These fluffy banana yogurt pancakes are a tasty way to start your day! They’re made with ripe bananas and creamy yogurt, making them super moist and delicious.
I love how quick they are to whip up in the morning. Plus, they smell amazing while cooking! These pancakes taste great with a drizzle of maple syrup or a sprinkle of nuts. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you’re looking for a healthier option, consider using whole wheat flour or a gluten-free flour blend. Just keep in mind that these may alter the texture slightly.
Plain Yogurt: Yogurt adds moisture and a slight tang. Greek yogurt is thicker and will give a richer texture, while regular yogurt will make them lighter. If you’re dairy-free, use coconut or almond yogurt as a great alternative.
Banana: Ripe bananas are sweeter and easier to mash. If you don’t have bananas, you can try unsweetened applesauce as a substitute, but the flavor will change slightly.
Maple Syrup: This is my favorite topping for pancakes, but honey or agave syrup works well too. You could also skip the sweeteners and try fresh fruit on top for a healthier twist!
How Can I Ensure My Pancakes Are Fluffy?
The key to fluffy pancakes is all in how you mix the ingredients. When combining wet and dry, be careful not to overmix. Overmixing can create tough pancakes instead of light and airy ones.
- Mix wet ingredients until just combined with dry ingredients.
- Let the batter rest for a few minutes. This helps the gluten relax.
- Make sure your skillet is preheated but not too hot; medium heat is best.
- Look for bubbles forming on the surface; that’s a good sign it’s time to flip!
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
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Maple syrup, for serving
- Sliced bananas, for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 10-15 minutes to cook, making it perfect for a quick breakfast. Total time: around 25-30 minutes.
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures that all the leavening agents are well distributed for fluffy pancakes.
2. Preparing the Wet Mixture:
In another bowl, combine the yogurt, mashed banana, egg, and vanilla extract. Stir until everything is well mixed and smooth. The banana will add natural sweetness and moisture.
3. Combining Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently stir everything together until just combined. Be careful not to overmix—it’s okay if there are a few lumps! This keeps your pancakes light and fluffy.
4. Cooking the Pancakes:
Heat a skillet or griddle over medium heat and lightly grease it with butter or oil. When the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes.
5. Flipping the Pancakes:
Carefully flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and fully cooked through. They should bounce back a little when pressed lightly.
6. Serving:
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter. Serve your pancakes stacked, topped with sliced bananas, and drizzled with maple syrup. Enjoy!
Happy cooking and enjoy your fluffy, moist banana yogurt pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour is a healthier choice, but it may make the pancakes a bit denser. You can also mix half whole wheat flour with half all-purpose flour for a lighter texture.
What Can I Substitute for Yogurt?
If you don’t have yogurt on hand, you can use buttermilk or even a dairy-free alternative like almond or coconut yogurt. Just know that this may slightly alter the flavor and texture.
Can I Make the Batter Ahead of Time?
Yes, you can! Prepare the batter and store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken while sitting.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in the toaster or microwave for a quick and easy breakfast.
