Fluffy Banana Cinnamon Yogurt

Banana Cinnamon Yogurt Pancakes offer a delightful mix of comfort and health. These pancakes are fluffy and tender, with the natural sweetness of ripe bananas balanced by warm cinnamon. Greek yogurt contributes a creamy texture and a protein boost, making them a satisfying breakfast choice any day of the week.

I first tried these pancakes on a lazy Sunday morning, and they quickly became a favorite with my family. Now they often request them for a cozy weekend treat.

Ingredients

• One cup all-purpose flour: provides the pancake base choose unbleached flour for better flavor
• One teaspoon baking powder: helps the pancakes rise and become fluffy
• Half teaspoon baking soda: works with yogurt acidity to give lift
• Half teaspoon ground cinnamon: adds warmth and a hint of spice fresh cinnamon works best
• Quarter teaspoon salt: balances sweetness and enhances overall flavor
• One large ripe banana, mashed: natural sweetness and moisture choose bananas with more brown spots for best flavor
• Three quarters cup Greek yogurt (plain or vanilla): adds creaminess and protein full fat yogurt lends richness
• One large egg: binds ingredients and contributes to structure
• Half teaspoon vanilla extract: enhances sweetness and aroma
• One to two tablespoons maple syrup or honey, optional: adds extra sweetness if desired
• Quarter cup milk: adjusts batter consistency use whole or plant-based milk as preferred

Step-by-Step Instructions

Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until fully combined. Setting this mixture aside helps prepare the base evenly.

Prepare the Wet Ingredients:

In a separate medium bowl, mash the ripe banana thoroughly to remove lumps. Add Greek yogurt, egg, vanilla extract, and optional maple syrup or honey. Whisk these ingredients together until the mixture is smooth and consistent.

Combine Wet and Dry:

Slowly pour the wet ingredients into the dry mixture. Gently fold together until just combined. Avoid overmixing to prevent tough pancakes. If the batter feels too thick, stir in a splash of milk to reach a pourable consistency. Let the batter rest for five minutes to activate the baking soda, which makes the pancakes fluffier.

Heat the Skillet:

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with butter or oil to prevent sticking and help browning.

Cook the Pancakes:

Using a quarter-cup measure, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about two to three minutes. Flip carefully and cook for an additional one to two minutes or until golden brown on both sides. For variation, fold in blueberries, mini chocolate chips, or chopped walnuts before cooking.

Serve Warm:

Serve pancakes immediately with toppings like extra Greek yogurt, fresh banana slices, maple syrup, toasted nuts, or a sprinkle of cinnamon.

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I love how the cinnamon and banana combine to make these pancakes flavorful without overpowering the creamy tang of the yogurt. One family breakfast stands out where everyone including picky eaters finished their plates happily, proving these pancakes are a crowd-pleaser.

Storage tips

To store leftovers, cool pancakes completely and stack with parchment paper between layers to prevent sticking. Keep airtight in the fridge for up to three days or freeze for up to two months. Reheat gently in a toaster or oven to maintain texture.

Ingredient substitutions

You can swap all-purpose flour for whole wheat pastry flour for a nuttier taste. Use plant-based yogurt if you want a dairy-free version, but choose a thick type for similar texture. Maple syrup or honey can be omitted or replaced with agave nectar depending on your sweetness preference.

Serving suggestions

These pancakes shine with a spread of nut butter or a dollop of coconut cream for extra indulgence. Pair with fresh fruit salad or a side of crispy bacon for a balanced brunch. A sprinkle of toasted nuts adds a pleasing crunch.

Cultural context

Pancakes have a universal appeal but this recipe draws inspiration from classic American breakfast while adding a healthy twist through yogurt and bananas. The use of cinnamon reflects warming spice traditions found in many cuisines, enhancing comfort food vibes.

Pro Tips

• Let the batter rest five minutes before cooking to activate the leavening agents
• Use ripe bananas for natural sweetness and moisture; underripe bananas won’t give the same flavor
• Avoid overmixing the batter to keep pancakes tender and light

Commonly Asked Questions

→ What makes these pancakes fluffy?

The combination of baking powder, baking soda, and resting the batter for a few minutes helps create a light, airy texture.

→ Can I use flavored yogurt?

Yes, plain or vanilla Greek yogurt adds creaminess and slight sweetness without overpowering the other flavors.

→ How ripe should the banana be?

Use a ripe banana with brown spots for natural sweetness and smooth blending into the batter.

→ What toppings pair well with these pancakes?

Try sliced bananas, a drizzle of maple syrup, Greek yogurt dollops, or a sprinkle of toasted nuts and extra cinnamon.

→ Can I add mix-ins to the batter?

Absolutely! Blueberries, mini chocolate chips, or chopped walnuts add texture and bursts of flavor.