These Greek Yogurt Apple–Banana Pancakes are a wholesome, protein-packed breakfast treat that combines the natural sweetness of fruit with the creaminess of yogurt and the nutty texture of wholemeal flour. Ripe bananas and grated apple (or unsweetened applesauce) bind the batter and add moisture, while Greek yogurt contributes tang and extra protein. Cooked on a hot griddle until golden and fluffy, these pancakes are perfect for busy mornings, post-workout refueling, or a leisurely brunch. Top them with fresh berries, a drizzle of honey or maple syrup, chopped nuts, and an extra dollop of yogurt for a satisfying and nutrient-rich start to your day.
Cooking Time
Preparation: 10 minutes
Cooking: 15–20 minutes
Total: 25–30 minutes
Ingredients
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Main Batter:
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1 large apple, peeled and coarsely grated (or 100 ml unsweetened applesauce)
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1 ripe banana, mashed until smooth
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300 ml (≈1¼ cups) Greek yogurt
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80 g (≈2⁄3 cup) wholemeal (whole wheat) flour
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Pan & Greasing:
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Oil or butter, for greasing the skillet
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Optional Toppings:
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Fresh fruit (berries, banana slices, kiwi)
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Honey or pure maple syrup
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Chopped nuts (almonds, walnuts, pecans)
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Nut butter (almond, peanut, cashew)
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Extra Greek yogurt
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Step-by-Step Cooking Directions
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Prepare the Fruit
Peel and grate the apple, then squeeze out any excess liquid. If using applesauce, simply measure 100 ml. Mash the banana in a small bowl until very smooth. -
Mix the Wet Ingredients
In a large mixing bowl, whisk the Greek yogurt and mashed banana until fully combined. Stir in the grated apple (or applesauce) until the mixture is creamy and uniform. -
Incorporate the Flour
Gradually add the wholemeal flour to the wet ingredients, folding gently with a spatula until just combined. The batter should be thick but still spoonable; if it seems too stiff, add 1 Tbsp milk or extra yogurt to loosen. -
Preheat and Grease the Skillet
Heat a nonstick skillet or griddle over medium heat for 1–2 minutes. Lightly grease with oil or butter, swirling to coat evenly. -
Cook the Pancakes
Using a 2–3 Tbsp measure, drop portions of batter onto the hot skillet. Flatten each slightly. Cook for 2–3 minutes until bubbles form across the surface and the underside is golden. Flip and cook another 2–3 minutes until golden and cooked through. -
Repeat in Batches
Continue greasing the skillet lightly and cooking the remaining batter in batches, maintaining medium heat to prevent burning. -
Serve Immediately
Stack pancakes on a plate and garnish with your favorite toppings: fresh fruit, a drizzle of honey or maple syrup, chopped nuts, and an extra spoonful of Greek yogurt.
Nutritional Information
Per Serving (makes 8 small pancakes, 2 pancakes per serving):
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Calories: 180 kcal
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Protein: 8 g
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Carbohydrates: 22 g
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Fiber: 3 g
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Sugars: 8 g
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Fat: 6 g
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Saturated Fat: 2 g
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Sodium: 120 mg
The Origins and Popularity of the Recipe
Pancakes have ancient roots in Europe and the Middle East where flat cakes of grain batters were cooked on hot stones. The modern fruit-based, yogurt-enriched pancake emerged as health trends embraced whole grains, minimal sugar, and added protein. Rising interest in gluten-friendly breakfasts led cooks to experiment with oats, wholemeal flour, and fruit purees. Video and social-media tutorials highlighting three-ingredient, blender-style pancakes propelled recipes like these to viral fame, praised for their simplicity, nutrition, and adaptability.
Reasons Why You’ll Love the Recipe
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Quick & Easy: One-bowl prep in under ten minutes.
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Naturally Sweet: Banana and apple eliminate the need for refined sugar.
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Protein-Rich: Greek yogurt boosts protein and keeps you full longer.
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Whole Grain: Wholemeal flour provides fiber and a hearty texture.
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Versatile: Endless topping options to suit every taste.
Health Benefits
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Greek Yogurt: Probiotic-rich, high in calcium and protein for bone health.
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Bananas: Provide potassium, vitamin B6, and natural sweetness.
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Apples: Deliver fiber and phytonutrients that support gut health.
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Wholemeal Flour: Complex carbohydrates and dietary fiber aid digestion and blood-sugar control.
