There’s something incredibly comforting about a warm stack of banana pancakes on a slow morning.

Especially when they’re made with simple, wholesome ingredients like yogurt, ripe bananas, and whole wheat flour.

These banana yogurt pancakes are my go-to when I want something cozy yet nourishing.

Why I Love These Banana Yogurt Pancakes

These pancakes are fluffy without needing any refined flour, sugar, or butter.

The yogurt makes them tangy and tender, while the bananas bring natural sweetness and moisture.

They feel indulgent but are actually quite healthy!

They’re also perfect for toddlers, quick breakfasts, or even lazy Sunday brunch.

What You’ll Need (Ingredient Highlights)

Ripe bananas – The spottier, the better! They add natural sweetness and flavor.

Natural yogurt – Adds moisture and helps with fluffiness.

Eggs – Binds the batter and helps the pancakes rise.

Whole wheat flour – For a hearty texture and fiber boost.

Baking powder – Gives the pancakes their lift.

A bit of oil – Just enough to keep everything soft and prevent sticking.

Pro Tips Before You Start

Use overripe bananas for the best texture and sweetness.

Don’t overmix the batter—just stir until combined to keep pancakes tender.

Keep cooked pancakes warm under foil while finishing the rest.

If the batter feels too thick, a splash of milk can loosen it up.

How to Make Banana Yogurt Pancakes

Step 1. Prepare Dry Ingredients

In a small bowl, whisk together the whole wheat flour and baking powder. Set aside.

Step 2. Mash the Bananas

Use a fork to mash the bananas in a shallow bowl.

Don’t worry if the mixture stays a bit lumpy.

Tip: Make the batter right after mashing so the bananas don’t brown.

Step 3. Mix the Wet Ingredients

In a separate large bowl, whisk together the mashed bananas, yogurt, eggs, and oil until well blended.

Step 4. Make the Batter

Gradually add the dry mixture to the wet mixture, whisking gently just until combined.

Avoid overmixing.

Step 5. Cook the Pancakes

Preheat a non-stick pancake pan and lightly mist with cooking spray.

Lower the heat and spoon in the batter, spacing the pancakes apart (they expand!).

Cook over low heat for about 3 minutes, flip, and cook for another 2 minutes until golden and cooked through.

Step 6. Serve and Enjoy

Remove from the heat and serve warm.

Cover ready pancakes with foil to keep them soft until serving.

What to Serve It With

Top with a drizzle of maple syrup, fresh berries, or a dollop of Greek yogurt.

I also love them with peanut butter and a sprinkle of cinnamon!

Variations / Substitutions

Use gluten-free flour for a GF version.

Add a dash of vanilla extract or cinnamon for extra flavor.

Swap the oil for melted coconut oil or applesauce if you prefer.

Storage & Leftovers

Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Reheat in the microwave or toaster.

You can also freeze them—just stack between parchment and freeze in a zip-top bag.

FAQs

Can I make these banana yogurt pancakes without oil?
Yes, you can substitute with applesauce or just use non-stick spray to cook.

Can I freeze these pancakes?
Absolutely. Let them cool, then freeze with parchment between layers.

Are these pancakes gluten-free?
Not as-is, but you can use a 1:1 gluten-free flour blend to make them gluten-free.

Can I make them in advance?
Yes! They reheat beautifully, making them perfect for meal prep.

What kind of yogurt should I use?
Plain natural yogurt works best—Greek yogurt is okay too but may make the batter thicker.

Can I make mini pancakes for kids?
Yes, just use less batter per pancake and reduce cook time slightly.

Can I add chocolate chips?
Of course! Stir in a few mini chocolate chips for a fun twist.

Final Thoughts

These banana yogurt pancakes are the kind of recipe that feels like a warm hug.

They’re easy, fluffy, and made with ingredients you probably already have.

Whether you’re cooking for one or for a whole family, this recipe is a total keeper.

The Boat Shed Kitchen