Fluffy Banana Pancakes
Ingredients
| 2 cup | 480 ml | all-purpose flour |
| 2 tsp | 10 ml | baking powder |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | baking soda |
| 2 tbsp | 30 ml | sugar |
| 2 | eggs, room temperature, beaten | |
| 1 cup | 240 ml | banana creme yogurt (I use Oikos) |
| ¾-1 cup | 180–240 ml | ripe, mashed bananas |
| 1 cup | 240 ml | whole milk, warm |
| ¼ cup | 60 ml | butter, melted |
| 1-2 tsp | 5–10 ml | vanilla extract |
Instructions
- In a large bowl, sift together flour, baking powder, salt, baking soda, and sugar. Set aside.
- In another large bowl combine beaten eggs, yogurt, bananas, milk, butter, and vanilla extract.
- Gradually, and gently, stir dry ingredients into wet ingredients until the dry ingredients are worked in. (Batter will and should be slightly lumpy and thick. Do not overwork the batter or pancakes will be rubbery). Set aside.
- Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best tempt. for your griddle)
- Place 1/4 cup of batter (per pancake) onto the hot skillet. (I spread the batter out a little as I'm pouring it on since the batter is a bit thick.)
- Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. You may need to adjust the heat.
- Place cooked pancakes on a cooling rack. Do not stack them or the steam will make the pancakes soggy. Once the pancakes are cooled you may stack them. (Place the pancakes in a 200 F. oven to keep them warm, if desired.)
- Serve hot with whipped butter, hot maple syrup, and fresh banana slices if desired.
Best Banana Pancakes — So Fluffy!