If you’re craving a breakfast that’s as wholesome as it is delicious, the Banana Oat Greek Yogurt Pancakes Recipe is about to become your new morning best friend. These fluffy, protein-packed pancakes come together in minutes with just a handful of simple ingredients you’ll likely have on hand. The combination of ripe banana, hearty oats, and creamy Greek yogurt creates a perfectly tender texture and naturally sweet flavor you won’t be able to resist. Whether you’re gearing up for a busy day or treating yourself to a slow weekend, this Banana Oat Greek Yogurt Pancakes Recipe brings comfort and nutrition to your table without any fuss.
Ingredients You’ll Need
These pancakes call for just a few kitchen staples, but every ingredient matters! Each one plays a part in building the flavor, texture, and golden color that makes the Banana Oat Greek Yogurt Pancakes Recipe truly special.
- Rolled oats: The star base ingredient, giving the pancakes a nutty, wholesome flavor and a boost of whole grains.
- Ripe banana: Adds natural sweetness and moisture while also helping bind the batter into a fluffy texture.
- Plain Greek yogurt: Brings protein, tang, and a delightfully creamy richness to every bite.
- Large eggs: Essential for structure—these guarantee that irresistible pancake fluffiness.
- Baking powder: Helps the pancakes rise gently for that perfect lift.
- Baking soda: Reacts with the yogurt and banana for extra tenderness and soft crumb.
- Cinnamon: Infuses each pancake with warmth and a cozy, fragrant twist.
- Vanilla extract: Enhances the sweetness and brings all the flavors together beautifully.
- Pinch of salt: Just enough to balance the flavors and keep things lively!
- Milk (2 to 4 tablespoons, as needed): Adjusts the batter for the perfect pourable consistency—start slow and add as necessary.
- Butter or oil (for greasing the pan): Prevents sticking and ensures those gorgeous golden edges.
How to Make Banana Oat Greek Yogurt Pancakes Recipe
Step 1: Blend the Oats
Start things off by adding the rolled oats to your blender or food processor. Blitz them for 30 seconds to a minute, until you have a fine, flour-like consistency. This step is crucial—it gives your pancakes that classic oat flavor and a smooth texture that everyone will love.
Step 2: Add the Remaining Ingredients
Into the blender with your freshly made oat flour, toss in the ripe banana, Greek yogurt, eggs, baking powder, baking soda, cinnamon, vanilla, and salt. Blend until the batter is completely smooth and well combined—don’t be shy about scraping down the sides to make sure everything gets incorporated!
Step 3: Adjust the Consistency
Take a peek at your batter. If it seems thick or stubbornly refusing to pour, add milk 1 tablespoon at a time, blending briefly after each addition, until you reach a creamy, pourable consistency. You want it thick enough to hold its shape, but not so dense you can’t easily pour it onto the skillet.
Step 4: Cook That Perfect Pancake
Place a non-stick skillet or griddle over medium heat and add a little butter or oil to keep things slick. Pour about 1/4 cup of batter for each pancake, giving them some space to spread. Watch for bubbles to form and the edges to look set—after 2 to 3 minutes, flip and cook for another minute or two until golden and cooked through.
Step 5: Serve and Enjoy
Repeat with the rest of the batter, greasing the pan as needed. Stack those warm, fluffy pancakes high and reach for your favorite toppings. The Banana Oat Greek Yogurt Pancakes Recipe is excellent with a drizzle of maple syrup, slices of fresh fruit, or a swipe of creamy nut butter.
How to Serve Banana Oat Greek Yogurt Pancakes Recipe
Garnishes
These pancakes practically beg for creative add-ons! Try topping them with a sprinkle of chopped walnuts, a dusting of powdered sugar, or a big handful of fresh berries. A swirl of Greek yogurt or a few slices of banana make for a beautiful, nutritious finish.
Side Dishes
The Banana Oat Greek Yogurt Pancakes Recipe pairs wonderfully with savory sides like scrambled eggs or crispy turkey bacon if you love a sweet and savory combo. For a lighter spread, try serving alongside a colorful fruit salad or a tall glass of your favorite smoothie.
Creative Ways to Present
Stack your pancakes on a platter with layers of sliced banana and a drizzle of honey between each one for a stunning brunch centerpiece. If you’re hosting, serve mini pancakes as a fun breakfast appetizer, or create a DIY toppings bar so everyone can personalize their stack!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (lucky you!), let them cool completely before layering them in an airtight container. They’ll stay fresh in the fridge for up to three days, making weekday breakfasts a breeze.
Freezing
Want to prep ahead? Place the cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. The Banana Oat Greek Yogurt Pancakes Recipe freezes beautifully for up to a month.
Reheating
To bring your pancakes back to life, reheat them in the microwave for 20 to 30 seconds per pancake, or warm them in a toaster or toaster oven if you love a slightly crisp edge. They’re just as tender and flavorful as the day you made them!
FAQs
Can I make this Banana Oat Greek Yogurt Pancakes Recipe gluten-free?
Absolutely! Just use certified gluten-free oats and you’re all set. All the other ingredients are naturally gluten-free, so it’s easy to adapt for any dietary needs.
What kind of Greek yogurt works best for this recipe?
Plain, full-fat or low-fat Greek yogurt both work beautifully, giving your pancakes a creamy texture and a gentle tang. Avoid flavored yogurts as they tend to be sweeter and may overpower the banana flavor.
Can I substitute the banana with something else?
The banana is key for sweetness and moisture, but if you need an alternative, unsweetened applesauce can do the trick. The flavor will shift a bit, but you’ll still get a moist, delicious result.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges that appear slightly set—this usually takes 2 to 3 minutes. Then carefully flip and cook another minute or two until golden on both sides.
What are some alternative toppings besides syrup?
Try almond or peanut butter, chia seed jam, coconut flakes, or warmed frozen berries for a unique touch. There are endless ways to top a Banana Oat Greek Yogurt Pancakes Recipe and keep things exciting!
Final Thoughts
There’s nothing like transforming a few humble pantry staples into a breakfast that feels both special and nourishing. I hope you’ll give this Banana Oat Greek Yogurt Pancakes Recipe a whirl the next time you want to treat yourself or someone you love to a stack of something truly memorable. Happy flipping!
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Banana Oat Greek Yogurt Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Oat Greek Yogurt Pancakes are a delicious and nutritious breakfast option. Made with wholesome ingredients like rolled oats, ripe banana, and Greek yogurt, these pancakes are easy to whip up and perfect for a satisfying morning meal.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
Wet Ingredients:
- 1 large ripe banana
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk (as needed for consistency)
Additional:
- butter or oil for greasing the pan
Instructions
- Prepare the Batter: Blend oats into flour, add banana, Greek yogurt, eggs, baking powder, baking soda, cinnamon, vanilla, and salt. Blend until smooth. Adjust consistency with milk as needed.
- Cook the Pancakes: Heat skillet, pour batter, cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.
- Serve: Top with maple syrup, fresh fruit, or nut butter and enjoy!
Notes
- For a dairy-free version, use plant-based yogurt and milk.
- Pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 4g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 47mg
