Go Back
+ servings
stack of pancakes on a plate topped with yogurt and banana
Print Recipe
5 from 2 votes

Banana Yogurt Pancakes

These crowd-pleasing Banana Yogurt Pancakes are easy to make because they're made in a blender! The batter is enhanced with bananas and yogurt, resulting in extra tender and fluffy pancakes with an irresistibly sweet banana-y flavor. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: banana pancakes, banana yogurt pancakes, blender pancakes, yogurt pancakes
Servings: 20 pancakes
Calories: 57kcal
Author: Erin

Ingredients

Instructions

  • Add all of the ingredients to a high-power blender, starting with the milk and making your way down the ingredient list. Blend everything together for 1 minute until the batter is smooth (you may need to scrape down the sides).
  • Grease a griddle or large nonstick skillet with a little bit of coconut oil or nonstick spray (NOTE: some griddles do not require any greasing, so if yours doesn't, skip this step), then heat it over medium-low heat. Once warm, pour the batter onto the griddle a little at a time.
  • Cook the pancakes for 2 minutes, then flip them over and cook for 1 minute on the second side. Repeat this process until all of the pancake batter is gone.
  • Top pancakes with a dollop of yogurt and sliced banana (optional) and enjoy!

Notes

*Calories are per pancake and are an estimation

Nutrition

Calories: 57kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg