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Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe

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4 from 5 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 12 pancakes (serves 12)
  • Diet: Vegetarian

Description

These Thick and Fluffy Banana Bread Pancakes with Greek Yogurt combine the beloved flavors of banana bread with the comforting texture of pancakes. Infused with warm spices like cinnamon and nutmeg, and enhanced by wholesome ingredients such as Greek yogurt and mashed bananas, this recipe produces a moist, tender, and richly flavored breakfast treat. Optional add-ins like walnuts, chocolate chips, and Medjool dates add delightful bursts of texture and sweetness. Perfect for a leisurely weekend breakfast or brunch, these pancakes pair beautifully with maple syrup and fresh fruit.

Ingredients

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

  • ¼ cup chopped walnuts
  • ¼ cup mini chocolate chips (or regular chocolate chips)
  • ½ cup Medjool dates, pitted (about 4 dates)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free flour), coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined, ensuring even distribution of the leavening agents and spices.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the mashed ripe bananas, Greek yogurt, milk, egg, melted butter or coconut oil, and vanilla extract until the mixture is smooth and homogenous, ensuring the wet ingredients are fully blended.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently fold the two together until just combined; it’s important not to overmix to maintain a tender pancake texture. After mixing, fold in the chopped walnuts, mini chocolate chips, and pitted Medjool dates evenly throughout the batter.
  4. Rest the Batter: Let the batter rest for 5 minutes. This allows it to thicken fully which contributes to the dense, banana bread-like texture of the pancakes.
  5. Cook Pancakes: Preheat and lightly grease a skillet over medium-low heat. Using about ¼ cup of batter for each pancake, pour onto the skillet. Cook the pancakes slowly and gently to ensure thick, fluffy centers without burning the outside. Flip when bubbles form on the surface and cook until golden brown on both sides.
  6. Serve: Finish by topping the pancakes with additional banana slices, walnuts, chocolate chips, and dates if desired. Serve warm with maple syrup for a deliciously sweet breakfast or brunch treat.

Notes

  • Coconut sugar provides a subtle caramel-like sweetness; brown sugar can be used as an alternative if unavailable.
  • The batter is intentionally thicker than traditional pancake batter to achieve the dense, banana bread-style texture.
  • These pancakes pair especially well with fruit-forward toppings or flavored syrups such as blueberry or cinnamon maple for enhanced flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/thick-and-fluffy-banana-bread-pancakes-with-greek-yogurt-recipe/