Necessity is the mother of invention…and sometimes really great dishes. This dish came about because we were low on milk and couldn’t go without it in out coffee. So instead of sparing some to make pancakes, we followed Mark Bittman’s advice and tried using yogurt instead.
We didn’t use any old, ordinary yogurt though…we used Stoneyfield’s Banilla yogurt! It is a combo of banana and vanilla yogurt. To further enhance the banana flavor, I added in a mashed up ripe banana we had.
After the first bite, I knew we had a hit on our hands. The pancakes were light and full of banana flavor. We also added in chocolate chips just to hedge our bets, but they were so good we could have skipped them. So next time you are making pancakes, skip the milk and add yogurt instead!
If you want to substitute yogurt in a pancake recipe of your own, just add about 1/2 cup less flour.
Super Banana Yogurt Pancakes
How to Cook Everything
By: Mark Bittman
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 3 cups Stoneyfield Banilla (or vanilla) Yogurt
- 1 large, ripe banana, very well mashed
- 2 tablespoons melted butter
Directions:
- Heat the griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs and mix with the yogurt. Add the mashed bananas and stir to combine. Then stir in the the 2 tablespoons of melted, cooled butter. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little milk.
- Use a little butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won’t hold together well until they’re ready.
- Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200 degree oven for up to 15 minutes.
- Freeze any leftovers you have.
so i tried this recipe to the T, and it was a hot mess. i don’t know what went wrong. it seems like the ratio between yogurt mixture to dry is way off. the pancakes were impossible to flip and were a completely different texture than “a pancake”. any idea of what might have happened?
Doh! It looks like I may not have the correct amount of flour there! It should be 2 cups of flour… sorry!
I miss making pancakes. It has been a while since I made some. I love what you added in the pancakes. It really looks good.
That is such a great idea to use yogurt! There are so many yogurt flavors out there that would taste awesome in pancakes.
I know! I want to try blueberry yogurt with blueberries…
Oh, those do look yummy! My banana-lovin’ husband would be all over these!