These Banana Greek Yoghurt Pancakes are seriously fluffy and delicious! Perfect for baby and toddler, they’re a super easy and healthy breakfast or snack. They’re protein-boosted thanks to Greek yoghurt, so are a more satisfying start to the day than traditional pancakes. This is an easy, yummy and treat-like way for kids (and adults) to enjoy a nourishing breakfast!
➡️ NEED MORE BABY AND TODDLER BREAKFAST INSPIRATION? Explore my Baby and Toddler Breakfasts Guide, full of breakfast ideas by age and food type, easy breakfast recipes and tips.
➡️ WANT MORE PANCAKE RECIPES? These Oat Pancakes are a great baby and toddler breakfast too, make with simple and nourishing ingredients. Or, for a treat, try these more traditional Mini Pancakes. The recipe is for a small batch, perfect for making the kids a weekend treat.
Why you’ll love these Banana Pancakes with Yoghurt
These fluffy Banana Yogurt Pancakes are a great Baby Led Weaning (BLW) or toddler breakfast or snack, because they’re seriously so soft and fluffy! These pancakes are really easy to chew. They can be made mini or chopped for little hands.
The ingredients are fridge and pantry staples, but so wholesome! I love any recipe that uses ingredients I normally have in the fridge. We always have Greek yoghurt, but my kids don’t really like to eat it on its own. It’s such a great source of protein [1], along with other essential vitamins and minerals. And so, I make yoghurt pancakes!
Plus, there’s no refined sugar in these healthier pancakes like there are in traditional recipes. They’re just naturally sweetened with banana.
Ingredients in Banana Greek Yoghurt Pancakes
These yoghurt pancakes are made with simple, whole food ingredients:
Bananas – Use 2 medium-sized ripe bananas, to make about 1 cup of mashed banana. Riper bananas will make a moister pancake.
Wholemeal/whole wheat flour – Wholemeal flour is always my preferred flour. It normally needs a little extra milk than plain white flour to make a smooth batter, so if you substitute it, use a little less milk to begin with to get the right consistency. ⚠️NOTE! Wheat is a common allergenic food. If your baby has eczema, has reacted to an allergenic food, your family has a history of food allergy and/or you’re worried about allergic reactions to foods, consult your child health practitioner or doctor before serving this or other allergenic foods.
Greek yoghurt – I use plain Greek yoghurt in this recipe, but you could try a flavoured yoghurt. Check the sugar content and additives though if serving to babies or toddlers. Also a common allergen!
Baking Powder – The raising agent to help give the pancakes a lighter texture.
Milk – I use full-cream/whole milk. You can try these with your preferred variety but use full-cream if serving to babies or toddlers. Full cream is recommended [2] for their high energy needs. Also a common allergen!
Eggs – These bind the pancakes together. Also a common allergen!
Butter – Unsalted. Also a common allergen!
Vanilla paste – I use vanilla paste, which has a slightly stronger taste than vanilla extract, but you can substitute in equal measure.
Salt – Just a small amount to enhance the flavours. Leave out if serving to babies under 12 months.
How to make Banana Greek Yoghurt Pancakes
This is an easy Banana Greek Yoghurt Pancake recipe to whip up using simple ingredients. Whether it’s for a quick weekday toddler breakfast or treating the whole family to Sunday morning pancakes, you’ll have these banana yoghurt pancakes ready in no time! Which is great, because we know what hungry toddlers are like! 😊
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: In a large mixing bowl with a hand mixer, mash the bananas until smooth.
Step 2: Add the remaining wet ingredients and mix together.
Step 3: Add the dry ingredients and then mix again to combine. Don’t overmix, the batter will be a little lumpy because of the banana.
Step 4: Heat a nonstick frying pan over medium heat and lightly brush with butter. When hot, drop a spoonful of batter (or use a cookie scoop) into the pan. I aim for mini pancakes about the size of my palm. Cook in batches of 3, for 2–3 minutes each side, until puffed and golden. Brush the pan with more butter as needed.
Step 5: Serve warm or room temperature with your favourite toppings.
THERMOMIX BANANA PANCAKES:
Thermomixer? This Thermomix pancake recipe is very simple. Mash the banana in your machine, before adding all other wet ingredients. Mix, then add the dry ingredients. Mix again to combine. Then, in a non-stick pan on the stovetop, cook the pancake batter in batches.
Serving yoghurt pancakes
These Banana Yoghurt Pancakes are a great choice for a baby-friendly breakfast or snack! Just be mindful that some of the ingredients are common allergens, so follow paediatric advice when introducing new foods like egg, dairy and wheat.
