Enjoy a cozy stack of Banana Greek Yogurt Pancakes, where ripe bananas bring natural sweetness and a tender, fluffy texture to every bite. Mash the bananas with Greek yogurt and egg to create a simple batter that cooks up golden and soft with just the right amount of caramelized flavor. Serve them warm with maple syrup, nut butter, or fresh fruit for an easy breakfast that feels comforting and satisfying.
Recipe at a glance
- Recipe: Banana Yogurt Pancakes
- Makes: 8 Pancakes
- Total Time: 30 minutes
- Difficulty: Easy
- Key Ingredients: All Purpose Flour, Ripe Bananas, Greek Yogurt
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Ingredients
Find below the list of ingredients I use to make my Banana Greek Yogurt Pancakes.
- All Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Granulated Sugar
- Milk (or milk substitute)
- Very Ripe Banana
- Large Eggs
- Greek Yogurt
- Butter
- Vanilla Extract
See recipe card for quantities.
How to make Banana Greek Yogurt Pancakes
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a separate bowl, whisk mashed bananas, eggs, Greek yogurt, milk, melted butter (or oil), vanilla, and granulated sugar until smooth.
- Add wet ingredients to dry and fold gently until just combined. Do not overmix; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease. Scoop between ⅓ to ½ cup batter per pancake onto the pan. Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.
Storing leftover pancakes
Store the Banana Greek Yogurt Pancakes by allowing them to cool completely before stacking. Place them in an airtight container or resealable bag and refrigerate for up to 3 days to maintain freshness and texture. Freeze the pancakes for longer storage by layering parchment paper between them and storing in a freezer-safe bag for up to 2 months. Reheat in a toaster, microwave, or low oven until warmed through and soft.
You may also like
If you loved these Banana Greek Yogurt Pancakes, explore more wholesome, protein-forward breakfasts that bring comfort and nourishment to your mornings. Try the Greek Yogurt Oatmeal Pancakes for another hearty, yogurt-based stack, or indulge in the rich Chocolate Chocolate Chip Pancakes when you’re craving something sweeter. Bake a loaf of Cottage Cheese Banana Bread for a banana-forward option that’s perfect for slicing and snacking, or switch things up with the cozy Pumpkin Greek Yogurt Pancakes for seasonal flavor. Add a veggie-packed twist to your baking routine with Spinach Banana Muffins, another soft, satisfying way to start the day.
Recipe
Banana Greek Yogurt Pancakes
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 2 tablespoon Granulated Sugar
Wet Ingredients
- 1 cup Ripe Bananas
- 2 large Eggs
- ½ cup Greek Yogurt
- 2 tablespoon Butter melted
- 2 tablespoon Granulated Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a separate bowl, whisk mashed bananas, eggs, Greek yogurt, milk, melted butter (or oil), vanilla, and granulated sugar until smooth.
- Add wet ingredients to dry and fold gently until just combined. Do not overmix; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease. Scoop between ⅓ to ½ cup batter per pancake onto the pan.
- Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.
- Serve warm with sliced bananas, maple syrup, or yogurt.
