Banana Greek Yogurt Pancakes

Stack of Banana Yogurt Pancakes on a Plate.

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Light and fluffy banana Greek yogurt pancakes made with simple ingredients and naturally sweetened with ripe banana.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Snack

Cuisine: Western

Diet: Vegetarian

Servings:

Calories: 97kcal

Author: Amy

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.

Video

Notes

These pancakes are not overly sweet and will depend on how sweet your bananas are. If you prefer a sweeter pancake add 1-2 tablespoons of sugar to the dry ingredients. (Do not add if making for babies). Alternatively, add some sweet toppings.

Nutritional Information is a rough guide only, calculated using an online nutrition calculator. Does not include any toppings.

Nutrition