These Banana Yogurt Pancakes are scrumptious, easy to prepare – and healthy, too!
Who doesn’t love pancakes? Believe it or not, they are really very quick and easy to prepare from scratch – in the same amount of time it takes to fry a couple of eggs! In this recipe, Greek yogurt, mashed bananas, sugar, cinnamon and vanilla are added to a basic pancake batter, ramping up the flavor factor. I also recommend using whole wheat flour and lower fat milk to make them healthier. And, sifting together the dry ingredients makes the pancakes lighter.
I recommend serving them with turkey sausage or crispy center-cut bacon, fresh fruit and warmed maple syrup. And to make sure your pancakes are cooked perfectly, check out my tips on how to keep the pancakes from sticking and when to flip. Enjoy!
Banana Yogurt Pancakes Recipe
Greek yogurt, mashed bananas, sugar, cinnamon and vanilla are added to a basic pancake batter, ramping up the flavor factor in these Banana Yogurt Pancakes. I also recommend using whole wheat flour and lower fat milk to make them healthier.
- Yield: Around 12 (4 to 5-inch) pancakes 1x
- Category: Breakfast and brunch
- 1 cup white or whole wheat unbleached flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 heaping teaspoon cinnamon
- pinch salt
- 1 egg, beaten
- 1/2 teaspoon vanilla
- 2 medium to large very ripe bananas, mashed
- 3/4 cup nonfat Greek yogurt (a 6-ounce container)
- 1/2 to 3/4 cup milk (can use whole, 2%, skim or almond milk)
- Vegetable or coconut oil, for greasing the pan
- 2 tablespoons butter, divided
- Maple syrup and fresh berries, for serving
- In medium mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large mixing bowl, whisk together the egg and vanilla. Whisk in mashed banana, then yogurt. Stir in dry ingredients until mostly combined; do not overmix. Stir in milk, beginning with 1/2 cup and adding more as needed to get the batter to the right consistency – still thick, but pourable.
- Let the batter sit while preheating a greased nonstick skillet or griddle to medium-high (325 degrees for a darker-color pan and 350 for a lighter pan). Don’t skip this step! The batter needs to rest a bit before cooking. Add 1 tablespoon butter to pan after it’s preheated.
- Pour 1/4 cup of batter per pancake onto hot skillet/griddle. Spread to size of 4-5 inches as needed (no larger). When bubbles begin to burst on first side and the pancakes don’t stick to the pan when you try to lift them with a spatula (after around 3 to 4 minutes), flip pancakes over and continue cooking another 3 to 4 minutes, or until they don’t stick, are golden brown and cooked through. Put in the oven to keep warm. Add remaining 1 tablespoon butter to the pan, and repeat with remaining batter.
- Serve immediately with fresh fruit and maple syrup.
High altitude: no adjustments are necessary.