Tuesday, January 20, 2015

Banana Yogurt Pancakes

I know my family loves me always. But I also know they love me a whole-heck-of-a-lot more when the aroma of these little beauties permeates throughout our home. This recipe makes {about} 12 pancakes, but it can easily be doubled for a crowd. They are SO SIMPLE yet they taste better than pancakes from a pancake house. The best part? If you can measure pancake mix & mash a banana, you can do this!


For the Pancakes:
  • 2 overripe bananas, peeled
  • 1 1/2 cups pancake mix {I tested with Great Value Extra Fluffy}
  • 1 egg
  • 1/2 cup vanilla yogurt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
For the Cinnamon Butter:
  • 1 stick butter, softened
  • 1/6 cup sugar
  • 1/6 cup brown sugar
  • 1 tsp cinnamon
  1. Mix all ingredients for cinnamon butter together. Set aside.
  2. Mash bananas with a fork, leave a few lumps for some texture. Set aside.
  3. Preheat griddle to 300. 
  4. In a stand mixer, combine baking mix & next 4 ingredients. 
  5. Gently fold in bananas. Be careful not to over mix.
  6. Scoop out batter with 1/4 cup measuring scoop and pour on griddle. Space pancakes at least 2" apart. When the batter bubbles, they are ready to flip. Cook for a couple minutes on the second side. Serve warm with a scoop of cinnamon butter, and maple syrup if you feel so inclined. 

{TIP!} Leftover pancakes can be placed into freezer bags and frozen for up to three months. Microwave two to three frozen pancakes at a time [for about 90 seconds] for some quick comfort food. Make ahead to make entertaining for brunch a lot easier!

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