Breakfast · Pancakes

Whole Wheat Banana Pancakes


Every Sunday morning should include pancakes!

Unfortunately, not enough of mine do. However, after making this batch of pancakes I have approximately 90780894752087543 in my freezer so I should be set for a while!

These are much more filling than a normal pancake.  I made my way through 1 1/2 and I was stuffed.  They also kept me full through the morning which never happens when I have pancakes for breakfast!

This may just be my new go to pancake recipe, they’re great!

Whole Wheat Banana Pancakes

Recipe from Prevention RD


  • 2 cups whole wheat pastry flour or white wheat flour
  • 1 cup all-purpose flour
  • ¼ cup wheat germ
  • 6 Tbsp sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 bananas, mashed + enough milk to make 2½ cups total
  • ¼ cup canola oil
  • 4 eggs
  • 1 tsp vanilla extract


  1. Preheat griddle over medium heat (350 degrees on an electric griddle).
  2. Whisk together flours, wheat germ, sugar, baking powder, and salt in a large bowl.
  3. In a second large bowl, mash bananas using the back of a fork and transfer to measuring cups; add enough milk to total 2½ cups of banana/milk; whisk well. Whisk in oil, eggs, and vanilla.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Spray your griddle with nonstick cooking spray, if needed. Ladle the pancakes one by one onto the griddle. Cook 2-3 minutes or until bubbles rise across the surface of the pancakes; flip and cook until golden on the bottom.

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