Easy Greek Yoghurt Banana Pancakes

Why You’ll Love These Greek Yogurt Banana Pancakes

These pancakes aren’t just easy—they’re the kind of recipe you’ll find yourself coming back to week after week. Whether you’re cooking for a baby, a toddler, or the whole family, there’s something special about a recipe that’s simple, nourishing, and genuinely loved by everyone at the table.

First off, they’re naturally sweetened with ripe bananas, so there’s no added sugar, making them perfect if you’re looking for healthy pancakes for babies or trying to keep things gentle on tiny tummies. The Greek yogurt adds a lovely creaminess and a boost of protein, which makes them more filling and satisfying than your average pancake.

They’re soft, fluffy, and just the right texture for little ones learning to self-feed. If you’re exploring baby-led weaning breakfast ideas, these are a total win. You can cut them into strips or bite-sized pieces, and they hold together well without being too chewy or dense.

Parents love them because they come together in minutes with everyday ingredients. No fancy flour blends or hard-to-find sweeteners—just a handful of wholesome staples you probably already have in your kitchen. That makes them a great option for easy toddler breakfasts or quick, fuss-free meals on busy mornings.

Plus, they’re freezer-friendly, allergy-adaptable, and endlessly versatile. Whether you’re serving them with yogurt and fruit for a sugar-free toddler meal, or jazzing them up with nut butter and cinnamon for an older child’s snack, they fit right into your routine without adding any stress.

In short? These pancakes check all the boxes: quick, healthy, family-friendly, and 100% delicious.

Greek Yoghurt Banana Pancakes Recipe

Ingredients:

• 2 ripe bananas
• 3 tablespoons plain Greek yogurt (or any plain yogurt you have)
• 2 eggs
• ½ cup self-raising flour

How to Make Them

1. Mash the Bananas: Peel your ripe bananas and pop them into a mixing bowl. Grab a fork (or potato masher if you’ve got one) and mash them up until mostly smooth. Don’t worry if there are a few little lumps—those bits of banana make for lovely bites later!

2. Mix in the Good Stuff: Add the yogurt to your mashed bananas. This makes the pancakes extra moist and fluffy, perfect for little mouths.

Crack in the eggs (double-check for sneaky eggshell bits!) and mix everything together until well combined.

Next, sprinkle in the self-raising flour and gently stir it through. Try not to overmix—just fold it in until everything’s combined. The less you stir, the fluffier the pancakes!

3. Warm the Pan: Place a non-stick pan over medium-low heat and lightly grease it with a touch of unsalted butter or a tiny drizzle of olive oil. Let it warm up for a minute or two.

4. Cook the Pancakes: Spoon small dollops of batter onto the pan—about a tablespoon per pancake is perfect for babies and toddlers. If you’re making them for older kids or grown-ups, go ahead and make them a bit bigger.

Cook for 2-3 minutes, until you see little bubbles forming and the edges look set. Then gently flip and cook the other side for another 1-2 minutes until golden and cooked through.

5. Serve: Let them cool slightly before serving, especially for babies and toddlers. Serve them just as they are, or add a little topping magic: a dollop of yogurt, some sliced fruit, or a tiny drizzle of maple syrup for older kids and adults.

Tips for Success 

Make sure your bananas are really ripe. The spottier, the better! Ripe bananas are not only sweeter but also much easier to mash, which helps everything come together more smoothly (and adds that lovely natural sweetness babies love).

When you're mixing the batter, try not to overdo it. Once the flour is in, a few gentle stirs are all you need. Overmixing can make the pancakes a bit tough, and we’re going for soft and fluffy here.

Heat control makes a big difference, too. Keep the pan at a steady medium-low heat. If it’s too hot, the outside will cook too fast while the middle stays underdone. You want a gentle sizzle, not a loud sizzle—that’s your cue, you’re in the right zone.

If you're cooking for little ones, stick to smaller pancakes. They’re easier for tiny hands to grab and nibble on, and they cook more evenly. Plus, they're pretty cute.

And finally, don’t rush the flipping! Wait until you see little bubbles popping on the surface, and the edges look like they’ve firmed up a bit. That’s your signal they’re ready to turn. Flip them gently—especially if they’re mini ones—and give the second side a minute or two to finish.

Pancakes like these are super forgiving, so don’t stress if they’re not perfectly round or if the first one’s a little... experimental. By pancake number two, you’ll be in the groove.

Ingredient Swaps & Add-Ins

One of the things parents love about these pancakes (besides how easy they are!) is how adaptable they can be, especially when you're navigating food allergies or introducing solids through baby-led weaning. Whether you're working around dairy, eggs, or gluten, there’s a version of this recipe that’ll work for your family.

