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Banana Nut Pancakes

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Whole wheat banana nut pancakes taste like banana bread but in pancake form – the perfect breakfast for banana and pancake lovers!

Banana Nut Pancakes
Banana Nut Pancakes

Years ago before I knew how to make pancakes from scratch I always added a ripe mashed banana to my pancake mix. But making pancakes from scratch is so easy with ingredients you probably already have in hand. The potassium-rich bananas and fiber-rich walnuts, also high in omega-3 fatty acids, make for a super healthy breakfast. These easy banana pancakes are delicious when topped with maple syrup or your favorite pancake toppings. You might also enjoy these Flourless Banana-Nut PancakesWhole Wheat Pumpkin Pecan Pancakes, and  Chocolate Chip Banana Pancakes.

Whole Wheat Banana Nut Pancakes

How to Make Banana Nut Pancakes

Banana nut pancakes are super simple to make. Start with extra ripe, very brown bananas for the best results. There is no added sugar in these pancakes, so all the sweetness comes from the bananas.

  • Dry Ingredients: Combine the flour, baking powder, salt, and cinnamon in a bowl. You can use whole wheat or white whole wheat flour – both add a good dose of whole grains, protein, and fiber.
  • Egg Whites: Beat the egg whites until fluffy, which will help make your pancakes fluffy.
  • Wet Ingredients: Mix the milk, oil, vanilla, and mashed bananas, and then add the egg whites.
  • Mix: Combine the wet and dry ingredients and mix well, being careful not to overmix. Overmixing will make your pancakes tougher.

How to Meal Prep Pancakes

To meal prep these banana nut pancakes, divide them into containers and refrigerate them for three to four days. To reheat, microwave in 30-second intervals until heated through.

You can also freeze pancakes to pull out for an easy breakfast on busy mornings. Put them into four freezer-safe meal prep containers and freeze them for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Pancake Variations:

  • Dairy Free Milk: Swap milk for almond milk, oat milk or any dairy free milk.
  • Spices: Add a dash of nutmeg.
  • Nuts: Sub pecans for walnuts, macadamia nuts or omit them if you prefer.
  • Toppings: Top your pancakes with sliced bananas or strawberries, melted peanut butter, honey, agave or maple syrup.


Banana Nut Pancakes

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Banana Nut Pancakes

4.96 from 24 votes
Calling all banana lovers to these low fat, whole wheat banana nut pancakes, rich in potassium, fiber and flavor – tastes like banana nut bread in a pancake!
Course: Breakfast, Brunch
Cuisine: American
Banana Nut Pancakes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 6 servings
Serving Size: 2 pancakes


  • 1 cup whole wheat flour, or white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large banana, very ripe, mashed
  • 1 cup 1% milk
  • 3 large egg whites
  • 2 tsp oil
  • 1 tsp vanilla
  • 2 tbsp chopped walnuts, optional
  • olive oil or butter flavor cooking spray


  • Mix all dry ingredients in a bowl. Beat the egg whites until fluffy.
  • Combine milk, oil, vanilla and mashed bananas in a bowl and mix until smooth. Add the egg whites and mix.
  • Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
    Banana Nut Pancake batter
  • Heat a large ninstick skillet on medium heat.
  • Spray with oil to lightly coat and pour 1/4 cup of pancake batter.
  • When the pancake starts to bubble and the edges begin to set, flip the pancakes.
  • Repeat with the remainder of the batter.

Last Step:

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Makes about 3 cups of batter which yields 12 pancakes.
Pancake Variations:
  • Dairy Free Milk: Swap milk for almond milk, or whatever milk you enjoy.
  • Spices: Add a dash of nutmeg.
  • Nuts: Sub pecans for walnuts, macadamia nuts or omit them if you prefer.
  • Toppings: Top your pancakes with sliced bananas or strawberries, melted peanut butter, honey or maple syrup.
Calories: 129 • Fat: 2.5 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g


Serving: 2 pancakes, 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


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144 comments on “Banana Nut Pancakes”

  1. My husband doesn’t care for nuts much so I put in some chocolate chips instead. He is incredibly picky with pancakes but he really liked these! I’m not a huge pancake fan myself but I had some and also liked them!

