Name: Greek Yogurt Banana Pancakes (Fluffy, Not Gummy)
Prep time: 15 min
Total time: 20 min
Yield: 10 Pancakes
Ingredients: 2 whole Bananas (very ripe, mashed); 0.75 cup Greek Yogurt, Plain Full-Fat (no added sugar); 2 whole Eggs (large); 1 cup All-Purpose Flour; 2 tsp Baking Powder; 0.25 tsp Kosher Salt; 1 tsp Cinnamon (optional); 1 tbsp Butter (for cooking (or neutral oil))

Question 1

Why is my Greek Yogurt Banana Pancakes (Fluffy, Not Gummy) My pancakes are coming out gummy or doughy.?

Accepted Answer

My pancakes are coming out gummy or doughy.

That usually means the batter was mixed a bit too much, or the heat was a little too high.

My pancakes are browning way too quickly on the outside.

Ah, your pan is likely a bit too hot. Let's bring that heat down to medium-low. If you're seeing browned bits of butter or batter sticking and burning between batches, give the pan…

Question 2

Why is my Greek Yogurt Banana Pancakes (Fluffy, Not Gummy) My pancakes are browning way too quickly on the outside.?

Accepted Answer

My pancakes are browning way too quickly on the outside.. Ah, your pan is likely a bit too hot. Let's bring that heat down to medium-low. If you're seeing browned bits of butter or batter sticking and burning between batches, give the pan a quick wipe with a paper towel before you start the next one.

Question 3

Why is my Greek Yogurt Banana Pancakes (Fluffy, Not Gummy) My pancakes aren't fluffy, they're dense and heavy.?

Accepted Answer

My pancakes aren't fluffy, they're dense and heavy.. This often happens when we overwork the batter, especially after adding the flour. When you fold in those dry ingredients, be gentle! You're just looking to combine them, not create a perfectly smooth batter. A few lumps are actually good – they mean you haven't developed too much gluten, which is key for that light, fluffy texture. Just fold until you don't see dry streaks.

Question 4

Why is my Greek Yogurt Banana Pancakes (Fluffy, Not Gummy) My pancakes are pale and don't seem to be getting a nice golden crust.?

Accepted Answer

My pancakes are pale and don't seem to be getting a nice golden crust.. It sounds like the heat might be a touch too low, or they're not staying on the griddle long enough. While we want medium-low heat to cook the inside, if it's too low, they won't get that beautiful golden color. Make sure your pan is preheated well on medium-low, and give them a solid 2-3 minutes per side. The banana and yogurt do make for a softer crust, so aim for a light golden hue.

Question 5

Why is my Greek Yogurt Banana Pancakes (Fluffy, Not Gummy) My pancakes are falling apart when I try to flip them.?

Accepted Answer

My pancakes are falling apart when I try to flip them.. That usually points to the batter structure not being quite ready. Make sure your wet ingredients are well combined first, and then when you fold in the dry, mix just enough to incorporate. Under-mixing means not enough flour is hydrated, and over-mixing makes them tough. Letting the batter rest for a few minutes after mixing helps the flour absorb liquid, giving it more strength to hold together.

Greek Yogurt Banana Pancakes

Greek Yogurt Banana Pancakes

The Setup

The Mise en Place

The Dry Mix (0/2)

The Wet Mix (0/4)

If Things Go Wrong

My pancakes are coming out gummy or doughy.

My pancakes are browning way too quickly on the outside.

Chef's Notes

The Method

WHISK

FOLD

COOK

Appears in collections

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