Banana Pancakes

Introduction

These banana pancakes use mashed banana and butter as the base, creating naturally sweet, tender pancakes that need no syrup to shine. The recipe comes together in one mixing bowl for the wet ingredients, then combines with whisked dry ingredients to form a batter. Serve warm for breakfast or brunch, or make a batch ahead and reheat throughout the week.

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

Thinner pancakes: Use 450 ml milk instead of 375 ml to loosen the batter, which will spread more on the griddle and cook faster—useful if you prefer delicate, crepe-like pancakes.

Chocolate and banana: Stir 2 tablespoons of unsweetened cocoa powder into the dry ingredients, which deepens the flavor without overpowering the banana.

Extra spice: Add ½ teaspoon ground ginger or nutmeg to the dry mix for warmth that complements both banana and cinnamon.

Buttermilk version: Replace the whole milk with buttermilk (375 ml), which adds subtle tang and helps the pancakes rise slightly higher.

Mix-in toppings: Fold ½ cup chopped walnuts or pecans into the batter after combining wet and dry ingredients for texture and nutty depth.

Tips for Success

Mash the banana thoroughly. Lumps of banana won’t cook through; aim for a smooth paste mixed evenly with the melted butter so every pancake has consistent banana flavor.

Watch for bubbles before flipping. When you see bubbles forming and starting to pop on the uncooked top surface, that’s your signal the bottom is set enough to flip—flipping too early tears the pancake.

Don’t skip the second greasing. Even with a nonstick pan, a light butter layer between batches prevents sticking and adds color; use just enough to coat lightly.

Use ripe bananas. Bananas with brown spots (not green centers) have more natural sugar and softer texture, which mash smoothly and distribute evenly through the batter.

Cook on medium-low, not high. The cinnamon and sugar brown quickly; medium-low heat gives the inside time to cook through before the edges burn.

Storage and Reheating

FAQ

Can I make the batter ahead?

Yes, mix the wet and dry ingredients separately up to 12 hours ahead and store both in the fridge, then combine just before cooking. Combining batter and letting it sit overnight makes the pancakes dense.

Why are my pancakes gummy in the middle?

You’re likely cooking on heat that’s too high, which browns the outside before the inside sets. Lower to medium-low and give each side the full 3 minutes; you should see bubbles before flipping.

Can I use a blender instead of mashing by hand?

Yes, but pulse gently and stop as soon as the banana is smooth—overblending incorporates too much air and makes the batter too thin, causing pancakes to spread flat and cook unevenly.

What if my bananas aren’t very sweet?

Increase the brown sugar to 4 tablespoons, which compensates for less-sweet fruit without changing the batter texture or rise.