Description
Delicious and fluffy banana pancakes made with ripe bananas and served warm with your favorite toppings.
Ingredients
Scale
- ½ cup plain whole-milk yogurt
- ½ cup milk
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 teaspoon vanilla
- 1 cup all-purpose flour (or whole wheat)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 medium bananas (very ripe, or 2 cups sliced strawberries, mango, or pineapple)
Instructions
- Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Slice the banana into the batter and stir gently to coat.
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Use a fork to lift one batter-coated banana slice at a time and place onto the pan. Repeat to add more to the pan. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. (The banana softens as the pancake batter sets and cooks through.)
- Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
- For even fluffier pancakes, allow the batter to rest for 5 minutes before cooking.
- Feel free to substitute the bananas with other fruits like strawberries, mango, or pineapple based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pancaking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg