These banana Greek yogurt pancakes are light and fluffy with crispy edges. Mixing Greek yogurt into pancake batter adds 20 grams of protein and a pleasantly tangy flavor. These pancakes use a blend of oat flour and all-purpose flour for a boost of nutritious fiber, too! Easy enough for weekday breakfast or weekend brunch, this Greek yogurt pancake recipe will be your new go-to!

stack of greek yogurt pancakes on a white speckled plate, a fork through a bite of pancakes

Who doesn’t love a hot stack of pancakes? In my opinion, a cozy weekend morning with a pancake breakfast is one of life’s simple pleasures 🙂

Even though I love the taste of traditional pancake recipes, I’m often hungry shortly after eating them.

That’s why I love to add a boost of protein to my pancakes! One of the best high-protein ingredients for pancakes is Greek yogurt.

One cup of nutritious Greek yogurt provides 20 grams of protein to this recipe, as well as calcium, vitamin B12, and other micronutrients.

Greek yogurt not only boosts the nutrient content of these pancakes, it also makes them super light and fluffy, similar to my cottage cheese pancakes. As a Registered Dietitian, recipes like this that both taste good and make me feel good make my heart sing!

These pancakes are super easy to make – just combine the ingredients in a mixing bowl and cook them on the stovetop.

In addition to Greek yogurt, they’re made with a blend of oat flour and all-purpose flour, salt, baking powder, eggs, milk, vanilla extract, and just a touch of sugar.

If you’re looking for a pancake recipe with oats and banana (with no all-purpose flour), try my 3 ingredient banana oat pancakes.

This recipe makes 10-12 pancakes, so it serves 2-3 people.

ingredients for greek yogurt pancakes measured out on a wooden cutting board

Ingredients

Everything you need to make banana Greek yogurt pancakes, below! You likely have most of the ingredients in your pantry already.

  • Greek yogurt: Greek yogurt is the key ingredient in this recipe. I prefer to use full-fat Greek yogurt in this recipe, but you can use low-fat or nonfat if you prefer. These would be delicious with my homemade greek yogurt!
  • Milk or buttermilk: I’ve tested this recipe with whole milk and buttermilk – both worked well. You could use plant-based milk instead.
  • Eggs: Eggs help provide structure in pancakes and add a richness.
  • Oat flour: You can buy store bought oat flour,or make your own by simply blending oats in a blender until powdery. Oats add a nutritional boost of dietary fiber to pancakes!
  • All-purpose flour: A blend of AP flour and oat flour ensures these pancakes have a light texture. If you wanted, you could use all AP flour.
  • Baking powder: Baking powder helps lift the pancakes to contribute to fluffiness.
  • Salt: A pinch of salt enhances the flavor of pancakes.
  • Sugar: Just 1 tablespoon of white sugar provides a touch of sweetness. Feel free to omit, if desired.
  • Vanilla extract: Vanilla extract enhances the flavor of pancakes.
  • Bananas: Sliced bananas get sweet and caramelized when cooked pancakes. Instead of bananas, you could use blueberries or chocolate chips, or make plain pancakes.
  • Butter or oil: For cooking the pancakes on the stovetop

More Greek yogurt breakfast recipes you’ll love: Greek yogurt overnight oats, Greek yogurt smoothie, Greek yogurt stovetop oatmeal, Greek yogurt parfaits, and Greek yogurt granola bowls.

Kitchen equipment needed

  • 2 mixing bowls
  • Whisk
  • Mixing spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Nonstick skillet or frying pan, 12-inch or larger
  • Turner spatula

Visual step-by-step instructions

wet pancake batter whisked together in a white mixing bowl
1. In a medium mixing bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth.
dry pancake mix ingredients in a blue bowl
2. In a separate mixing bowl, mix together the dry ingredients: oat flour, AP flour, baking powder, salt, and sugar.
hands mixing up pancake batter in a white mixing bowl
3. Add dry ingredients to wet, and gently mix the two together into a thick cohesive batter. Add up to 1/4 cup AP flour to thicken if the batter is initially runny.
sliced bananas on a wooden cutting board
4. Slice bananas into thin coins.
two banana pancakes in a nonstick ceramic pan before being flipped
5. Heat a little butter or oil in a 12-inch nonstick skillet over medium heat. Use a 1/4 measuring cup to drop pancake batter onto the skillet, 2-3 at a time. Add a few banana coins to each pancake and cook for about 2 minutes, until you see bubbles on the surface of the pancakes.
flipped pancakes in a white nonstick pan
6. Flip the pancakes using a turner spatula, and cook for another 1-2 minutes on the other side. Repeat cooking the pancakes until you’ve used all the batter.
hand pouring maple syrup from a jar over a stack of banana pancakes

Serve Greek yogurt pancakes with a drizzle of maple syrup and a pat of butter and enjoy warm!

