Add the whole-milk Greek yogurt, milk, eggs, and unsalted butter to a medium bowl. Whisk to combine into a smooth mixture.
Add the all-purpose flour, sugar, baking powder, and salt. Whisk gently to combine.
Heat a large nonstick skillet over medium heat. Melt a little unsalted butter and swirl to coat the pan.
To make the head, add 1 tablespoon batter to the pan. To make the body, add 2 tablespoons batter. Make 2 oval feet using about ½ tablespoon each and 2 long skinny ears using about ½ teaspoon batter each.
Cook for 3-4 minutes, until bubbles form on the surface and edges are set. Flip and cook for another 3 minutes.
Assemble the pancakes on a plate, with the body overlapping the head and the ears at the top and the feet at the bottom. Decorate with sliced bananas and whipped cream.
Repeat to make the rest of the pancakes and serve warm with maple syrup or other toppings.