  2. I always eat with whole wheat, used a real egg plus I substitute milk for heavy whipping cream. Superb taste!

  3. Just made these with white wheat flour. They were really good and my husband who is not a “healthy food” lover liked them as well. We did use maple syrup which helps most things…but will make again.

  4. We love these pancakes. I use almond unsweetened “milk” and no oil, and they are fine. I do a dash of cardamon and nutmeg as well. We do like walnuts or pecans. They are something I really like for dessert with some PB2 and maple or sugar free syrup. A favorite pancake.

  5. Avatar photo
    Julia Tienken

    Always looking for low sodium recipes for my husband.
    I will try the Banana Nut pancakes, it’s been ages since he has had a pancake.
    I recently purchased lower sodium baking powder and probably should leave out
    some of the salt too.
    Love your website and have been a follower for a long time.

  6. Very good! My boyfriend doesn’t eat any fruit and I’m not a huge fan of whole wheat flour and but we both liked these, they are a bit dense but the flavor is wonderful. I added a little more cinnamon and vanilla and a dash of nutmeg. I got 9 pancakes using a 1/4 cup measuring cup but the batter is thick so I may have done more per pancake

  7. We are in the middle of a snowstorm here in Maine and made these for breakfast….delicious!! So much flavor, and no sugar, love them!!

  8. Can this batter be stored and made another day. . .as there is only one of me. . . and this recipe serves 6 ? Or do I have to make them all at once

    1. Freeze the extra pancakes and put them in the toaster when you’re ready to eat them again. They are never as good as when first made but still pretty tasty.

  9. Avatar photo
    Jennifer Lopez

    Yum! I just made these and they were so thick and moist and delicious! I loved the taste of banana and wheat together. Thanks for the recipes. Btw I made your whole wheat pancakes last weekend and they were delicious as well. 🙂

  10. Avatar photo
    Wholesale Nuts

    Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Philippines food orsnack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron.They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats.  I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious.

  11. I made these for breakfast this morning. Wow! They are so good. I didn't even have very ripe bananas. I smashed them up then used the blender to smooth them out. This was really easy and very yummy. My family absolutely love them. Im adding this to my list of favorites

  12. I was really excited for these, but mine didn't turn out 🙁 They were really gummy – they almost seemed like they were undercooked, but even the ones I accidentally burnt ended up like this. They were also very thin and not fluffy at all 🙁 I followed all the instructions to a T and I didn't over mix. Anyone have an idea what could've gone wrong?

    1. I was worried about them being thin also, but mine came out fluffy and yummy. I beat my egg whites, first, to add some fluff, before I added the other wet ingredients. Maybe thats the difference. My family loved them. Even my picky 4 year old asked for more. Maybe try that next time. Good Luck!

  13. These are amazing! I'm eating them right now! I put a cut up banana on top and used almond milk instead of regular. Thanks for another wonderful recipe.

  14. I made these this morning and they stuck to my ceramic pan. I followed the instructions, but used coconut oil instead of cooking spray. I couldn't even turn them.

  15. Avatar photo
    Rebecca Uhlir

    I made these on Sunday and they were great! Had the left over pancakes for breakfast yesterday. Almost as good as applesauce pancakes. Almost. Ha ha!

  16. Gina, I use a lot of your recipes, and love that a lot of your recipes are kid friendly. We had these tonight, with your baked oatmeal and Egg in a hole. It was a total win in our house. We did breakfast for dinner. My son devoured these pancakes, he is a very picky eater and said that these were the best pancakes he had ever had, and that made me happy because it's a lot more healthier then what he usually eats.