For baby or toddler, serve these pancakes:
- Plain, whole or sliced into fingers.
- With fresh fruit and more Greek yogurt.
For older children or adults, these banana pancakes are yummy with:
- Butter and honey.
- A drizzle of maple syrup.
- A scoop of vanilla ice cream for a real treat!
Storing
These banana pancakes are suitable for making ahead or keeping as leftovers!
STORING: Store these yoghurt pancakes in an airtight container in the fridge for up to 5 days. You can also freeze these pancakes for up to 3 months between layers of parchment paper/baking paper in an airtight container or freezer bag.
REHEATING: From the fridge or once defrosted, warm the pancakes for 10 to 20 seconds in the microwave or reheat in a dry frying pan.
If you make these Banana Greek Yoghurt Pancakes, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby and toddler breakfast recipes.
Happy cooking,
Chloe x
Banana Greek Yoghurt Pancakes
Category: Breakfast, SweetsIngredients
- 2 medium sized ripe bananas chopped, to make 1 cup mashed banana (230g/8oz peeled banana)
- 3/4 cup Greek yoghurt plain (185g)
- 1/3 cup milk (80g)
- 2 eggs room temperature
- 2 tbs unsalted butter room temperature
- 1 tsp vanilla paste
- 1 cup wholemeal/whole wheat flour (135g)
- 2 tsp baking powder
- 1/4 tsp salt for family over 12 months
- extra butter for cooking
Instructions
- In a large mixing bowl with a hand mixer, mash 2 medium sized ripe bananas. You can also use a fork to mash by hand.
- Add 3/4 cup Greek yoghurt, 1/3 cup milk, 2 eggs, 2 tbs unsalted butter and 1 tsp vanilla paste. Mix well until fairly smooth.
- Add 1 cup wholemeal/whole wheat flour, 2 tsp baking powder and 1/4 tsp salt. Mix until just combined. Do not over mix.
- Over a medium heat, brush a frying pan with extra butter. When hot, place pancake batter into pan using a large spoon or cookie scoop. Cook in batches of 3 for 2-3 minutes, or until golden brown on each side. Continue with the remaining batter, brushing the pan with more butter as necessary.
- Serve with your favourite sides or toppings.
Thermomix Instructions
- Put 2 medium sized ripe bananas into the mixing bowl. Mash for 5 seconds, speed 4, MC on. Scrape down the mixing bowl.
- Add 3/4 cup Greek yoghurt, 1/3 cup milk, 2 eggs, 2 tbs unsalted butter and 1 tsp vanilla paste. Mix for 5 seconds, speed 4, MC on. Scrape down the mixing bowl. Check the mixture for lumps. Repeat this step if needed.
- Add 1 cup wholemeal/whole wheat flour, 2 tsp baking powder and 1/4 tsp salt. Mix for 10 seconds, speed 4, MC on.
- Over a medium heat, brush a frying pan with extra butter. When hot, place pancake batter into pan using a large spoon or cookie scoop. Cook in batches of 3 for 2-3 minutes, or until golden brown on each side. Continue with the remaining batter, brushing the pan with more butter as necessary.
- Serve with your favourite sides or toppings.
Recipe Notes
Nutrition Information
References
[1] Healthline Media LLC. (2023). 6 Fantastic Health Benefits of Greek Yogurt. Retrieved 4 August 2026.
[2] National Health and Medical Research Council (NHMRC). (n.d.). Healthy eating for infants, children and teenagers. Retrieved 4 August 2026.
[3] Vale, S.L., Netting, M.J., Hornung, C.J., Smith, J., Roche, I., McWilliam, V., Hollinshead, K., South, C., Young, A., Rueter, K., Perrett, K.P., Palmer, D.J., Joshi, P., Campbell, D.E., Koplin, J.J. & Ford, L.S. (2026). ASCIA Guideline: Infant Feeding for Food Allergy Prevention. Clinical & Experimental Allergy 0, 1–11. Retrieved 4 August 2026 from https://doi.org/10.1111/cea.70217.
5 Responses
Absolutely delicious. These are a really filling breakfast without being heavy. A great recipe!
Perfect taste! We don’t like plain Greek yogurt, but these pancakes hid that taste so well!
The baking powder helps to fluff up the pancake.
Glad to hear you loved the recipe Gwong, thank you!
My family and I love these! Originally looked these up for my little one, but honestly they’re better than other “traditional” American pancake recipes I’ve used before. I sub gluten free flour as well, and they are still fluffy 🙂
Thanks very much for your comment Hannah! It’s great to hear they are still lovely and fluffy with the gluten free flour substitute, thanks for sharing with the community 🥰.