Whole Wheat Choc Chip Banana Bread Pancakes
I test recipes the way most people cook: in real time, with limited equipment and hungry family waiting. These pancakes started as a way to use overripe bananas and a bag of choc chips, then became a weekday favorite when I wanted something more wholesome than straight pancakes but faster than baking a loaf.
They ride the line between bread and flapjack — dense enough to feel like banana bread, light enough to eat three of. Whole wheat adds nuttiness and fiber; the choc chips make them feel indulgent without the sugar overload of a dessert pancake.
Below you’ll find exactly what to measure and exactly how to cook them. I keep the method tight and practical: no fuss, no equipment you won’t already have, and clear reasons for each step so you can adapt confidently.
What Goes Into Whole Wheat Choc Chip Banana Bread Pancakes
Ingredients
- 1 cup wholemeal self raising flour or plain/whole wheat all purpose flour — provides structure and whole-grain flavor; choose self-raising to simplify rising.
- 3/4 cup white self raising flour or plain/all purpose flour — lightens the batter; white flour keeps texture tender.
- 4 tablespoons sweetener or sugar of choice — sweetens the batter; adjust type and amount to taste.
- 2 teaspoons baking powder (1 tablespoon if using plain or all purpose flours) — leavening; increase if your flours are plain/all-purpose.
- 2 large ripe bananas, mashed — adds moisture, natural sweetness, and banana flavor; the riper the banana the better.
- 2 teaspoons vanilla extract — boosts flavor and balances banana sweetness.
- 2 x-large eggs — bind the batter and add richness.
- 2 tablespoons light butter, melted or oil of choice — fat for tenderness and to help browning; melted butter adds flavor.
- 1 3/4 cups low fat/skim milk or unsweetened almond milk — thins the batter to pancake consistency; use milk you prefer.
- 1/3 cup choc chips — chocolate pockets that melt into the pancakes; fold in just before cooking.
The Method for Whole Wheat Choc Chip Banana Bread Pancakes
- In a medium bowl, mash the 2 large ripe bananas and whisk together with the 2 teaspoons vanilla extract and the 2 x-large eggs until mostly smooth.
- Whisk in the 2 tablespoons light butter (melted) or oil of choice until combined.
- In a second large bowl, whisk together 1 cup wholemeal (whole wheat) flour and 3/4 cup white flour (use the versions you chose: self‑raising or plain/all‑purpose), the 4 tablespoons sweetener or sugar, and the baking powder. Use 2 teaspoons baking powder if using self‑raising flours; if you are using plain/all‑purpose flours, use 1 tablespoon baking powder instead.
- Add the dry ingredients to the banana mixture and stir gently until just combined (do not overmix).
- Pour in the 1 3/4 cups low fat/skim milk or unsweetened almond milk and mix until the batter is smooth and combined.
- Fold the 1/3 cup choc chips through the batter.
- Heat a nonstick pan or skillet over low–medium heat and lightly grease it with a little butter or oil of choice.
- For each pancake, pour about 1/4 cup batter onto the pan. Cook on the first side until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook the second side until golden (about 1–2 minutes).
- Repeat with the remaining batter, keeping cooked pancakes warm if desired. Serve warm.
Why Whole Wheat Choc Chip Banana Bread Pancakes is Worth Your Time
These pancakes deliver two wins: speed and satisfaction. You get banana-bread flavor without the hour-long bake and cooling time. They take about 15–20 minutes from batter to plate, which makes them practical for weekend breakfasts or a quick dinner when you want something comforting.
Using whole wheat (wholemeal) gives a slightly nutty depth and a bit more fiber than a refined pancake. Yet the white flour keeps the texture from becoming too dense. Choc chips add a treat factor so kids and adults alike feel like it’s a special meal.
They’re also forgiving. The method is gentle on the batter — you stir just until combined and cook on low–medium to give the centers time to set without burning the outsides.
Swap Guide
- Wholemeal flour: swap for whole wheat pastry flour for a lighter crumb, or use all all‑purpose if you must (increase baking powder as instructed).
- White flour: you can make both flours plain/all‑purpose and use the 1 tablespoon baking powder adjustment noted in the method.
- Milk: swap low-fat milk for oat or soy milk if you need a dairy-free option; almond milk is already listed as a choice.
- Butter/oil: use neutral oils (canola, sunflower) or coconut oil for a hint of coconut flavor; melted butter adds the best flavor if you don’t mind dairy.
- Sugar: swap granulated sugar for coconut sugar, maple sugar, or the sweetener you prefer; reduce slightly if bananas are very ripe and sweet.
Recommended Tools
- Nonstick skillet or griddle — prevents sticking and gives even browning.
- Spatula with a thin edge — makes flipping pancakes clean and easy.
- Two mixing bowls — one for wet ingredients and one for dry to keep the mixing process tidy.
- Measuring cups and spoons — for consistent batter texture.
- Whisk and fork — whisk for dry ingredients and fork for mashing bananas; keeps tools minimal.
