If you’re looking for a wholesome, easy breakfast that actually feels like a treat, this Banana Oat Greek Yogurt Pancakes Recipe is about to become your new favorite. Imagine naturally sweet banana, creamy yogurt, and hearty oats blending into pancakes that are fluffy yet filling, golden on the outside, and tender inside. Plus, they’re a powerhouse of protein and fiber, perfect for fueling you through a busy morning or a lazy weekend brunch. The best part? They come together in minutes, all in your blender — no fancy equipment or special skills required.

Banana Oat Greek Yogurt Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Banana Oat Greek Yogurt Pancakes Recipe comes from a lineup of basic, nourishing ingredients. Every addition brings something special to the table, whether it’s flavor, texture, or a nutrition boost. Here’s what you’ll need, and why each one shines:

Ripe Bananas: Bring natural sweetness and create that delicious moist crumb everyone loves in pancakes.
Large Eggs: They bind everything together and add to the hearty texture, plus extra protein power.
Plain Greek Yogurt: Provides extra creaminess and a lovely tang while boosting the protein content.
Old-Fashioned Oats: Use rolled oats for a heartier pancake and a boost of fiber; they also keep this breakfast gluten-free when you use gluten-free oats.
Baking Powder: Lifts the pancakes, giving you those tender, fluffy results.
Cinnamon: Adds warmth and a subtle sweetness that pairs perfectly with bananas.
Vanilla Extract: Rounds out the flavors and brings a little extra comfort to every bite.
Pinch of Salt: Enhances all the flavors and balances the sweetness.
Butter or Oil for Cooking: Helps achieve a beautiful golden exterior and keeps the pancakes from sticking.
Maple Syrup & Fresh Fruit (for serving): The finishing touch for irresistible, picture-perfect stacks.

How to Make Banana Oat Greek Yogurt Pancakes Recipe

Step 1: Blend It All Up

This Banana Oat Greek Yogurt Pancakes Recipe starts with a wonderfully easy step — just blend all your ingredients! Toss the bananas, eggs, Greek yogurt, oats, baking powder, cinnamon, vanilla, and salt into a blender. Blitz until the mixture is smooth and creamy. You don’t need to worry about over-mixing here; the goal is a luscious, pourable batter where the oats are completely broken down.

Step 2: Let the Batter Rest

Once the batter’s blended, give it a little time to sit — about five minutes does the trick. During this rest, the oats will absorb a bit of moisture and the batter will thicken, making your pancakes fluffier and easier to flip.

Step 3: Heat Your Pan

Set a nonstick skillet or griddle over medium heat and lightly grease it with a touch of butter or oil. This helps the pancakes cook evenly and develop that perfect golden crust without sticking.

Step 4: Pour and Cook

Using a quarter-cup measure, pour dollops of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, keeping an eye out for little bubbles popping up on the surface and the edges firming up — this is your sign they’re ready to flip.

Step 5: Flip and Finish

Flip each pancake gently and cook for another 1–2 minutes. You want them golden, cooked through, and lightly springy to the touch. Transfer to a plate and repeat with the rest of your batter, adding a bit more butter or oil to the pan if needed.

Step 6: Serve and Enjoy

Serve your stack as soon as they’re ready — warm and inviting! Top with a drizzle of maple syrup, a scatter of berries or sliced bananas, and prepare for pancake bliss.

How to Serve Banana Oat Greek Yogurt Pancakes Recipe

Garnishes

When it comes to finishing touches, this Banana Oat Greek Yogurt Pancakes Recipe shines with a cloud of creamy Greek yogurt, a handful of vibrant berries, or even a dusting of cinnamon. Of course, a generous pour of warm maple syrup is always a classic. For a little crunch, sprinkle on toasted nuts or a few mini chocolate chips.

Side Dishes

Pair your pancakes with sides that complement their hearty flavors. Think crispy bacon or sausage for something savory, or a fruit salad bursting with citrus for a refreshing contrast. For extra protein, a scoop of cottage cheese or scrambled eggs works beautifully — the options are endless!

Creative Ways to Present

Get playful with how you serve these pancakes! Try layering them with yogurt and fruit for a breakfast parfait effect, or stack mini versions for kid-friendly “pancake towers.” For brunch parties, arrange them as a pancake board with little bowls of toppings so everyone can customize their dream stack.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house), let them cool completely before stacking them with a slip of parchment in between each pancake. Store them in an airtight container in the fridge for up to three days. They’ll stay moist and delicious, ready for your next quick breakfast.

Freezing

To freeze your Banana Oat Greek Yogurt Pancakes Recipe, simply let them cool, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top bag or container, and they’ll keep for up to two months. Just grab as many as you need and reheat whenever pancake cravings strike.

Reheating

When you’re ready to enjoy, you can reheat pancakes in the microwave (a quick 30 seconds per pancake usually does it), pop them in the toaster for a crispier finish, or warm them in a skillet over low heat. They’ll taste just as fresh and delightful as the day you made them.

FAQs

Can I make this Banana Oat Greek Yogurt Pancakes Recipe gluten-free?

Yes! Just be sure to use certified gluten-free oats and you have an entirely gluten-free breakfast option — no other changes needed.

How can I add extra protein to this recipe?

The Greek yogurt already gives these pancakes a protein boost, but you can add a scoop of your favorite protein powder to the batter or serve pancakes with nut butter or cottage cheese for even more staying power.

What if I don’t have a blender?

No worries! You can mash the bananas very well by hand, whisk in the eggs and yogurt, then stir in the rest of the ingredients. The pancakes will be slightly more rustic, but still delicious.

Can the Banana Oat Greek Yogurt Pancakes Recipe batter be made ahead?

Absolutely. Prepare the batter, store it in the fridge up to 24 hours in advance, and just give it a good stir before cooking. If it thickens too much, add a splash of milk to loosen it up.

What are some mix-in ideas?

Try adding mini chocolate chips, blueberries, chopped nuts, or even finely diced apples to the batter for new flavors and textures your family will love.

Final Thoughts

This Banana Oat Greek Yogurt Pancakes Recipe truly offers everything to love — they’re healthy, filling, and so easy that you can whip them up even on busy mornings. Whether you’re meal prepping for the week or making a lazy weekend brunch extra special, give this recipe a try and watch it become a regular favorite!

Banana Oat Greek Yogurt Pancakes Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 pancakes (2 servings) 1x
Diet: Gluten-Free, Vegetarian

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Description

Delicious and nutritious Banana Oat Greek Yogurt Pancakes that are easy to make and perfect for a wholesome breakfast.

Ingredients

Scale

Banana Oat Greek Yogurt Pancakes Ingredients:

2 ripe bananas
2 large eggs
1/2 cup plain Greek yogurt
1 cup old-fashioned oats
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
Butter or oil for cooking
Maple syrup and fresh fruit for serving

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Instructions

Blend the Ingredients: In a blender, combine bananas, eggs, Greek yogurt, oats, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth.
Rest the Batter: Let the batter rest for 5 minutes to thicken slightly.
Cook the Pancakes: Heat a skillet, pour 1/4 cup of batter for each pancake, cook until bubbles form, flip, and cook until golden.
Serve: Serve warm with maple syrup and fresh fruit.