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Banana Yogurt Pancake Batter Recipe

American · Breakfast · 10 min total

A quick and easy pancake batter made with ripe bananas and yogurt for a moist, fluffy texture with natural sweetness.

Ingredients

• 1 large ripe banana, mashed
• 1/2 cup plain yogurt
• 1 large egg
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. In a medium bowl, mash the banana with a fork until smooth.
2. Add yogurt, egg, honey, and vanilla; whisk until well combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Pour the dry ingredients into the wet mixture and stir until just combined. Do not overmix; batter should be slightly lumpy.
5. Let the batter rest for 5 minutes while you heat a griddle or non-stick pan over medium heat.
6. Lightly grease the pan with butter or oil. Pour about 1/4 cup batter per pancake onto the pan.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, another 1-2 minutes.

Tips

• For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
• Store leftover batter in the refrigerator for up to 1 day; stir gently before using.
• Serve with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.

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