Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt until well combined. This helps with even rise.

Blend the wet. In another bowl, mash the banana until smooth. Whisk in the egg, milk, Greek yogurt, vanilla, and oil until no streaks remain.

Combine gently. Pour the wet mixture into the dry. Stir with a spatula just until you don’t see dry flour. A few small lumps are fine. Do not overmix or you’ll lose fluff.

Rest the batter. Let it sit for 5–8 minutes. This allows the leaveners to activate and the flour to hydrate for a softer crumb.

Preheat your pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. When a few drops of water sizzle, it’s ready.

Portion and cook. Scoop about 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.

Adjust heat as needed. If pancakes brown too fast, lower the heat. A steady medium is best for fluff without burning.

Serve smart. Top with fresh berries, a light drizzle of maple syrup, a dollop of Greek yogurt, or a spoonful of warm applesauce for extra moisture and sweetness.