Banana Pancakes

PIn it

Introduction

These banana pancakes use mashed banana and eggs as binders, creating a naturally tender crumb without relying on excessive flour, and they cook in about 20 minutes total. The cinnamon and brown sugar add warmth without competing with the banana flavor, making them work equally well for a weekend breakfast or a quick weeknight dinner. A nonstick skillet and medium-low heat are key to getting them golden and cooked through without burning the outside.

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

Use all-purpose flour instead of self-raising: If using all-purpose flour, make sure to add the full tablespoon of baking powder as listed; this will give you the same lift and tenderness as the self-raising option.

Swap cinnamon for nutmeg or cardamom: Either spice will add a different warm note—nutmeg brings earthiness, while cardamom adds subtle floral complexity.

Increase banana to 4 fruits for a denser, moister pancake: This reduces the need for milk slightly and creates a pancake that’s more banana-forward and less fluffy.

Add mashed berries to the wet mixture: Fold in ½ cup mashed raspberries or blueberries after mashing the banana; this adds tartness and color without changing the cooking time.

Brown the butter before mashing: Heat the butter in the bowl until it’s golden and fragrant, then proceed with mashing; this adds a nutty depth that complements both banana and cinnamon.

Tips for Success

Use truly ripe bananas with brown spots on the skin. Underripe bananas are starchy and won’t mash smoothly; overripe ones contribute more moisture, so adjust milk slightly if your bananas are very soft.

Watch for bubbles on the uncooked side before flipping. This is your visual cue that the bottom is set enough to flip without tearing; flipping too early will leave the inside raw.

Grease the pan with fresh butter before each batch. The batter sticks easily, so a light butter coating each time prevents sticking and ensures even browning on the bottom.

Don’t overmix the batter once you combine wet and dry. A few lumps are fine; overmixing develops gluten and makes the pancakes tough instead of tender.

Keep cooked pancakes warm on a plate in a low oven (200°F) while you finish cooking the rest. This prevents them from cooling and losing texture while you work through all the batter.

Storage and Reheating

Fridge: Store cooled pancakes in an airtight container for up to 3 days. Stack them with parchment paper between each one to prevent sticking.

Freezer: Layer cooled pancakes with parchment paper in a freezer-safe container or zip-lock bag for up to 1 month.

Reheating: Warm refrigerated pancakes in a toaster or toaster oven at 350°F for 3–4 minutes until heated through. For frozen pancakes, toast directly from frozen for 4–5 minutes, or thaw overnight in the fridge first and then toast. Avoid the microwave, which can make them rubbery.

FAQ

Can I make the batter ahead of time?

Yes, but mix the wet and dry ingredients separately the night before, then combine them just before cooking. The batter will thicken and become harder to spread if it sits mixed for more than 30 minutes.

What if my batter is too thick or too thin?

If it’s too thick (doesn’t pour easily), add a splash of milk at a time until it reaches a thick pourable consistency. If it’s too thin (spreads too far on the skillet), whisk in a tablespoon of flour and let it rest for a minute.

Can I use frozen bananas instead of fresh?

Yes, but thaw and drain them thoroughly first, as they release more liquid than fresh bananas; you may need to use slightly less milk to keep the batter the right consistency.

Why are my pancakes burning on the outside but staying raw inside?

Your heat is too high. Lower it to medium-low, give each side the full 3 minutes, and resist the urge to flip early. A slower cook ensures the inside sets without the outside darkening too much.