Whole-Wheat Banana Pancakes Recipe

Fluffy banana pancakes recipe made with whole wheat flour for extra rib-sticking power for cold winter mornings. Dairy free!


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups soymilk
  • 1 teaspoon cider vinegar
  • 2 large bananas, mashed
  • 2 large eggs
  • 1/4 cup vegetable oil


  1. Whisk together both flours, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk together soymilk and vinegar in a separate large bowl and let sit for a couple minutes to sour milk. Whisk in bananas, eggs and 2 tablespoons of the oil, then gradually whisk the wet ingredients with the dry.
  3. Heat 1 tablespoon oil in a large cast iron or non-stick frying pan over medium heat. Working in batches, spoon 1/4 cup batter into the pan. Cook pancakes until the edges have begun to brown and air bubbles cover the top, about 3 minutes. Flip pancakes and cook 1 to 2 minutes more. Repeat with remaining batter, adding more oil if pan dries out. Serve with warm with maple syrup.