These pancakes are the cozy meeting point between banana bread and breakfast pancakes — a dense, banana-forward stack flecked with choc chips and given a sturdier, nuttier backbone with whole wheat. They’re forgiving, quick to whisk together, and excellent when you want something that hangs together better than a standard pancake batter.
I make these when I have overripe bananas and a cupboard with wholemeal and white flour. They stretch ingredients well, feed a crowd, and balance sweet and wholesome without feeling heavy. The method keeps mixing to a minimum so you get tender pancakes rather than gluey ones.
Below you’ll find everything you need: the exact ingredients, the step-by-step method, swap ideas, common mistakes to avoid, and practical notes for storing and reheating. No fluff — just useful, tested advice so you get great pancakes on the first or second try.
What Goes Into Whole Wheat Choc Chip Banana Bread Pancakes
Ingredients
- 1 cup wholemeal self raising flour or plain/whole wheat all purpose flour — adds whole-grain flavor and structure; if using plain, follow the baking powder note below.
- 3/4 cup white self raising flour or plain/all purpose flour — lightens the batter so pancakes aren’t too dense; choose self-raising or plain per the baking powder instruction.
- 4 tablespoons sweetener or sugar of choice — controls sweetness; use less if your bananas are very ripe.
- 2 teaspoons baking powder — use 1 tablespoon if using plain or all-purpose flours — leavening so pancakes rise; follow the instruction depending on whether your flours are self-raising or plain.
- 2 large ripe bananas mashed — the main flavor and moisture source; riper = sweeter and stronger banana taste.
- 2 teaspoons vanilla extract — boosts flavor and rounds out the banana.
- 2 x large eggs — binders and additional lift; they also enrich the texture.
- 2 tablespoons light butter melted or oil of choice — adds fat for tenderness and helps with browning; melted light butter gives a subtle buttery note.
- 1 3/4 cups low fat/skim milk or unsweetened almond milk — thins the batter to a pourable consistency; dairy or plant milk both work.
- 1/3 cup choc chips — little pockets of chocolate for texture and sweetness; fold in gently to avoid spreading them throughout the batter.
The Method for Whole Wheat Choc Chip Banana Bread Pancakes
- In a large bowl, mash the 2 ripe bananas until mostly smooth. Add the 2 teaspoons vanilla extract and the 2 large eggs and whisk until combined and smooth.
- Stir in the 2 tablespoons melted light butter (or oil of choice) and whisk until incorporated.
- In a separate bowl, combine the dry ingredients: 1 cup wholemeal flour and 3/4 cup white flour (use the flours listed in the ingredient list), and 4 tablespoons sweetener or sugar of choice. Add baking powder as follows: if you are using self-raising flours, add 2 teaspoons baking powder total; if you are using plain/all-purpose flours (either whole wheat or white), add 1 tablespoon baking powder total. Mix the dry ingredients together.
- Add the dry mixture to the wet banana mixture and stir gently until the flour is just incorporated (do not overmix).
- Pour in 1 3/4 cups low-fat/skim milk (or unsweetened almond milk) and whisk until the batter is smooth and combined. If the batter seems very thick, whisk a little more milk in, a tablespoon at a time, until it reaches a pourable pancake batter consistency.
- Fold in 1/3 cup choc chips gently with a spatula.
- Heat a nonstick pan or skillet over low–medium heat and lightly grease it. Allow the pan to get hot but not smoking.
- Pour about 1/4 cup of batter per pancake onto the pan, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set (about 1–2 minutes), then flip and cook the other side until golden and cooked through.
- Repeat with the remaining batter, greasing the pan again if needed. Keep cooked pancakes warm while you finish the rest.
- Serve immediately with syrup if desired.
Why Whole Wheat Choc Chip Banana Bread Pancakes is Worth Your Time
These pancakes deliver the comfort of banana bread with the convenience and speed of pancakes. Using wholemeal flour gives more flavor and fiber than plain white pancakes, and the bananas keep the crumb moist without needing a lot of added fat. They’re a small change in technique that gives you better texture and a more interesting breakfast.
The recipe is forgiving. You can tweak the sweetness, use different milks, or swap fats, and the method handles those changes well. If you want breakfast that stretches ripe bananas and makes people smile — quickly — this is a reliable go-to.
Swap Guide
- Milk: swap low-fat milk for unsweetened almond milk (as listed) for a dairy-free option. If you prefer richer pancakes, use whole milk instead.
- Fat: light butter can be swapped for a neutral oil (vegetable, canola) if you prefer no dairy; use the same amount.
- Sugar: use your preferred sweetener (granulated, brown, or a sugar alternative) but keep the quantity the same and adjust to taste if your bananas are very sweet.
- Flours: if both flours are plain (not self-raising), follow the directions and add the larger baking powder amount indicated in the method.
- Choc chips: dark, milk, or vegan choc chips all work — quantity remains 1/3 cup.
Recommended Tools
- Large mixing bowl — for the wet ingredients and to give room to mash bananas without splatter.
- Smaller bowl — to combine dry ingredients and ensure even distribution of leavening.
- Whisk and spatula — whisk for wet, spatula for folding in flour and chips.
- Nonstick skillet or griddle — low–medium heat control helps produce even browning without burning.
- Measuring cups and spoons — accurate flour and baking powder measurements make a difference.
- Ladle or 1/4-cup measure — for consistent pancake sizes so each cooks evenly.
Learn from These Mistakes
Heat too high: your pancakes will brown on the outside and stay raw inside. Keep it low–medium and be patient. If the pan is smoking, lower the heat.
Overmixing: when you add the dry mix to the wet, mix just until combined. Overworked batter creates tough pancakes. A few small lumps are fine.
