Hearty, healthy Whole Wheat Banana Nut Oat Pancakes loaded with bananas, nuts and oats, drizzled with a simple, scrumptious peanut butter maple syrup. The perfect way to fuel up for the day!
A New Pancake Tradition
Before our son Baker arrived, my husband Brandon and I rarely prepared weekend breakfasts. We used to sleep late on Saturdays and Sundays, but having a baby changed that routine in the best possible way. Now, when we hear his little laugh over the monitor, we’re energized and ready to make a cozy morning together. That’s how our weekend pancake tradition began — simple, delicious, and family-centered.
Our go-to weekend stack is these Whole Wheat Banana Nut Oat Pancakes topped with a warm peanut butter maple syrup. They’re wholesome and satisfying: whole wheat flour, rolled oats, mashed bananas, pecans and flax seed combine to make pancakes that are rich in fiber and whole grains. This recipe yields about a dozen hearty pancakes, so there’s often enough for leftovers the next morning or to enjoy during the week.
How to Make Whole Wheat Banana Nut Oat Pancakes
In a medium bowl, whisk together the whole wheat flour, rolled oats, dark brown sugar, baking powder, baking soda, and salt. Set the dry mix aside while you prepare the wet ingredients.
In a large bowl, whisk the egg with the vanilla. Mash the bananas and stir them into the egg mixture, then add the milk and whisk until smooth.
Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in the chopped pecans and ground flax seed. Let the batter rest for a few minutes while you heat the griddle — this helps the oats hydrate and yields a better texture.
Lightly oil a hot griddle or nonstick skillet. Using a 1/4-cup scoop or ladle, portion the batter onto the preheated surface. Cook until bubbles form across the top, the edges look set, and the undersides are lightly browned; flip and cook until the second side is golden. Keep finished pancakes warm in a 200°F oven while you finish the batch.
To make the syrup, gently warm peanut butter in a small saucepan over low heat until it loosens. Whisk in the real maple syrup just before serving until smooth and warm. Drizzle over the pancakes and serve immediately.
Ingredients
- Pancakes:
- 3/4–1 cup whole wheat flour
- 1 cup old fashioned rolled oats
- 2 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 whole egg
- 2 cups skim milk
- 1 teaspoon vanilla extract
- 2 bananas, mashed
- 1/4 cup pecans, chopped
- 1/4 cup ground flax seed
- Peanut Butter Maple Syrup:
- 1/4 cup peanut butter (smooth or crunchy)
- 1/2 cup real maple syrup
Instructions
- In a medium bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the egg and vanilla. Mash the bananas and add them, then whisk in the milk until combined.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the pecans and flax seed. Let the batter rest for a few minutes while the griddle heats.
- Brush the hot griddle with a little oil. Spoon about 1/4 cup batter per pancake onto the griddle. Cook until bubbles appear and edges look set, then flip and cook until golden. Keep warm in a 200°F oven and repeat with remaining batter.
- To make the syrup, warm the peanut butter over low heat until it loosens, then whisk in the maple syrup. Drizzle warm syrup over pancakes and serve.
More Pancake Ideas
If you enjoy these whole-grain pancakes, try other variations for busy mornings or leisurely weekends. Lemon ricotta pancakes with fresh blueberries, classic buttermilk pancakes for a light and fluffy stack, or mini pancakes for kid-friendly breakfasts are all great options. Pancakes are an easy way to make mornings special — whether rushed or relaxed.
We hope your family loves these Whole Wheat Banana Nut Oat Pancakes as much as we do. If you make them, take a photo and share it — it’s a lovely way to celebrate the breakfasts that bring us together.
xoxo,
Whole Wheat Banana Nut Oat Pancakes
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- Author: Maegan – The BakerMama
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12
- Category: Breakfast
Description
Hearty, healthy pancakes loaded with bananas, nuts and oats are drizzled with a simple yet scrumptious peanut butter maple syrup. They make a nourishing and satisfying breakfast to start the day.
Ingredients
- Pancakes:
- 3/4–1 cup whole wheat flour
- 1 cup old fashioned rolled oats
- 2 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 whole egg
- 2 cups skim milk
- 1 teaspoon vanilla extract
- 2 bananas, mashed
- 1/4 cup pecans, chopped
- 1/4 cup ground flax seed
- Peanut Butter Maple Syrup:
- 1/4 cup peanut butter, smooth or crunchy
- 1/2 cup real maple syrup
Instructions
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the egg and vanilla. Mash the banana and whisk that in as well. Add the milk and whisk until well combined.
- Combine the dry ingredients with the wet ingredients and stir to combine. Fold in the pecans and flax seed. Let the batter sit for a few minutes while the griddle heats up.
- Spread a little oil over a hot griddle. Use a ladle or 1/4 cup measuring cup to spoon the batter onto the preheated griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Keep cooked pancakes warm in a 200°F oven and repeat with the rest of the batter.
- In a small saucepan over low heat, melt the peanut butter. Whisk in the maple syrup just before you are ready to serve the pancakes. Drizzle pancakes with warm peanut butter maple syrup and enjoy!