Banana Cinnamon Yogurt Pancakes (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
125 g all-purpose flour
02 -
4 g baking powder
03 -
2 g baking soda
04 -
1.25 g ground cinnamon
05 -
1.5 g salt
→ Wet Ingredients
06 -
1 large ripe banana, mashed
07 -
180 g Greek yogurt (plain or vanilla)
08 -
1 large egg
09 -
2.5 ml vanilla extract
10 -
15-30 ml maple syrup or honey (optional)
11 -
60 ml milk (adjust for desired consistency)
# Step-by-Step Directions:
01 -
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly mixed.
02 -
In a separate bowl, mash the banana until smooth. Add Greek yogurt, egg, vanilla extract, and maple syrup or honey if using. Whisk until fully combined.
03 -
Gradually pour the wet mixture into the dry ingredients. Gently fold until just combined without overmixing. Add milk, 15–30 ml, if batter is too thick for desired consistency. Let rest for 5 minutes to activate leavening.
04 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
05 -
Using a 60 ml scoop, pour batter onto the skillet. Cook for 2–3 minutes until bubbles form and edges set. Flip and cook for an additional 1–2 minutes until golden brown.
06 -
Serve warm with toppings such as Greek yogurt, banana slices, maple syrup, toasted nuts, or an extra sprinkle of cinnamon.
# Helpful Notes:
01 -
Allowing the batter to rest 5 minutes enhances the fluffiness by properly activating the baking soda.