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!
We make our Yogurt Pancakes and Greek Yogurt Pancakes almost weekly as weekend breakfast staples and I love this version, which is similar, but has fresh fruit in the mix for added flavor and nutrients.
The texture of these pancakes is fluffy, so they are easy for toddlers to chew, and they are nutritious with protein, calcium, and beneficial fats in the mix.
They come together with basic pantry and fridge staples, so you can make a batch in about 15 minutes—and easily reheat any leftovers for another day!
(You may also like my Apple Cinnamon Pancakes and my Oatmeal Protein Pancakes as other yummy options.)
Why this Recipe Works
With a base of nutritious ingredients including yogurt and eggs, plus natural sweetness from ripe bananas, these toddler pancakes boast an easy method and one of the easiest homemade pancake batters ever.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Banana Yogurt Pancakes so you know what to pick up from the store or have ready.
- Ripe medium bananas: Some brown spots indicate that the bananas are ripe, sweet, and flavorful.
- Plain whole-milk yogurt: I prefer whole-milk yogurt because the fat helps with brain development in little kids (and it tastes good).
- Eggs: I use large eggs in this recipe. You can also use a store-bought egg replacer as needed for allergies.
- Unsalted butter: Melted and cooled; plus more for cooking. I prefer unsalted butter so I can control the salt added to the recipe.
- All-purpose flour: This flour works best to make super fluffy pancakes. You can trade in whole wheat pastry flour if desired for more whole grains, though.
- Baking powder: This helps the batter rise properly and the pancakes cook through in the middles, so be sure yours is active and fresh.
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Step-by-Step Instructions
Here’s a preview of how to make these Banana Yogurt Pancakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the wet ingredients to a medium bowl and whisk to combine.
Step 2. Add the dry ingredients to the wet and whisk gently to combine.
Step 3. Add batter to a preheated skillet and cook until the edges are lightly golden brown.
Step 4. Flip over with a spatula and cook through. Serve warm with any desired toppings.
Frequently Asked Questions
You can do thick applesauce or apple butter or roasted mashed sweet potato.
Sure, add a few blueberries or diced or thinly sliced fruit to one side of the pancakes while cooking, or a few chocolate chips.
I like to use regular style plain whole milk yogurt here since it is affordable and nutritious. I typically use Stonyfield.
How to Store
Store any leftover Banana Yogurt Pancakes 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.
Best Tips for Success
- 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 ½ 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.
- To make for a baby, omit the sugar.
- 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 all-purpose flour.
- Dairy-free: Use nondairy yogurt and nondairy milk.
I’d love to hear your feedback on this post, so please rate and comment below!
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Add the banana, yogurt, eggs, butter, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture.
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Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
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Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
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Spoon out about ¼ 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.
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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.
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Serve warm with sliced fruit, maple syrup, and/or nut or seed butter as you like.
- 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 ½ 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.
Calories: 245kcal, Carbohydrates: 30g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 417mg, Potassium: 154mg, Fiber: 1g, Sugar: 6g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 208mg, Iron: 2mg