These fluffy banana yogurt pancakes are a perfect way to start your day! Made with ripe bananas and creamy yogurt, they’re naturally sweet and super tasty.
Who doesn’t love a pancake that feels a bit like dessert? I often top mine with a drizzle of honey and a sprinkle of nuts. It’s a little piece of morning heaven! 🌞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes, giving them structure. If you’re looking for a healthier option, you can use whole wheat flour or even oat flour. Just note that the texture might change a bit.
Yogurt: I love using Greek yogurt for its creaminess! You can substitute with regular yogurt, but low-fat options work too. If dairy is a concern, try coconut yogurt or almond yogurt for a nice flavor.
Banana: Make sure your banana is very ripe; this adds natural sweetness! If you’re out of bananas, unsweetened applesauce can work, but you might need to adjust the sugar to taste.
Butter or Oil: I prefer melted butter for flavor, but you can definitely use vegetable oil or coconut oil if that’s what you have. Both options will keep your pancakes moist and delicious!
How Can I Get Fluffy Pancakes Without Overmixing?
Mixing pancake batter requires some care! Overmixing can make pancakes tough. Here’s how to keep them fluffy:
- Combine wet and dry ingredients gently. Just mix until you see no dry flour crumbs; some lumps are okay.
- If your batter looks thick, it’s fine to add a splash of milk or water to reach a pourable consistency.
- Let the batter rest for about 5 minutes. This relaxes the gluten, resulting in a lighter pancake!
Follow these tips, and you’re on your way to making perfect banana yogurt pancakes every time! Enjoy your breakfast!
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 or regular)
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil (plus more for cooking)
- Banana slices, for topping
- Maple syrup or honey, for serving
How Much Time Will You Need?
This recipe will take around 10 minutes for preparation and about 15 minutes for cooking, making a total of about 25 minutes. You’ll have fluffy, delicious pancakes ready to serve in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This forms the dry base for your pancakes and helps to ensure that they rise beautifully!
2. Combine the Wet Ingredients:
In another bowl, mix the plain yogurt, mashed banana, egg, vanilla extract, and melted butter or oil. Stir everything together until it’s smooth and creamy. The bananas should break down easily, adding sweetness and flavor.
3. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently stir just until everything is mixed together. Don’t worry if there are a few lumps—this will keep your pancakes nice and fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil to prevent sticking. You want the skillet hot enough that it sizzles a bit when you add the batter.
5. Cook Your Pancakes:
Using a measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes.
6. Flip and Finish Cooking:
Gently flip the pancakes using a spatula and cook for another 1-2 minutes on the other side, until they are golden brown and fluffy. Transfer them to a plate once done.
7. Serve and Enjoy:
Stack your pancakes high on a plate, add some banana slices on top, and drizzle with maple syrup or honey. They’re best enjoyed warm, so dig in!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be a healthier option, but keep in mind that it may make the pancakes a bit denser. You might also consider using a mix of whole wheat and all-purpose flour for a lighter texture.
Can I Substitute the Yogurt?
Yes, if you’re out of yogurt, you can use buttermilk, sour cream, or even some non-dairy alternatives like coconut yogurt. Each will add a different flavor but will still create a delicious pancake!
How Should I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a skillet on low heat.
Can I Freeze These Pancakes?
Definitely! Arrange the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag and store for up to 2 months. Reheat from frozen in the toaster or microwave for a quick breakfast!
