Fluffy, lightly chewy pancakes studded with oats and pockets of caramelized banana for a sweet, rustic bite.
Whole-grain flour gives a nutty backbone while mashed banana keeps them moist and naturally sweet.
A tangy honey-sweetened yogurt topping adds creaminess and bright contrast to the warm pancakes.
Serve these for relaxed weekend breakfasts, casual brunches, or a comforting weekday morning treat.
Ingredients
- Whole wheat flour (1 cup)
- Rolled oats (3/4 cup)
- Baking powder (1 tsp)
- Baking soda (1/2 tsp)
- Salt (1/4 tsp)
- Brown sugar (1 tbsp)
- Mature ripe banana, mashed (1 medium)
- Large egg (1)
- Milk or buttermilk (1 cup)
- Vegetable oil or melted butter (1 tbsp)
- Vanilla extract (1 tsp)
- Butter or oil for cooking (for skillet)
- Plain Greek yogurt (1 cup)
- Honey (2 tbsp, plus extra for drizzling)
- Ground cinnamon (1/4 tsp, optional)
- Sliced banana and chopped nuts for serving (optional)
Instructions
<ol>
<li>In a large bowl whisk together whole wheat flour, rolled oats, baking powder, baking soda, salt, and brown sugar until evenly combined.</li>
<li>In a separate bowl mash the banana, then whisk in the egg, milk, oil (or melted butter), and vanilla until smooth.</li>
<li>Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are okay. Let the batter rest 5 minutes to allow the oats to soften.</li>
<li>Meanwhile, combine Greek yogurt, 2 tablespoons honey, and cinnamon in a small bowl; refrigerate until ready to serve.</li>
<li>Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. Scoop about 1/4 cup batter per pancake onto the hot surface.</li>
<li>Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.</li>
<li>Keep cooked pancakes warm on a plate tented with foil while you finish the rest. Adjust heat if pancakes brown too quickly.</li>
<li>Stack pancakes, dollop or spread honey yogurt on top, finish with sliced banana, chopped nuts, and an extra drizzle of honey if desired. Serve immediately.</li>
</ol>
<h4>Tips or Variations</h4>
<ul>
<li>For extra tenderness, replace 1/4 cup of milk with plain yogurt in the batter.</li>
<li>Stir in 1/4 cup blueberries or chocolate chips for a variation; add after the batter rests.</li>
<li>To make dairy-free, use a plant-based yogurt and milk alternative and coconut oil for cooking.</li>
</ul>