If you’re craving something cozy yet bright for breakfast or brunch, then this Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe is absolutely for you. Imagine pancakes that are pillowy soft with the rich comforting flavor of banana bread, plus the subtle tang and moisture boost from creamy Greek yogurt. Whether you’re waking up on a relaxed weekend or feeding a crowd, you’ll notice these pancakes hit all the right notes for a satisfying start to your day.

A stack of three thick, golden-brown pancakes sits on a white plate, each pancake textured with small chocolate chips visible inside. On top of the stack are two slices of pale yellow banana, pieces of dark toasted nuts, and some small dark brown bits, all drizzled with shiny amber syrup that trickles down the sides of the pancakes. The plate rests on a white marbled surface with a soft neutral-toned tiled wall in the background. In the foreground, slightly blurred, are a fork and knife resting on a beige cloth napkin, and a white bowl filled with banana slices. photo taken with an iphone --ar 1:1 --v 7 — Thick and Fluffy Banana Bread Pancakes with Greek Yogurt, banana bread pancakes, fluffy banana pancakes, Greek yogurt pancake recipe, breakfast banana pancakes

Jump to:

Why You’ll Love This Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

❤

Why You’ll Love This Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe

I love how this recipe effortlessly marries comfort food vibes with wholesome ingredients. These pancakes are special because they combine the tender, sweet banana bread flavor you crave with the tang and protein-rich boost of Greek yogurt, making them a bit lighter and more balanced than your typical stack.

Texture you want: Thick, fluffy, with a slight bounce — no flat or rubbery pancakes here.
Flavor that pops: The warm spices and ripe banana sweetness complement the tangy depth from Greek yogurt perfectly.
Everyday ingredients: Nothing fancy or hard to find — just basics you probably have on hand already.
Works for any night: Great for relaxed mornings, weekend brunches, or a special treat anytime you want an easy crowd-pleaser.

Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe - Recipe Image — Thick and Fluffy Banana Bread Pancakes with Greek Yogurt, banana bread pancakes, fluffy banana pancakes, Greek yogurt pancake recipe, breakfast banana pancakes

Ingredient Spotlight

Let’s get to know the stars of this Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe. Ripe bananas and Greek yogurt work together for moisture and tang, while warming spices like cinnamon and nutmeg add that signature banana bread note. I like to keep a balance between fluffiness from the leaveners and a tender crumb texture from the yogurt and butter—pretty much a winning combo every time.

Ripe Bananas: Use very ripe bananas with brown spots—they’re sweeter and mash easily.
Greek Yogurt: Full-fat or 2% gives a creamy texture and helps the pancakes stay tender without sogginess.
All-Purpose Flour: Standard flour provides the right structure; swap with gluten-free 1:1 blend as needed.

Seasonality & Sourcing

Bananas are a year-round reliable fruit, but the best flavor comes from those perfectly ripe ones you can often find on discounted shelves—great for budget-friendly baking! Greek yogurt is widely available fresh and stores well, so keep a good tub on hand. For the spices, opt for fresh cinnamon and nutmeg from small containers or freshly ground for the most fragrant pancakes. Walnuts and Medjool dates add a lovely seasonal touch in fall and winter, but you can substitute or skip based on what’s accessible.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by mashing your ripe bananas really well until almost smooth—that’s the secret for that luscious banana flavor. Whisk together the dry ingredients separately: flour, coconut sugar, baking powders, salt, and those aromatic spices so they’re evenly mixed. One key tip here is to avoid over-whisking the wet mixture once you combine it with the dry—it’s easy to overwork the batter and end up with tough pancakes instead of thick and fluffy. Meanwhile, preheat your skillet or griddle on medium-low heat and lightly grease it. Too hot at first and your pancakes will burn before cooking through.

Step 2 — Cook & Build Flavor

Once your batter is gently folded together (it should be thick but still pourable), let it rest for 5 minutes. This little pause lets the flour properly hydrate and thicken the batter, which helps develop that beautiful rise. Use about ¼ cup of batter per pancake; pour onto your greased pan and cook low and slow. You'll see bubbles appear on the surface—when the edges look set and the bubbles start popping, it’s time to flip. Cook on the other side until golden and cooked through. If they seem underdone in the center, turn the heat down and give them a little extra time; if they cook too fast and brown before cooking through, lower your heat further for next batches.

