These Banana Yogurt Pancakes are fluffy and full of banana goodness! Made with ripe bananas and creamy yogurt, they are perfect for breakfast or a tasty snack.
Plus, they fill the kitchen with a lovely aroma that’s hard to resist. I love piling mine high with fresh fruit and a drizzle of honey—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the pancakes. If you’re looking for a healthier option, whole wheat flour can work too, but it may change the texture a bit. I find a mix of both works well!
Yogurt: Plain or Greek yogurt keeps the pancakes moist and adds a nice tang. If you’re dairy-free, almond yogurt or coconut yogurt can be great substitutes. Just check the consistency; you want it similar to regular yogurt.
Bananas: Use very ripe bananas for the best sweetness and flavor. Don’t have ripe ones? You can microwave them (peeled) in 30-second intervals until soft, but I’d recommend letting them ripen naturally for the best taste.
Eggs: Eggs help bind the pancakes together. If you’re vegan or allergic to eggs, try using flaxseed meal mixed with water (1 tbsp flaxseed + 2.5 tbsp water = 1 egg) as a great egg replacement!
How Do I Get Fluffy Pancakes?
Getting your pancakes fluffy comes down to mixing technique and cooking temperature. Follow these tips for success:
- Mix wet and dry ingredients separately before combining them. This helps avoid overmixing, which can lead to dense pancakes.
- Check your baking powder and baking soda for freshness; they need to be active for the pancakes to rise properly.
- Make sure your skillet is hot but not smoking. A temperature that’s too high can burn the outside while leaving the inside raw—aim for medium heat.
Keep an eye on them while cooking! When you see bubbles forming on top, it’s time to flip. This signals that the batter is set enough to handle the turn.
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 (preferably Greek yogurt)
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Maple syrup and extra sliced bananas, for serving
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and an additional 10-15 minutes to cook. So in total, you’ll need around 20-25 minutes to have these delicious pancakes ready to serve!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This is the base of your pancakes!
2. Combine the Wet Ingredients:
In a separate bowl, mix together the yogurt, mashed bananas, eggs, and vanilla extract until everything is smooth and creamy. The bananas add a natural sweetness!
3. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together just until combined. Remember, it’s okay if there are small lumps; you don’t want to overmix.
4. Heat the Skillet:
Take a non-stick skillet or griddle and preheat it over medium heat. Lightly grease the surface with a little butter or oil to prevent sticking.
5. Cook 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 and the edges look set, which takes about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they turn golden brown and are cooked through. You’ll love the smell!
7. Keep Them Warm:
Once done, remove the pancakes from the skillet and keep them warm. You can place them on a plate and cover them with a clean kitchen towel while you cook the rest of the batter.
8. Serve and Enjoy:
Stack your pancakes on a plate and top them with extra sliced bananas and a drizzle of maple syrup. Enjoy your fluffy and delicious Banana Yogurt Pancakes!
Can I Use Other Types of Yogurt?
Absolutely! While Greek yogurt offers a thicker consistency and protein boost, regular plain yogurt works just as well. If you’re looking for a dairy-free option, try almond or coconut yogurt—just make sure it’s plain to keep the flavor balanced!
What Should I Do If the Batter Is Too Thick?
If your batter seems too thick, you can add a splash of milk (dairy or non-dairy) to reach your desired consistency. A thicker batter will yield denser pancakes, while a thinner one will produce lighter, fluffier pancakes.
How to Store Leftover Pancakes?
Keep leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster, microwave, or on a skillet. For longer storage, freeze them by placing parchment paper between pancakes and sealing them in a freezer-safe bag for up to 2 months.
Can I Add Other Ingredients?
Definitely! Feel free to stir in chocolate chips, nuts, or even blueberries into the batter before cooking. Just keep the amount balanced to maintain the pancake’s structure—mind about 1/4 cup of add-ins for each batch!