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Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe

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4.9 from 9 reviews

These Thick and Fluffy Banana Bread Pancakes are a delicious twist on classic pancakes, featuring ripe bananas, warm spices, and add-ins like walnuts, chocolate chips, and dates. Made with Greek yogurt for extra moisture and tang, this recipe produces thick, tender pancakes perfect for a cozy breakfast or brunch.

  • Total Time: 30 minutes
  • Yield: 8 servings

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 evenly combined.
  2. Prepare Wet Ingredients: In a separate bowl, whisk together the mashed ripe bananas, Greek yogurt, milk, large egg, melted butter (or coconut oil), and vanilla extract until the mixture is smooth and homogenous.
  3. Combine Batter: Pour the wet ingredients into the dry ingredients bowl and gently fold the mixture until just combined. Be careful not to overmix. Then fold in the chopped walnuts, chocolate chips, and chopped dates. The batter should be thick but still pourable. Let the batter rest for 5 minutes to thicken fully.
  4. Cook Pancakes: Heat a greased skillet over medium-low heat. Using about ¼ cup of batter per pancake, pour the batter onto the skillet. Cook the pancakes low and slow, allowing them to develop thick, fluffy centers. Flip when bubbles appear on the surface and edges set, then cook the other side until golden brown.
  5. Serve: Finish the pancakes with additional banana slices, walnuts, chocolate chips, and dates if desired. Serve warm with maple syrup and enjoy your thick, fluffy banana bread pancakes.

Notes

  • For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and butter with coconut oil.
  • Make sure to use ripe bananas for maximum sweetness and moisture.
  • If you prefer crispier edges, increase the skillet heat slightly but avoid browning too fast to keep centers fluffy.
  • Letting the batter rest helps the flour hydrate and the baking powder activate fully for better rise.
  • These pancakes freeze well; store leftovers in an airtight container for up to 2 months.
  • Author: Millie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

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