Enjoy fluffy banana pancakes topped with honey-vanilla Greek yogurt for a sweet and wholesome breakfast treat.
Weekend breakfast of champions! These banana pancakes are light, fluffy, and naturally sweet thanks to ripe bananas. Served with a creamy sauce made from Greek yogurt, meadowfoam honey, and homemade vanilla extract, this dish is the perfect mix of comfort and freshness. Quick to make and deliciously satisfying, it’s a recipe you’ll want to enjoy again and again.
These banana pancakes aren’t just tasty—they’re also a great way to use up overripe bananas that might otherwise go to waste. The natural sweetness from the fruit means you don’t need much added sugar, making this a lighter option compared to classic pancakes. Pairing them with honey-vanilla Greek yogurt adds protein and creaminess, turning a simple stack into a balanced and nourishing meal. For a fun twist, sprinkle some cinnamon into the batter, add a handful of chocolate chips, or top with fresh berries and nuts for a colorful, flavorful breakfast treat.
Banana Pancakes with Honey-Vanilla Greek Yogurt
Course: Breakfast
Cuisine: American
Yield: 8 servings
Cooking Time: 20 minutes
Total Time: 20 minutes
Ingredients
- All-purpose flour 1 cup
- Baking powder: two teaspoons
- Salt: 25 teaspoons
- Egg Each 1
- Banana Each 2
- Milk 1 cup
- Sugar 1 tablespoon
Steps
- Mix flour, salt, sugar, and baking powder in a bowl.
- In a separate bowl, whisk egg, milk, and banana.
- Sift dry ingredients into wet; mix to combine
- Spoon into a pan over medium heat and cook until done
- For the sauce, mix Greek yogurt with honey and vanilla until creamy.
- Serve pancakes warm with a generous dollop of honey-vanilla yogurt on top. Add fruit, nuts, or syrup if desired.
