Pancakes are a classic breakfast staple, but if you’re looking for a healthier, dairy-free alternative, these Banana Yogurt Pancakes are the perfect option! With just a handful of simple ingredients, these pancakes are naturally sweetened with ripe bananas and made extra soft with the addition of yogurt. This recipe is a great choice for those who want a delicious, nutritious breakfast without using milk. The combination of whole wheat flour and yogurt gives these pancakes a heartier texture while still keeping them light and fluffy. Whether you’re avoiding dairy or just want to try something new, these Banana Yogurt Pancakes are a perfect addition to your breakfast routine.

With their natural sweetness from bananas, these pancakes don’t require any added sugar, making them a wholesome choice for the whole family. They’re simple to make, nutritious, and packed with flavor, thanks to the mashed bananas and yogurt. Serve them with your favorite toppings, such as fresh fruit, a drizzle of honey, or a dollop of yogurt, for a satisfying start to your day.

Why You’ll Love This Recipe

1. Naturally Sweetened

The ripe bananas provide all the sweetness you need, so there’s no need for added sugar. This makes these pancakes a healthier option for those watching their sugar intake.

2. No Milk Required

These pancakes are made without milk, making them perfect for those who are lactose intolerant or following a dairy-free diet.

3. Light and Fluffy Texture

Despite being dairy-free, these pancakes are incredibly light and fluffy, thanks to the combination of mashed bananas, eggs, and yogurt.

4. Whole Wheat Flour for Extra Nutrition

By using whole wheat flour, these pancakes are a more nutritious option compared to traditional pancakes made with refined flour. Whole wheat flour adds fiber, making them a filling breakfast.

5. Quick and Easy

This recipe is quick and easy to prepare, requiring only a few ingredients and minimal time. You can whip up a batch of these pancakes in no time, making them perfect for busy mornings.

Ingredients

Ripe or overripe bananas (about 2 medium bananas)
Natural yogurt (5 tablespoons)
Large eggs (2)
Oil (1 tablespoon, any type)
Whole wheat flour (½ cup or 65 g)
Baking powder (1 teaspoon)

Variations

Add Cinnamon: For a warm, spiced flavor, add ½ teaspoon of cinnamon to the dry ingredients.
Use Almond Flour: For a gluten-free option, substitute the whole wheat flour with almond flour or another gluten-free flour blend.
Add Chocolate Chips: Stir in a handful of chocolate chips to the batter for a sweeter, indulgent treat.
Add Berries: Fold in fresh or frozen berries like blueberries or strawberries for added flavor and texture.
Peanut Butter Pancakes: For a nutty flavor, add a spoonful of peanut butter to the batter.

How to Make the Recipe

Step 1: Mash the Bananas

In a medium bowl, mash the ripe bananas with a fork until smooth. You should have about ¾ cup of mashed banana. The riper the bananas, the sweeter and more flavorful the pancakes will be.

Step 2: Mix the Wet Ingredients

In the same bowl, add the natural yogurt, eggs, and oil to the mashed bananas. Stir everything together until well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the whole wheat flour and baking powder. This will help distribute the baking powder evenly throughout the flour.

Step 4: Mix Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter. Overmixing can lead to dense pancakes.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface of the pancake. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 6: Serve and Enjoy

Serve the pancakes warm with your favorite toppings such as fresh fruit, a drizzle of honey, or a dollop of extra yogurt.

Tips for Making the Recipe

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the pancakes will be. Overripe bananas work best for this recipe.
Don’t Overmix: Overmixing the batter can result in dense pancakes, so be sure to stir the wet and dry ingredients together gently.
Adjust Consistency: If the batter seems too thick, you can add a little water or extra yogurt to thin it out.
Low Heat for Cooking: Keep the heat on medium-low to ensure that the pancakes cook through without burning on the outside.

How to Serve

These pancakes are delicious on their own, but they’re even better when topped with your favorite toppings. You can add fresh fruit like berries or banana slices, a drizzle of maple syrup, or a spoonful of peanut butter for an extra boost of flavor. For a lighter option, serve with a dollop of extra yogurt or a sprinkle of granola.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave or on a skillet when you’re ready to enjoy them again.

Freezing

These pancakes freeze well for later. To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. To reheat, pop them in the microwave or toaster.

Reheating

To reheat, microwave the pancakes for 20-30 seconds, or place them in a toaster for a quick and easy breakfast.

FAQs

1. Can I use any type of yogurt for this recipe?

Yes, you can use any type of yogurt, but Greek yogurt will make the pancakes extra creamy and thick. If you prefer a dairy-free version, use a plant-based yogurt like almond or coconut yogurt.

2. Can I make these pancakes gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend to make these pancakes gluten-free.

3. Can I use a different type of flour?

If you don’t have whole wheat flour, you can substitute it with all-purpose flour or any other type of flour you prefer.

4. Are these pancakes suitable for vegans?

To make these pancakes vegan, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free yogurt.

5. How ripe should the bananas be?

For the best flavor, use ripe or overripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.

6. Can I add spices to the batter?

Yes! You can add spices like cinnamon, nutmeg, or vanilla extract to the batter for additional flavor.

7. Can I use a blender to make the batter?

Yes, you can use a blender to combine the ingredients, but be careful not to overblend. Just blend until the ingredients are combined for a smooth batter.

8. How can I make these pancakes fluffier?

To make these pancakes fluffier, don’t overmix the batter. Mix just until combined and let the batter rest for a few minutes before cooking.

9. Can I add chocolate chips to the batter?

Yes! Chocolate chips can be added to the batter for a delicious, sweet treat. Just fold them in gently after the batter is mixed.

10. Can I make these pancakes ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a stir before cooking.

Conclusion

These Banana Yogurt Pancakes are the perfect dairy-free, healthy option for anyone looking for a delicious and nutritious breakfast. They’re simple to make, naturally sweetened with bananas, and packed with wholesome ingredients like whole wheat flour and yogurt. Whether you’re making them for yourself or your whole family, these pancakes are sure to be a hit. Top them with your favorite toppings and enjoy a breakfast that’s both satisfying and delicious!