These Banana Bread Pancakes are thick, fluffy, and filled with flavor thanks to ripe bananas, Greek yogurt, cinnamon, and nutmeg. With customizable mix-ins like walnuts, chocolate chips, and Medjool dates, this easy banana bread pancake recipe is perfect for a satisfying breakfast or weekend brunch.

What makes these Banana Bread Pancakes so good is how they capture everything you love about classic banana bread in a simple, everyday pancake recipe. Ripe mashed bananas, cinnamon, and nutmeg bring that familiar banana bread flavor, while Greek yogurt keeps the pancakes light, fluffy, and tender. They’re easy to customize with mix-ins like walnuts, chocolate chips, or chopped Medjool dates, and they freeze beautifully, making them a great make-ahead breakfast for busy mornings.

If you’re fully in a banana era, these pancakes are even better paired with my Banana Bread Latte — hot or iced — for the ultimate breakfast combo. You can also drizzle them with my Banana Syrup or stir it into your coffee to double down on those warm, sweet banana flavors and turn a simple breakfast into something that feels a little extra special.

How To Make

In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, whisk mashed banana, Greek yogurt, milk, egg, melted butter or coconut oil, and vanilla until smooth.

Pour wet ingredients into dry and gently fold until just combined.

Add in the add-in’s. Batter should be thick but pourable — let it rest 5 minutes to fully thicken.

Cook on a greased skillet over medium-low heat, using about ¼ cup batter per pancake. Cook low and slow for thick, fluffy centers.

Garnish and enjoy! 

Tips and Tricks

• Use very ripe bananas: The more brown spots, the better. Overripe bananas add natural sweetness and give the pancakes that true banana bread flavor without needing extra sugar.
• Let the batter rest: After mixing, let the batter sit for about 5 minutes. This allows the flour to hydrate and the batter to thicken, which leads to fluffier pancakes with soft centers.
• Cook low and slow: These pancakes are thicker than traditional pancakes, so keep the heat at medium-low. This ensures they cook through without burning on the outside.
• Don’t overmix the batter: Gently fold the wet and dry ingredients together just until combined. Overmixing can make the pancakes dense instead of light and fluffy.
• Add mix-ins strategically: Fold mix-ins into the batter gently, or sprinkle them onto the pancakes once they’re on the skillet. This helps prevent sinking and gives more even distribution.

How to Save and Store

Let the pancakes cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to four days and reheated in a skillet, toaster, or microwave until warmed through.

For longer storage, freeze the cooled pancakes in a single layer first, then transfer them to a freezer-safe bag or container for up to two months. Reheat frozen pancakes directly in the toaster or microwave, making them an easy grab-and-go breakfast option.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make these Banana Bread Pancakes , I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Thick and Fluffy Banana Bread Pancakes with Greek Yogurt

5 from 1 rating

Hannah Kling

Thick and fluffy Banana Bread Pancakes made with ripe bananas, warm spices, Greek yogurt and medjool dates, perfect for an easy make-ahead breakfast or weekend brunch.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 pancakes

Ingredients  

1x2x3x

• 1½ cups all-purpose flour (or 1:1 gluten-free flour)
• 1 tbsp coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ⅛ tsp nutmeg

Wet ingredients

• 1 cup mashed ripe banana (about 2 medium bananas)
• ½ cup Greek yogurt
• ½ cup milk
• 1 large egg
• 1½ tbsp melted butter (or coconut oil)
• ½ tsp vanilla extract

add-ins

• ¼ cup chopped walnuts
• ¼ cup Mini chocolate chips (or regular)
• ½ cup Medjool dates, pitted (about 4 dates)

Instructions

• In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk mashed banana, Greek yogurt, milk, egg, melted butter or coconut oil, and vanilla until smooth.
• Pour wet ingredients into dry and gently fold until just combined. Add in the add-in’s. Batter should be thick but pourable — let it rest 5 minutes to fully thicken.
• Cook on a greased skillet over medium-low heat, using about ¼ cup batter per pancake. Cook low and slow for thick, fluffy centers.
• Finish with more banana slices, walnuts, chocolate chips and dates and enjoy with maple syrup.

Notes

• Coconut sugar adds a subtle caramel-like sweetness, but brown sugar can be substituted if needed.
• This batter will be thicker than traditional pancake batter, which is what gives the pancakes their banana bread–style texture.
• These pancakes pair especially well with fruit-forward toppings or flavored syrups for added flavor.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!