Banana Yogurt Pancakes with Blueberry Ginger Syrup
Recipe from Santos Loo
Throughout my career as a chef, I’ve made countless versions of pancakes, trying all the tips and tricks. I’ve whipped egg whites, rested batters, and melted butter in pursuit of the perfect fluffy stack. Thousands of pancakes later, I’ve realized simplicity wins every time. These Banana Yogurt Pancakes are cloud-like, crispy-edged, and absolutely packed with flavor, and the Blueberry Ginger Syrup comes together effortlessly with just a few ingredients. With a few pantry staples and two versatile pans — the Titanium Always Pan Pro and the Titanium Mini Always Pan Pro — you’ll have breakfast on the table in no time.
30 minutes
4
What You'll Need
Ingredients
- 2 cups frozen blueberries
- 1½ cups maple syrup
- 1 teaspoon vanilla extract
- 2 fresh ginger rounds, peeled, cut ¼-inch thick
- 1 cinnamon stick
- ¼ teaspoon kosher salt
- 1½ cups plain yogurt (not Greek-style)
- ½ teaspoon ground cinnamon, plus more for garnish
- 3 whole eggs
- 3 ripe bananas
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 4 tablespoons unsalted butter
Directions
Step 1
Combine the blueberries, maple syrup, vanilla, ginger, cinnamon stick, and salt in the Titanium Mini Always Pan Pro.
Step 2
Bring to a simmer over medium heat, stirring often to prevent bubbling over.
Step 3
Simmer for 13 to 15 minutes, or until the syrup thickens slightly and turns a deep purple.
Step 4
Turn off the heat and discard the ginger and cinnamon stick. Keep the syrup warm while you make the pancakes.
Step 5
In a large bowl , whisk together the yogurt, eggs, and cinnamon.
Step 6
Roughly mash one banana with a fork and stir it into the yogurt mixture. Slice the remaining two bananas and set aside for serving.
Step 7
In a separate bowl, whisk together the flour, baking powder, and baking soda. Add to the yogurt mixture, folding gently with a spatula until just combined and no dry streaks remain.
Step 8
Heat the Titanium Always Pan Pro over medium-low. Add 1 tablespoon of butter and swirl to coat.
Step 9
When the butter sizzles and turns golden brown, pour ⅓ cup of batter per pancake into the pan. Cook three pancakes at a time for about 2 minutes per side, or until golden brown.
Step 10
Dip a tortilla in the warm chile broth to coat, shaking off excess. Place the tortilla in the pan, sprinkle with ¾ cup of the yellow cheddar, and add ½ cup shredded beef to one half of the tortilla. Cook for about 2 to 3 minutes, until the cheese melts and the tortilla is golden and crispy.
Step 11
Stack the pancakes on plates and top with sliced bananas, warm blueberry ginger syrup, and a dash of ground cinnamon.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