  17. Avatar photo

    I just made whole wheat banana walnut pancakes and they were delicious! A few slight differences, I added clove and topped with strawberries. You can see the whole process at

  18. THESE ARE THE BEST PANCAKES IN THE WORLD!! They taste even better than my banana breads hands down. They were incredible, I could not believe I made them!!! I followed this recipe exactly, except I used soymilk because that was what I had, but everything else, I followed exactly. This recipe was so so simple and easy, and it tasted so amazing. My whole family loved it and we all loved the addition of the walnuts. Great recipe, thank you so much; I love your blog!!! *tears of joy*

  19. This was the first recipe i discovered off of your website in 2011. I was super excited to find a recipe that used whole wheat flour. I find that using recipes that require white flour and then substituting whole wheat doesn't work out quite so well. I've made these pancakes repeatedly since discovering the recipe. The only change i've made to it is that i use whole eggs and omit the oil. Today, i decided to branch out a bit. I omitted the banana and used 3/4 c of apple sauce and added 1/4 tsp of nutmeg. It's quite tasty. Since it's my first time modifying this recipe, if i were to make it again, i would use less apple sauce.

  20. Avatar photo
    Michaela Ehimika

    Just made this and it is awesome! I did add maple syrup on top. I used half the regular serving size and it added 105 calories. But I'm happy with breakfast under 300 calories!

  21. Avatar photo

    I just made these for breakfast….I forgot to add the oil to the batter…but they still turned out fantastic!! so delicious – thank you for this recipe 🙂

  22. These were really good. I substituted buckwheat flour and fat free milk. It's hard to find good pancake recipes on ww! I will use this one again. Have you ever frozen them?

  23. I make this delicious recipe often and have good luck reheating leftovers in my toaster. I toast once on a lower setting. Then rotate and toast again at a higher heat. Served with low cal syrup, walnuts and sliced bananas – I feel like I'm eating a restaurant breakfast!

  24. Gina! This was amazingly delicious, everytime i see the photo I took of the ones I made last night I just want to go home and make more! For some reason mine wouldn't stay in a circle though when poured onto the skillet, not sure why as I followed to recipe exactly. hmm. anyways, they were still great! i have a whole list of things from your website I need to make this summer!

  25. Awesome! Even if your banana is very ripe, I'd suggest adding a little banana extract. It really pumps up the flavor 🙂

  26. So yummy! I used Almond milk instead and the points+ went down one so that was even better! Thank you for your delicious recipes!

  27. Avatar photo
    Tannis Bahrychuk

    Made these for breakfast and they were delicious! I will never use anything but whole wheat flour for pancakes ever again! Thanks for the great recipe

  28. Avatar photo
    Kylene Kendall

    Wondering if anyone has tried as a waffle yet?! I'm going to do that today for my breakfast/lunch (I woke up so late!) so I guess I can post in a bit LOL!

    1. Avatar photo
      Kylene Kendall

      I forgot to come back and let y'all know!! It worked FABULOUS as a waffle!! I put two bananas in there because mine were kind of small. I also added a bit of splenda (just a few tablespoons) because my bananas weren't that ripe… but it was AWESOME!!

    2. Avatar photo
      Kylene Kendall

      OH! And according to my waffle maker, it was 1/3 cup of batter for each waffle, so a serving size (similar to Ginas points) would be 1.5 waffles… I didn't calculate the points otherwise 😀

  29. I recently found your site and had to tell you that we have tried 3 of your recipes in as many days and all of them have been a huge hit. That says a lot when you take into account my 2 incredibly picky children! thank you so much for your recipes!

  30. Avatar photo

    I made these this weekend and loved them !!! I had some last night for a quick dinner … so yummy!! I will try what the others said about having it with sausage and eggs in the am. Nice weekend bfast !! thanks !!

  31. Tried this recipe this morning. The only change I made was to whip the eggs whites first and then fold them in. The pancakes were yummy, moist and fluffy!

  32. Made these for breakfast yesterday and they were good but I too thought they would have more of a banana taste. Next time I think I'll add a little more. Also I was confused about the nuts – are they supposed to be added into the mix under "mix all dry ingredients" or are they supposed to just be sprinkled on top like the pic?

  33. Can you use regular white flour? And if you do how does that affect the calories and points?

    Thanks Tacarra

  34. Gina, love your site! I made these this morning and they came out great. But I only got 8 pancakes using my 1/4 cup… how does this affect the points? Aslo do they freeze/reheat well?

