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–+ servings
Greek yogurt banana pancakes on a plate with maple syrup in soft natural window light.

Greek Yogurt Banana Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 to 10 pancakes
Author: Nico Pallotta

  • 1 ripe banana with brown spots; add 1 tablespoon honey or sugar if not ripe
  • ¾ cup (180 g) Greek yogurt
  • ¼ cup (60 ml) milk
  • 1 large egg
  • 1 teaspoon vanilla extract + ½ teaspoon cinnamon optional
  • 1 cup (150 g) all-purpose flour
  • 2½ teaspoons (10 g) baking powder
  • 1 pinch salt
  • 1 tablespoon olive oil for the pan - or vegetable oil, or use oil spray

  • 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.
    Step 1 Mashed banana mixed with Greek yogurt milk egg and vanilla in a large bowl.
  • 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.
    Step 2 Flour and baking powder folded into batter with spatula small lumps still visible.
  • 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.
    Step 3 Pancake batter cooking in skillet with bubbles forming and edges setting.
  • 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.
    Step 4 Serving Greek yogurt pancakes with maple syrup, cinnamon and a dollop of yogurt.
Substitutions
  • 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
 
Add-ins ideas
You can easily change the flavor of these pancakes with a few simple add-ins.
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
Start small and adjust to taste. Too many add-ins can make the pancakes harder to flip.
Tips
  • 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
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