These fluffy banana yogurt pancakes are simply yummy! Made with ripe bananas and creamy yogurt, they’re light and oh-so-delicious. Perfect for breakfast or a snack!
I’ve got to say, flipping these pancakes feels like magic! They smell amazing, and you can top them with syrup, honey, or fresh fruit. What’s not to love? 🍌🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for pancakes. If you want a gluten-free option, try using almond or oat flour instead. Just note that this may alter the texture slightly!
Yogurt: Plain yogurt adds moisture and flavor. Greek yogurt is excellent for extra creaminess. Can’t find yogurt? Try buttermilk or even applesauce for a different twist!
Banana: Ripe bananas bring natural sweetness and flavor. If you don’t have ripe bananas, you can use other mashed fruits like apples or even pumpkin for a fun variation.
Egg: The egg binds everything together. For a vegan option, substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or unsweetened applesauce.
Milk: Optional for consistency! If you want a dairy-free version, use almond milk, coconut milk, or any plant-based milk you prefer.
How Do I Get the Perfect Pancake Texture?
Getting that perfect pancake texture is key! Here are some simple tips:
- Mix the dry ingredients first, then add the wet. This helps avoid overmixing.
- Don’t overmix the batter; a few lumps are okay. Overmixing can lead to tough pancakes!
- Let the batter rest for a few minutes. This helps to relax the gluten, making the pancakes lighter.
- Use a moderate heat; too high can burn the pancakes before they cook through.
- Watch for bubbles and edges looking set before you flip—this is when they’re ready!
Enjoy making your pancakes, and feel free to get creative with toppings and mix-ins!
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 milk (optional, for adjusting batter consistency)
- Butter or oil, for cooking
- Maple syrup, for serving
- Extra banana slices, for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook, making a total of around 25 minutes. It’s a quick and easy way to whip up a healthy breakfast!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This will give your pancakes a nice rise and flavor.
2. Prepare the Wet Ingredients:
In another bowl, mix the yogurt, mashed banana, egg, and vanilla extract until everything is well combined. This is where the flavor comes from—so make it good!
3. Mix It All Together:
Pour the wet mixture into the dry mixture and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If the batter seems too thick, add milk, one tablespoon at a time, until it reaches a pourable consistency.
4. Heat the Skillet:
Warm up a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. This will help prevent sticking and give you a lovely golden crust.
5. Cook the Pancakes:
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 will take about 2-3 minutes.
6. Flip and Finish Cooking:
Gently flip the pancakes using a spatula and cook for an additional 1-2 minutes until they’re golden brown and cooked through. They should be fluffy and delicious!
7. Serve and Enjoy:
Repeat the process with the remaining batter, adding more butter or oil as needed. Stack the pancakes on a plate and top them with extra banana slices and a drizzle of maple syrup. Enjoy your tasty banana yogurt pancakes!
Happy cooking! 🌟
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour adds more fiber and a slightly nutty flavor. Just keep in mind that the pancakes might be denser, so consider reducing the amount slightly or adding an extra tablespoon of yogurt to maintain moisture.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep well for about a month!
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking, as it may thicken overnight. If needed, you can add a splash of milk to loosen it up.
What Can I Use Instead of Yogurt?
If you don’t have yogurt on hand, you can substitute it with buttermilk, sour cream, or even applesauce. Each will deliver a slightly different flavor, but they all work well in pancakes!
