Thomas Jefferson ate America's first pancakes in 1789—they were actually Dutch pannenkoeken served at a Manhattan tavern.
Pancakes
Savor the joy of fluffy pancakes that delight both grown-ups and little ones alike! With a perfect blend of ripe bananas and creamy yogurt, these pancakes are not only scrumptious but also packed with nutrition. Flip them on the griddle for a golden-brown treat that will make breakfast a family favorite!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ripe banana
🥛Dairy & Eggs(3)
- 2 tablespoons of butter (28 g)
- 1 egg
- 3/4 cup of milk (180 ml)
🫙Pantry Staples(6)
- 2 teaspoons of baking powder (10 ml)
- 1/4 teaspoon of baking soda (1.25 ml)
- 1 cup of wheat flour (125 g)
- 1 tablespoon of oat flour (15 ml)
- 2 tablespoons of sugar (30 ml)optionalor sweetener
- 1 teaspoon of vanilla essence (5 ml)
🧂Spices & Seasonings(1)
- 1/4 teaspoon of salt (1.25 ml)
👨🍳 Instructions
- 1
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt and mix well.
- 2
Add the milk, egg, butter, and vanilla essence and mix with a whisk until it reaches the consistency shown in the video (if necessary, add 1 or 2 more tablespoons of milk).
- 3
Pour the batter into a buttered skillet and let it brown on both sides. Decorate with fruits and finish with syrup.
- 4
For the baby version, mash the ripe banana in a bowl, add the egg and oat flour, and mix well. Pour the batter into a buttered skillet and let it brown on both sides.
💡 Pro Tips
- ✓Mix pancake batter until just combined with visible lumps remaining - overmixing develops gluten strands that create tough, chewy pancakes instead of fluffy ones.technique
- ✓Heat your skillet to 375°F (medium heat) and test readiness by dropping a water bead that should dance and evaporate in 2-3 seconds for even browning.equipment375°F
- ✓Let batter rest for 5-10 minutes after mixing so flour fully hydrates and baking powder begins activation, creating 15-20% more lift.timing5-10 minutes
- ✓Use buttermilk or add 1 tablespoon lemon juice per cup of milk to create acid that reacts with baking soda for extra rise and tangy flavor.ingredient1 tbsp per cup
- ✓Flip pancakes only when bubbles form on surface and edges look set (2-3 minutes) - flipping too early breaks the structure before it's stable.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Thomas Jefferson ate America's first pancakes in 1789—they were actually Dutch pannenkoeken served at a Manhattan tavern.
Pancakes
Savor the joy of fluffy pancakes that delight both grown-ups and little ones alike! With a perfect blend of ripe bananas and creamy yogurt, these pancakes are not only scrumptious but also packed with nutrition. Flip them on the griddle for a golden-brown treat that will make breakfast a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ripe banana
🥛Dairy & Eggs(3)
- 2 tablespoons of butter (28 g)
- 1 egg
- 3/4 cup of milk (180 ml)
🫙Pantry Staples(6)
- 2 teaspoons of baking powder (10 ml)
- 1/4 teaspoon of baking soda (1.25 ml)
- 1 cup of wheat flour (125 g)
- 1 tablespoon of oat flour (15 ml)
- 2 tablespoons of sugar (30 ml)optionalor sweetener
- 1 teaspoon of vanilla essence (5 ml)
🧂Spices & Seasonings(1)
- 1/4 teaspoon of salt (1.25 ml)
👨🍳 Instructions
- 1
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt and mix well.
- 2
Add the milk, egg, butter, and vanilla essence and mix with a whisk until it reaches the consistency shown in the video (if necessary, add 1 or 2 more tablespoons of milk).
- 3
Pour the batter into a buttered skillet and let it brown on both sides. Decorate with fruits and finish with syrup.
- 4
For the baby version, mash the ripe banana in a bowl, add the egg and oat flour, and mix well. Pour the batter into a buttered skillet and let it brown on both sides.
💡 Pro Tips
- ✓Mix pancake batter until just combined with visible lumps remaining - overmixing develops gluten strands that create tough, chewy pancakes instead of fluffy ones.technique
- ✓Heat your skillet to 375°F (medium heat) and test readiness by dropping a water bead that should dance and evaporate in 2-3 seconds for even browning.equipment375°F
- ✓Let batter rest for 5-10 minutes after mixing so flour fully hydrates and baking powder begins activation, creating 15-20% more lift.timing5-10 minutes
- ✓Use buttermilk or add 1 tablespoon lemon juice per cup of milk to create acid that reacts with baking soda for extra rise and tangy flavor.ingredient1 tbsp per cup
- ✓Flip pancakes only when bubbles form on surface and edges look set (2-3 minutes) - flipping too early breaks the structure before it's stable.timing2-3 minutes