Banana Cinnamon Pancakes

Introduction

These banana cinnamon pancakes use 3 ripe bananas and 1 tsp ground cinnamon to make a batter that cooks up soft in the center with lightly browned edges. You get enough batter for a full family batch, so this works for a weekend breakfast, batch cooking, or freezing for later.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 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

• Change the 1 tsp ground cinnamon to 1/2 tsp cinnamon plus 1/4 tsp nutmeg if you want a warmer spice profile and a slightly deeper flavor.
• Change the 375 ml whole milk to the same amount of buttermilk for a tangier batter and a slightly softer, more tender crumb.
• Change the 3 tbsp soft brown sugar to 1 tbsp if your bananas are very ripe; the pancakes will taste less sweet and the banana flavor will stand out more.
• Change the pouring step from about ⅓ cup of batter to 2 tablespoons for smaller pancakes; they cook faster and are easier to portion for kids or freezing.
• Fold 75 grams chopped walnuts into the finished batter before cooking if you want some crunch against the soft banana texture.

Tips for Success

• Use very ripe bananas with plenty of brown speckles so they mash smoothly and sweeten the batter properly.
• Mash the bananas and eggs until the mixture looks mostly smooth; large banana chunks can make the pancakes tear when you flip them.
• Keep the pan at medium-low once the batter goes in. If the bottoms brown before bubbles appear on top, the heat is too high.
• Grease the skillet with a little extra butter for each batch, not just the first one, so the later pancakes brown evenly and release cleanly.
• Flip when you see bubbles across the surface and the edges look set, not just when the timer says 3 minutes.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge with baking paper or parchment between layers. They keep for up to 4 days.

Freeze them in a single layer until firm, then transfer to a freezer-safe bag or container with paper between layers. They keep for up to 2 months.

Reheat in a skillet over low heat for 1 to 2 minutes per side, or warm them in a 160°C oven for 8 to 10 minutes until heated through. For a quick option, microwave 1 or 2 pancakes for 20 to 30 seconds, though the texture will be softer.

FAQ

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

Yes. Use the ingredient option listed: 300 grams all-purpose flour + 1 tablespoon baking powder.

Can you make the batter ahead of time?

It is better to cook the batter soon after mixing because the flour and leavening work best fresh. If you want to prep ahead, mix the wet and dry ingredients separately and combine them just before cooking.

Why are the pancakes dark on the outside but wet in the middle?

The pan is too hot. Keep the heat at medium-low so the center cooks through in about the same time the outside lightly browns.

How ripe should the bananas be for this recipe?

Use bananas that are heavily speckled or mostly brown. They mash more easily and give you better sweetness and a stronger banana flavor.