A healthy twist on a classic breakfast staple. Made with whole wheat flour, Greek yogurt, buttermilk, and lots of fresh fruit, plus it requires no added oil or refined sugars! These pancakes are light and fluffy and will keep you satisfied all morning long.
Pancakes are usually my go to breakfast item when I have a little extra time in the mornings. They are easy to whip up and it doesn’t require me to pull out and dust off the waffle iron. When I have pancakes I need them filled or topped with fruit. I absolutely love the combination of blueberries and bananas. It’s the perfect pairing in these pancakes.
This recipe puts those boxed pancake mixes to shame. It’s really easy to make and we can avoid the overly processed ingredients. If you haven’t noticed, I like to use white whole wheat flour instead of all-purpose flour in my recipes. I find that white whole wheat flour has a milder flavor compared to regular whole wheat flour. So it was a no brainer to use it for these pancakes. You don’t get that ‘whole wheat’ taste that some might not prefer, but you get all of the benefits of it being whole grain.
This recipe makes a lot of pancakes! I usually get about 18 4-5 inch pancakes. I let our leftover pancakes cool to room temperature and then wrap them in freezer paper and place them in a freezer safe, resealable gallon size bag. They keep well in the freezer for up to 3 months, although they are always gone before then 😉
They are the perfect size to reheat in the toaster. The toaster gives them the nice crispy edges just like how they are fresh off the skillet. It’s so nice to have them on hand for those busy weekday mornings. I just pop them in the toaster frozen and it reheats while I’m getting the kiddos lunch boxes packed. It’s definitely my go to breakfast on those mornings when everyone is moving slow… yeah Mondays I’m talking about you. You can top these pancakes with fresh blueberries and bananas, warm maple syrup, fruit compote, whipped cream, nut butter, the possibilities are endless!
Tidbits
- Buttermilk- Using buttermilk helps keep the pancake thick, light, and fluffy. Typical buttermilk pancakes have a slight tang to them, but the mashed bananas in this recipe help offset that tang. If you don’t want to use buttermilk, any other milk will work in its place, however, the pancakes won’t be quite as thick.
- Applesauce- I use applesauce in place of butter and oil. The recipe works out fine without it, but I like to add it in when I have it on hand to keep the pancakes extra moist.
- Greek yogurt- I love using Greek yogurt to boost up the protein in my baked goods and these pancakes are no different. Depending on the thickness of your Greek yogurt you might need to add a little more buttermilk to the batter to help thin it out. The batter should be slightly thicker than the consistency of cake batter. When I used fat free Fage yogurt and had add about ¼ cup more buttermilk. I found that when I use fat free Chobani yogurt the consistency turns out perfect with the initial 2 cups of buttermilk.
- Bananas- I use very ripe bananas; like the ripe ones you would use in banana bread. It helps sweeten the pancakes and give it a great banana flavor. If bananas aren’t your thing, leave them out. Add another tablespoon of maple syrup or honey if you prefer your pancakes to be on the sweet side.
Blueberry Banana Buttermilk Pancakes
Ingredients
- 2 eggs large
- 2-2 ¼ cups buttermilk*
- 1 cup plain Greek yogurt
- 2 tablespoons unsweetened applesauce optional
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 2 medium
- 3 cups white whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup blueberries
Instructions
- In a medium bowl, beat eggs. Whisk in buttermilk, applesauce, Greek yogurt, maple syrup, and vanilla. Stir in mashed bananas.
- In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
- Add the buttermilk mixture to dry ingredients and mix until combined. Do not overmix. If the batter is too thick, add in buttermilk 1 tablespoon at a time until the batter is slightly thicker than the consistency of cake batter. Fold in blueberries.
- Preheat skillet over medium low heat. Lightly spray with cooking spray or coat it with coconut oil and pour ¼ cup of pancake batter. When the bubbles start to form and pop at the top of the pancake and the edges begin to set, flip the pancake. Repeat with the remainder of the batter.