🍌 The Pancake That Saved My Bananas
You know that moment when you glance at your kitchen counter and realize your bananas have crossed the line? Not just ripe—overripe. The kind that makes you feel guilty for ignoring them, but also weirdly proud that you didn’t toss them out.
That was me. Four bananas. Practically pleading for a purpose.
I didn’t want banana bread. I didn’t want muffins. And I definitely didn’t want another generic “banana pancake” recipe that tastes like mush and regret. So I rolled up my sleeves and made my own.
I started with 2 cups of flour—classic. Then added a teaspoon of baking powder and a pinch of baking soda for that lift. Salt, of course. But here’s where it gets good: I used a full cup of yogurt. Tangy, creamy, and perfect for balance. A cup of milk to loosen things up, 3 tablespoons of melted butter for richness, and those four glorious bananas—mashed into a sweet, sticky base. One cup of sugar sealed the deal.
The batter was thick and luscious. The pancakes? Golden, tender, and just sweet enough. They didn’t need syrup, but I won’t judge if you go there.
These pancakes weren’t just breakfast—they were redemption. Proof that a little creativity (and procrastination) can lead to something unexpectedly wonderful.
🍌 Homemade Banana Pancakes
Makes about 12 pancakes A cozy, flavorful way to use up overripe bananas—with yogurt for tang, butter for richness, and just the right amount of sweetness.
🧂 Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup plain yogurt
1 cup milk (any kind)
3 tbsp melted butter (plus more for cooking)
4 overripe bananas, mashed
1 cup sugar (adjust to taste)
🍳 Instructions
Mash the bananas in a large bowl until smooth.
Add sugar, yogurt, milk, and melted butter to the bananas. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture. Stir just until combined—don’t overmix.
Let the batter rest for 5–10 minutes while you heat your pan or griddle.
Cook on medium heat, using a bit of butter or oil. Pour about ¼ cup batter per pancake. Flip when bubbles form and edges look set—about 2–3 minutes per side.
Serve warm with maple syrup, nut butter, fresh fruit, or a dollop of yogurt.
💡 Tips
Want extra fluff? Add 1 egg or whip the egg whites separately and fold them in.
For added flavor, try a dash of cinnamon or vanilla.
These freeze well—layer with parchment and reheat in a toaster or pan.