Learn from These Mistakes
- Overmixing the batter — mixing until smooth looks satisfying but leads to tough pancakes. Stir until just combined; a few small lumps are fine.
- Cooking on too high heat — the outside will brown before the center cooks. Keep the pan at low–medium and be patient so the middle sets.
- Pouring too much batter — large pancakes take longer to cook through; stick to about 1/4 cup per pancake for even timing.
- Not adjusting baking powder for flour choice — if both flours are plain/all‑purpose, increase baking powder to the 1 tablespoon instruction for proper lift.
- Adding choc chips too early — they can sink in thinner batters; fold them through at the end so they distribute evenly.
Smart Substitutions
- To lower fat: use oil of choice or light butter as listed and choose low-fat/skim milk — the recipe already offers these options.
- To make them gluten-free: replace flours with a 1:1 gluten-free baking mix and use the higher baking powder measure; expect slightly different texture.
- To boost protein: swap some milk for Greek yogurt thinned with a little water (watch batter thickness) or add a scoop of unflavored protein powder and reduce flour slightly.
- To reduce sugar: cut the sweetener or sugar listed by up to half if your bananas are very ripe; choc chips add sweetness too.
Chef’s Notes
Mixing order matters here. Whisk wet ingredients together first so you can monitor batter consistency when adding dry ingredients. Whole wheat flours absorb more liquid, so the batter will feel thicker than a regular pancake batter but should still pour slowly from the spoon.
Keep cooked pancakes warm in a low oven (about 90–100°C / 200°F) on a baking sheet while you finish the batch. Stack them lightly, but avoid smushing or they’ll steam and lose a bit of crisp edge.
Save It for Later
To refrigerate: cool completely, then stack with parchment between pancakes and store in an airtight container for up to 3 days. Reheat in a toaster or skillet over low heat to restore some crispness.
To freeze: layer cooled pancakes between parchment and freeze flat in a zip-top bag for up to 2 months. Reheat from frozen in a toaster oven or low oven; flip halfway through to heat evenly.
Whole Wheat Choc Chip Banana Bread Pancakes Q&A
Can I use overripe bananas?
Yes. Overripe bananas are ideal because they mash easily and give the batter natural sweetness and moisture. If bananas are underripe, the pancakes will be less sweet and more firm.
How do I know when to flip?
Flip when bubbles form across the surface and the edges look set — usually about 2–3 minutes on the first side. The second side should take about 1–2 minutes until golden.
Can I make the batter ahead of time?
You can mix the dry and wet components separately and combine them about 15–30 minutes before cooking. If you mix everything and refrigerate, the batter may thicken as the whole wheat absorbs liquid; loosen with a splash of milk if needed.
Will the choc chips burn?
If your pan is too hot, choc chips can brown quickly and may leave streaks. Cook on low–medium heat and fold the chips through the batter at the end so they stay mostly inside the pancakes.
Can I turn this into muffins or a loaf?
The proportions work for a quick banana bread-style loaf or muffins, but bake times and oven temperature will change. For a loaf, expect roughly 45–60 minutes at 175°C (350°F); for muffins, 18–22 minutes. Monitor for a toothpick to come out clean.
The Last Word
These pancakes are straightforward, flexible, and forgiving. They make efficient use of ripe bananas and give you a slightly healthier, flavor-forward breakfast that still feels like a treat. Keep the batter gentle, the pan warm but not hot, and you’ll have a stack of satisfying Whole Wheat Choc Chip Banana Bread Pancakes in under half an hour.
Whole Wheat Choc Chip Banana Bread Pancakes
Ingredients
Equipment
Method
- In a medium bowl, mash the 2 large ripe bananas and whisk together with the 2 teaspoons vanilla extract and the 2 x-large eggs until mostly smooth.
- Whisk in the 2 tablespoons light butter (melted) or oil of choice until combined.
- In a second large bowl, whisk together 1 cup wholemeal (whole wheat) flour and 3/4 cup white flour (use the versions you chose: self‑raising or plain/all‑purpose), the 4 tablespoons sweetener or sugar, and the baking powder. Use 2 teaspoons baking powder if using self‑raising flours; if you are using plain/all‑purpose flours, use 1 tablespoon baking powder instead.
- Add the dry ingredients to the banana mixture and stir gently until just combined (do not overmix).
- Pour in the 1 3/4 cups low fat/skim milk or unsweetened almond milk and mix until the batter is smooth and combined.
- Fold the 1/3 cup choc chips through the batter.
- Heat a nonstick pan or skillet over low–medium heat and lightly grease it with a little butter or oil of choice.
- For each pancake, pour about 1/4 cup batter onto the pan. Cook on the first side until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook the second side until golden (about 1–2 minutes).
- Repeat with the remaining batter, keeping cooked pancakes warm if desired. Serve warm.
Notes
Putting a teaspoon of butter in the pan before pouring batter will give you beautiful golden pancakes.
