Banana Pancakes

Introduction

Banana pancakes come together in one bowl with mashed fruit doing double duty as binder and sweetener, so you skip the usual whisking and mixing fuss. The batter is thick but pourable, and the cinnamon adds warmth without needing any extract flavoring. You’ll have a stack ready in about 30 minutes, making these practical for weekend breakfast or a quick weeknight dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

Brown the butter first: Heat the butter until it foams and the milk solids turn golden before mashing in the bananas. This adds a nutty depth that complements the cinnamon without changing texture or structure.

Use overripe bananas: If your bananas are heavily spotted or nearly black, they’ll mash to a smoother paste and need slightly less stirring. The natural sugar will be higher too, so you can reduce the brown sugar by ½ tablespoon if you prefer less sweetness.

Swap cinnamon for nutmeg: Use the same amount of freshly grated nutmeg instead. The flavor is earthier and less warm, shifting the profile toward spiced comfort-food territory.

Add a handful of chocolate chips or blueberries: Fold them into the batter after the wet and dry are combined. They won’t affect cooking time but will add pockets of sweetness or tartness.

Double the cinnamon: If you like bold spice, increase to 2 tsp. The batter won’t change texture, and the pancakes will taste like a cinnamon cake.

Tips for Success

Mash the bananas thoroughly. Lumps won’t fully incorporate into the batter and will create dense pockets in the finished pancakes. Spend 30 seconds on this step to ensure a smooth, cohesive wet mixture.

Don’t overmix the final batter. Once you combine the wet and dry ingredients, stop stirring as soon as you don’t see dry flour streaks. Overworking develops gluten, which makes pancakes tough rather than tender.

Watch for bubbles on the surface. This is your clearest signal that the bottom is set and ready to flip. If you flip too early, the pancake will fall apart; if you wait too long, the bottom will brown too dark.

Grease the pan between batches. Even a nonstick skillet needs a small amount of butter before each pancake or two to prevent sticking. This also helps you get that light golden crust.

Keep finished pancakes warm while you cook the rest. Set them on a plate in a 200°F oven or loosely covered with foil. They’ll stay soft and warm without drying out while you work through the remaining batter.

Storage and Reheating

Reheat in a 350°F oven for 8–10 minutes, covered with foil, until warmed through. Alternatively, reheat individual pancakes in a skillet over medium-low heat for 1–2 minutes per side. Avoid the microwave, as it makes the texture rubbery.

FAQ

Can I make the batter ahead of time?

Yes, but use it within 1 hour. The batter will thicken as the flour hydrates, so you may need to add a splash of milk (1–2 tablespoons) before cooking if it sits longer than 30 minutes.

What if my bananas aren’t very ripe?

Riper bananas mash more easily and add natural sweetness and moisture. If your bananas are still firm, mash them longer and add an extra tablespoon of milk to the wet mixture to compensate for less liquid.

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

Yes. Use 300 grams all-purpose flour plus 1 tablespoon of baking powder, whisked together with the other dry ingredients. The rise and crumb will be nearly identical.

Why are my pancakes gummy in the center?

You likely flipped them too early or cooked them on heat that was too high. Medium-low heat is crucial; it allows the center to set before the outside browns too dark. Wait for visible bubbles before flipping, and cook each side for the full 3 minutes.