Mini Greek Yogurt Pancake Bowls

These mini banana Greek yogurt pancakes are soft, fluffy, and easy to make. Mini-sized, protein-packed, naturally sweetened with banana, and freezer friendly. I love to serve them in a bowl (this is a viral social media trend that 1000% lives up to the hype!).

What You’ll Need

• Sliced bananas: You’ll put one banana slice in the middle of each mini pancake, which means you get that yummy sweet banana flavor in each bite.
• Skyr or Greek yogurt: Both will work! I’ve also tested these pancakes with blended cottage cheese, but they gave the pancakes a bit of a savory, cheesy flavor, which honestly wasn’t a great combination with the sweet bananas.
• All-purpose flour: AP flour is the best for making fluffy pancakes! Please know if you substitute for another flour that it will influence the texture of these pancakes.
• Baking powder: Don’t skip the baking powder, a little goes a long way for fluffy pancakes.
• Maple syrup: A little maple add subtle warm sweetness to these pancakes. Keep it out because you’ll want to top these mini cuties with a drizzle of maple, too.
• Almond milk: Any kind of milk will work for this, but plain unsweetened almond milk if my go-to.

How to Make Mini Banana Greek Yogurt Pancakes

1. Slice the bananas into about ¼ -inch thick slices. You’ll place one slice of banana in each mini pancake — so fun!
2. Add all the pancake ingredients to a bowl and mix until well combined. No need to split the wet and dry ingredients!
3. Heat the butter in a large, nonstick skillet over medium heat until the butter is melted.
4. When the butter is melted, dunk each slice of banana into the batterbeing sure the banana is completely covered. Transfer the coated banana to the skillet. Repeat until the skillet is full of bananas—spoon about 1 teaspoon of additional batter onto each banana.
5. When the batter begins to bubble, gently flip each banana pancake. Cook for an additional 1-3 minutes until the batter is cooked, and remove them from the skillet.
6. Repeat until all of the pancakes are dipped in batter and cooked.
7. Transfer the pancakes into 2 bowls, top with berries, yogurt, and maple syrup, and enjoy.

How to Serve Them

I love these served in a bowl with Greek yogurt, fresh berries and a drizzle of maple! It’s definitely a social media trend that lives up to the hype 😋. Plus, my toddlers enjoy them this way, which is always a win!

Storing & Freezing

Let the mini pancakes cool completely and then transfer into an airtight container and store in the fridge for up to 3-5 days.

To freeze: These mini pancakes are such a great make-ahead breakfast recipe. Follow these quick directions for how to freeze banana pancakes + how to thaw them, too!

1. Let pancakes cool completely. Then, place on a baking sheet for a few hours until they freeze. Place them in a freezer safe bag, and remove as much air as possible.
2. Write mini banana pancakes on the bag, along with the date.
3. Freeze for up to 3 months.

To thaw + reheat:

1. Remove from the freezer.
2. Defrost pancakes in the microwave, or pop in the air fryer for a crispier reheating option.

More of My Favorite Pancake Recipes