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Banana Hotcakes With Whole Wheat Flour Recipe


How about starting the week with these fabulous banana hotcakes with whole wheat flour? A recipe to take advantage of ripe fruit and turn it into something nutritious and delicious! Make every recipe an exuberant source of energy with a delightful taste!

To add a new whole wheat hotcake recipe and also take advantage of ripe bananas, today I present these banana hotcakes. Some ideal hotcakes for any breakfast or snack. They can be eaten alone or supplemented with extra ingredients of your choice.

Hotcakes are classics in American breakfasts. And they are usually served alongside scrambled eggs, sausage, and bacon. They can also be accompanied by other ingredients such as honey, syrup, fresh fruits, chocolate, milk caramel, etc.

Let’s talk about the recipe:

Without a doubt, this banana hotcakes with whole wheat flour is very simple and straightforward. The ingredients used are common and you can easily find them in any market or store. Although this time an extra ingredient is needed, bananas. It is a dough that does not need much preparation or large kitchen utensils.

Bananas are a fruit that the more ripe they get, their benefits and sweetness increase proportionally. Therefore, any recipe that is made with them, their sugar product of their maturity, is considered in the proportions of the ingredients that are given in the recipe.

If you don’t have ripe bananas, you can still make this recipe with the bananas you have at home. And while the recipe does not carry a large amount of sugar, its absence will be felt. For this reason, the solution is to add a little more sugar or sweetener according to preference.

About the dough:

The batter of hotcakes, unlike that of pancakes, is much denser. In general, it is left to rest for at least an hour in the refrigerator so that the flour hydrates well. Although if it is left to rest all night it is even better.

As a consequence, the dough thickens a bit more as the flour hydrates. If necessary add a little more milk, but not too much since it is a dense dough. To avoid lumps always consider sifting all dry ingredients before incorporating.

The fat used is butter, which provides a characteristic softness to the dough. But it can be coconut oil, sunflower oil or some other of your preference. It should be noted that the final flavor and texture is the result of the ingredients used for it.

About Cooking:

To cook these whole wheat hotcakes, need a non-stick frying pan, hot with a little butter, oil or sprayed with nonstick cooking spray. This will prevent sticking and make cooking easier.

The size varies depending on the amount of dough used, so using a measuring cup or ladle can be of great help. In this way, hotcakes of a similar size will be obtained. The amount of hotcakes that are obtained with these proportions will vary according to their size.

Its cooking is done in minutes and is done on both sides. As soon as small holes are noticed in the dough, with the help of a spatula, turn the hotcake quickly and cook for a few more seconds. The hotcakes will come out more or less toasted depending on the temperature used to cook them and the time used.

Banana Hotcakes With Whole Wheat Flour Recipe

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.

Banana Hotcakes With Whole Wheat Flour Recipe

Serves: 8-9 units Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Whole wheat flour 320 g / 11.29 oz / 2 ½ cups
  • Milk 280 ml / 1 ½ cup
  • Whole cane sugar 1 tbsp
  • Baking powder 20 g / 0.71 oz / 1 heaping tbsp
  • Melted butter 30 g / 1.06 o / 1 tbsp
  • Vanilla essence 1 tsp
  • Eggs 2
  • Bananas medianas 2
  • Pinch of salt


  1. In a bowl place the milk, the eggs, the vanilla essence and the banana puree. Mix.
  2. Add the whole wheat flour in batches along with the baking powder, a pinch of salt and the sugar. Unite all the ingredients to form a smooth dough. Add the melted butter. Stir. Cover and let rest in the refrigerator for an hour.
  3. In non-stick frying pan previously sprayed with butter, butter or oil flavored vegetable spray. Using a ladle or measuring cup, place a little batter in the center of the skillet. When small holes are observed in the dough, turn quickly with a spatula and cook for a few more seconds.
  4. Stack the whole wheat hotcakes. Once cold, keep in the refrigerator.


  • Sift the dry ingredients.
  • Can be use both ripe and unripe bananas.
  • If using unripe bananas add a little extra sugar.
  • If you prefer very sweet hotcakes, increase the amount of sugar or sweetener.
  • White sugar can be used.
  • Sugar can be replaced by liquid or powdered sweetener.
  • Sugar can be replaced by liquid or powdered stevia.
  • Butter can be replaced by coconut oil, sunflower oil, or some other. Consider its final flavor and texture.
  • Do not cook at a high temperature to avoid over-roasting and acquiring a bitter taste.
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