These fluffy banana yogurt pancakes are a tasty breakfast treat. They are soft, sweet, and made with ripe bananas and creamy yogurt for extra yumminess!
Let’s be honest, who can say no to pancakes? I love how quick they are to whip up. Just mash some bananas, mix, and flip! Breakfast perfection in a snap!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your pancakes. For a healthier twist, you can swap it for whole wheat flour, but note that it may alter the texture slightly. Gluten-free flour also works if needed.
Banana: A ripe banana is ideal for sweetness and moisture. If you don’t have bananas, you might try applesauce or pureed pumpkin as a substitute, but adjust for sweetness.
Yogurt: Plain yogurt adds creaminess. Greek yogurt thickens your batter, while regular yogurt keeps it lighter. You can use dairy-free yogurt if you’re looking for a dairy-free option.
Butter or Oil: I often use melted butter for flavor, but vegetable oil is a good alternative. You can also try coconut oil for a fun twist!
How Do You Get Fluffy Pancakes Every Time?
Getting your pancakes fluffy is all about proper mixing and cooking techniques. Here’s what to focus on:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. A few lumps are okay; overmixing can make pancakes tough.
- Use a Preheated Skillet: Ensure your skillet is at medium heat before adding the batter. A test drop of water should sizzle.
- Bubbles indicate flipping: Wait until bubbles appear on the surface of the pancakes before flipping. This shows they’re ready.
- Keep them warm: If making a big batch, keep the cooked pancakes warm in a low oven until you’re ready to serve.
Enjoy making these delicious banana yogurt pancakes! They’re perfect for a cozy breakfast or brunch. 😊
How to Make Delicious 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 large ripe banana, mashed
- 3/4 cup plain yogurt (Greek or regular)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
- Banana slices, for topping
- Maple syrup, for serving
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and roughly 15 minutes to cook. In total, you can have these pancakes ready in about 25-30 minutes! Perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by grabbing a large mixing bowl. In it, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until everything is well combined. This helps ensure your pancakes will be fluffy and perfectly risen when cooked.
2. Preparing the Wet Ingredients:
In another bowl, mash the ripe banana until smooth. Then add the yogurt, egg, vanilla extract, and melted butter (or oil). Mix everything together until it’s nice and creamy.
3. Combining Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is just combined. Remember, it’s okay if there are a few lumps; overmixing can lead to tough pancakes!
4. Heating the Skillet:
Now, heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil to prevent sticking.
5. Cooking the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges start to look set, which should take about 2-3 minutes. It’s the perfect sign that they are ready to flip.
6. Flipping and Finishing Off:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and fully cooked through. Transfer them to a plate and keep warm while you repeat with the remaining batter.
7. Serving:
Stack your pancakes high, top them with fresh banana slices, and drizzle with maple syrup for that sweet finishing touch. Enjoy every fluffy bite!
Enjoy your fluffy, flavorful banana yogurt pancakes! They are sure to be a hit at your breakfast table!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will add a nuttier flavor and more fiber. Just keep in mind that it may make the pancakes denser, so you might want to add a little more yogurt or moisture to compensate.
What Can I Substitute for Yogurt?
If you don’t have yogurt on hand, you can use sour cream or buttermilk as good alternatives. For a dairy-free version, try almond milk mixed with a splash of vinegar or a dairy-free yogurt option.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster, microwave, or a warm skillet for a few minutes until heated through.
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken slightly overnight.