Banana Cinnamon Pancakes

Introduction

You mash 3 ripe bananas into melted butter, then build a batter with cinnamon, brown sugar, and self-raising flour for pancakes that cook up soft in the middle and lightly browned at the edges. The medium-low heat matters here because the banana and sugar encourage fast browning, so this recipe works well when you want a steady weekend breakfast or a breakfast-for-dinner batch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 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

• Replace the whole milk with buttermilk for a tangier flavor and a slightly thicker batter that cooks up a bit fluffier.
• Use the all-purpose flour + baking powder option instead of self-raising flour if that is what you keep on hand; the texture stays similar with a slightly more controlled rise.
• Reduce the 3 tbsp soft brown sugar to 1 or 2 tablespoons if your bananas are very ripe; the pancakes will taste less sweet and the edges will brown a little more slowly.
• Add a small handful of chopped walnuts to the finished batter for crunch that contrasts with the soft banana interior.
• Add a handful of chocolate chips after mixing the batter if you want a sweeter result; they melt into the pancakes and make them feel closer to dessert.

Tips for Success

• Use ripe bananas with plenty of brown spots so they mash smoothly and sweeten the batter properly.
• Whisk the dry ingredients well before adding the wet mixture so the cinnamon, salt, and sugar are evenly distributed.
• Mix the wet ingredients into the dry just until you have a batter; overmixing can make the pancakes heavier.
• Keep the skillet at medium-low once you start frying, because the banana and brown sugar can darken before the centers cook through.
• Wait for visible bubbles on the surface before flipping so the pancakes release more cleanly and hold their shape.

Storage and Reheating

Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a freezer-safe container or bag with parchment between layers for up to 2 months.

Reheat in a toaster for the quickest result and slightly crisp edges. You can also warm them in a 160°C oven for 8-10 minutes, covered loosely with foil if you want to keep them soft, or microwave in short 20-second bursts until heated through.

FAQ

Can you use frozen bananas?

Yes. Thaw them fully first and mash them with any juices so you keep the banana flavor and moisture balance.

Can you make the batter ahead of time?

You can make it a few hours ahead and refrigerate it, but the pancakes are lighter if you cook the batter soon after mixing. Stir gently before using if it thickens in the fridge.

Can you make these without self-raising flour?

Yes. Use the all-purpose flour + baking powder option listed in the ingredients for a similar rise and texture.

Why are the pancakes too dark before the middle cooks?

The heat is too high. Keep the pan at medium-low after preheating so the banana, butter, and brown sugar do not brown too quickly.