Favorite Banana Yogurt Pancakes

Banana yogurt pancakes on two plates with banana slices.

5 from 3 votes

With just a few ingredients and the option to make these on the stovetop or in the oven as a sheet pan pancake, these Banana Yogurt Pancakes are versatile and so yummy!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 245kcal

Author: Amy Palanjian

Equipment

Ingredients

¾ cup mashed banana
½ cup plain whole-milk yogurt
2 eggs
3 tablespoons unsalted butter (melted and cooled; plus more for cooking)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt

US Customary - Metric

Instructions

Add the banana, yogurt, eggs, butter, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about 1/4 cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with sliced fruit, maple syrup, and/or nut or seed butter as you like.

Notes

To make this as a sheet pan pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about 1/2 inch thick. It's OK if it doesn't go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
To make for a baby, omit the sugar and use plain nondairy milk.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
Use any other diced fruit you like in pancakes.
Gluten-free: Use 1:1 style of gluten-free flour.
Dairy-free: Use nondairy yogurt and nondairy milk.

Nutrition