These Banana Yogurt Pancakes are fluffy, sweet, and super easy to make! With ripe bananas and creamy yogurt, they’re perfect for breakfast or a tasty snack.
They smell amazing while cooking, and you might find yourself sneaking extra bites! I love adding a drizzle of honey on top—yum! 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes, providing structure. If you want a gluten-free option, swap it for a 1-to-1 gluten-free flour blend.
Sugar: Just a tablespoon adds sweetness. If you prefer, you can use honey or maple syrup for a more natural sweetener!
Baking Powder & Baking Soda: These leavening agents make pancakes fluffy. Make sure they are fresh for the best rise! If you’re out of one, you can use 1.5 teaspoons of baking powder only.
Plain Yogurt: This gives the pancakes moisture and a slight tang. Greek yogurt works well, but if you need a dairy-free option, try coconut yogurt.
Banana: Ripe bananas are not just sweet but also add moisture. If bananas aren’t available, unsweetened applesauce can be a great substitute for moisture.
Butter: While I love using melted butter for flavor, vegetable oil or coconut oil can also do the trick. You can even use a non-stick cooking spray!
How Do I Get Fluffy Pancakes Without Overmixing?
One of the keys to fluffy pancakes is mixing gently! Overmixing can make pancakes tough. Here’s how to do it right:
- Combine wet and dry ingredients until just moistened. It’s okay to have some lumps!
- Gradually fold your wet ingredients into the dry. Use a spatula for a light touch.
- Let the batter sit for a few minutes before cooking. This helps the flour hydrate.
Remember, a little bit of lumps is a sign of perfectly fluffy pancakes! 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 or regular)
- 1 large ripe banana, mashed
- 1 large egg
- 2 tablespoons melted butter or oil (plus extra for cooking)
- 1 teaspoon vanilla extract
- Sliced banana, yogurt, chopped nuts, and maple syrup for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and another 10-15 minutes to cook all the pancakes. In no time, you’ll have a delightful breakfast ready to enjoy!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your dry ingredients are well combined.
2. Prepare Wet Ingredients:
In another bowl, mix the yogurt, mashed banana, egg, melted butter, and vanilla extract until smooth. This creamy mixture is what makes the pancakes fluffy!
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and gently fold the mixture. Be careful not to overmix; it’s okay if you have some lumps!
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. You want it hot enough for a nice golden finish.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, which should take about 2 to 3 minutes.
6. Flip and Finish Cooking:
Gently flip the pancakes and cook for another 2 minutes until they’re golden brown and cooked through. They should look inviting!
7. Keep Warm:
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. You can cover them with a clean kitchen towel.
8. Serve and Enjoy:
Stack the pancakes high and serve them with sliced bananas, a dollop of yogurt, chopped nuts, and a drizzle of maple syrup. Enjoy every fluffy bite!
Happy cooking, and enjoy your delicious banana yogurt pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but you might want to add a tablespoon of water or milk to your batter to keep it from being too dense.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, either warm them in a skillet or microwave for a quick breakfast fix!
Can I Freeze These Pancakes?
Yes, you can! Allow the pancakes to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag. They can last up to 2 months in the freezer. Just reheat in the toaster or microwave when you’re ready to eat!
What Can I Substitute for Yogurt?
If you don’t have yogurt, you can use sour cream, buttermilk, or even a dairy-free yogurt alternative. These will still provide the moisture and tang that makes the pancakes fluffy!
