Healthy & Fluffy Whole Wheat Pancakes with Banana
Is your family 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.
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Healthy Whole Wheat Pancakes
Looking for a heartier breakfast, that will definitely fuel you until lunchtime? I’ve got you!
These healthy, whole-wheat pancakes are made with whole grains, which gives them a bit more substance than your average pancake and slightly sweetened with a touch of mashed banana.
These whole-wheat pancakes are soft, fluffy and made in just one bowl. They’re the perfect breakfast for lazy weekends AND they reheat well for busy weekdays.
My kids’ favorite way to eat them? Spread with a thin layer of peanut butter and topped with banana slices and maple syrup. Yum!
If you are looking for more easy and healthy pancakes for your little one, then be sure to check out my Spinach Blender Pancakes, Pumpkin Pancakes for Baby, or these delicious 3-Ingredient Banana Pancakes. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.
Whole Wheat Pancake Video
Watch this video to see just how easy these pancakes are to make!
Reasons to Love Whole Wheat Pancakes
- takes 15 minutes from the start to the first bite
- great for 6+ months – babies, baby-led weaning, toddler, and kids
- freezer-friendly
- made in one bowl
- perfect for breakfast, snack, lunch, or even dinner
- healthy
- made with whole grains
- soft and fluffy
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: use whole wheat or substitute white whole wheat, or a one-for-one gluten-free flour.
- Banana: mashed ripe banana helps add a touch of sweetness, you can also use maple syrup.
- Milk: You can use any milk you prefer – dairy, almond, oat, etc.
- Egg: One large egg is needed to bind everything together.
- Butter: Feel free to substitute mild olive oil, coconut, or vegetable
- Baking Powder: Helps to make the pancakes perfectly soft and fluffy.
- Spices – cinnamon, vanilla extract and salt: These flavors really up the taste factor.
Whole Wheat Tip: You can use white whole wheat flour if you prefer a less nutty taste.
Whole Wheat Pancakes Benefits
Since these are not your average boxed pancakes, they boast many more health benefits, and are tastier, too.
- Because we are using whole wheat flour, these pancakes will be full of fiber, iron and other nutrients.
- They will also provide some fat, protein and carbohydrates needed for energy.
- What these pancakes will not have are additives, preservatives and other not-so-good things found in boxed pancakes.
Step-by-Step Instructions
- Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and ground flax seeds (if using).
- Add Wet Ingredients: add in the melted butter, mashed banana, egg, vanilla extract, and milk.
- Combine: Gently stir together the wet and dry ingredients.
- 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.
- Repeat: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
- Eat: Serve and enjoy!
Tools to Make this Recipe
These tools will make it easier for you to make these Strawbery Pancakes. For more of my favorite kitchen tools, make sure to check out my online shop.
- Griddle
- Mixing Bowl
- Skillet
- Grabease Purple Baby Fork
- Catch Pocket Bib
- Open Lid Cup
- Bumpkins Baby Grip Plate
How to Serve Whole Wheat Pancakes
These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated. Here are some of my favorite easy ways to serve them to your baby or toddler:
- BLW – cut in half, spread with a little butter or yogurt to soften and serve for baby-led weaning. No syrup required!
- Classic – cut into chunks and served with maple syrup and fresh berries
- Bagel & Hemp Sprinkles – Smear with whole fat cream cheese and sprinkle with hemp seeds (serve whole or in chunks)
- PB&J Sandwich – take one pancake and spread with your favorite jam, then take another pancake and spread with a nut or seed butter or your choice, press two pancakes together and serve as a sandwich. A kid-approved favorite for preschool or school lunches!
- Dipping Fun – cut pancakes into long strips and serve with some yogurt (thinner yogurt works better for this recipe) to dip the pancakes in. Serve with a side of your favorite fruit, anything goes – banana slices, cut up berries, slices of cooked apples, etc.
Storing and Freezing
These pancakes can be stored in an air-tight container in the refrigerator for up to 4 days. Pancakes freeze well and will last up to 3 months in the freezer. To reheat, gently heat in the microwave or 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.
Recipe Tips
- Use nondairy milk instead as needed to make it dairy-free.
- Make it gluten-free by using cup-for-cup gluten-free flour.
- Keep pancakes warm while you finish cooking the rest by placing them on a baking sheet in a 225-degree oven.
- For the fluffiest pancakes, make sure that your baking powder hasn’t expired.
- Let your pancake batter sit for 5-10 minutes while the griddle heats up. This makes for softer, fluffier pancakes.
Get the recipe: Healthy & Fluffy Whole Wheat Pancakes with Banana
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).
- Add Wet Ingredients: add in the melted butter, mashed banana, egg, vanilla extract, and milk. Gently stir together until just combined.
- 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.
- Repeat: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
- Eat: Serve and enjoy!
Notes
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