Serving Suggestions
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Sweet: Layer with mixed berries, a drizzle of honey, and almond flakes.
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Savory Twist: Top with ricotta, prosciutto, and arugula for a brunch variation.
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On the Side: Pair with scrambled eggs and turkey bacon for a balanced plate.
Common Mistakes to Avoid
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Overmixing: Stir just until combined to prevent tough pancakes.
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Too-Hot Pan: Medium heat ensures pancakes cook through without burning.
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Skipping Rest: Let batter rest 2 minutes after mixing to hydrate the flour.
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Crowding the Pan: Give each pancake space to cook evenly and flip easily.
Pairing Recommendations
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Coffee: A smooth latte or cappuccino enhances the tang of Greek yogurt.
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Tea: Chamomile or green tea provides a gentle, refreshing contrast.
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Juice: Fresh-pressed orange or apple juice complements the fruit flavors.
Cooking Tips
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Uniform Size: Use a small ice-cream scoop or ¼-cup measure for evenly sized pancakes.
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Texture Adjustment: For lighter pancakes, whisk in 1 tsp baking powder with the flour.
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Flour Swap: Substitute half the wholemeal flour with oat flour or almond flour for variation.
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Nonstick Pan: A well-seasoned or nonstick skillet prevents sticking without excess oil.
Similar Recipes to Try
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Oatmeal Blueberry Pancakes: Add fresh or frozen blueberries to the batter.
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Sweet Potato Pancakes: Blend cooked sweet potato in place of banana for autumn flavors.
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Protein Pancakes: Stir in a scoop of vanilla protein powder for extra protein.
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Gluten-Free Buckwheat Pancakes: Substitute buckwheat flour for wholemeal.
Variations to Try
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Chocolate Chip: Fold in dark chocolate chips before cooking.
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Spiced: Add ½ tsp cinnamon, nutmeg, or pumpkin-pie spice for warmth.
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Zesty: Stir in 1 tsp lemon or orange zest for bright citrus notes.
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Savory: Omit sugar substitute and top with smoked salmon and crème fraîche.
Ingredient Spotlight: Greek Yogurt
Greek yogurt’s thick texture enhances batters and provides both tang and protein. Strained to remove whey, it contains roughly twice the protein of regular yogurt, which helps stabilize the pancake structure and deliver a satisfying mouthfeel. Its live cultures also support gut health, making it an ideal ingredient in both sweet and savory cooking.
Conclusion
These Greek Yogurt Apple–Banana Pancakes exemplify simplicity, nutrition, and flavor in one bite. The trifecta of apple, banana, and yogurt creates naturally sweet, protein-rich pancakes that rival any traditional recipe. With minimal ingredients, quick prep, and endless topping options, they’re the perfect solution for busy mornings or relaxed brunches. Once you master this base recipe, you’ll find countless ways to adapt it to your cravings and dietary needs—making it a go-to in your breakfast repertoire.
Frequently Asked Questions
1. Can I make the batter ahead of time?
Yes—refrigerate covered for up to 24 hours; give it a quick stir before cooking.
2. Why are my pancakes gummy?
Ensure the pan is hot enough and cook each side fully before flipping; overmixing can also cause gumminess.
3. Can I use low-fat yogurt?
Full-fat Greek yogurt yields richer pancakes, but low-fat yogurt works in a pinch—expect slightly less moist texture.
4. Are these gluten-free?
Not with wholemeal flour; swap in certified gluten-free oat flour or a gluten-free blend for a gluten-free version.
5. How do I reheat leftovers?
Gently warm in a skillet over low heat or microwave for 20 seconds—avoid high heat to prevent drying.
6. Can I freeze them?
Yes—cool completely, layer between parchment, freeze in a sealed bag up to 2 months; reheat from frozen.
7. My batter is too runny—what do I do?
Add 1–2 Tbsp more flour until it reaches a thick, scoopable consistency.
8. How can I make them fluffier?
Fold 1 tsp baking powder into the flour and let the batter rest 5 minutes before cooking.
9. Can I cook them in an air fryer?
Yes—place 2–3 pancakes in a greased air fryer basket at 180 °C (356 °F) for 4–5 minutes, flipping once.
10. What else can I add to the batter?
Mix in chia seeds, flaxseed meal, or a handful of chopped nuts for extra fiber and texture.