Greek Yogurt Banana Pancakes (Printable)

Fluffy protein-rich pancakes made with Greek yogurt and bananas, ready in 25 minutes.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup Greek yogurt (plain, full-fat or low-fat)
02 - 2 large eggs
03 - 2 medium ripe bananas, mashed
04 - 1 teaspoon vanilla extract
05 - 2 tablespoons milk (dairy or non-dairy)

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 1 tablespoon sugar (optional)
08 - 1 ½ teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt

→ For Cooking

11 - Butter or oil, for greasing the pan

# How to Make It:

01 - In a large bowl, whisk together Greek yogurt, eggs, mashed bananas, vanilla extract, and milk until smooth and well combined.
02 - In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add dry ingredients to wet mixture. Stir gently until just combined; do not overmix to ensure fluffy pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour ¼ cup batter per pancake onto skillet. Cook for 2–3 minutes until bubbles form on surface and edges appear set.
06 - Flip pancakes and cook for another 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing pan as needed between batches.
08 - Serve warm with your favorite toppings such as honey, fresh fruit, or maple syrup.

# Expert Advice:

01 -
  • These pancakes manage to be both fluffy and satisfyingly substantial thanks to the protein packed Greek yogurt
  • They come together in under 30 minutes, making them totally doable on busy weekdays
02 -
  • Overmixing the batter makes tough, dense pancakes, so stop as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking leads to fluffier results
03 -
  • Use a measuring cup to pour batter for consistent size and even cooking
  • Let the pan come back to temperature between batches for the best results

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