These Banana Yogurt Pancakes are the healthiest Greek Yogurt pancakes to start the day loaded with fiber, protein to keep you full for longer. Plus, these pancakes are also egg-free, with gluten-free and vegan options.
If you have too many ripe bananas in your kitchen, make these healthy banana pancakes with yogurt! They are ultra fluffy, and kids love them for breakfast or as a lunchbox snack.
How To Make Banana Yogurt Pancakes
It’s super easy to make Banana Yogurt Pancakes with only a few ingredients and less than 15 minutes.
All you need to make these healthy protein-packed pancakes for breakfast are:
- All-purpose flour
- Wholewheat flour – I like to use a combination of all-purpose and wholewheat flour to increase the fiber in the recipe, which makes the pancakes very fulfilling. But, you can also swap the wholewheat flour for more flour or house homemade oat flour.
- Mashed ripe bananas – choose bananas with dark spots on the skin for the best sweetness and texture. The riper the bananas, the moister the pancakes.
- Unsweetened almond milk or milk of choice.
- Plain Greek yogurt – any yogurt works in this recipe, including Greek yogurt and dairy-free yogurt kinds like oat yogurt, almond yogurt for a vegan pancake option.
- Baking powder
- Baking soda
- Maple syrup or crystal sweetener you like.
- Vanilla extract
Combining Dry Ingredients
Whisk the flour, wholewheat flour, baking soda, and baking powder in a large mixing bowl. Set aside.
Combining Liquid Ingredients
In another bowl, place the bananas pieces and mash with a fork or potato masher until a thin liquid banana puree forms.
Combine with yogurt, almond milk, maple syrup, and vanilla extract
Finally, stir the dry ingredients into the wet ingredients until a thick pancake batter forms.
Warm a pancake griddle or non-stick crepe pan over medium heat. Grease the pan’s surface with a small amount of coconut oil or cooking spray with olive oil.
Rub the whole surface with oil to grease the pan evenly.
Scoop about 2-3 tablespoons of pancakes batter into the hot pan and cook for 2-3 minutes or until bubbles forms on top of the pancakes.
Slide a spatula under the pancakes and flip on the other side.
Cook for an extra 1 minute until light, fluffy, and cooked through.
Cool down on a wire rack or a plate while cooking the remaining batter.
Serving Greek Yogurt Banana Pancakes
Serve these yogurt pancakes plain or with some of the delicious toppings below.
- Nut butter, including peanut butter, almond butter, cashew butter for a boost of healthy fat and plant-based proteins.
- Sliced bananas
- Berries – Strawberries, blueberries, boysenberries, or raspberries.
- Maple syrup or any liquid sweetener like agave or brown rice syrup.
- Chocolate chips
- Sliced almonds or crushed peanuts
- A dollop of yogurt
These Banana Yogurt Pancakes can be stored for up to 3 days in an airtight container in the fridge. You can also freeze the yogurt pancakes in zip lock bags and thaw them in the fridge the day before.
Below I listed some options to adapt these easy banana yogurt pancakes and make them allergy-friendly.
- Gluten-free – you can replace the flour with the same amount of all-purpose gluten-free flour blend containing gum.
- Nut-free – replace the almond milk with any milk you like including cow milk, oat milk, coconut milk.
- Vegan option – use a plant-based yogurt like oat yogurt and maple syrup as a sweetener.
Frequently Asked Questions
Below are answers to the most popular questions.
Why Is My Pancake Batter So Thick?
This can happen if your wholewheat flour is higher in fiber. Stir in more almond milk – up to 1/4 cup additional.
Can I Add Fruits Or Chocolate Chips To The Batter?
Yes, you can add up to 1/3 cup of fresh or frozen berries to the pancake batter or chocolate chips you like.
Can I Add Oat Flour To The Recipe?
You can make banana oat yogurt pancakes with this recipe. Replace the wholewheat flour with oat flour in the same amount.
More Healthy Breakfast Recipe Ideas
I love baking healthy recipes for breakfast, including healthy pancakes, bread, or muffins. Below are my most popular banana breakfast recipes for you to try next time.
Have you made these banana Greek yogurt pancakes? Share a review or comment below to tell me how much you loved them!
Banana Yogurt Pancakes
- 1 cup All-purpose Flour
- 1 cup Wholewheat Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- 1 ¾ cup Unsweetened Almond Milk
- ½ cup Mashed Bananas equivalent 2 medium mashed bananas
- ½ cup Plain Greek Yogurt or dairy-free yogurt for vegan option
- 2 tablespoons Maple Syrup or sugar
- ½ teaspoon Vanilla Extract
- Peel, mash the bananas with a fork or potato masher. Measure exactly 1/2 cup of mashed ripe banana and place it in a mixing bowl.
- Stir in almond milk, maple syrup, vanilla extract, and Greek Yogurt. Set aside.
- In another bowl, whisk all the dry ingredients: flour, wholewheat flour, baking powder, baking soda, cinnamon.
- Stir the dry ingredients into the wet ingredients until a thick banana yogurt pancake batter forms. If too thick, add a bit more almond milk to thin out - up to an extra 2-3 tablespoons.
- Warm a pancake griddle or pancake pan over medium heat and oil the surface with a teaspoon of coconut oil. Use a piece of absorbent paper to rub the surface with oil.
- Scoop 3 tablespoons of batter per pancake onto the hot pan.
- Cook the pancake for 2-3 minutes on the side until bubbles form on the surface, then flip and cook for an extra minute.
- Repeat these steps with the remaining batter.
- Store the pancakes for up to 3 days in the fridge in an airtight container or freeze for later and thaw in the fridge the day before.