  •  

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Rate Recipe Pin Recipe

Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).