Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe
These Thick and Fluffy Banana Bread Pancakes with Greek Yogurt combine the best of banana bread and classic pancakes into a delicious, hearty breakfast treat. Made with mashed ripe bananas, Greek yogurt for extra moisture and protein, and optional add-ins like walnuts, chocolate chips, or dates, these pancakes are thick, flavorful, and perfect for a cozy morning meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Add-ins (Optional)
- ¼ cup chopped walnuts
- ¼ cup mini chocolate chips (or regular chocolate chips)
- ½ cup Medjool dates, pitted (about 4 dates)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined, creating an even base for your pancake batter.
- Prepare wet ingredients: In a separate bowl, whisk together the mashed bananas, Greek yogurt, milk, egg, melted butter (or coconut oil), and vanilla extract until smooth and fully incorporated, ensuring a creamy wet base.
- Combine wet and dry: Pour the wet ingredients into the dry mixture and gently fold until just combined. Avoid overmixing to keep the pancakes tender. The batter should be thick but still pourable; let it rest for 5 minutes to fully thicken and hydrate the flour.
- Add optional mix-ins: Gently fold in any optional add-ins such as chopped walnuts, mini chocolate chips, or pitted Medjool dates to add texture and flavor.
- Cook pancakes: Heat a greased skillet over medium-low heat. Using about ¼ cup of batter per pancake, pour onto the skillet. Cook slowly and gently so the pancakes develop thick, fluffy centers without burning. Flip when bubbles appear and the edges look set, then cook the other side until golden brown.
- Serve and enjoy: Serve the pancakes warm, topped with additional banana slices, walnuts, chocolate chips, dates, and drizzle with maple syrup for a perfect indulgent breakfast.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Letting the batter rest helps the pancakes become thick and fluffy.
- Cooking on medium-low heat prevents the pancakes from burning while cooking through completely.
- Substitute Greek yogurt with a dairy-free alternative to make this recipe dairy-free.
- Try different add-ins like blueberries or pecans for variety.
Keywords: banana pancakes, fluffy pancakes, banana bread pancakes, Greek yogurt pancakes, breakfast pancakes, easy pancake recipe, healthy pancakes