Too-thick batter: wholemeal flour soaks up liquid. If the batter looks stiff, add milk a tablespoon at a time until it’s pourable. Thick batter makes dense pancakes that take longer to cook through.
Not accounting for flour type: if you use plain flours instead of self-raising, add the larger quantity of baking powder as directed. Missing that step will produce flat, dense pancakes.
Smart Substitutions
- Eggs: if you need an egg-free option, replace each egg with 1/4 cup mashed banana plus 1/2 teaspoon baking powder extra — results will be denser and slightly more banana-forward.
- Sweetener: reduce the 4 tablespoons if your bananas are very ripe, or use a liquid sweetener but reduce other liquids slightly to keep batter consistency.
- Flour boost: if you only have wholemeal plain flour, you can use it for both flours — but add the larger baking powder amount and expect a nuttier, denser pancake.
- Chocolate: swap the choc chips for chopped nuts or raisins for different textures, keeping the quantity similar to avoid changing batter balance.
Chef’s Notes
Banana ripeness matters. The sweeter and darker the bananas, the more banana flavor and natural sweetness you’ll get. If your bananas are only slightly ripe, you may want to increase the sweetener by a tablespoon.
Resting the batter for 5–10 minutes after combining dry and wet ingredients lets the wholemeal flour hydrate and can give a slightly lighter texture. Don’t rest too long (over 30 minutes) or the baking powder may lose some lift.
To keep pancakes warm while finishing the batch, place them in a single layer on a baking sheet in a 200°F (90–95°C) oven. This keeps them from steaming and getting soggy.
Save It for Later
Store cooled pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer on a tray until solid, then stack with pieces of parchment between and store in a freezer bag for up to 2 months.
Reheat frozen pancakes directly in a toaster or in a warm oven (350°F / 175°C) for 8–12 minutes, or microwave single pancakes for 20–40 seconds depending on your microwave strength. If using the microwave, cover with a damp paper towel to retain moisture.
Whole Wheat Choc Chip Banana Bread Pancakes Q&A
Q: Can I make the batter ahead?
A: You can mix the dry and wet components separately and combine right before cooking. Fully mixed batter is best used within 30 minutes for best rise; the baking powder starts losing power over time.
Q: Can I omit the choc chips?
A: Yes. Leaving them out will give you plain banana bread pancakes. You might want to add an extra tablespoon of sweetener if your bananas aren’t very ripe.
Q: My pancakes are too dense — why?
A: Likely causes are overmixing, too-thick batter, or not enough baking powder (especially if you used plain flours but added the smaller amount). Whisk gently, add milk a tablespoon at a time to loosen, and ensure correct baking powder quantity based on your flours.
Q: Can I make these gluten-free?
A: Substituting a 1:1 gluten-free flour blend may work, but texture will vary. Use a blend that contains xanthan gum or add a small binder per the blend’s instructions; adjust liquid as needed because gluten-free flours absorb moisture differently.
The Last Word
This recipe sits between two breakfast worlds: the comforting warmth of banana bread and the quick satisfaction of pancakes. It’s practical, forgiving, and friendly to swaps when your pantry or dietary needs change. Follow the measured steps, respect the baking powder note tied to your flour choice, and keep your heat conservative. You’ll be rewarded with stacks that are flavorful, moist, and reliably good.
Whole Wheat Choc Chip Banana Bread Pancakes
Ingredients
Ingredients
- 1 cupwholemeal self raising flouror plain/whole wheat all purpose flour
- 3/4 cupwhite self raising flouror plain/all purpose flour
- 4 tablespoonssweetener or sugar of choice
- 2 teaspoonsbaking powder1 tablespoon if using plain or all purpose flours
- 2 largeripe bananasmashed
- 2 teaspoonsvanilla extract
- 2 x-largeeggs
- 2 tablespoonslight buttermelted or oil of choice
- 1 3/4 cupslow fat/skim milkor unsweetened almond milk
- 1/3 cupchoc chips
Instructions
Instructions
- In a large bowl, mash the 2 ripe bananas until mostly smooth. Add the 2 teaspoons vanilla extract and the 2 large eggs and whisk until combined and smooth.
- Stir in the 2 tablespoons melted light butter (or oil of choice) and whisk until incorporated.
- In a separate bowl, combine the dry ingredients: 1 cup wholemeal flour and 3/4 cup white flour (use the flours listed in the ingredient list), and 4 tablespoons sweetener or sugar of choice. Add baking powder as follows: if you are using self-raising flours, add 2 teaspoons baking powder total; if you are using plain/all-purpose flours (either whole wheat or white), add 1 tablespoon baking powder total. Mix the dry ingredients together.
- Add the dry mixture to the wet banana mixture and stir gently until the flour is just incorporated (do not overmix).
- Pour in 1 3/4 cups low-fat/skim milk (or unsweetened almond milk) and whisk until the batter is smooth and combined. If the batter seems very thick, whisk a little more milk in, a tablespoon at a time, until it reaches a pourable pancake batter consistency.
- Fold in 1/3 cup choc chips gently with a spatula.
- Heat a nonstick pan or skillet over low–medium heat and lightly grease it. Allow the pan to get hot but not smoking.
- Pour about 1/4 cup of batter per pancake onto the pan, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set (about 1–2 minutes), then flip and cook the other side until golden and cooked through.
- Repeat with the remaining batter, greasing the pan again if needed. Keep cooked pancakes warm while you finish the rest.
- Serve immediately with syrup if desired.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Measuring cups and spoons
- nonstick skillet or frying pan
Notes
Putting a teaspoon of butter in the pan before pouring batter will give you beautiful golden pancakes.
