Banana Cinnamon Pancakes

Introduction

Mashed ripe bananas, brown sugar, and cinnamon give these pancakes a soft center and a deeper flavor than a plain stack. You cook them on medium-low heat for about 3 minutes per side, which gives the batter time to set without scorching the outside. They fit a weekend breakfast, but they also reheat well enough for batch cooking.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 46

Ingredients

Wet

• 40 grams unsalted butter
• 3 medium-size ripe bananas
• 3 standard eggs
• 375 ml whole milk

Dry

• 300 grams self-raising flour (or 300 grams all-purpose flour + 1 tablespoon baking powder)
• 1 tsp ground cinnamon
• 1 pinch salt
• 3 tbsp soft brown sugar

Instructions

1. Melt the butter in a medium-size heat-safe mixing bowl.
2. Add the bananas, and mash the bananas and butter together with a potato masher.
3. Add the eggs and continue to mash until smooth.
4. Gradually stir in the milk with a wooden spoon.
5. In a separate large bowl, whisk together the dry ingredients.
6. Slowly mix the wet ingredients into the dry to get a batter.
7. Heat a nonstick skillet over medium heat.
8. For each round of frying, grease the pan with a little extra butter. Pour about ⅓ cup of batter onto the pan for each pancake, making sure they don't run into each other.
9. Cook the pancakes on on medium-low heat for about 3 minutes on each side until the side is lightly browned. You can tell if it's time to turn the pancake if you can see bubbles on the other side.
10. Flip the pancakes using a spatula, and cook through on the other side.
11. Remove the pancakes from the pan, and repeat the cooking process with the remaining batter.

Variations

• Swap the whole milk for buttermilk if you want a thicker batter and a slightly tangier pancake. The finished pancakes will be a little more tender and a little less sweet-forward.
• Use the all-purpose flour + baking powder option in place of self-raising flour if that is what you keep in the pantry. The texture stays similar, though the crumb can be slightly less soft depending on the flour brand.
• Increase the ground cinnamon to 1 1/2 teaspoons if you want the spice to stand up more clearly against the banana. That gives the pancakes a warmer, more pronounced flavor without changing the texture.
• Replace the soft brown sugar with white sugar if needed. You will lose some caramel flavor and moisture, so the pancakes taste cleaner and a little less rich.
• Fold in a small handful of chopped walnuts after mixing the batter if you want more texture. They add crunch and make the pancakes feel more substantial.

Tips for Success

• Use very ripe bananas with plenty of brown speckles, since they mash more smoothly and give you stronger banana flavor.
• Mash the bananas and butter well before adding the eggs so you do not end up with large banana lumps in the batter.
• Keep the skillet at medium to medium-low heat as written; if the pan runs too hot, the outside browns before the center cooks through.
• Watch for bubbles showing on the surface before flipping. That is a better cue than the clock if your skillet runs hot or cool.
• Grease the pan lightly with extra butter between batches so the pancakes release cleanly and keep an even golden color.

Storage and Reheating

Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer first, then transfer to a freezer-safe container or bag with parchment between layers; they keep for up to 2 months.

To reheat from the fridge, warm them in a skillet over low heat for 1–2 minutes per side or microwave in short bursts until heated through. From frozen, reheat in a toaster for the driest exterior, or use a 160°C oven on a tray for about 8–10 minutes.

FAQ

Can you use all-purpose flour instead of self-raising flour?

Yes. Use the all-purpose flour + baking powder option listed in the ingredients so the pancakes still rise properly.

How ripe should the bananas be?

Use bananas that are heavily speckled or mostly brown. Less-ripe bananas will not mash as smoothly and will give you a weaker banana flavor.

Why are the pancakes too dark before the middle is cooked?

The skillet is too hot. Lower the heat to medium-low and give each pancake the full cooking time so the center sets before the outside overbrowns.

Can you make the batter ahead of time?

You can, but the texture is usually better if you cook it soon after mixing. If you want to get ahead, combine the dry ingredients in one bowl and the wet ingredients in another, then mix them just before cooking.