Name: Greek Yoghurt Pancakes (Gluten-Free)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Modern
Ingredients: 2 ripe bananas; 2 eggs; 2 tbsp maple syrup; 1 tbsp olive oil; ¾ cup Greek yoghurt; 1 tsp vanilla bean paste; 2 tbsp lemon zest; ½ cup gluten‑free self‑raising flour; 1 cup almond flour; 1 punnet (approx. 125 g) blueberries; Butter or oil, for frying; Greek yoghurt; Banana slices; Fresh blueberries; Raw honey; Crushed pistachios or walnuts

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These Greek yoghurt pancakes are the perfect balance of fluffy and tender, with a subtle tang that makes every bite irresistible. I love how quick they are to make — everything goes into the blender, and within minutes, I have a stack of golden pancakes ready to serve. They’re naturally sweetened with ripe bananas and maple syrup, packed with protein from the yoghurt, and bursting with juicy blueberries. It’s a wholesome breakfast that feels indulgent but keeps me full and energized all morning.

Why You’ll Love This Recipe

I adore these pancakes because they’re light yet satisfying, with the creamy richness of Greek yoghurt that makes them extra soft. I can make them in just 20 minutes from start to finish, and since the blender does most of the work, there’s minimal cleanup. I also appreciate how versatile they are — I can swap ingredients based on what I have or make them dairy-free or nut-free if needed. Whether I serve them for breakfast, brunch, or even dinner, these pancakes never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas
2 eggs
2 tbsp maple syrup
1 tbsp olive oil
¾ cup Greek yoghurt
1 tsp vanilla bean paste
2 tbsp lemon zest
½ cup gluten-free self-raising flour
1 cup almond flour
1 punnet blueberries
Butter or oil, for frying

To serve: yoghurt, banana slices, blueberries, raw honey, crushed pistachios or walnuts

Directions

I start by adding the bananas, eggs, maple syrup, olive oil, yoghurt, and vanilla bean paste to a blender. I blend until smooth and creamy.
Next, I add the flours and lemon zest, blending briefly until just combined, then let the batter rest for about 2 minutes to thicken slightly.
I heat a non-stick pan over medium heat and add a touch of butter or oil.
I pour about ¼ cup of batter per pancake into the pan, then drop a few blueberries on top of each one.
I cover the pan and cook for around 2 minutes, or until small bubbles form on the surface.
I flip the pancakes and cook for another 2 minutes until golden brown and fluffy.
I serve them warm, topped with yoghurt, banana slices, fresh blueberries, a drizzle of honey, and a sprinkle of nuts.

Servings and Timing

This recipe makes about 12 medium-sized pancakes, serving 3–4 people generously.
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Variations

I sometimes like to change things up depending on my mood or pantry:

Flour swap: If I don’t have gluten-free self-raising flour, I use plain gluten-free flour and add 1 teaspoon of baking powder.
Regular flour version: I can also make them with plain all-purpose flour — just substitute equally and add baking powder if it’s not self-raising.
Dairy-free version: I replace the Greek yoghurt with coconut yoghurt and use coconut oil instead of butter.
Extra protein: I add a scoop of vanilla protein powder and adjust the liquid slightly for consistency.
Different fruits: I love swapping blueberries for raspberries, diced strawberries, or even chocolate chips for a treat.

Storage/Reheating

If I have leftovers, I store the pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the toaster for a few minutes until heated through. They can also be frozen — I separate layers with parchment paper, store them in a zip-lock bag, and reheat directly from frozen in the toaster or microwave.

FAQs

How do I make these pancakes without a blender?

I mash the bananas really well with a fork, then whisk in the eggs, yoghurt, oil, syrup, and vanilla until smooth. I stir in the flours and zest last. It takes a bit longer but works just as well.

Can I make the batter ahead of time?

I prefer to make the batter fresh, but it can rest in the fridge for up to 2 hours before cooking. I give it a quick stir before using.

Can I make these pancakes nut-free?

Yes, I simply replace the almond flour with more gluten-free flour in equal amounts.

What can I use instead of maple syrup?

I sometimes swap it with honey, agave syrup, or even mashed dates for natural sweetness.

How do I keep the pancakes warm while cooking the rest?

I place cooked pancakes on a baking tray in a low oven (around 100°C or 210°F) until all are ready to serve.

Conclusion

I find these Greek yoghurt pancakes to be one of my favorite gluten-free breakfasts — soft, slightly tangy, and full of wholesome ingredients. They come together quickly, taste amazing, and keep me satisfied for hours. Whether I enjoy them plain or loaded with fruit and honey, they never fail to brighten my morning.