Thick and Fluffy Banana Bread Pancakes with Greek Yogurt Recipe
These Thick and Fluffy Banana Bread Pancakes combine the rich flavors of banana bread with the light, airy texture of pancakes. Made with ripe bananas, Greek yogurt, and warm spices, these pancakes are perfect for a comforting breakfast treat. Add-ins like walnuts, chocolate chips, and dates bring delightful bursts of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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)
- ½ cup Medjool dates, pitted (about 4 dates)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the mashed banana, Greek yogurt, milk, egg, melted butter (or coconut oil), and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep pancakes fluffy.
- Add Mix-ins: Fold in the chopped walnuts, mini chocolate chips, and pitted Medjool dates evenly through the batter. The batter should be thick but still pourable; let it rest for 5 minutes to allow it to thicken fully.
- Cook Pancakes: Heat a greased skillet over medium-low heat. Use about ¼ cup of batter per pancake, cooking them low and slow to ensure thick, fluffy centers. Cook until bubbles appear on the surface and edges look set, then flip and cook the other side until golden and cooked through.
- Serve: Finish the pancakes with additional banana slices, walnuts, chocolate chips, and dates if desired, and serve with maple syrup for a delicious breakfast treat.
Notes
- For a dairy-free option, use coconut oil and plant-based milk instead of butter and regular milk.
- Letting the batter rest helps the gluten-free flour hydrate fully, resulting in better texture.
- Use ripe bananas with lots of brown spots for maximum sweetness and flavor.
- Adjust cooking heat to prevent burning the outside while ensuring the inside cooks through.
