Banana Pancakes

Introduction

These banana pancakes combine mashed banana and whole milk into a naturally sweet batter that cooks up tender and subtly spiced with cinnamon. They’re ready in under 30 minutes and work equally well for breakfast or a quick weeknight dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4–6

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

Add vanilla powder — Stir ½ teaspoon vanilla powder into the dry ingredients for a deeper, warmer flavor that echoes the banana without competing with the cinnamon.

Use buttermilk instead of whole milk — This adds subtle tanginess and creates a slightly fluffier crumb; use the same 375 ml volume.

Fold in sliced berries — Gently stir fresh blueberries or raspberries into the finished batter just before cooking; they add pops of tartness and color.

Brown the butter before mixing — Heat the butter in a separate pan until the milk solids turn golden and nutty, then cool slightly before mashing with the bananas for a deeper, toasted flavor.

Reduce the sugar and add ripe banana — Use only 1 tablespoon brown sugar and add a fourth banana if you prefer less sweetness and a more pronounced banana flavor.

Tips for Success

Use very ripe bananas — The more yellow-brown the skin, the sweeter and easier they are to mash; underripe bananas will create lumps and mute the banana flavor.

Don’t overmix the batter — Stir the wet and dry ingredients together only until just combined; lumps are fine and will disappear as the pancakes cook. Overmixing develops gluten and toughens them.

Watch for bubbles before flipping — The bubbles on the surface are a reliable visual cue that the bottom has set and the inside is nearly cooked through; flip too early and the pancake may fall apart.

Grease the pan between batches — Even a nonstick pan benefits from a light butter coating for each round; this prevents sticking and helps the edges brown evenly.

Keep cooked pancakes warm on a plate in a low oven — If you’re cooking multiple batches, stack finished pancakes on a baking sheet in a 120°C (250°F) oven so they stay warm while you finish the rest.

Storage and Reheating

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Stack them with parchment paper between each pancake to prevent sticking.

Reheat on a stovetop skillet over medium heat for about 1–2 minutes per side until warmed through, or in a toaster for 1–2 minutes if you prefer a crisper edge. Avoid the microwave, which makes them rubbery.

FAQ

Can I make the batter ahead of time?

Yes, mix the wet and dry ingredients separately up to 8 hours ahead. Combine them just before cooking to keep the pancakes tender and the batter light.

Why are my pancakes turning out dense or heavy?

You likely overmixed the batter or used underripe bananas. Underripe bananas are harder to mash smoothly and create lumps that weigh down the crumb. Mix only until the dry ingredients are just incorporated, leaving small lumps.

Do I have to use self-raising flour?

No. Use all-purpose flour with 1 tablespoon of baking powder whisked in for the same rise and lift. Self-raising flour already contains baking powder, so don’t add extra.

Can I double this recipe?

Yes, scale all ingredients by two. The cooking time per pancake stays the same, but you’ll cook more batches; keep finished pancakes warm in a low oven as described in Tips for Success.