Recipe

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These banana yogurt pancakes are fluffy, lightly sweet, and packed with protein to fuel your morning.

Each serving provides 12g of protein, making these banana yogurt pancakes a terrific breakfast option.

Banana Pancakes with Yogurt

I often make these banana pancakes with yogurt after a weekend run when my family wants a fluffy stack and I need some extra protein.

This recipe is the result of mixing two of my favorite pancake recipes: banana pancakes and Greek yogurt pancakes. If you have regular yogurt, mash a ripe banana straight into my yogurt pancake recipe, and you’re good to go.

Ingredients

The base of these pancakes is made with all-purpose flour, baking powder and baking soda for a fluffy texture, and a pinch of salt to enhance the batter's flavor. The ripe banana adds sweetness (the riper the better), Greek yogurt (of any flavor), and milk or water make the liquid base. Eggs bind the ingredients in the batter, along with a little melted butter and vanilla extract for added flavor and moisture.

How to Make Banana Yogurt Pancakes

You can add the bananas to the yogurt batter in the blender or the bowl, but essentially, this is how to make them:

Measure and mix the dry ingredients in a large bowl.
Mix the liquid ingredients in the blender or a bowl. See tip below.
Combine the liquid mixture with the dry ingredients, mixing until the batter is just combined and no visible flour remains.
Cook the pancakes on a hot non-stick surface over medium heat, greasing it once it's hot, and then immediately pouring the batter. These pancakes take about 2 minutes per side to cook.
Serve them warm, topped with sliced bananas, berries, pancake syrup or, a drizzle of nut butter.

For a smoother batter, without banana tidbits, blend the bananas; otherwise, mash them really well in a bowl until they’re nearly a pureé.

Adding to This Recipe

After the batter is mixed, you can fold in ⅓ to ½ cup of chocolate chips to make chocolate chip pancakes, or ½ cup of blueberries for banana blueberry pancakes.

Banana Yogurt Pancakes (12g Protein)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These banana yogurt pancakes are fluffy, lightly sweet, and packed with protein to fuel your morning.

5 from 9 votes

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Ingredients

1 cup flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt, any flavor
1 medium ripe banana, ½ cup mashed
¼ cup milk, or water
2 eggs
½ teaspoon vanilla
2 tablespoons butter, melted

Instructions

Make the pancake batter:

In a large bowl, combine the flour, baking powder, baking soda, and salt.
In a separate bowl mash the banana until it resembles a pureé. Then add the yogurt and milk or water, eggs, vanilla, and melted butter. Whisk the liquid ingredients well. You can also blend these ingredients until smooth in a blender. Pour the wet mixture into the flour bowl, and mix, working from the outside of the bowl in, until there's no visible flour left.

Cook the pancakes:

Heat a large non-stick pan or griddle over medium heat, and once hot, grease it. Immediately, pour ¼ cup of batter per pancake, using the back of the scoop if necessary, to gently spread it on the pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Make sure not to press them down with the spatula and only flip once. Repeat with the rest of the pancake batter.
Serve topped with butter, maple syrup, or your favorite pancake toppings.