These Greek yogurt banana pancakes are soft, moist, and satisfying, made with simple ingredients you likely have on hand. An easy breakfast that feels like a little treat.
For more pancake recipes, try our Greek yogurt blueberry pancakes, banana oatmeal pancakes, banana pancakes, and our fluffiest egg-free pancakes.
Why you’ll love our Greek yogurt banana pancakes!
For Louise and I, weekends aren’t complete without a stack of pancakes, but we wanted a recipe that felt as good as it tasted. By swapping traditional fillers for protein-rich ingredients, we’ve perfected a simple banana pancake recipe that serves as the ultimate sustained energy breakfast idea. 🥞
These aren’t your average dry flapjacks; the addition of Greek yogurt ensures they stay incredibly soft and moist while naturally boosting the protein content. It’s a delicious way to enjoy a nutritious, Mediterranean-style morning without the typical mid-day sugar crash. 🍌
The best part? You get a satiety-boosting meal that keeps you full and focused. To make it even better, we love serving ours with plenty of fresh berries and crunchy nuts—it adds a wonderful texture and makes the dish even more nutrient-dense. ✨
Because they are naturally sweetened with ripe bananas and contain no added refined sugars, they support a balanced diet while feeling like a total weekend indulgence. It’s the perfect balance of functional nutrition and comfort food. 🍴
P.S. Don’t let that tub of Greek yogurt go to waste. Browse our Greek yogurt recipes, or try Greek yogurt overnight oats, baked oatmeal cups, or a creamy banana smoothie.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Ripe Banana: Provides natural sweetness and moisture.
- Greek Yogurt: The secret to higher protein and tender pancakes. Use low-fat Greekyogurt or Skyr for even more protein.
- Milk: Smooths the batter for a perfect pour. Swap with unsweetened almond, soy, or oat milk to keep these no sugar added banana pancakes.
- Egg: Acts as the primary binder. Substitute with a “flax egg” or “chia egg” (1 tbsp ground flax or chia seeds + 3 tbsp water) for a fiber-rich boost.
- Vanilla Extract: Enhances the natural aromatics. Try almond extract, cinnamon, or a pinch of ground cardamom for a gourmet touch.
- All-Purpose Flour: The classic choice for fluffy banana pancakes with yogurt. Substitute with whole-wheat flour + 2 Tbsp extra milk for a fiber-rich alternative.
- Baking Powder: Ensures a beautiful rise. In a pinch, use a mix of cream of tartar and baking soda.
- Sea Salt: Balances the sweetness.
- Cooking Oil: Use a light spray or avocado oil for a naturally low in saturated fats cooking method. A light olive oil works well too.
How to Make Greek Yogurt Banana Pancakes
Step 1. Mix Your Wet Ingredients
Start by mashing your ripe banana in a large bowl until it’s mostly smooth. Whisk in the Greek yogurt, milk, egg, and vanilla extract until fully combined.
This creates a creamy, satiety-boosting meal base that ensures your pancakes stay moist and tender.
Step 2. Fold in the Dry Ingredients
Gently add the flour, baking powder, and a pinch of salt to your wet mixture. Use a spatula or whisk to combine them, but stop as soon as the flour disappears. It is perfectly fine to have a few small lumps in the batter—overmixing is the enemy of a light and airy texture!
Let your batter sit undisturbed for 5 minutes. This short break allows the flour to hydrate, which results in a much better rise once they hit the heat. This is the secret to success for any easy banana pancakes.
Step 3. Cook Low and Slow
Heat a non-stick skillet over medium-low heat and add a tiny bit of oil or spray. Pour about 1/4 cup of batter per pancake. Because these are full of Greek yogurt, they need a little extra time — 3 to 4 minutes. Wait for bubbles to form and the edges to look set before you flip. Cook for another 3 minutes until both sides are a beautiful golden brown.
Step 4. Check and Serve
Cut your first pancake in half to make sure the center is fluffy and fully cooked. If they are browning too fast, just turn your heat down a notch. Keep your finished batch warm in a low oven while you finish the rest. Serve them stacked high with your favorite toppings!
Tips
- Cook on medium-low heat: These pancakes are soft and moist from the banana and yogurt. We like to cook them gently so the center sets without burning the outside.
- Wait for small bubbles: The bubbles are slower and smaller than regular pancakes. Flip when the edges look set and a few bubbles stay open on top.
- Let the batter rest: Give the batter 5 minutes before cooking. This helps it thicken slightly and makes the pancakes softer.