Step 3 — Finish & Rest

After cooking, let your pancakes rest on a warm plate for a minute or two. This helps the flavors marry and the texture set up beautifully. I love topping mine with extra banana slices, chopped walnuts, a few chocolate chips, and some chopped dates for interest and richness—plus a drizzle of pure maple syrup is the cherry on top. If you’re serving multiple batches, keep cooked pancakes warm in a very low oven (about 200°F) on a wire rack inside a baking sheet to prevent sogginess.

Troubleshooting Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe

If your pancakes turn out too dry, it usually means the batter was overmixed or the heat was too high—try turning the stove down and gently mix batter just until combined next time. Bland flavor? Be sure your bananas are ripe and use the right amount of warm spices; vanilla extract also amps up flavor nicely. Pancakes feeling soggy? Check the resting time and the thickness of the batter—too thin batter or skipping the rest can make them heavy. Adjust the milk or yogurt quantities slightly if needed to get batter consistency just right.

💡

Pro Tips

From my kitchen to yours, mastering these pancakes is all about gentle handling and attention to heat. I’ve found that a rested batter leads to the fluffiest texture, so don’t skip that step! Also, low, steady heat is your best friend—these pancakes deserve the slow cook treatment to stay golden and tender.

Heat control: Always cook on medium-low for even cooking and browning without burning.
Timing window: Let batter rest 5 minutes before cooking to maximize fluffiness.
Make-ahead move: Prep dry and wet ingredients separately in advance, then combine just before cooking.
Avoid this pitfall: Don’t overmix the batter—it should remain slightly lumpy.

Variations & Substitutions

There’s plenty of room for creativity with this Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe. Try swapping walnuts for pecans or toasted almonds for a nutty crunch. If you want to skip chocolate chips in favor of dried fruit, go for blueberries or cranberries. To keep it vegan, use flax eggs and coconut oil. You can also switch to almond or oat milk to suit your pantry or preferences—all still turning out delicious and fluffy!

Great Debates

Butter vs. oil often sparks debate for pancakes — I use melted butter here because it adds richness and a slight nuttiness that plays nicely with the banana flavor. Oil can make batter a bit lighter but sometimes alters the flavor subtly. Also, some swear by extra baking powder for a taller rise, but too much can cause a bitter aftertaste, so I stick to the balanced mix here for best texture and flavor.

Make-Ahead, Storage & Freezing

These pancakes store beautifully in the fridge for up to 3 days when stacked with parchment paper in between layers inside an airtight container. For freezing, cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. Reheat from frozen in a toaster or oven for best results—avoiding microwave reheating keeps them from turning rubbery. This is a great recipe to batch prep for busy mornings!

Yield & Conversions

This Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe yields about 10 medium pancakes (¼ cup batter each). Double the ingredients for a larger crowd or halve for a smaller breakfast. For metric fans: use about 190g flour, 240ml milk, and 225g Greek yogurt. Just keep ratios steady and you’ll nail it every time.

Serving Ideas & Pairings

Serve these pancakes with classic maple syrup and a pat of butter, or add a dollop of more Greek yogurt and a handful of fresh berries to brighten the plate. Crispy bacon or sausage on the side creates a lovely savory contrast if you like balance. For a bit of extra indulgence, a drizzle of nut butter or honey elevates the flavor while keeping it wholesome and approachable.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and adds richness and tenderness that regular yogurt can’t quite match. If using regular yogurt, consider straining it first or expect slightly thinner batter.

What if I don’t have coconut sugar?

Feel free to substitute with brown sugar or pure maple syrup, adjusting the liquid in the recipe slightly if needed to keep the batter consistency.

How do I make these pancakes gluten-free?

Simply swap the all-purpose flour for a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary a bit but remains deliciously fluffy.

Can I add other mix-ins besides nuts and chocolate chips?

Absolutely! Blueberries, dried cranberries, or even shredded coconut add lovely flavor and texture. Just fold them gently to avoid overmixing.

Notes, Tools & Special Equipment

A 10-inch nonstick skillet or electric griddle works perfectly for even heat distribution. Use a good-quality whisk and mixing bowls to combine ingredients gently. A rubber spatula is great for folding the batter without deflating it. If you have a thermometer, a griddle temperature of around 275–300°F (135–150°C) is ideal for cooking pancakes low and slow without burning.

Printable Recipe 📖