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A plate of 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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 81kcal


  • 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.


Calories: 81kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Cholesterol: 29mg | Sodium: 205mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 0.8mg | Calcium: 22mg | Iron: 0.4mg