I am so excited to finally be sharing this recipe with you! It was a bit of a happy accident being low on a few ingredients for my typical pancake recipe (namely milk & sugar) so decided to substitute greek yogurt and a ripe banana for sweetness + added almond powder and cinnamon for some flavor depth. The first time I made them I actually used a berry yogurt because it’s all I had on hand but the recipe turned out so well that I took quick notes of what I had done and came back and tweaked it with plain greek yogurt and a better milk ratio until I got the perfect fluffy golden stack. While I truly love a classic pancake recipe and will absolutely keep those in the mix some mornings, I love that these use up ingredients I often have in the fridge that could be going bad, and pack in quite a bit of nutrition for my toddler.
The greek yogurt and almond powder add a protein element, the yogurt helps keep these fluffy, the banana flavor is mild and lots of the ingredients are tweakable to your liking as you’ll see below.
Ingredient Notes & Customizations
Banana – make sure your banana is ripe, it’s what adds sweetness to the pancakes without adding sugar.
Yogurt – full fat plain is preferable here, but you can use a berry yogurt (or add fresh berries) just make sure that the yogurt is also no sugar added (unless you want a sweeter taste, of course)!
Almond Powder – this is completely optional (you may want to use a splash less milk if you leave it out). I love to keep powdered almonds on hand as I find it adds flavor and protein for pancakes, smoothies, yogurt bowls and so on.
Milk – you can use any kind of milk you want, but if using a thinner or lower fat milk I recommend starting with 1/3 cup and adding a little if needed to get a good batter consistency.
Vanilla Extract – this helps add a little flavor ands sweetness to the batter as well. If you prefer less you can use 1/2 tsp, but I find a full tsp brings best flavor!
Cinnamon – anywhere from a small pinch to a healthy dash is good here, just depends how much you like the flavor!
Is This Recipe Baby Friendly? Absolutely, maybe just leave out the pinch of salt if you haven’t introduced sodium.
What Is The Serving Size Here? This recipe yields about 8 medium (4 in.) pancakes. The recipe is easily doubled if you’d like.
Will Leftovers Keep? Yes! You can keep these in the fridge for a few days or freeze for a a rainy day. Just make sure to freeze in an airtight container and not for more than a couple months for freshness.
Greek Yogurt Pancakes (No Sugar Added)
- 2/3 cup greek yogurt
- 2/3 cup milk
- 1 ripe banana
- 1/2-1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch baking soda
- 1 tbsp almond powder (optional)
- 1 dash cinnamon
- 1 cup flour
- 1 pinch salt
- Heat a non-stick skillet over medium heat. If you don't have nonstick make sure to add a cooking spray or some butter to pan.
- Mash banana with a fork in the bottom of a mixing bowl. Stir in yogurt, milk and vanilla extract. Mix until evenly combined.
- Add in all dry ingredients and stir until evenly combined. It's okay for pancake batter to be slightly lumpy, you just want ingredients stirred well.
- Pour batter into desired sized pancakes (recipe yields about 8 4 inch pancakes). When batter starts to bubble and pancake easily lifts with a spatula it's ready to flip. About 1-2 mins. The second side will cook faster. When both sides are golden move to a plate and keep cooking until done!