Greek Yogurt Banana Pancakes
Greek Yogurt Banana Pancakes – an easy and healthy breakfast, these Greek Yogurt Banana Pancakes provide a delicious protein-packed start to your day.
We love pancakes around here. On days where I can’t seem to get myself around in time to make dinner, we will sometimes enjoy a VERY late breakfast, and I usually make pancakes because they’re easy and fast.
I have tried tons and tons of recipes, either looking for the perfect fluffy-yet-crispy-at-the-edges pancakes (my fave recipe for those here), OR the perfect healthified pancake.
Finding pancakes that are made with healthier ingredients, but are still delicious, has really been a challenge. After many failed attempts, I decided to combine the ingredients that I liked from a few different recipes and make my own version.
Yes, you can create amazingly delicious, protein-packed pancakes from Greek Yogurt! These are a great way to start your day and they will definitely keep you full until lunch.
You can also try using a different flavor of Greek yogurt for a unique twist. I’ve tried it with strawberry banana Greek yogurt and that was pretty tasty, too. You can also leave out the bananas if you wish. We’re a little crazy about bananas at our house and eat them pretty much daily. My daughter actually tried out bananas for the first time last night!
It’s her second solid food and she seemed ok with it. We tried avocado first and she wasn’t all that impressed. We will keep trying, though. I had this feeling she was going to love avocado because I craved it CONSTANTLY while I was pregnant with her. Maybe she just needs a little more time. And some salt. And tortilla chips.
Anyway, I hope you enjoy the recipe. If you have an individual cup of Chobani (6 oz) in your fridge at home, you can cut the recipe in half and take it for a test spin. I bet you’ll be pleasantly surprised. Have a wonderful week!
Greek Yogurt Banana Pancakes
- 12 oz. Vanilla Greek yogurt
- 2 eggs
- 1 cup white whole wheat flour
- 2 teaspoon baking soda
- 1/2 cup milk, (I use unsweetened almond milk)
- 1 medium banana,, mashed
- Combine the greek yogurt and eggs in a medium sized bowl. Whisk to combine.
- In a separate bowl, mix together the flour and baking soda.
- Pour the yogurt mixture over the dry ingredients and stir to combine. Add in the milk and mashed banana and mix well.
- Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes. (I use a heaping 1/4 cup scoop and spread them out a little.)
- Once tops start to bubble, flip and cook until both sides are cooked through. Serve with maple syrup, jam, almond butter, or fresh fruit.
These were the weirdest pancakes I’ve ever made and I make pancakes weekly. They puffed up in the pan but stuck really bad, so first round got thrown away, also I’m using my pan that I always use for pancakes and nothing ever sticks. Second round I had to spray the pan with nonstick cooking spray. Then after they were cooked, which you have to flip them really slow otherwise they fall apart, they turn into flat floppy things that resemble more of a thick crape rather than a pancake
These were really delicious!! I had 2 ripe bananas and used 2% Fage Greek yogurt plus some Madagascar vanilla. Also added blueberries. Everyone raves about these!! Saved the recipe and will make again and a again.
Is it possible to substitute out oat flour for the whole wheat flour?
Yes, that should work fine!
I know what I’m making for breakfast every day this September!
I really love the tanginess that is added to these pancakes by using Greek yogurt. These are so good!
Oh this looks so easy to make! Can I substitute normal wheat flour for a gluten-free one?
I have always loved the tartness of greek yogurt. Pairing it with a sweet banana was genius. Thanks for sharing.
I folded in some chopped up strawberries & loved this recipe!
We use nonfat plain Greek yogurt and added a tablespoon of maple syrup, splash of vanilla and cinnamon, and these turned out awesome!! For us they are kind of like a hybrid of our families favorite pancakes and my protein pancakes, best of both worlds!! I have trialed lots of higher protein pancakes and these had the perfect texture!
They’re OK but not planning on making them again, quite bland, not sweet enough and texture bit raw from inside, don’t really taste like proper pancakes. And quite fattening from all the Greek yogurt.
I’ve tried many healthy pancakes recipes but this was turned out amazing! Very fluffy and delicious. My baby likes them too!
We love this pancake recipe but we don’t put the 2 tsps baking Soda as it smells and taste like metal especially if you save it for the next day.
I’ve tried quite a few low/no sugar pancakes and they’re almost always disappointingly bland and just miserable in general. This recipe is excellent – the banana offers a mild sweetness and they were delicious served with fresh strawberries. The pancakes themselves were light and fluffy. Will definitely make these again!
I love how easy this recipe is to follow. I have all these ingredients handy and I know that this will be a favorite soon in this house. Love that it uses whole wheat flour. Added bonus!
I love how fluffy these pancakes turned out. The greek yogurt added a tanginess, that made them taste just like our favorite restaurant pancakes… such a great recipe!
These look sooo delicious! I love the idea of spreading almond butter all over them!
I have never made pancakes with Greek yogurt, but I’m anxious to try. I love the idea of getting more good for you protein into my diet.
I like to experiment with pancakes. My favorite savory ones are made of zucchini. I am ready to try banana pancakes! Sounds intriguing!