Banana Pancakes

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Introduction

These banana pancakes are built on mashed ripe bananas and whole milk for natural sweetness and a tender crumb, finished with warm cinnamon and cooked on a nonstick skillet until the edges turn golden. The batter comes together in one bowl and cooks in about 15 minutes total, making this a straightforward weeknight breakfast or weekend brunch for four to six people.

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

Brown sugar swap: Replace the soft brown sugar with an equal amount of white sugar or honey for a lighter, less molasses-forward flavor.

Cinnamon boost: Increase the ground cinnamon to 1½ teaspoons if you prefer a stronger spice note throughout the pancakes.

Dairy-free version: Substitute whole milk with unsweetened oat milk or almond milk in the same quantity; the pancakes will be slightly less rich but remain tender.

Thicker pancakes: Use ¼ cup batter per pancake instead of ⅓ cup and add 1–2 minutes to each side of cooking time for a fluffier, taller stack.

Extra banana flavor: Mash one additional banana into the wet mixture for deeper banana flavor and a denser texture.

Tips for Success

Don’t skip the potato masher step. Thoroughly mashing the bananas and butter creates a smooth base and prevents lumps in the final batter; half-mashed fruit will show up as streaks in the cooked pancake.

Watch for bubbles, not color alone. The bubbles rising to the surface are your signal to flip; if you flip too early, the underside won’t set properly and the pancake will tear.

Grease the pan between batches. A little fresh butter before each pancake prevents sticking and ensures even browning; a dry pan will cause the edges to cook too fast.

Use medium-low heat, not medium. Banana pancakes brown quickly due to the natural sugars, so medium-low prevents the outside from burning before the inside is cooked through.

Make the batter right before cooking. Letting the batter sit more than 5 minutes allows the flour to absorb moisture and thicken the mixture, making pancakes dense; cook immediately after mixing.

Storage and Reheating

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat refrigerated pancakes in a 350°F oven for 5–7 minutes, covered with foil. Frozen pancakes need 10–12 minutes at the same temperature. You can also warm them quickly in a toaster or toaster oven, though the oven method gives more even heat and prevents drying.

FAQ

Can I make the batter ahead of time?

No. The batter thickens as the flour continues to absorb liquid, so mix it as close to cooking as possible for the fluffiest pancakes.

My pancakes turned out dense. What went wrong?

You likely flipped too early or the heat was too low, preventing proper rise. Watch for bubbles on the surface before flipping, and make sure your skillet is fully heated before the first pancake hits the pan.

What if my bananas aren’t very ripe?

Use the ripest bananas you can find; underripe bananas won’t mash smoothly and won’t provide enough natural sweetness. Ideally, the skins should be mostly yellow with brown speckles.

Can I double this recipe?

Yes. Double all ingredients and use the same skillet; just allow extra time to cook all the pancakes. The batter stays workable for about 10 minutes, so mix and cook in two batches if needed.