Whole Wheat Banana Puff Pancake



Do you enjoy breakfast for dinner occasionally? We enjoyed this dish recently when the hubby wasn’t going to be home for dinner. I just didn’t feel like making a big dinner and my kids didn’t mind at all :)  It was hearty enough and satisfied everyone.

I started with my original Puff Pancake recipe and was planning on adding some blueberries, but the children requested banana. and. it. was. so.

It made 8 large pieces and we added sugar- free powdered sugar and  honey on top.



Additional Notes:

  • If you don’t have stevia you can use 1/2 cup of honey in the batter mix (this will increase your nutrition info) or you could try it without any since banana is naturally sweet.
  • I used a 9 by 13 dish or a large pie dish is fine too.
  • Substituting banana for some type of berries would be lovely!
  • You can sub whole wheat flour for gluten free flour but add 1/2 teaspoon of xanthan gum and a 1/2 teaspoon of baking powder.

Whole Wheat Banana Puff Pancake
Nutrition Information
  • Serves: 8
  • Serving size: 1
  • Calories: 157
  • Fat: 7g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 8g
Prep time: 
Cook time: 
Total time: 
  • 6 eggs
  • 1 cup milk ( I used 1%)
  • 1 cup white whole wheat flour
  • 1 banana, mashed
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon liquid vanilla stevia
  • dash of salt
  1. Preheat oven to 425 degrees and melt the butter in your dish while the oven is warming up.
  2. Watch carefully so the butter doesn’t turn brown.
  3. Blend all the rest of the ingredients in your blender or whisk by hand.
  4. Pour the mixture into your dish and bake for 15-20 minutes. Mine was perfect at 15.
Weight Watchers Points+: 4*


The hubby had it the next day for breakfast at work. He doesn’t think it is like a pancake though, more like a soft breakfast bar. Since he didn’t have time to sit and eat it with a fork, he just warmed it and held it like a bar. He.loved.it. But I am still not changing the name. 😉

Some yummy Winter Fruit Gazpacho would be wonderful with this!

Other Puff Pancake recipes you might like:


    • Brenda says

      I don’t see why not, but since I’m not familiar with gluten free pancake mix, I might try the flour first.

  1. says

    The puff pancake looks awesome! And nutritious, too. I haven’t tried making pancakes like this before, but I would love to give your recipe a shot. I respect that you don’t cook with sugar – I’m on the same train. I stick with honey and agave and even try to keep those to a minimum. Thanks for a healthy breakfast!

  2. Heather says

    Just found out hubby has to work late and won’t be home for dinner tonight – I have a nice ripe banana on hand so this along with a fruit salad is on the menu for dinner tonight. I’m sure the boys will love it. Can’t wait to try! :-)

    • Brenda says

      You could try it. I just linked all the other puff pancake recipes above in the post all with different adaptions I’ve made.

  3. Azure says

    Made this this for breakfast this morning with raspberries added on top. Fantastic! Of course, my 21 month old threw a tantrum and refused to eat it, and then at lunch time gobbled up a GIANT slice and was asking for more. Sheesh.

  4. deb thomas says

    I just made this for dinner. I had a bunch of strawberries I needed to use up so I mashed them up, brought them to a simmer and added in some chia seeds to thicken it. I cut up some larger chunks of strawberries to throw on top along with some slivered almonds. While I agree with your husband about not being a pancake in the true form, it is close enough for me, and easier then standing there flipping over and over. Thanks for sharing this.

  5. Lori says

    I tried this tonight using honey instead of the Stevia (hard to find in small towns). It was very good! Hubby had 3 helpings! Watching it bubble up in the oven reminded me of German Pancakes. Thanks for sharing your recipe!

  6. Alexis says

    I only have Wholesome Organic Stevia packets in the house. Each one is equivalent to 2tsp of sugar. How many do you think I should use? Thanks!

  7. Steffani says

    I made this for breakfast yesterday and thought it was fantastic. Then later after dinner, I had a sweet tooth for something with peanut butter and chocolate, but didn’t have anything to put it on. I opened the fridge and saw my leftovers of this recipe and figured why not, I’ll give it a try. It was actually quite good. Its great to have a recipe that can double as breakfast and dessert.

  8. Marissa says

    I was wondering if you think you could freeze this and reheat it in the mornings for breakfast. I am wondering if it will be too mushy..I am trying to find breakfast ideas for my hubby and he is on the go in the mornings. Thanks so much.

    • Brenda says

      We’ve never frozen it, but have left it overnight in the fridge for the next day and it’s been just as good reheated. Please let me know if you try freezing it and how it goes.

  9. Sue says

    This was great! I used about 1/3 cup raw honey and topped with fresh sliced peaches before baking. Loved it. Thanks.

  10. Marla says

    Hi Brenda! Since I live alone, I was wondering if I could cut the recipe in half? Do you think a 9×9 pan would work? I wouldn’t mind making the whole recipe if I could freeze it but have not read any comments on someone trying to do so. Thanks!

    • Brenda says

      Yes I think cutting the recipe in half will work fine. I’ve never frozen it so not sure how well it will thaw out.


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