Name: Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour (or 1:1 gluten-free flour); 1 tbsp coconut sugar; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp cinnamon; ⅛ tsp nutmeg; 1 cup mashed ripe banana (about 2 medium bananas); ½ cup Greek yogurt; ½ cup milk; 1 large egg; 1½ tbsp melted butter (or coconut oil); ½ tsp vanilla extract; ¼ cup chopped walnuts; ¼ cup mini chocolate chips (or regular chocolate chips); ½ cup Medjool dates, pitted (about 4 dates)

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Introduction

These Thick and Fluffy Banana Bread Pancakes with Greek Yogurt combine the best of two breakfast classics into one delicious, comforting dish. Moist, tender, and packed with warm spices, they’re perfect for a weekend treat or special brunch.

The image shows two thick, round pancakes cooking in a blue frying pan with melted butter spreading around them. The pancakes are light brown with small dark spots of chocolate chips scattered inside the batter. Around the pan, there are slices of banana on a white scalloped plate at the top right, a small glass bowl with chopped dates at the top left, and a small yellow bowl filled with chocolate chips at the bottom left. A blue checkered cloth is placed under the pan, with a wooden spatula resting on it near the pan's handle. The setting is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour (or 1:1 gluten-free flour)
1 tbsp coconut sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
⅛ tsp nutmeg
1 cup mashed ripe banana (about 2 medium bananas)
½ cup Greek yogurt
½ cup milk
1 large egg
1½ tbsp melted butter (or coconut oil)
½ tsp vanilla extract
¼ cup chopped walnuts
¼ cup mini chocolate chips (or regular size)
½ cup Medjool dates, pitted (about 4 dates)

Instructions

Step 1: In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
Step 2: In a separate bowl, whisk the mashed banana, Greek yogurt, milk, egg, melted butter or coconut oil, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold using a spatula until just combined. Stir in the chopped walnuts, chocolate chips, and dates. The batter should be thick but still pourable.
Step 4: Let the batter rest for 5 minutes to allow it to fully thicken.
Step 5: Heat a greased skillet over medium-low heat. Use about ¼ cup of batter per pancake and cook slowly to achieve thick, fluffy centers. Flip when bubbles form on top and edges look set, then cook the other side until golden.
Step 6: Serve warm topped with extra banana slices, walnuts, chocolate chips, dates, and a drizzle of maple syrup.

Tips & Variations

For dairy-free pancakes, substitute Greek yogurt with coconut yogurt and milk with almond milk.
Try adding a pinch of ground ginger or cloves for a spicier flavor.
If you prefer a sweeter pancake, increase coconut sugar slightly or add a tablespoon of honey or maple syrup to the batter.
Swap walnuts for pecans or omit nuts entirely for a nut-free version.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warmed through. You can also freeze cooked pancakes separated by parchment paper for up to 1 month; thaw and reheat before serving.

How to Serve

A stack of three thick, golden-brown pancakes sits on a white plate, each pancake showing a fluffy texture with visible bits of nuts and chocolate chips inside. The top pancake is covered with syrup that drips down the sides, adding a shiny, sticky look. On top, there are slices of light yellow banana and chunks of deep red figs, creating a colorful contrast. The plate rests on a white marbled surface with a fork and knife set wrapped in a cloth napkin beside it. In the corner, a white bowl with more banana slices is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular granulated sugar or brown sugar for coconut sugar in equal amounts. This will slightly change the flavor but still yield delicious pancakes.

What if I don’t have Greek yogurt?

You can substitute Greek yogurt with regular yogurt or sour cream. If using thinner yogurt, reduce the milk slightly to keep the batter thick.