Whole Wheat Banana Pancakes Recipe (Eggless, Vegan) - Cook with Kushi (2024)

Banana pancakes are a soft, light, fluffy, easy-to-make breakfast or evening snack recipe. You need a bowl of mashed banana and basic ingredients from the pantry to make these pancakes.

Recipe card

Best banana pancakes

Banana pancakes are sweet, soft, and fluffy and loved by people of all age groups. You can easily make the pancake batter in one bowl. One of the best ways to use ripe or overripe bananas. You can also check our instant banana dosa made with semolina.

A perfect recipe for a lazy Sunday or holiday morning breakfast. To make banana pancakes, first combine mashed bananas with oil, milk, and sugar. Add flour, salt, and baking powder and mix. The batter is ready. When ready to serve, cook the pancakes.

Ingredients

Banana: Use ripe or overripe bananas for best results.
Milk: Use whole milk for vegetarian eggless pancakes and dairy-free milk for vegan pancakes.
Oil: Olive oil or coconut oil can be used to make batter and drizzle over pancakes.
Whole wheat flour: This adds a nutty flavor. You can even use oat flour if desired.
Baking powder: Helps the pancake rise.
Salt: Enhance the flavor.
Sugar: Adds extra sweetness. Vary based on the sweetness of the banana.

Check the recipe card for the full list of ingredients.

Variations

• This recipe is made without any flavoring agents and is completely loaded with banana flavor.
• You can add mixed nuts, chocolate chips, or spices like nutmeg, cinnamon, vanilla, cardamom, or ginger to the batter.

Step-by-step instructions

Step 1: Mash the banana in a bowl. Add the milk, oil, and sugar and whisk until combined.

Step 2: Add flour, baking powder, salt and mix.

Step 3: (Add ⅓ cup milk if you feel the batter is too dry. The batter should be thick). This should be the consistency of pancake batter.

Step 4: Heat a griddle or skillet over medium heat. Add a ladle full of batter at the center and cover with the lid.
Once the bubbles form on top and the bottom become golden brown, flip and cook on the other side for 1-2 minutes.

Repeat the process for the remaining batter.
Serve hot with honey, maple syrup, butter, or peanut butter, and enjoy.

Tips

• Don't be in a rush while cooking the pancakes. Only once the bottom becomes golden brown, flip and cook on the other side so that it remains perfectly cooked from the inside, too. Cooking on high flame may turn pancakes brown soon, but it may be wet and uncooked inside.
• Pancakes freeze well. So you can easily double and triple the recipe.
• For the vegan version, use any dairy-free milk like soy, almond, coconut, and cashew.
• The amount of liquid in the batter varies based on the brand of the flour and how fine it is.
• If you want to make it oil-free, then add more liquid or mashed banana.
• For best results, see that you use ripe or overripe bananas.
• If you want to make gluten-free pancakes, use gluten-free flour from bands like Bob Red Mill.
• Based on the sweetness of the banana, adjust the sugar in the recipe.

Store and Freeze

• Leftover pancakes can be stored in the refrigerator for 5 days.
• The banana pancake recipe can easily be doubled or tripled. Once the pancakes are cooked and cooled, stack them in a zip-lock bag or air-tight container and freeze them for up to 2 months.
• Reheat in the microwave or toaster.

More recipes to try with ripe bananas

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