These fluffy banana pancakes are an easy breakfast made with ripe banana, yogurt, egg, and flour, with no added sugar needed in the batter. The banana provides plenty of natural sweetness, while yogurt helps keep every pancake wonderfully soft and tender.
Add chocolate chips for a more indulgent version or pieces of fresh fruit for something simpler. Then cook them in a skillet for just a few minutes and serve warm.
And the secret to making them extra fluffy? A combination of yogurt, baking powder, and a simple cooking trick: cover the pan with a lid while they cook.
What Are No-Added-Sugar Banana Pancakes?
These are simple homemade pancakes that use a ripe banana for sweetness instead of adding sugar to the batter.
The banana is mashed together with egg and plain yogurt before flour and baking powder are incorporated. Yogurt adds moisture and tenderness, while baking powder gives the pancakes lift as they cook.
The riper the banana, the sweeter and more pronounced its flavor will be.
While the pancake batter itself contains no added sugar, keep in mind that optional ingredients such as chocolate chips and maple syrup can contain added sugars.
Why Everyone Will Love This Recipe
These banana pancakes are quick enough for weekday breakfasts but just as good for a relaxed weekend brunch.
They require only a handful of everyday ingredients, and there's no need to add granulated sugar to the batter. You can also use all-purpose or oat flour and customize the pancakes with chocolate chips, berries, or other small pieces of fruit.
Best of all, they're thick, soft, and fluffy without requiring any complicated pancake technique.
Tips for Making Extra-Fluffy Banana Pancakes
- Use a very ripe banana for better sweetness and a softer batter.
- Don't overmix once you add the flour; mix only until everything is combined.
- Cover the skillet with a lid while cooking to trap heat and help the center cook while the pancakes rise.
Frequently Asked Questions
Why Are My Banana Pancakes Not Fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter. Cooking the pancakes with a lid also helps trap heat so they can rise and cook evenly.
Can I Use Oat Flour Instead of All-Purpose Flour?
Yes. The recipe works with either all-purpose flour or oat flour. Keep in mind that the final texture may differ slightly depending on which one you choose.
Are These Banana Pancakes Sugar-Free?
The batter contains no added sugar, but bananas naturally contain sugar. Chocolate chips and toppings such as maple syrup may also contain added sugar, so “no-added-sugar pancakes” is the more accurate description.
Can I Make These Pancakes Without Chocolate Chips?
Absolutely. The chocolate chips are optional. Leave them out or replace them with small pieces of fresh fruit, such as blueberries or strawberries.
How Do I Know When to Flip Banana Pancakes?
Cook the first side until the pancake begins to set and the bottom is golden. Flip carefully, then continue cooking until the second side is golden and the center is completely cooked.
What Can I Serve With Banana Pancakes?
Serve them with fresh berries, sliced banana, yogurt, nut butter, or your favorite pancake toppings. A drizzle of maple syrup also works if you're not trying to keep the finished breakfast free from added sugar.
How to Store
Let leftover banana pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat them briefly in a skillet or microwave until warmed through. If stacking the pancakes for storage, you can place parchment paper between them to prevent sticking.
How to Freeze
These banana pancakes freeze well. Once completely cooled, arrange them in a single layer and freeze until firm. Then transfer them to a freezer-safe container or bag, separating layers with parchment paper.
Freeze for up to 2 months. Reheat from frozen or let them thaw in the refrigerator overnight before warming.
Ingredients
How to Make Fluffy Banana Pancakes
Peel the ripe banana and place it in a mixing bowl. Mash it thoroughly with a fork, then add the egg and plain yogurt. Mix until well combined.
Peel the ripe banana and place it in a mixing bowl. Mash it thoroughly with a fork, then add the egg and plain yogurt. Mix until well combined.
Add the all-purpose flour or oat flour and baking powder. Stir just until you have a thick, homogeneous pancake batter, being careful not to overmix.
Add the all-purpose flour or oat flour and baking powder. Stir just until you have a thick, homogeneous pancake batter, being careful not to overmix.
Fold in chocolate chips to taste. Alternatively, replace them with small pieces of your favorite fruit.
Fold in chocolate chips to taste. Alternatively, replace them with small pieces of your favorite fruit.
Cover the skillet with a lid and cook for a few minutes, until the bottom is golden and the pancake has begun to set. Flip carefully and cook the other side until golden and cooked through.
Cover the skillet with a lid and cook for a few minutes, until the bottom is golden and the pancake has begun to set. Flip carefully and cook the other side until golden and cooked through.
Serve the fluffy banana pancakes warm with fresh fruit and, if desired, a small drizzle of maple syrup.
Serve the fluffy banana pancakes warm with fresh fruit and, if desired, a small drizzle of maple syrup.
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