Banana Pancakes with Yogurt & Berry Compote

There’s nothing better than a warm stack of pancakes—except possibility when they’re naturally sweetened and paired with extra fiber and protein. These banana pancakes are as fluffy as clouds, topped with thick yogurt (which mirror a whipped cream vibe) and maple-kissed berries and syrup

They’re perfect for slow weekend mornings, meal-preppable for the week, and even kid-friendly (who tend to especially loveeee pancakes and won’t even know they are a healthier alternative). Let’s make breakfast be good again—for your taste buds and your body.

What is So Great About These Pancakes

These pancakes are naturally sweet from ripe banana, berries, and a touch of maple syrup. The berry compote that tastes like jam, without added sugar. This recipe uses very simple ingredients you probably already have in your kitchen. It’s kid friendly, freezer friendly, and can easily be made gluten-free or dairy free as well!

Banana Pancakes with Yogurt & Berry Compote

These banana pancakes are as fluffy as clouds, topped with thick yogurt (which mirror a whipped cream vibe) and maple-kissed berries and syrup

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 pancakes

Course: Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

  

Berry Compote

• 1 cup frozen or fresh mixed berries
• 3 tablespoons maple syrup
• splash of lemon juice, optional

Banana Pancakes

• 2 eggs
• 2 bananas
• 1/2 cup milk*
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour*
• 2 teaspoons baking powder
• 1 teaspoon salt

Toppings

• yogurt of choice
• banana slices, berries, nuts, coconut shreds, nut butter, optional additions

Method

 

Make the Compote

1. In a small saucepan over medium heat, add berries and maple syrup. Let simmer for 5–10 minutes, mashing gently as it thickens. Add lemon juice to taste. Set aside to cool slightly.

Make the Pancakes

1. In a medium bowl, mash the bananas. Whisk in eggs, yogurt, milk, and vanilla. Add flour, baking powder, and salt. Stir until just combined. Don’t overmix the batter—a few lumps are okay! Let batter sit 5 minutes to thicken.
2. Heat a pan over medium heat and lightly grease with butter (or coconut oil). Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 more minutes. Repeat with the rest of the batter. 
3. Stack a few warm pancakes on a plate, add a layer of yogurt, spoon over berry compote and any additional toppings. Best served and eaten immediately. 

Notes

1. To Store Pancakes: Let pancakes cool completely, then place in an airtight container or reusable bag. Store in the fridge for up to 4–5 days. (Add a small piece of parchment between each pancake to prevent sticking.)
2. To Freeze Panaceas: Layer pancakes with parchment or wax paper between each one, then seal in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, you can: Toast them straight from frozen, warm in a skillet on low heat, or microwave until warmed.
3. Bananas: The ripper the banana, the sweeter the pancake
4. Bigger Pancake Batch: recipe can easily be doubled or tripped to make more pancakes. Great to meal prep for the week.
5. Extra Berry Compote: if you have extra, it’s great on toast, oatmeal, yogurt bowls, or syrup for beverages.
6. To Store Compote: Keep in a sealed jar or container in the fridge for up to 1 week. Reheat gently on the stovetop or in the microwave if you prefer it warm.
7. To Freeze Compote: Let cool completely, then freeze in a small jar, silicone cube mold, or airtight container. Thaw in the fridge overnight or reheat on the stove from frozen.
8. Milk: any kind of milk is fine—whole milk, coconut, almond, etc are all great choices. Room temperature is best for this recipe.
9. Flour: all-purpose or whole wheat works great. I have not tested gluten free flours, but I would recommend oat flour or a gluten free blend. I don’t think almond flour would create the fluffiness of the pancakes. Try and let me know tho!