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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
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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: 9 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.
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.

Equipment

GreenLife Ceramic Skillet Set
Stackable Glass Bowl Set
Bumkins Grip Plate
Grabease Utensil

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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