Whole wheat banana nut pancakes are like banana bread in pancake form — a comforting, flavorful breakfast that combines ripe bananas and crunchy nuts for a nutritious start to the day. These pancakes are easy to make from scratch with simple pantry ingredients and are naturally sweetened by very ripe bananas, so no additional sugar is required.
Banana Nut Pancakes
Years ago, many cooks added a mashed banana to boxed pancake mix. Today, making pancakes from scratch is just as fast and delivers better texture and flavor. Ripe bananas contribute potassium and natural sweetness, while walnuts add fiber and healthy fats, including omega-3s. Serve these pancakes with maple syrup, fresh fruit, nut butter, or your favorite toppings.
How to Make Banana Nut Pancakes
This recipe yields light, slightly nutty pancakes with banana flavor. Use very ripe, spotted bananas for the best natural sweetness and moisture.
- Dry ingredients: Whisk together whole wheat flour, baking powder, salt, and cinnamon. Whole wheat or white whole wheat flour both work well and boost fiber and protein.
- Egg whites: Beat the egg whites until fluffy to help the pancakes rise and stay tender.
- Wet ingredients: Combine milk, oil, vanilla, and mashed banana, then fold in the beaten egg whites.
- Combine: Gently mix wet and dry ingredients until just combined. Avoid over-mixing to keep pancakes soft instead of tough.
Meal Prep and Storage
These pancakes are very meal-prep friendly. Store cooked pancakes in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave in 30-second intervals until warm.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight or reheat from frozen in 30-second microwave bursts or in a toaster oven until warmed through.
Pancake Variations
- Dairy-free: Substitute almond milk, oat milk, or another plant-based milk for the milk called for in the recipe.
- Spices: Add a pinch of nutmeg or extra cinnamon for a warmer spice profile.
- Nuts: Swap walnuts for pecans or macadamia nuts, or omit nuts altogether for a nut-free version.
- Toppings: Try sliced bananas, strawberries, a drizzle of maple syrup, honey, agave, or a smear of nut butter.
Recipe Details
Rating: 4.93 from 28 votes
Yield: 6 servings (about 12 pancakes total)
Serving size: 2 pancakes
Prep time: 10 mins • Cook time: 10 mins • Total time: 20 mins
Calories per serving: 146 kcal
Ingredients
- 1 cup whole wheat flour (or white whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 large very ripe banana, mashed
- 1 cup 1% milk (or preferred milk)
- 3 large egg whites
- 2 tsp oil
- 1 tsp vanilla
- 2 tbsp chopped walnuts (optional)
- Olive oil or butter-flavor cooking spray for the skillet
Instructions
- In a medium bowl, whisk the flour, baking powder, salt, and cinnamon until evenly combined.
- In a separate bowl, beat the egg whites until fluffy.
- Combine the milk, oil, vanilla, and mashed banana in another bowl and mix until smooth. Gently fold the beaten egg whites into the banana mixture.
- Add the wet ingredients to the dry ingredients and stir gently with a spoon until there are no dry streaks. Do not over-mix; a few small lumps are fine.
- Heat a large nonstick skillet over medium heat. Lightly coat the skillet with cooking spray or a thin film of oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. If using, sprinkle chopped walnuts onto the batter.
- Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes, then flip and cook the other side until golden and cooked through.
- Repeat with remaining batter. Keep finished pancakes warm in a low oven if desired.
Notes
This recipe makes about 3 cups of batter, yielding approximately 12 pancakes (2 pancakes per serving).
Without nuts (per serving): Calories: 129 • Fat: 2.5 g • Protein: 6.3 g • Carbs: 21.8 g • Fiber: 3.0 g
Nutrition (per serving)
- Calories: 146 kcal
- Carbohydrates: 22 g
- Protein: 7 g
- Fat: 4 g (Saturated fat: 0.5 g)
- Cholesterol: 2 mg
- Sodium: 209 mg
- Fiber: 3.1 g
- Sugar: 5 g
More Breakfast Ideas
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- High-protein oat waffles
- Peanut butter breakfast oatmeal bowl
- High-protein scrambled eggs with cottage cheese
- Baked oatmeal with blueberries and bananas