These fluffy banana yogurt pancakes are a delicious way to start your day! Made with ripe bananas and creamy yogurt, they’re sweet and simple to whip up.
Honestly, they’re hard to resist! I love how the bananas make them naturally sweet, and my kids can’t get enough of them. Perfect with a drizzle of syrup or some fresh fruit on top!
Key Ingredients & Substitutions
Flour: All-purpose flour is ideal for these pancakes, but you can swap in whole wheat flour for extra nutrients. Just note that whole wheat will give a denser texture.
Yogurt: Plain Greek yogurt adds creaminess and tang. If you’re dairy-free, coconut or almond yogurt would work – just pick one that’s unsweetened to control sweetness.
Bananas: Ripe bananas are key; they have more flavor. If you don’t have ripe bananas, you can microwave them for about 20 seconds to soften them up.
Egg: For a vegan option, try using a flax egg. Just combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, stir, and let it sit for 5 minutes to thicken.
Maple Syrup: While maple syrup is classic, honey or agave syrup also works well. You can even drizzle a bit of melted chocolate or peanut butter for a twist!
How Can I Get Fluffy Pancakes Every Time?
To achieve ultra-fluffy pancakes, proper mixing and cooking are crucial. Here’s how:
- Mix dry ingredients separately from wet ingredients before combining them. This helps to prevent overmixing, which can make pancakes tough.
- When combining, stir gently. It’s okay if some lumps remain; this ensures your pancakes will stay light and fluffy.
- Cook on medium heat, as too high a temperature can burn the outside while leaving the inside raw.
- Leave space for the pancakes to expand when they cook. Avoid crowding the skillet!
Following these tips will help you master fluffy pancakes that everyone will love!
Delicious Banana Yogurt Pancakes Recipe
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt (Greek or regular)
- 1 large egg
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup, for serving
- Banana slices, for garnish (optional)
- Shredded coconut or nuts for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take approximately 10 minutes to prepare and about 10 minutes to cook, giving you a total time of around 20 minutes from start to delicious finish! Quick and perfect for a busy morning!
Step-by-Step Instructions:
1. Gather Your Ingredients:
Start by collecting all your ingredients. This will make the cooking process smooth and easy! Make sure your bananas are ripe for the best flavor.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This will ensure an even rise and sweetness in your pancakes.
3. Blend the Wet Ingredients:
In another bowl, mix together the yogurt, egg, mashed bananas, and vanilla extract. Stir until the mixture is smooth and well combined.
4. Combine Dry and Wet Ingredients:
Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, stir until just combined. It’s okay if there are a few lumps; you want to avoid overmixing to keep your pancakes fluffy!
5. Heat the Skillet:
Place a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil. This will help prevent the pancakes from sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until you see bubbles forming on the surface and the edges start to look set. Then, flip the pancakes and cook for another 2 minutes or until they are golden brown.
7. Transfer and Repeat:
Once cooked, transfer the pancakes to a warm plate. Repeat with the remaining batter, greasing the skillet as needed.
8. Serve and Enjoy:
Stack your pancakes high and top them with banana slices, a drizzle of maple syrup, and if you like, some shredded coconut or nuts for added flavor and crunch. Enjoy your warm, fluffy, and naturally sweet Banana Yogurt Pancakes!
These pancakes are a fantastic way to start your day! Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that whole wheat flour will make the pancakes denser, so you might want to add an extra tablespoon of yogurt or a bit more liquid to achieve the desired consistency.
What Can I Use Instead of Yogurt?
If you don’t have yogurt on hand, you can use buttermilk or a dairy-free yogurt alternative like almond or coconut yogurt. Just make sure it’s plain and unsweetened to maintain the flavor profile of the pancakes.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply toast them in a toaster or microwave until warm. You can also reheat them on a skillet for a few minutes to revive their fluffy texture!
Can I Freeze These Pancakes?
Absolutely! Let the pancakes cool completely, then stack them with a piece of parchment paper in between each one to prevent sticking. Place them in a freezer-safe bag and freeze for up to 2 months. Reheat from frozen in the toaster or microwave when you’re ready to enjoy!
