Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are the ultimate dessert pancakes!
Ready to stack some flapjacks?
Pancakes are easily one of my favorite indulgences. When my sweet tooth calls, I’ll reach for a small batch of chocolate chip pancakes before baking cookies, and a simple vanilla stack with a dollop of whipped cream can quiet a cake craving with far less fuss and fewer calories.
I really like making pancakes.
PANCAKE RECIPE COLLECTION
Easy Pancakes for Two
Key Lime Pie Pancakes
Whole Wheat Oatmeal Pancakes
Banana Split Pancakes
After the success of the key lime pie pancakes, I wanted to experiment with more dessert-inspired breakfasts. Enter banana split pancakes: a fruity, satisfying twist on classic flapjacks.
When available, coconut oil is a great substitute for butter or vegetable oil. A blend of white whole wheat flour and ground oats adds flavor and fiber without sacrificing texture.
Instead of buttermilk, this recipe uses almond milk, Greek yogurt, and a splash of lemon juice. That combination produces ultra-fluffy pancakes with a tender crumb—think edible pillows.
These pancakes are fruity, fluffy, and fantastic. They work as a comforting breakfast or a lighter dessert.
Banana Split Pancakes
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Ingredients
- 1 cup unsweetened almond milk
- 7 oz Greek yogurt (plain or vanilla)
- 2 TBSP fresh lemon juice
- ¾ cup old fashioned rolled oats or oat flour
- 1 + ¼ cup white whole wheat flour
- 2 TBSP sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 3 TBSP coconut oil (melted and cooled slightly)
- ½ a banana (chopped or sliced thin)
TASTY TOPPINGS:
- sliced banana
- chopped strawberries
- dark chocolate chips
- pure maple syrup
Instructions
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Whisk almond milk, Greek yogurt, and lemon juice in a mixing cup and let the mixture sit to thicken.
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Grind oats into a coarse or fine flour using a food processor, blender, or mortar and pestle. Finer oat flour yields smoother, fluffier pancakes.
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In a separate bowl, combine oat flour, white whole wheat flour, sugar, baking powder, baking soda, and salt.
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Heat a griddle or skillet over medium heat and lightly grease it.
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Whisk melted and slightly cooled coconut oil and eggs into the thickened wet mixture.
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Slowly add the dry ingredients, sifting roughly one-third at a time and gently stirring until you have a thick, slightly lumpy batter.
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If you like banana in the batter, fold in the chopped or sliced banana now; otherwise reserve the banana for topping. You can also add a few dark chocolate chips to the batter.
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Ladle batter onto the hot griddle using a 1/3-cup measure for each pancake.
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Cook until bubbles form on the surface and pop, creating small air pockets.
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Flip and brown the other side, then repeat with remaining batter.
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Top each pancake with sliced banana, chopped strawberries, dark chocolate chips, and a drizzle of pure maple syrup.
Notes
This recipe yields about 8–10 pancakes depending on how large you pour each one.
Nutrition facts are estimates calculated per pancake assuming 8 pancakes; adjust as needed based on size and toppings.
Nutrition
Pancake Tips + Tricks
- Whatever you do, don’t flatten the pancakes with your spatula. Pressing them down sacrifices fluff and texture.
- Acidity helps. Fresh lemon or lime juice mixed into the yogurt and almond milk mimics buttermilk and helps the batter rise while adding flavor.
- Use fresh leavening. Make sure your baking powder is fresh; its effectiveness diminishes over time and affects lift.
- Leave it lumpy. Over-mixing the batter can make pancakes dense and chewy.
- Prep ahead. Dry ingredients can be mixed in advance and stored airtight. When you’re ready, add the wet ingredients and cook—perfect for quick weekend pancakes.
If you want to indulge, add dark chocolate chips to the batter or sprinkle them on top, finish with whipped cream or coconut whipped cream, and add sprinkles. A scoop of ice cream and a cherry turns these into a full dessert.
They work beautifully both simple and over-the-top. My pancake-loving toddler insists the essential finishing touch is a hearty drizzle of pure maple syrup.
hungry for more recipes?
- Breakfast Tostadas
- Maple Almond Granola Bowls
- Spinach Tomato Quiche