If your little one is dairy-free, no worries at all. You can simply swap the Greek yogurt for a plant-based option like coconut yogurt, almond milk yogurt, or oat yogurt. Just be sure it’s plain and unsweetened, especially if you're making pancakes for babies under 1 year—they don’t need any added sugar.

For families avoiding eggs, a flax egg is a great stand-in. It’s super simple to make: just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5–10 minutes until it gels. This keeps the pancakes soft and holds them together, making them easy for tiny hands to grab and chew.

Need a gluten-free pancake recipe? You can use a gluten-free self-raising flour blend instead of regular flour. Just check the label to make sure it contains a rising agent—or add a teaspoon of baking powder if it doesn’t. Almond flour or oat flour can also work, though the texture may be a bit softer, which isn’t a bad thing for BLW-friendly pancakes!

For extra goodness, especially when you're in the early stages of introducing solids, try mixing in some finely grated veggies like carrot or zucchini. They blend in well and add a subtle sweetness (plus a little extra fiber and nutrients). A sprinkle of cinnamon or a dash of vanilla is also a lovely touch if you're looking for flavorful baby pancakes without added sugar.

If your baby has tried and tolerated certain fruits, you can stir in a few mashed berries or chopped soft fruits like ripe peaches or cooked apples. These natural additions make the pancakes more exciting and colorful without the need for anything artificial.

And if you're looking to add a nutritional boost, a spoonful of chia seeds, ground flaxseed, or even a bit of baby cereal can give the batter a bit more texture and staying power—perfect for a balanced baby-led weaning breakfast or snack.

Serving Suggestions

For babies just starting solids or following a baby-led weaning approach, cut the pancakes into finger-sized strips or small, soft pieces they can easily grab. You can serve them plain, or pair them with a bit of full-fat plain yogurt or mashed avocado for dipping—great for practicing those self-feeding skills.

If you’re serving them as a toddler breakfast idea, try topping the pancakes with some soft fruit like sliced banana, mashed berries, or apple sauce. You can also add a dollop of Greek unsweetened yogurt or a drizzle of nut butter. These toppings add flavor and variety without needing any added sugar, which is ideal for little ones under one.

For older kids (and grown-ups too), you can turn these into a fun, healthy family breakfast. Stack them up and add a dollop of Greek yogurt, a drizzle of nut butter, or a handful of fresh fruit like blueberries or strawberries. If sugar isn't a concern, a tiny drizzle of maple syrup or honey (for kids over 1 year old) can make them feel like a weekend treat, even on a weekday.

They’re also great for lunchboxes or snack time. Just pop a few in a container with some fruit slices or veggie sticks for a quick and balanced toddler snack on the go.

And if you're in a rush? These pancakes are just as good cold or at room temperature. Honestly, they’re the kind of recipe that keeps on giving—soft, nourishing, and easy to enjoy anytime.

How to Store Your Leftover Pancakes (If You Have Any!)

If you somehow manage to have a few pancakes left—kudos to your self-control—storing them is super easy, and they actually hold up really well for later.

Once they’ve cooled down completely (important so they don’t go soggy), just pop them into an airtight container and keep them in the fridge. They’ll stay fresh for about 2 to 3 days, making them perfect for quick snacks or fuss-free breakfasts on busy mornings.

For longer storage, these pancakes freeze beautifully. Lay them out in a single layer on a baking sheet and freeze for about an hour—this way they don’t all stick together. Then you can transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.

When you’re ready to serve them again, just warm them up gently. A quick zap in the microwave works well (about 15–30 seconds for a baby-sized pancake), or you can reheat them in a toaster or on a dry pan over low heat if you want to bring back a little crispness.

And of course, let them cool a bit before handing them off to your little one, especially if they’re still in the early stages of baby-led weaning.

Perfect for popping into lunchboxes, cutting into strips for toddler snacks, or pairing with a dollop of yogurt and fruit for a quick and wholesome breakfast. Easy, tasty, and no waste—just how we like it!

Equipment

• Mixing bowl
• Non-stick skillet
• Airtight containers

Nutrition

Suitable for 6 months +

Per Serving (Approximate):

• Calories: 180-220 (depending on milk and toppings)

• Protein: 5-7g (from chia seeds and yogurt)

• Healthy Fats: 8-10g (from chia seeds)

• Carbohydrates: 25-30g (from fruit and milk)

• Fiber: 6-8g (from chia seeds and fruit)

• Vitamin C: From bananas and any added fruit

• Calcium: From yogurt and milk

• Iron: From chia seeds

• Omega-3s: From chia seeds

Note: Nutritional values are estimates and may vary based on ingredient brands, toppings, and portion sizes.