Banana Yogurt Pancakes Recipe

If you’re on the hunt for a deliciously tender, super-flavorful pancake that doesn’t rely on milk, then you’re going to absolutely love this Banana Yogurt Pancakes Recipe. I discovered this gem on a lazy weekend morning, and honestly, it’s become a staple in our household. The bananas add that natural sweetness and moisture, while the yogurt keeps each bite wonderfully fluffy and light. Stick around—I’ve got all the tips and tricks to help you nail these pancakes on your very first try.

this Recipe

Ingredients You’ll Need

I love how easy and natural the ingredient list is for this Banana Yogurt Pancakes Recipe. Using whole wheat flour gives it a nice nutty depth, while ripe bananas and natural yogurt bring great texture and flavor. Here’s what you’ll want to pick up, with a few notes on why each ingredient matters.

• Bananas: Choose ripe to overripe bananas—they’re sweeter and mash more easily, which makes your pancakes even more flavorful.
• Natural Yogurt: This adds moisture and a subtle tang that balances the sweetness of bananas beautifully.
• Eggs: Eggs bind the batter and help create a fluffy texture; fresh ones always work best.
• Oil (any kind): Use a neutral oil like vegetable or canola for a light crumb, or olive oil if you want a slightly richer taste.
• Whole Wheat Flour: Adds a wholesome flavor and a little extra fiber, but you can swap with all-purpose if you want a lighter pancake.
• Baking Powder: Essential for that perfect lift and fluffiness.

Variations

One of the things I adore about this Banana Yogurt Pancakes Recipe is how easy it is to personalize it depending on what you have on hand or your taste preferences. Let me share some of my favorite tweaks that you might want to try yourself.

• Gluten-Free Version: I swapped the whole wheat flour for a gluten-free blend once, and the pancakes still came out fluffy and just as tasty—perfect for guests with sensitivities.
• Add Spices: A pinch of cinnamon or nutmeg takes the flavor up a notch without complicating things. I love adding cinnamon when making these in the fall.
• Mix-In Fun: Toss in a handful of chocolate chips or chopped nuts for some textural contrast—my kids go crazy for chocolate chips in these!
• Dairy-Free Alternative: If you can’t have yogurt, coconut yogurt works surprisingly well and adds a subtle tropical twist.

How to Make Banana Yogurt Pancakes Recipe

Step 1: Prep Dry Ingredients Separately

Start by combining the whole wheat flour with baking powder in a bowl. Using a whisk, give it a good stir to make sure the baking powder is evenly distributed. This step might seem small, but it really helps your pancakes rise beautifully. Set this aside while you work on the wet ingredients.

Step 2: Mash the Bananas Just Right

Grab your bananas and mash them up in a shallow bowl using a fork. Don’t worry if it’s not perfectly smooth—a few small lumps add character and texture. I learned the hard way that mashing them too early leads to brown, bitter banana flavor, so try to get this step done immediately before mixing.

Step 3: Mix the Wet Ingredients Together

In a larger bowl, whisk together your mashed bananas, yogurt, eggs, and oil. You want everything nicely blended so when you add the dry ingredients next, the batter comes together without lumps. I usually give it a good 30-second whisk here.

Step 4: Combine Wet and Dry to Make Batter

Pour the dry flour mixture into the wet ingredients gradually, whisking gently just until combined. Overmixing is a common mistake I’ve made in the past, and it results in tough pancakes. The batter should be a lovely thick consistency but still pourable.

Step 5: Cook Your Pancakes Low and Slow

Heat a large non-stick skillet over medium-low heat, then lightly mist it with cooking spray. Using a spoon, drop batter onto the pan—try to keep them spaced out since the pancakes puff up as they cook. Cook each pancake for about 3 minutes on the first side until bubbles form and edges look set, then flip carefully and cook for another 2 minutes. Patience is key here; cooking on too high heat leads to burnt pancakes with raw centers.

When done, set cooked pancakes on a plate and cover loosely with foil or a large bowl to keep warm while you finish the batch.

How to Serve Banana Yogurt Pancakes Recipe

Garnishes

I love topping these pancakes with a smear of almond butter or a drizzle of pure maple syrup for natural sweetness that complements the banana flavor perfectly. Fresh berries or sliced nuts add a nice crunch and a fresh finish—I’m a big fan of sprinkle-on chopped walnuts for texture contrast.

Side Dishes

Pairing these pancakes with crisp turkey bacon or a simple scrambled egg makes for a well-rounded breakfast that’s both comforting and nutritious. Sometimes, I serve them alongside a refreshing smoothie bowl so the meal feels extra special.

Creative Ways to Present

For birthday breakfasts or weekend brunches, I like stacking the pancakes into a tall tower and layering between with thin spreads of nut butter or yogurt. A dusting of powdered sugar and some edible flowers can turn these simple Banana Yogurt Pancakes into a breakfast worth celebrating.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which is rare in my house!), loosely cover and store them in the fridge for up to two days. I find they taste almost as good the next morning and reheat super quickly in the microwave for a fast breakfast fix.

Freezing

I’ve frozen these pancakes successfully too! Just cool them completely, then layer between sheets of parchment paper in an airtight container. When you want them, pop a few in the toaster or microwave straight from the freezer. It’s a lifesaver for busy mornings.

Reheating

The best way I’ve found to reheat these pancakes without drying them out is to warm gently in the microwave for 20-30 seconds, or toast them on low heat in a skillet. Adding a tiny pat of butter while reheating works wonders, making them taste freshly made.

FAQs

Final Thoughts

This Banana Yogurt Pancakes Recipe holds a special place in my breakfast repertoire because it’s so forgiving and consistently delicious. Whether you’re feeding a crowd or just treating yourself on a weekend morning, I’m confident these pancakes will impress. Give them a try—you might find, like me, that the perfect pancake doesn’t need milk to taste amazing!

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