These healthy banana pancakes (one-bowl!) are naturally sweet and do not contain added sugar, honey, or maple syrup. They are fluffy, airy and delicious! And while there is no sugar in the batter, a drizzle of maple syrup on top is recommended :) Get ready for your new favorite breakfast!
Quick and fuss-free pancake recipe
First of all: This is a one-bowl recipe. Yay! You don’t need to fuss around with separate bowls to mix dry and wet ingredients.
Everything – even mashing the bananas – will be done in one bowl. No blender, no beating egg whites, no electric mixer, not even a hand whisk is needed. You’ll only need a bowl and a fork. Easy clean-up!
These pancakes are easy to prepare and will be ready in 20 minutes from start to finish. I usually have all the ingredients on hand. Make sure you have plain yogurt and ripe or overripe bananas at home. The rest of the ingredients are pretty much staples.
There is no sugar or any kind of sweetener added to the pancake batter. They are very fluffy and naturally sweet thanks to the ripe bananas. This recipe is a great way to use up overripe bananas!
I do have to admit: I often drizzle some maple syrup on top. I just can’t help it. But they will taste delicious without too. I promise.
How ripe should the bananas be?
The riper the bananas are – brown spots are highly recommended – the sweeter the pancakes will be. Brown spots do not only show how ripe bananas are, but they also indicate how much starch has been converted to sugar.
To sum it up: The greater the number of brown spots a banana has, the more sugar it contains. I usually reach for very ripe to overripe bananas (see this picture for reference).
How to make fluffy pancakes?
Mash banana using a fork in a large bowl. Add yogurt and melted butter to the bowl, then stir.
Add egg, vanilla, and salt. Stir until mixed well.
Add flour to the bowl and evenly sprinkle baking powder on top. Stir until just combined. Be careful not to over-mix. Little lumps are ok. The batter should be rather thick.
Heat a large frying pan or griddle on medium heat and lightly coat it with oil. Add approximately 3 tablespoons of the batter for each pancake to the pan. Spread the thick batter with a spoon into rounds – they will not spread any further.
Allow pancakes to cook until they slightly puff up and you see a few bubbles on the surface. Using a spatula, check from time to time to make sure the pancakes do not brown too much.
Flip pancakes and cook until golden brown on both sides. Repeat with remaining batter, adding little oil to the pan in-between batches.
Serve immediately (recommended) or keep them warm in the oven (they will deflate a little). Enjoy them with your favorite toppings. I love to add seasonal fruits and a drizzle of maple syrup.
Looking for more pancake recipes? Try my thick and fluffy blueberry pancakes or my go-to recipe for fluffy buttermilk pancakes. If you want to try something new, how about Austrian Kaiserschmarrn – a giant, fluffy shredded pancake.