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Light and Fluffy Banana Pancakes Recipe

Prepare to flip for the lightest, tastiest pancakes you'll ever have.
Light and Fluffy Banana Pancakes Recipe
Mitch Mandel and Thomas MacDonald

Using yogurt and cottage cheese in these pancakes does two things: It brings extra protein to the breakfast table, and it helps produce the lightest, moistest pancakes you've ever tasted. The addition of fresh slices of banana, which caramelize into golden-brown disks of sweetness once they hit the skillet, to the batter can never be a bad thing, but the secret here is in the batter recipe, which should become your go-to base for all pancakes moving forward.

Nutrition: 320 calories, 5 g fat (1.5 g saturated), 54 g carbs

Serves 4

You'll Need

1 cup plain 2% Greek yogurt
1 cup low-fat cottage cheese or ricotta cheese
3 eggs
Juice of 1 lemon
1 cup white whole wheat flour (We like King Arthur's)
1⁄2 tsp baking soda
Pinch of salt
2 bananas, sliced
Warm maple syrup for serving

How to Make It

  1. Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl. Mix the flour, baking soda, and salt in another bowl.
  2. Add the flour mixture to the yogurt mixture, and stir just until blended.
  3. Heat a large skillet or sauté pan over medium-low heat. Coat with nonstick cooking spray, and add batter in large spoonfuls (about 2 tablespoons each).
  4. As soon as the batter hits the pan, add three or four banana slices directly to each pancake, gently pressing them into the batter.
  5. Cook for 3 to 5 minutes, until the tops begin to bubble. Flip the pancakes and cook on the second sides for 3 minutes longer, until browned.
  6. It will take a few batches to get through the batter, depending on the size of your skillet. You can keep the pancakes warm in a 200°F oven while you work through the batches.
  7. Serve with more sliced bananas and a drizzle of syrup.

Eat This Tip

Nutritional Upgrade

Most supermarket syrups are junk, made almost entirely of high-fructose corn syrup and chemical additives designed to approximate a maple flavor. But real maple syrup can be prohibitively expensive. Solution? Fruit compote.

Take a bag of frozen fruit (blueberries, strawberries, and mixed berries work well), dump into a saucepan with 1⁄2 cup water and 1⁄4 cup sugar, and simmer for 10 minutes, until the fruit is warm and the mixture has thickened. Use it for all your pancake and waffle needs.

4.5/5 (2 Reviews)

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