Pancakes are a breakfast classic, and these Banana Yogurt Pancakes offer a healthier twist on the traditional recipe. With the natural sweetness of ripe bananas, the creaminess of yogurt, and the heartiness of whole wheat flour, these pancakes are not only delicious but also packed with nutrients. Plus, there’s no milk required, making them a great option for those with dairy sensitivities or those simply looking for a lighter alternative.

This recipe is incredibly easy to make, and the pancakes turn out light and fluffy, with a subtle banana flavor. The combination of eggs and yogurt helps bind the ingredients together, while the baking powder ensures they rise perfectly. Whether you’re looking for a quick breakfast option, a healthy snack, or something to serve to guests, these banana yogurt pancakes are sure to satisfy your cravings without compromising on flavor.

Why You’ll Love This Recipe

1. Dairy-Free Option

This recipe doesn’t require any milk, making it perfect for those who are lactose intolerant or following a dairy-free diet. The natural yogurt adds creaminess without the need for milk.

2. Packed with Nutrition

Using whole wheat flour and bananas boosts the nutritional value of these pancakes. Whole wheat flour provides fiber, while bananas contribute potassium, vitamins, and natural sweetness.

3. Quick and Simple

With just a few ingredients and minimal prep time, these pancakes come together in no time. They’re perfect for a busy morning or a quick weekend brunch.

4. Naturally Sweetened

The ripeness of the bananas provides enough sweetness, so you don’t need any added sugar. This keeps the pancakes healthier without sacrificing flavor.

5. Versatile and Customizable

You can easily customize these pancakes by adding in mix-ins like nuts, chocolate chips, or berries. They can also be served with your favorite toppings, such as honey, maple syrup, or yogurt.

Ingredients

Ripe or overripe bananas
Natural yogurt
Large eggs
Oil (any type)
Whole wheat flour
Baking powder

Variations

Gluten-Free: For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.
Vegan: To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free yogurt.
Add-ins: Feel free to stir in chocolate chips, berries, or nuts to the batter for extra flavor and texture.
Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Different Flours: If you don’t have whole wheat flour, you can use all-purpose flour or oat flour as a substitute.

How to Make the Recipe

Step 1: Prepare the Bananas

Peel the bananas and place them in a bowl. Mash the bananas with a fork or potato masher until smooth, leaving a few small lumps for texture if desired.

Step 2: Mix the Wet Ingredients

To the mashed bananas, add the natural yogurt, eggs, and oil. Stir well to combine all the ingredients into a smooth batter.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the whole wheat flour and baking powder.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients and mix gently until just combined. Be careful not to overmix, as this can result in dense pancakes.

Step 5: Preheat the Griddle

Heat a griddle or non-stick skillet over medium heat and lightly grease with a little oil or butter.

Step 6: Cook the Pancakes

For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface of the pancake. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.

Step 7: Serve

Serve immediately with your favorite toppings such as honey, maple syrup, or fresh fruit.

Tips for Making the Recipe

Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be.
Don’t Overmix the Batter: Overmixing can make the pancakes dense. Stir the ingredients until just combined.
Adjust the Heat: If the pancakes are browning too quickly, lower the heat slightly to ensure they cook through without burning.
Make Sure the Griddle is Hot: Test the griddle by sprinkling a few drops of water on it. If they sizzle, it’s ready to cook the pancakes.

How to Serve

These banana yogurt pancakes can be served in various ways, depending on your preference:

With Maple Syrup: A classic topping that enhances the natural sweetness of the bananas.
Fresh Fruit: Berries, sliced bananas, or any seasonal fruit add freshness and color to your plate.
Nuts: Chopped walnuts, almonds, or pecans can add a satisfying crunch.
Yogurt: A dollop of yogurt on top can add extra creaminess and a tangy contrast to the sweet pancakes.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave until warm.

Freezing

To freeze, place a piece of parchment paper between each pancake and store them in a freezer-safe container or bag. They will keep for up to 2 months. To reheat, simply toast them or heat in the microwave.

Reheating

Reheat leftover pancakes by placing them in a toaster, skillet, or microwave until warmed through. Add a little butter or syrup if desired to bring back the fresh flavor.

FAQs

1. Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the refrigerator or freezer for later use.

2. Can I use other flours in this recipe?

Yes, you can substitute whole wheat flour with all-purpose flour, oat flour, or a gluten-free flour blend.

3. Can I make these pancakes without eggs?

Yes, you can substitute the eggs with flax eggs or chia eggs for a vegan version of the pancakes.

4. Can I use non-dairy yogurt in this recipe?

Yes, you can substitute the natural yogurt with any non-dairy yogurt, such as almond or coconut yogurt, to make the pancakes dairy-free.

5. How ripe should the bananas be?

The riper the bananas, the better. Overripe bananas with brown spots are ideal because they are sweeter and more flavorful.

6. Can I add mix-ins like chocolate chips or nuts?

Yes, feel free to stir in chocolate chips, nuts, or even berries to the batter for added flavor and texture.

7. Can I make these pancakes without baking powder?

If you don’t have baking powder, you can substitute with baking soda, but you may need to adjust the amount slightly (use 1/2 teaspoon of baking soda instead of 1 teaspoon of baking powder).

8. How do I know when the pancakes are ready to flip?

The pancakes are ready to flip when you see bubbles forming on the surface and the edges begin to set.

9. Can I freeze the pancake batter?

It’s best to cook the pancakes right away, but you can store the batter in the refrigerator for up to 24 hours before using it.

10. Can I make this recipe without oil?

If you prefer, you can omit the oil, though it helps with the texture and browning of the pancakes. You could substitute with applesauce for a lighter option.

Conclusion

These Banana Yogurt Pancakes are a delightful and healthy twist on traditional pancakes. With no milk required, they’re perfect for those who are lactose intolerant or simply looking for a dairy-free breakfast option. The natural sweetness of the bananas combined with the creaminess of yogurt and the heartiness of whole wheat flour makes for a nutritious and satisfying meal. Whether enjoyed on their own or topped with your favorite extras, these pancakes are sure to become a go-to recipe for any occasion.