- Use a wide spatula: These pancakes are a bit more delicate. A wide spatula makes flipping easier and helps them keep their shape.
- Adjust the batter if needed: If it feels too thick, add a splash of milk. If it spreads too much, stir in a little flour. We do this often depending on the yogurt.
- Make it work for you: You can use gluten-free flour or a flax egg if needed. We’ve tried both, and they still turn out soft and tasty.
- Check the first pancake: We always cut the first one in half. It’s the easiest way to check the heat and texture before cooking the rest.
- Keep them warm: Place cooked pancakes on a rack in a low oven. This keeps them warm without getting soggy.
Frequently Asked Questions
This usually means the heat is too high. Cook them on medium-low so the center has time to set before the outside browns.
Yes, you can try oat flour or try our banana oatmeal pancakes. Just know the pancakes will be more delicate and a bit softer.
Let them cool, then keep in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months.
A toaster or air fryer works best to keep the edges slightly crisp. The microwave works too if you’re in a hurry.
Just add a splash of milk and stir. Do this little by little until it’s thick but easy to pour.
More Greek yogurt breakfast recipes
- Banana overnight oats
- Blueberry overnight oats
- Greek yogurt chia pudding
- Banana baked oatmeal
- Blueberry baked oatmeal
- Greek yogurt breakfast smoothie
- Strawberry smoothie with Greek yogurt
- Healthy banana nut muffins
For even more breakfast ideas, check out our healthy make-ahead breakfast recipes round-up.
If you try this Greek yogurt banana pancakes recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Banana Pancakes
Ingredients
- 1 ripe banana with brown spots; add 1 tablespoon honey or sugar if not ripe
- ¾ cup Greek yogurt
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla extract + ½ teaspoon cinnamon optional
- 1 cup all-purpose flour
- 2½ teaspoons baking powder
- 1 pinch salt
- 1 tablespoon olive oil for the pan – or vegetable oil, or use oil spray
Instructions
- Mix the wet ingredients: In a large bowl, mash 1 ripe banana with a fork until mostly smooth.Add ¾ cup Greek yogurt, ¼ cup milk, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
- Add the dry ingredients: Add 1 cup all-purpose flour, 2½ teaspoons baking powder, and 1 pinch salt.Stir gently until just combined. A few small lumps are fine.Let the batter rest for 5 minutes.
- Cook the pancakes: Heat a nonstick skillet over medium heat.Add a few drops of oil and spread it around the pan.Pour about 1/4 cup batter per pancake.Cook on medium-low heat for 3 to 4 minutes, until bubbles form and the edges look set.Flip and cook 3 minutes more.If the pancakes brown too fast, lower the heat slightly.
- Finish the pancakes: Cut the first pancake in half to check that the center is cooked.Wipe the pan between batches and lightly oil again if needed.If the batter feels too thick, add a splash of milk. If it spreads too much, stir in a little flour.Keep pancakes warm in a 120°F / 50°C oven until ready to serve.
Notes
- Ripe banana → No direct substitute (key for sweetness and moisture)
- Greek yogurt → Low-fat Greek yogurt, Skyr, or a thick non-dairy yogurt.
- Milk → Unsweetened almond, soy, or oat milk
- Egg → Flax egg or chia egg (1 tbsp + 3 tbsp water)
- Vanilla extract → Almond extract or a pinch of ground cardamom
- All-purpose flour → Whole wheat flour + 2 tbsp extra milk
- Baking powder → Cream of tartar + baking soda
- Cooking oil → Oil spray, avocado oil, or light olive oil
We like to stir them straight into the batter before cooking.
- Dark chocolate chips → about 2 to 4 tablespoons
- Blueberries or raspberries → about ½ cup
- Chopped walnuts or pecans → about 2 to 4 tablespoons
- Sliced strawberries → about ½ cup
- Shredded coconut → about 2 tablespoons
- Raisins or chopped dates → about 2 to 3 tablespoons
- Extra cinnamon or nutmeg → a small pinch
- Cook on medium-low heat → helps the center cook through without burning
- Flip when small bubbles appear → edges set, bubbles stay open
- Rest the batter 5 minutes → makes pancakes softer
- Use a wide spatula → easier to flip without breaking
- Adjust the batter → add milk if thick, flour if too thin
- Make it your way → works with gluten-free flour or a flax egg
- Test the first pancake → check texture and adjust heat if needed
- Keep pancakes warm → on a rack in a low oven
- Store leftovers → keep in the fridge up to 4 days or freeze longer
Nutrition
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