Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Yogurt Pancakes Recipe

  • Author: By Lee Clayton Roper
  • Yield: Around 12 (4 to 5-inch) pancakes 1x
  • Category: Breakfast and brunch

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. In medium mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
  2. 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.
  3. 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.
  4. After griddle is preheated, add 1 tablespoon butter and swirl around to coat pan evenly.
  5. 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.
  6. Add remaining 1 tablespoon butter to the pan, and repeat with remaining batter.
  7. Serve immediately with fresh fruit and maple syrup.

Notes

High altitude: no adjustments are necessary.

© A Well-Seasoned Kitchen ®