Whole Wheat Banana Walnut Pancakes

Whole Wheat Banana Walnut Pancakes make the perfect healthy and hearty breakfast when you want something special for the weekend! They are ready in 15 minutes so honestly, you could even make these during the week as well. Or make a big batch of them, freeze them, and pop them in the toaster before you run out the door for school or work!

Whole Wheat Banana Nut Pancakes

We do quite a lot of pancakes for dinner here in the Jones household. Usually when my hubby is traveling for work and the fridge is looking a bit bare 🙂 This pancake recipe is one that makes pancakes-for-dinner just a bit more special than the ones from the box. We all love the whole grain flavor while the bananas and pecans push them over the top.

Whole Wheat Banana Walnut Pancakes

Why is buttermilk better for banana walnut pancakes?

There’s a very good reason buttermilk is so often used in pancakes, and especially for whole grain versions. The acid in the buttermilk kickstarts the baking soda into action for extra height in the finished product.

Buttermilk also helps to break down strands of gluten in a pancake, leading to a fine and tender crumb. Additionally, it lends a delicious, yet subtle tang to the pancakes that allows for a great flavor balance to the sweetness,

Don’t skip the buttermilk. There’s just no way to get fluffy pancakes without it.

Whole Wheat Banana Walnut Pancakes

Do I have to separate the eggs?

The short answer is yes 🙂 Let me explain why. Since these banana walnut pancakes are made with whole wheat flour and cornmeal, they need a couple secret weapons to be sure they turn out light and fluffy.

One of those secrets is the use of buttermilk, mentioned above. The second is beating the egg whites until stiff peaks form and then folding them into the finished batter. The reason egg whites get fluffy because they get air beaten into them, then that air is added to your batter when you fold the eggs whites. The end result is a light, fluffy pancake every time!

Whole Wheat Banana Nut Pancakes

Why is there cornmeal in the recipe?

The use of cornmeal in these pancakes does two things for the end result. First, it adds a bit of natural sweetness in the grains used and balances well against the strong whole wheat flour.

Secondly, and the main reason I love using cornmeal in this recipe, is because it adds a great texture to the pancake. It isn’t crunchy because the cornmeal absorbs some of the buttermilk, but it provides a bit more of a more satisfying mouth feel and heartiness to the pancake.

In fact, once you try a bit of cornmeal in pancakes, I know you will love it enough to give my fabulous Cornmeal Pancakes a try next. They are dangerously delicious!

Whole Wheat Banana Nut Pancakes

Can I use pecans instead of walnuts?

Absolutely! Use whichever nut is your personal favorite but be sure you toast them first. Not only does toasting nuts create a better texture, but more importantly, it creates a significantly better flavor.

You can either toast them on a cookie sheet in a 350 oven until brown, or toss them in a skillet on the stove over medium heat until brown. Just be sure to stir them often if you are using the stove method.

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Whole Wheat Banana Nut Pancakes

Whole Wheat Banana Walnut Pancakes

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Delicious banana walnut pancakes that will get your day started on the right foot! Hearty, healthy, and freeze wonderfully!

  • Total Time: 15 minutes
  • Yield: 12 pancakes 1x


  • 1 1/4 C whole wheat flour
  • 1/3 C cornmeal
  • 1 Tb sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs, separated
  • 1/4 C canola oil
  • 1 1/2 C buttermilk
  • 1 ripe banana, mashed
  • 1/4 C toasted walnuts or pecans, chopped


  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
  2. In a small bowl, beat together the egg yolks, oil, and buttermilk. Pour wet mixture into the dry and mix just until combined. Do not over-mix!
  3. Allow the batter to sit for five minutes then add any additional buttermilk to thin the batter so it will gently fall from a spoon. Fold in banana and pecans.
  4. In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter completely. Cook pancakes over medium heat until golden brown, about 3 minutes per side.


To freeze, lay the cooled pancakes in a single layer on a cookie sheet.  Freeze until hard then place in a freezer bag.  To prepare, just pop them in a toaster!

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American


  • Serving Size: 1 pancake
  • Calories: 156
  • Sugar: 4g
  • Sodium: 319mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 32mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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