  35. The only thing "wrong" with the recipe is that it doesn't say anywhere to put the vanilla in the mix. I figured it out though, and they were great! I think I'll try to have a more ripened banana next time though. Thanks for this, I'm going to pin it 🙂

  36. I made these for lunch today and my picky picky 3 year old ate two. I ate *blush* ate more than that. Thanks for the great recipe.

  37. These were pretty good! I used almond milk (lactose intolerant) and subbed applesauce for the oil. Also added 2 tablespoons of wheat germ. Came out to 122 cals for two pancakes! Froze the leftovers, thinking they would be very good for breakfast sandwiches – bacon, egg and these yummy yummy nanner pancakes. Thanks Gina!

  38. Avatar photo

    These pancakes are very good. I made an entire batch and I froze them. I heat them up in the microwave some mornings along with a sausage and I've got breakfast. My 21 month old still won't try them though. I will keep trying.

  39. i halved the recipe and omitted the oil. I used one and a half mashed bananas i topped with splenda and sliced the other half of the banana . i used 1 large egg white and 2% lacataid milk instead and added 1/2 cup of pecans it was SUPER GOOOOD !
    thanks so much !!!


  40. have you ever tried beating the whites until fluffy, and then folding them in at the end? that's the key in our family pancake recipe that my great grandma made up. It makes the pancakes soooo fluffy.

  41. Avatar photo
    Gina @ Skinnytaste

    I think it would, but I finally bought a waffle maker and have not had a chance to play yet 🙂 If you make it let me know how it turns out!

  42. Question…the recipe calls for 2 tsp of oil AND cooking spray? Does the oil go in the batter or do you use it in the pan?

  43. Just made these this afternoon and they were AMAZING!!! They did not taste "diet" at all and I kept thinking that I was cheating! Thank you so much Gina for all of your recipes. I am new to WW and these have helped so much!

  44. Maybe adding more banana? One banana is not very much for 12 pancakes. But then I guess it wouldn't be low-calorie, would it? 🙁

  45. I am sorry to say I was a little disappointed in these. They tasted very healthy, and there's certainly nothing wrong with that, but the banana flavor was very minimal and they were so not sweet that I had to add syrup to them (I usually dislike adding syrup to my pancakes.). I'm wondering if the banana I used wasn't ripe enough. I mean, it was plenty ripe by normal standards, and it mashed very easily, but it wasn't black or anything. If it had been riper, I bet the pancakes would have been sweeter/the banana flavor would have been more evident, but I didn't gather from this recipe that the banana needed to be almost black…

    1. Avatar photo
      Rebecca Uhlir

      By very ripe, she does mean almost black. The more yellow the banana you use the more startch and less sugar the banana will have, thus making the banana flavor less noticable in the pancake.

    2. you could also use banana baby food, the organic baby food puree in the little jars works wonders in this recipe. It adds a ton of banana flavor and it does not change the texture.

  46. Avatar photo
    Living a Changed Life

    I made these last night for dinner. They were so good! Thank you for the wonderful recipe. My husband even liked them and he rarely likes it when I cook with wheat flour. Thanks again!

  47. Well, I made these this morning and used my 1/4 cup measure to make them….but only got 11…hope that doesn't mess up the calories too much. By my calculation 159 calories per serving…

  48. I just found your site yesterday and have been copying all kinds of recipes. I made these this morning with a couple of minor tweaks. I cut the recipe in half and so used one whole egg instead of 3 egg whites and I only buy non-fat milk so I used that. I also made a banana's foster type topping with 1 Tablespoon Brummel & Brown Yogurt Spread (1 P+) and 1 Tablespoon Brown sugar and a few slices of banana. Total P+ was 6 and it made 2 good sized pancakes for a serving (I used 1/4 cup batter per pancake). I can't wait to try some of your other recipes.

