Banana Yogurt Pancakes

These crowd-pleasing Banana Yogurt Pancakes are easy to make because they're made in a blender! The batter is enhanced with bananas and yogurt, resulting in extra tender and fluffy pancakes with an irresistibly sweet banana-y flavor. 

Sure, you can make Banana Bread or Banana Oatmeal when you have extra-ripe bananas on hand. Or, if you’re looking for something different, make these Banana Yogurt Pancakes instead!

The easy and egg-free pancake batter is naturally sweetened with bananas and maple syrup. Yogurt enhances every bite, resulting in incredibly moist, tender, and fluffy pancakes with a touch of tang. It also gives the pancakes a boost of protein and extra nutrients. Win-win! 

Recipe features

• Pancakes enhanced with yogurt and bananas are perfect for weekend breakfasts and brunches, especially when served with a variety of tasty toppings. 
• A no-mess batter! It easily comes together in a blender, helping you spend less time on cleanup while making it much easier to pour the batter neatly onto the hot griddle. 
• They’re made without refined sugar or eggs and are easy to make gluten free, dairy free, and vegan. 

Ingredients

Milk - Cow’s milk works well or you can use dairy free milk like oat milk, coconut milk, or almond milk.

Bananas - Try to use ripe, spotty bananas. The riper they are, the more banana flavor will be in your pancakes.

Yogurt - This makes the pancakes moist, tender, and extra flavorful. You can make Greek yogurt pancakes or use any type of plain yogurt here. If you have extra yogurt, there’s no better way to use it than in a yogurt breakfast bowl.

Maple syrup - To help sweeten the pancakes without using white sugar. Make sure to have extras handy to pour on top of the stack!

Flour - I like using white whole wheat flour but regular all purpose flour or a 1:1 gluten free all purpose flour blend should work as substitutes.

Cinnamon - For a subtle warming flavor. Feel free to add in some nutmeg here as well. 

Step-by-step instructions

Step 1: Blend the batter. Add all of the ingredients to a high-powered blender and blend until smooth.

Step 2. Heat the griddle. Melt the coconut oil on a griddle over medium-low heat.

Step 3: Cook the pancakes. Once hot, pour some of the batter onto the griddle and cook until you see bubbles all around the edges. Flip and cook for 1 minute on the opposite side. 

Step 4: Repeat. Repeat Step 3 until you run out of pancake batter. You can keep the cooked pancakes warm by placing them on a plate and tented with foil.

Step 5: Serve with lots of toppings. Top the pancake stacks with a dollop of yogurt, banana slices, and maple syrup, then enjoy!

Tips and FAQs

• Grease the griddle with more coconut oil in between each batch of pancakes to prevent them from sticking or burning.
• These blender pancakes are so easy to pour directly onto the hot griddle. But if you don’t have a high-powered blender, simply whisk the ingredients in a mixing bowl instead. 
• Make sure your griddle isn’t too hot. The pancakes are likely to burn if the heat is any higher than medium-low.
• To keep cooked pancakes warm, place them on a plate tented with foil or on a baking sheet in a 200ºF oven until you’re ready to serve. 

Can they be made dairy free? Gluten free?

Yes and yes. Dairy free yogurt and milk should work just as well as the regular stuff. For gluten free pancakes, use an all purpose gluten free flour instead of whole wheat flour.

What can you add to simple yogurt pancakes?

I don’t recommend adding too many extras to the batter unless you want to make chocolate banana pancakes. In which case, add 2 tablespoons of cocoa powder to the blender with the other ingredients. After blending, fold ¼ to ½ cup of chocolate chips or fresh or frozen blueberries into the mix. 

What toppings are good on these banana pancakes?

Anything goes! I went with more yogurt and banana slices. They’re also great served with maple syrup, honey, date syrup, whipped cream, coconut cream, chocolate syrup, caramel sauce, peanut butter, almond butter, hazelnut spread (Nutella), fruit spreads, fresh fruit, fresh berries, etc. 

Can you make the pancake batter ahead of time?

I don’t recommend it. For the fluffiest, most tender pancakes, cook them a few minutes after the batter is blended.

Storage

Refrigerator: Let cool, then refrigerate the leftover banana yogurt pancakes in an airtight container or wrapped in plastic for 3 to 4 days. 

Freezer: Wrap the individual pancakes in plastic or store them in a freezer-safe bag, then freeze for 1 to 2 months. 

More pancake recipes

• Flourless Chickpea Pancakes
• Cinnamon Chocolate Chip Pancakes
• Flourless Banana Pancakes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!