Banana Pancakes Recipe
Fluffy, golden pancakes studded with sweet mashed bananas that caramelize on the griddle for a breakfast that's both comforting and indulgently aromatic.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp ground cinnamon (optional)</li><li class="ingredients-single-item">300ml milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 medium ripe bananas (about 200g peeled weight), mashed</li><li class="ingredients-single-item">Additional butter or oil for cooking</li><li class="ingredients-single-item">For serving: maple syrup, fresh banana slices, and/or whipped cream</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls (large and medium)</li><li class="equipment-single-item">Potato masher or fork for mashing bananas</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Ice cream scoop or 60ml measuring cup</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). This pre-mixing of dry ingredients ensures even distribution of the raising agents, which will help your pancakes rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, mash the bananas thoroughly with a fork or potato masher until relatively smooth with just a few small chunks remaining. The riper your bananas, the more natural sweetness and banana flavor they'll contribute to your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>To the mashed bananas, add the milk, egg, melted butter, and vanilla extract. Whisk until well combined. The melted butter adds richness and helps create tender pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet banana mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixtures together until just combined. You'll still see some small lumps, and that's perfect! Overmixing develops gluten and results in tough pancakes, so resist the urge to stir until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Let the batter rest for 5 minutes. This resting period allows the flour to fully hydrate and the baking powder to activate, resulting in fluffier pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and swirl to coat. The pan is ready when a few drops of water sprinkled onto the surface dance and evaporate quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using an ice cream scoop or measuring cup, pour about 60ml (¼ cup) of batter onto the hot surface for each pancake. Leave space between pancakes as they will expand.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook until bubbles form on the surface and the edges look set and slightly dry, about 2-3 minutes. You'll know it's time to flip when the bubbles in the center begin to pop and leave tiny holes that don't fill with batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. The second side usually cooks faster than the first, so keep an eye on them!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter. If cooking for a crowd, you can keep pancakes warm in an oven set to 90°C.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve immediately while warm, topped with a pat of butter, maple syrup, fresh banana slices, or whipped cream as desired. The heat from fresh pancakes will melt the butter and warm the syrup for the perfect bite!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How can I tell when my pancakes are ready to flip?
Look for bubbles forming across the surface of the pancake, especially in the centre. When these bubbles begin to pop and leave tiny holes that stay open (don't fill back with batter), and the edges appear set and slightly dry, it's time to flip. This usually takes 2-3 minutes.
Can I freeze homemade banana pancakes?
Yes! Cool the pancakes completely, then layer them between sheets of parchment paper in an airtight container or freezer bag. They'll keep for up to 2 months. Reheat frozen pancakes in a toaster, microwave (30-45 seconds) or oven (180°C for 10 minutes) until warmed through.
What's the secret to making fluffy banana pancakes?
The secret is threefold: use properly activated baking powder, avoid overmixing the batter (small lumps are good!), and allow the batter to rest for 5 minutes before cooking. Using very ripe bananas also adds moisture that helps create a tender texture.
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