  49. Avatar photo
    Gina @ Skinnytaste

    So you got 134 calories for 2 pancakes, that's not far off. My info is per serving (2 pancakes)

  50. These were great! I just calculated my calories using the labels on my own ingredients, and I came out with a total of 811.5 and 67.625 per pancake (without nuts). That is really different from your calculations. Could I be really off?

  51. I made these this morning for breakfast. Delicious!! I topped mine with Splenda brown sugar. I have left over batter so I see if my boyfriend likes them tomorrow. I am sure he will love them! Just found your website. It looks great. Can't wait to explore.

  52. Hey Gina! Another winner. Made these for breakfast this morning. My hubby loves that I've found your website and he gets to reap the rewards lol. Thanks again!

  53. hey it's melissa again! just made this recipe for the 2nd time. i was preparing it for breakfast tomorrow morning… but i couldn't resist! i had to make a mini pancake! LOVED IT! love your recipes so much!

  54. Avatar photo
    Gina @ Skinnytaste

    You're welcome Melissa!!

    Breakfast for dinner, love it! Oops, yes it should have goon in the batter. How did the pancakes come out without the oil?

  55. oh – meant to say, you never say to add the vanilla or oil (i just mixed it with the wet) and i didn't use the 2 tsp of oil either. I thought at first the oil was for the pan & then I realized that you list off "butter flavored cooking spray" so it was probably supposed to be in the pancakes, right?

  56. Just made these for dinner tonight! (who doesn't love breakfast for dinner?!) I served them with sliced bananas and dusted them with powdered sugar. I also had some turkey bacon & my family had scrambled eggs as well. My 4 & 6 year old snarfed them down & the hubby didn't complain either! 😉 Thanks for another great low-point recipe!

  57. SO DELICIOUS!!!! i could eat this for any meal of the day. actually, just had some leftover batter for a snack. THANK YOU GINA! you have made my eating so much more fun!

  58. I love these – tastes like you're having banana bread for breakfast! I had them with Aunt Jemima sugar-free syrup – delicious!

  59. I just tried these today and they were AMAZING. I used unsweetened almond milk instead of 1% and like my pancakes pretty thin, so I added 1/4 cup of water and only used 3/4 cup whole wheat flour. I only got 9 pancakes out of it, using 1/4 cup batter per pancake. With my adjustments I calculated each of my pancakes to be 70 calories.

    Great recipe I will be making all the time! Thanks!

  60. Avatar photo

    Made these this morning, they passed the husband test, just like everything else on your site so far. lol. My only thing is mine looked a lot more "wheatier" and "fluffy" then your picture. Could I have done something wrong? They we're a delightful breakfast! Thanks for sharing!

  61. These are so delicious!! I didn't have any walnuts so I added 2 T ground flax seed to the batter. Went over so well. This recipe is a KEEPER!!! thank you so much

  62. Avatar photo
    Roux In A Wok

    My hubby loves to make banana pancakes on the weekends for us! I am thrilled to pass this along to him.

  63. Avatar photo
    ♥ Shrinking Kenz ♥

    Oh my gosh…wow…these look so yummy! I'd make them now if it wasn't 2am. Ha! I'll definitely be making these very soon. I can't wait!

  64. Avatar photo
    Gina @ Skinnytaste

    You'll love these! I know what your saying, I realized that too and I came to the conclusion that this makes 6 servings, because it's an extra cup of batter, so it's the pancakes, plus 2 pts for the banana, divided by 6.

  65. I really can't wait to try these! I was supposed to go out to breakfast with my friend, but I am thinking she just might have to come to my place instead!
    I do have a question for you… I normally make your whole wheat pancakes every weekend (per hubby's request!). They have all the same ingredients, minus the banana. The ww pancakes are almost 300 calories for 2 though? I just didn't understand the difference?

    1. whole wheat has more fibre. Makes you feel full, decreases fat absorption and helps prevent colon cancer.

    1. Avatar photo
      Heena Battiwala

      Can I use normal vegetable oil spray instead? Dont have the other kind.. Also do the bananas HAVE to be ripe…really want to make this for brekky tomorrow because I'm watching the calories but sort of fed up of cereals!