Name: Banana Oat Greek Yogurt Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ripe banana; ¾ cup Greek yogurt (plain or vanilla); 2 large eggs; 1 cup rolled oats; 1 teaspoon baking powder; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; pinch of salt; butter or oil for cooking

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If you’re on the hunt for a breakfast that’s wholesome, fluffy, and takes just minutes to make, let me introduce you to Banana Oat Greek Yogurt Pancakes! These beauties aren’t just delicious—they’re packed with protein and fiber thanks to Greek yogurt and oats, while sweet ripe banana and a hint of cinnamon shine through every golden bite. Just whirl everything in the blender and you’ll have a stack worthy of any morning. Whether you need a quick weekday bite or want to level up your weekend brunch, this recipe is destined to become an all-time favorite.

Banana Oat Greek Yogurt Pancakes Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Banana Oat Greek Yogurt Pancakes is that you probably already have everything on hand. Each ingredient has a purpose: to add natural sweetness, creamy texture, a boost of nutrition, or that irresistible pancake flavor.

Banana: Adds natural sweetness, moisture, and a lovely hint of banana flavor to every bite.
Greek yogurt: Gives the pancakes a wonderful tang, extra protein, and makes them super fluffy.
Eggs: Bind your batter together and create tender, airy pancakes.
Rolled oats: The secret to hearty but soft pancakes with plenty of fiber and no white flour.
Baking powder: Lifts the pancakes so they’re perfectly puffy.
Cinnamon: Adds subtle warmth and aroma that pairs perfectly with the banana.
Vanilla extract: Rounds out the flavors with its cozy sweetness.
Salt: Just a pinch for balance and to bring out all the other flavors.
Butter or oil: As your cooking fat, this helps give those pancakes golden edges and keeps them from sticking.

How to Make Banana Oat Greek Yogurt Pancakes

Step 1: Blend Everything Together

Place the banana, Greek yogurt, eggs, oats, baking powder, cinnamon, vanilla extract, and salt into your blender. Blend until the mixture is completely smooth and no bits of oat or banana remain, about 30 seconds to 1 minute. This step is what makes the pancakes silky and effortless—no bowls or whisks required, and the batter comes together in a snap.

Step 2: Rest the Batter

Pour the batter into a bowl (or just leave it in your blender) and let it sit for 5 minutes. This allows the oats to soak up some liquid and the baking powder to activate, resulting in pancakes that are thicker and fluffier. The transformation is subtle but makes all the difference in the final texture.

Step 3: Heat and Grease Your Skillet

Preheat a nonstick skillet or griddle over medium heat. Add a little butter or oil to coat the surface—this not only prevents sticking but also gives those pancakes crisp, caramelized edges that everyone loves. Make sure the pan is properly hot before you begin pouring your batter, so you get that signature sizzle.

Step 4: Cook Your Pancakes

Pour about ¼ cup of batter per pancake onto the skillet. Let each pancake cook for 2 to 3 minutes, or until you see bubbles forming on the surface and the edges look a bit set. Now, the moment of truth: flip them gently and cook for another 1 to 2 minutes, until golden brown and cooked through. The scent floating through your kitchen will be absolutely irresistible!

Step 5: Serve and Enjoy

Transfer the cooked pancakes to a plate, and repeat with the rest of the batter. Pile them high, add your favorite toppings, and dig into your Banana Oat Greek Yogurt Pancakes while they’re still warm and pillowy.

How to Serve Banana Oat Greek Yogurt Pancakes

Garnishes

The sky’s the limit when it comes to toppings! Classic maple syrup is always a winner, but I love scattering fresh berries, banana slices, toasted nuts, or even a dollop of whipped or extra Greek yogurt on top. A little drizzle of honey or nut butter takes things to the next level. Let your taste buds guide your creation.

Side Dishes

If you’re serving a bigger breakfast, pair your Banana Oat Greek Yogurt Pancakes with crispy bacon, softly scrambled eggs, or a big bowl of fresh fruit salad. They balance beautifully with both sweet and savory sides, making them a go-to for any crowd or craving.

Creative Ways to Present

Feeling playful? Skewer mini pancakes with fruit for a fun breakfast kabob, stack pancakes with layers of yogurt and berries parfait-style, or even pack cooled pancakes as a snack for little ones’ lunchboxes. There are so many ways to make these Banana Oat Greek Yogurt Pancakes the star of your table.

Make Ahead and Storage

Storing Leftovers

Have extra pancakes? Simply let them cool, then layer with parchment or wax paper and store in an airtight container in the fridge. They keep their flavor and texture well for up to 3 days, making them perfect for speedy breakfasts all week long.

Freezing

Banana Oat Greek Yogurt Pancakes are freezer-friendly! Arrange cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a resealable bag or container. They’ll stay fresh in the freezer for up to 2 months, ready when you need them most.

Reheating

To reheat, microwave pancakes for 20–30 seconds, or pop them in a toaster or toaster oven to bring back their gentle crispness. If reheating from frozen, you can microwave straight from the freezer, or thaw overnight in the fridge before warming up.

FAQs

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

Absolutely! Just be sure to use certified gluten-free rolled oats, and you’ll have a wonderful batch of gluten-free pancakes with all the same flavor and fluffiness.

What type Breakfast

Both plain and vanilla Greek yogurt work beautifully. Plain gives a more subtle, tangy taste while vanilla adds a touch of sweetness—choose based on your mood or what’s in your fridge.

Can I add mix-ins to the batter?

Yes, this recipe is incredibly flexible! A handful of mini chocolate chips, blueberries, or even diced strawberries can be folded into the batter right before cooking for extra bursts of flavor.

How can I make the pancakes dairy-free?

It’s easy! Swap the Greek yogurt for a thick, dairy-free yogurt (such as coconut or almond-based), and use oil for cooking. The end result will still be fluffy and delicious.

Do Banana Oat Greek Yogurt Pancakes taste like banana bread?

They absolutely have that classic banana bread essence—moist, gently spiced, and rich with banana flavor—just in the form of beautiful, easy pancakes!

Final Thoughts

Breakfast should always be this good. If you’ve never tried Banana Oat Greek Yogurt Pancakes, I truly can’t wait for you to discover how easy, nourishing, and satisfying they are. Make a big batch, share with family or friends, and watch these pancakes disappear. Enjoy every bite!

Banana Oat Greek Yogurt Pancakes Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 pancakes (2 to 3 servings) 1x
Diet: Gluten-Free, Vegetarian

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Description

These Banana Oat Greek Yogurt Pancakes are a delicious and nutritious breakfast option. Made with wholesome ingredients like ripe banana, Greek yogurt, and oats, these pancakes are easy to whip up in a blender. Enjoy them warm with your favorite toppings for a satisfying start to your day!

Ingredients

Scale

Banana Oat Greek Yogurt Pancakes:

1 ripe banana
¾ cup Greek yogurt (plain or vanilla)
2 large eggs
1 cup rolled oats
1 teaspoon baking powder
½ teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt
butter or oil for cooking

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Instructions

Add Ingredients to Blender: Add the banana, Greek yogurt, eggs, oats, baking powder, cinnamon, vanilla extract, and salt to a blender. Blend until smooth, about 30 seconds to 1 minute.
Rest the Batter: Let the batter rest for 5 minutes to thicken slightly.
Cook Pancakes: Heat a skillet over medium heat and grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.
Serve: Serve warm with desired toppings like maple syrup, fresh fruit, or yogurt.