Banana Cinnamon Pancakes

Introduction

Mashed ripe bananas, ground cinnamon, and soft brown sugar make these pancakes naturally sweet and a little denser than a plain stack. You cook them on medium-low heat for about 3 minutes per side, which gives the centers time to set before the outside gets too dark. They work for breakfast straight from the pan or as a make-ahead batch you can reheat over the next few days.

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

Melt the butter in a medium-size heat-safe mixing bowl.

Add the bananas, and mash the bananas and butter together with a potato masher.

Add the eggs and continue to mash until smooth.

Gradually stir in the milk with a wooden spoon.

In a separate large bowl, whisk together the dry ingredients.

Slowly mix the wet ingredients into the dry to get a batter.

Heat a nonstick skillet over medium heat.

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.

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.

Flip the pancakes using a spatula, and cook through on the other side.

Remove the pancakes from the pan, and repeat the cooking process with the remaining batter.

Variations

• Use the all-purpose flour plus baking powder option instead of self-raising flour if that is what you have. The pancakes keep the same rise and structure.
• Swap the whole milk for the same amount of semi-skimmed milk if you want a lighter batter. The pancakes will be slightly less rich.
• Increase the ground cinnamon from 1 tsp to 1½ tsp for a stronger spice note. That makes the banana flavor read a little warmer and less dominant.
• Change the frying step and use 2 tablespoons of batter instead of about ⅓ cup for each pancake. Smaller pancakes cook faster and are easier to flip cleanly.

Tips for Success

• Melt the unsalted butter just until liquid. If it is very hot, it can start cooking the eggs when you add them.
• Mash the bananas thoroughly with the butter before adding the eggs. Large banana pieces make the batter uneven and can tear when you flip.
• When you mix the wet ingredients into the dry, stop as soon as you have a smooth batter. Too much stirring makes the pancakes heavier.
• Keep the skillet at medium for preheating, then medium-low for cooking. If the pan is too hot, the outside browns before the middle sets.
• Look for bubbles on the surface and lightly set edges before flipping. If you turn them too early, they tend to spread and break.

Storage and Reheating

Let the pancakes cool completely, then stack them in an airtight container with parchment or baking paper between layers. Keep them in the fridge for up to 4 days or freeze them for up to 2 months.

Reheat in a skillet over low heat for 1 to 2 minutes per side, or warm them in the microwave for 20 to 30 seconds at a time until heated through. For frozen pancakes, thaw overnight in the fridge first or reheat straight from frozen in a low skillet with a lid.

FAQ

Can I use very ripe bananas?

Yes. Very ripe bananas mash more easily and give the pancakes a stronger banana flavor and softer texture.

Can I make the batter ahead of time?

You can mix the wet ingredients and dry ingredients separately and refrigerate them overnight. Once combined, cook the batter fairly soon for the best rise.

Why are my pancakes browning too fast?

The skillet is too hot. Keep the heat at medium-low once the pan is hot so the inside cooks through before the outside gets dark.

Can I make these without dairy?

Use the same amount of neutral oil in place of the 40 grams unsalted butter and a plain plant milk instead of the 375 ml whole milk. The pancakes will be slightly less rich but still hold together well.