These Banana Yogurt Pancakes are fluffy, sweet, and a breeze to make! With ripe bananas and creamy yogurt, they offer a tasty start to your day.
Trust me, the kids love them, and I secretly think they taste like dessert for breakfast! Top them with syrup or fruit, and you’re all set for a happy morning! 🍌🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base of our pancakes, giving them structure. You can use whole wheat flour for a healthier option or gluten-free flour if you need to avoid gluten.
Sugar: Just a little sugar adds sweetness. If you’re looking to cut sugar, you can use honey or maple syrup instead, but adjust the liquid amount slightly if needed.
Yogurt: Plain yogurt keeps these pancakes moist and adds a lovely tang. Greek yogurt is my favorite for its thickness, but any plain yogurt works! You could also use a dairy-free yogurt if you’re vegan.
Banana: Ripe bananas are key! They provide natural sweetness and delicious banana flavor. If you’re out of bananas, unsweetened applesauce can be a good substitute.
Butter or oil: I prefer melted butter for flavor, but vegetable oil works just fine. Coconut oil is another great option if you like a hint of coconut flavor!
How Do I Avoid Overmixing the Batter?
Overmixing pancake batter can lead to tough pancakes. The trick is to mix just enough. Here’s how to do it right:
- Mix the dry ingredients together first to ensure even distribution.
- When adding the wet ingredients, use a spatula or wooden spoon and fold gently.
- Stop when you still see some small lumps. It’s okay if there are a few! Letting the batter rest for a few minutes before cooking can help achieve fluffier pancakes.
Feel free to experiment with toppings like nuts, chocolate chips, or berries for a bit of extra fun! Happy cooking!
How to Make Banana Yogurt Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt (Greek yogurt works well)
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
- Optional toppings: maple syrup, additional banana slices
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes to prepare and about 15-20 minutes to cook, making it a perfect choice for a quick and satisfying breakfast. You can have a stack of yummy pancakes on your table in just about 30-35 minutes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This will ensure that all the dry ingredients are evenly mixed.
2. Combining the Wet Ingredients:
In a separate bowl, combine the plain yogurt, mashed banana, egg, vanilla extract, and melted butter or vegetable oil. Mix these ingredients well until the mixture is smooth and creamy.
3. Combining Wet and Dry Ingredients:
Next, pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. It’s okay if the batter is slightly lumpy—just don’t overmix it!
4. Preparing the Skillet:
Heat a non-stick skillet or griddle over medium heat, and lightly grease the surface with a bit of butter or oil to prevent sticking.
5. Cooking the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until you see bubbles forming on the surface of the pancake and the edges start looking set, which usually takes about 2-3 minutes.
6. Flipping the Pancakes:
Carefully flip the pancake using a spatula, and cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through. You may need to adjust the heat if they’re browning too quickly.
7. Repeating the Process:
Continue to cook the remaining batter, adding more butter or oil to the skillet as needed. You should end up with several fluffy pancakes!
8. Serving:
Serve your warm banana yogurt pancakes stacked high, topped with extra banana slices, and drizzled with maple syrup for a delightful finish. Enjoy!
Feel free to customize these pancakes with your favorite toppings or add-ins! Enjoy your fluffy and flavorful banana yogurt pancakes! 🍌🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, note that whole wheat flour may make the pancakes denser. You might want to add a tablespoon or two of liquid to maintain the right consistency as you mix the batter.
How Ripe Should the Bananas Be?
The riper, the better! Look for bananas with lots of brown spots—these are super sweet and will give your pancakes great flavor. Avoid bananas that are still very green, as they won’t have the same sweetness or texture.
Can I Make the Batter Ahead of Time?
While it’s best to cook the pancakes fresh for optimal fluffiness, you can make the batter and store it in the fridge for up to 1 day. Just give it a good stir before cooking, as it may thicken slightly sitting in the fridge.
How Do I Store Leftover Pancakes?
If you have leftover pancakes, let them cool completely, then stack them in an airtight container with parchment paper in between to prevent sticking. They can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, simply pop them in the toaster or microwave!
