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Stack of pancakes topped with banana, chocolate and nuts.

Whole Wheat Banana Nutella Pancakes

Moist whole wheat banana pancakes drizzled with chocolate-hazelnut spread.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 209kcal


  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 egg
  • 1 cup milk
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • ¾ cup mashed ripe bananas (about 2 medium bananas)
  • Nutella as much as you want
  • Sliced banana for garnish
  • Chopped toasted hazelnuts for garnish


  • Whisk flours, baking powder and salt in a bowl and set aside.
  • In a large bowl, whisk the sugar, egg, milk, oil, vanilla extract and mashed banana until combined.
  • Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.
  • Using a ¼ or ⅓ measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.
  • To serve, spread Nutella on the pancakes or drizzle it over the top (or do both!). Garnish with sliced bananas and chopped hazelnuts.


Calories: 209kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 244mg | Potassium: 288mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Calcium: 173mg | Iron: 1.6mg