How to store pancakes

Pancakes are easy to store in the fridge or freezer because they reheat well.

  • Fridge: Keep pancakes in an airtight container for up to 5 days.
  • Freezer: First freeze pancakes on a parchment paper lined baking sheet for 2-3 hours, so they don’t stick. Keep the frozen pancakes in an airtight container or freezer-safe bag, use within 3 months.

Reheating pancakes

  • Oven: Set oven to 350°F. Put the pancakes on a baking sheet and cover with foil. Reheat for 5-7 minutes for refrigerated pancakes, and 10-15 minutes for frozen pancakes.
  • Toaster: Drop individual pancakes into toaster slots and set to high. Toast for 90 seconds or longer, until warmed through.
  • Microwave: Put pancakes on microwave safe plate, not overlapping. Microwave for 1-2 minutes until warmed through.
plate of banana pancakes next to a glass jar of foil

Greek yogurt nutrition benefits

Greek yogurt is well known to be high in protein, but it also has many other important nutrients, like vitamins, minerals, and probiotics!

In addition to 20 grams of protein, a 7-ounce serving of Greek yogurt provides:

  • 218 mg calcium (18% of your daily needs)
  • 180 mcg Vitamin A (20% of your daily needs)
  • 0.466 mg riboflavin (36% of your daily needs)
  • 0.940 mg pantothenic acid (19% of your daily needs)
  • 1.04 mcg Vitamin B12 (43% of your daily needs)
  • 274 mg phosphorus (39% of your daily needs)
  • 24.8 mcg selenium (45% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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stack of greek yogurt pancakes on a white speckled plate, a fork through a bite of pancakes

Light & Fluffy Greek Yogurt Pancakes with Bananas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
  • Category: breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

These banana Greek yogurt pancakes are light and fluffy with crispy edges. Mixing Greek yogurt into pancake batter adds 20 grams of protein and a pleasantly tangy flavor. These pancakes use a blend of oat flour and all-purpose flour for a boost of nutritious fiber, too! Easy enough for weekday breakfast or weekend brunch, this Greek yogurt pancake recipe will be your new go-to!


Ingredients

Scale
  • 1 cup plain Greek yogurt
  • 2 eggs
  • 3/4 cup milk of choice, or buttermilk
  • 2 tsp vanilla extract
  • 1/2 cup oat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp Kosher salt
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 2 ripe bananas, sliced into coins
  • Butter or oil for cooking the pancakes


Instructions

  1. In a medium mixing bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth with no lumps.
  2. In a separate bowl, mix together oat flour, all-purpose flour, salt, sugar, and baking powder. 
  3. Add the dry ingredients to the wet ingredients. Gently mix until just combined – some lumps are OK.
  4. If the batter is runny, add up to 1/4 cup more all-purpose flour to thicken.
  5. Heat up a little butter or oil in a 12-inch nonstick skillet on the stovetop over medium heat.
  6. Once the pan is heated, use a 1/4 cup measuring cup to drop pancakes onto the skillet, 2-3 at a time.
  7. Place a few banana coins into each pancake. Cook for about 2 minutes, until you see bubbles in the middle of the pancakes.
  8. Use a turner spatula to flip the pancakes, and cook the other side for 1-2 minutes. Remove to a plate.
  9. Continue cooking 2-3 pancakes at a time until the batter is gone.
  10. Serve with a drizzle of maple syrup and a pat of butter!

Notes

Storing pancakes

  • Fridge: Keep pancakes in an airtight container for up to 5 days.
  • Freezer: First freeze pancakes on a parchment paper lined baking sheet for 2-3 hours, so they don’t stick. Keep the frozen pancakes in an airtight container or freezer-safe bag, use within 3 months.

Reheating pancakes

  • Oven: Set oven to 350°F. Put the pancakes on a baking sheet and cover with foil. Reheat for 5-7 minutes for refrigerated pancakes, and 10-15 minutes for frozen pancakes.
  • Toaster: Drop individual pancakes into toaster slots and set to high. Toast for 90 seconds or longer, until warmed through.
  • Microwave: Put pancakes on microwave safe plate, not overlapping. Microwave for 1-2 minutes until warmed through.