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Banana Yoghurt Pancakes | Sophia's Kitchen

Yoghurt Banana Pancakes

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Prep Time: 15 minutes
Cook Time: 3 minutes
Servings: 25 pancakes

This recipe has been my absolute go-to breakfast for weaning Hermione. These pancakes are quick and easy, and can be made ahead and frozen. The yoghurt makes thems super healthy, and Hermione especially loves eating the berries off the top - although they normally end up squashed all over her face by the time she's finished!


  • 1 egg large
  • 350 g Greek Style Yoghurt
  • 100 g whole milk
  • 200 g plain flour
  • 1 heaped tsp baking powder
  • 1 banana overripe
  • 20 g unsalted butter

To serve:

  • Raspberries and blueberries


  1. Place the egg, Greek Style yoghurt, milk, flour, baking powder and banana in the mixing bowl. Combine 30 Sec / Speed 4. Scrape down using a spatula and mix again 5 Sec / Speed 4. Let stand for 10 minutes.

  2. Meanwhile, heat a large non-stick frying pan to medium heat. Add the butter and melt. Once bubbling lightly, pour into the mixture and stir 3 Sec / Speed 4.

  3. Return the pan to the heat and leave on medium heat. Pour ½ tbsp dollops in the pan and cook the pancakes for 2 minutes, then flipping over and cooking for another minute. Remove and serve with blueberries and raspberries.

  4. You can also leave them to cool entirely and freeze them in a freezer bag. Defrost and warm before serving again.

Nutrition Facts
Yoghurt Banana Pancakes
Amount Per Serving
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 10mg0%
Potassium 37mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 47IU1%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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