These light and fluffy Blueberry Banana Greek Yogurt Pancakes are sure to keep you satisfied all morning with over 20g of whole food protein! They’re gluten-free thanks to the oats and whipped up in the blender in under 5 minutes!
Did I ever tell you about the time that I placed second in a pancake eating competition?
Yep! I sure did! Granted, I was only competing against one other person and the “competition” took place at my grandma’s kitchen table, but still! I did technically place second in a pancake eating competition, right? 😉 And I did it by eating a stack of pancakes pretty similar to this one…
Okay, okay… so I realize that a stack of eight pancakes isn’t necessarily anything to write home about, but to my scrawny 10-year old self that was basically nothing but spindly arms and legs? It was a big deal!
And for the record, the only reason I lost came in second was because I was competing against my eleven year old male cousin who apparently had a way better strategy than I did. See, he stuck to eating the pancakes on their own, whereas I was all about those sides and toppings…
But come on! How can you say no to that sweet, sweet maple syrup? You can’t! And don’t even talk to me about those sugar-free “syrups” unless you want a stank eye shot your way and an earful of why you shouldn’t be putting that crap in your body. It’s skeevy. That and I’m Canadian – it’s basically a slap in the face.
Speaking of which, did I ever tell you about the time that I did shots of maple syrup? I was young and stupid and I wouldn’t recommend it unless you like the feeling of nausea. For the most part, I’d stick to using it as intended – as a topping for pancakes…
So let’s talk about these pancakes – these light and fluffy blueberry banana Greek yogurt pancakes that have 20g of protein without any protein powder. Nothing but Greek yogurt, eggs, and oats beefin’ up these bad boys!
AND! the entire recipe is a single-serving, meaning you can eat the same stack of 8 pancakes that got me second place in my pancake eating competition all by yourself 😉 Well, maybe not the same, same… since I don’t think Grandma used oats or whipped hers up in the blender… but close enough.
The point is, you kind of need these in your life…
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Blueberry Banana Greek Yogurt Pancakes
- Total Time: 20 mins
- Yield: 1 serving, about 6–7 pancakes 1x
Ingredients
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)
- 1/2 cup (40 g) rolled oats*
- 2 large egg whites OR 1 large egg
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup (35 g) blueberries, fresh or frozen
Instructions
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1-2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up.
- Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!
Notes
* make sure to use certified gluten-free oats if you need these to be gluten-free. ** start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick.
- Prep Time: 10 mins
- Cook Time: 10 mins
Looking for more Greek yogurt pancake recipes? Try one of these!
Chunky Monkey Greek Yogurt Pancakes
Apple Oat Greek Yogurt Pancakes
Cinnamon Roll Greek Yogurt Pancakes
Pumpkin Spice Greek Yogurt Pancakes
Banana Oat Greek Yogurt Pancakes
These were easy to make and came out great. However, I only got 4 baby pancakes 😅 how did you get 8?! I followed the recipe to a T…
These are the best healthy pancakes I’ve made yet! I’ve tried some other recipes and some weren’t very fluffy or they were just a weird texture, but these were perfectly sweet and fluffy and the blueberry addition is delicious. Thank you so much for this recipe, definitely a keeper.
Finally! After months/years of searching, this is the one banana pancake recipe I’ve found that made my eyes light up when I ate one. Doesn’t need syrup. Made recipe exactly as specified, came out perfectly. These are seriously moist, reasonably fluffy, and delicious.
Pancakes are not my favorite breakfast food but my husband and I love these. Very healthy and delicious. Turn out perfect every time. Thanks for a pancake recipe we really enjoy!
Love this recipe! Such an easy, healthy option when craving pancakes.
Best recipe ever and sooo easy and healthy!!!
Thank you for sharing, will be making this a lot!
Little difficult to flip but got the hang of it after the third one or so. Really delicious, will be making these a lot!
Love this Blueberry Banana Greek Yogurt Pancakes , these pancakes seems delicious , will love to make this one . Thanks for sharing this recipe .
These were fantastic. First time a pancake batter in a blender has ever turned out well. Will be a Tuesday staple now!
they are falling apart and impossible to flip!
Hi.
If I used oat flour would I still need to use the blender?
Also, have you ever put the berries through the blender with the other ingredients?
I used egg whites and blended in a Cuisinart on high for 2 min. They were tasty but heavy. I love the healthy ingredients and will try again. I did find that the ones with lots of blueberries were best.
I use this recipe every Sunday morning. My kids love them too. They are so satisfying.
Hi Amanda,
I made these today and they didn’t turn out light or fluffy. They were actually quite dense and didn’t spread out on the griddle like other batter would. I even added more almond milk to the mix to try and dilute it a little. I followed the recipe to the letter but it seems like it needs more than 1-2 Tbsp liquid.
Hi ! I made these beauties today and unfortunately, they didn’t cook like I wanted them to… Even if I preheated the griddle, I oiled the pan each time , it stuck on the griddle 🙁 … otherwise the taste is really good and very sweet ! The best is that it is naturally sweeten and vegan friendly (I substituted the egg with banana (maybe that’s the problem XD ) ) !
I will retry the recipe to see if it works
I was only able to get 4panckes from this
This is the best pancakes I’ve made, I even did half oats/half protein powder for some extra protein. it still ended up being so fluffy and delicious..
I’m so glad you enjoyed them, Laura! Thank you for taking the time to leave a review and sharing your tip about the protein powder.
Love this recipe! I live in Montana and use huckleberries instead of blueberries:) delicious! Thank you! Can’t believe there’s a one star review on here, this recipe is solid.
I don’t think I’ve ever had huckleberries before, but they sound so good! Thank you for taking the time to leave such a lovely review 🙂
I’ve used this recipe dozens of times and loved it! Never ran into any problems at all! Sometimes I switch the blueberries for chocolate chips
The worst recipy ever! It’s impossible to turn the pancake, they are falling apart, as there is no ingredient that would work as a ‘glue’ in the mixture. Unnecessary waste of food…
I’m sorry these didn’t work out for you, Anna. I’ve made this recipe and variations of it countless times and never encountered that problem, so I’m not sure what could have gone wrong. The egg should act as a glue and hold everything together, and if you grease the pan well, there should not be any issues with the pancakes sticking.
I love these pancakes. They turn out for me every time. Today was the first time I tried to do the double batch, and every time I increased the size for the recipe it still only said one egg, but it did increase the egg whites. If you increase the size of the recipe, are you only supposed to use one egg if you’re not doing the egg whites?