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These Banana Greek Yogurt Pancakes are light, fluffy and naturally sweetened with ripe banana. Greek yogurt adds protein and helps keep them soft and tender, making them a great option for breakfast, snacks and lunchboxes.
These pancakes are a favourite with my youngest, who often makes the batter in the morning before I take over for the pouring and flipping. He loves a stack of them with Greek yogurt and mashed berries, but they're just as good served plain. Make them big or small, the mini pancakes also make a fantastic finger food for babies and toddlers.
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Ingredients Information (and Alternative Suggestions)
- Greek yogurt: I use plain Greek yogurt. A thinner yogurt may make the batter slightly looser.
- Banana: Use a ripe banana for the best flavour and natural sweetness.
- Plain (all-purpose) flour: I haven't tested this recipe with alternative flours.
- Baking powder & baking soda: Both help give the pancakes their light fluffy texture.
- Cinnamon / vanilla extract: Optional, but adds warmth and sweetness.
See recipe card for quantities.
Step by Step Instructions (with Images)
- Mix Dry Ingredients: Add the flour, cinnamon, baking powder & soda to a bowl and whisk to combine.
- Mix wet Ingredients: Mash banana, add Greek yogurt, eggs and vanilla. Mix until combined.
- Pancake Batter: Pour the yogurt mixture into the dry ingredients and gently stir until just combined.
- Cook: Heat a large skillet over medium heat. Add batter and cook until bubbles appear and edges begin to set. Flip and cook on other side.
Top Tips
- Use a ripe banana. The riper the banana, the sweeter and more flavourful the pancakes will be.
- Don't over mash the banana. I find these pancakes are lighter when the banana is left slightly chunky rather than mashed smooth. You also get lovely chunks of sweet banana throughout.
- Don't over-mix the batter. Stir until just combined; a few lumps are fine. Over-mixing can result in tougher pancakes.
- Cook straight after mixing. For the fluffiest pancakes, don't leave the batter sitting combined for too long.
- Keep an eye on the heat. Cook over medium low to medium heat so the pancakes have time to cook without becoming too brown on the outside.
- Make a double batch! These tend to disappear quickly, and any extras can be stored in the fridge or freezer for busy mornings.
Serving Suggestions
These pancakes are naturally sweet from the banana, so are great served plain or with your favourite toppings. Try:
- Greek yogurt and fresh fruit (berries, banana slices etc - cut age appropritate)
- Chia jam
- Fruit Compote
- Cottage cheese with fruit
- A drizzle of maple syrup or honey for older children (no honey for babies under 12 months.
Storage
- Refrigerate: Allow the pancakes to cool, then store in an airtight container in the fridge and enjoy within 2 days.
- Freeze: Freeze in an airtight container or freezer bag for up to 2 months. Place baking paper between the pancakes to stop them sticking together, or freeze them in a single layer first before transferring to a bag.
- Reheat: Warm gently in the microwave or toaster until heated through.
Recipe FAQs
Yes, from 6 months plus, once your baby is developmentally ready for solids foods and comfortable with finger foods. With a few considerations:
Allergens: These pancakes contain egg, dairy and wheat. If these are new to your baby, introduce new common allergens one at a time so it is easier to identify the cause of the reaction.
Serving: Serve the pancakes in an age appropriate size and always supervise your baby while eating.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Banana and yogurt both add moisture, so these pancakes need a little time to cook through. If the outside is browning before the centre is cooked, lower the heat and cook them for longer. Making slightly smaller pancakes can also help.
I also find that pureeing the banana can make the batter denser. For lighter, fluffier pancakes mash the banana with a fork and leave a few small lumps rather than blending it completely smooth.
More Pancake Recipes
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Banana Greek Yogurt Pancakes
Ingredients
- 1 cup (125g) all-purpose flour (plain flour)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon ,optional
- 1 cup (240 g) plain Greek yogurt
- 1 medium ripe banana
- 2 large eggs
- 1 teaspoon vanilla extract
- Unsalted butter or oil ,for cooking
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and cinnamon.
- Mash the banana with a fork, leaving a few small lumps rather than mashing until completely smooth. I find over-mashing or puréeing the banana can make the pancakes denser rather than light and fluffy.
- In a seperate bowl or jug, add the mashed banana, yogurt, eggs and vanilla and mix until combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don't overmix; a few lumps are fine.
- Heat a non-stick frying pan or skillet over medium heat. Lightly grease with a small amount of butter or oil, wiping away the excess with a paper towel.
- Use an ice-cream scoop (about ¼ cup) to add the batter to the pan and form a circle. The size of pan will determine how many you can fit in. You can make smaller tablespoon pancakes if you prefer.
- Transfer cooked pancakes to cooling rack or plate. Repeat with the remaining batter, lightly greasing the pan and wiping again as needed.
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