Key Takeaways:
- Ready in 20 minutes using ripe bananas and pantry staples
- Fluffy, golden pancakes with natural sweetness
- Perfect for meal prep – freezes well
- Beginner-friendly with easy substitutions
Why You’ll Love These Banana Pancakes
Turn spotty bananas into a satisfying breakfast that brings the family together. These fluffy pancakes blend rich banana flavor with classic comfort food appeal.
Time Requirements
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Dinner fork (for mashing)
- Nonstick pan or griddle
- Pancake spatula
- Plate for serving
Ingredients
Main Ingredients:
- 2 medium ripe bananas (about 1 cup mashed)
- 1½ cups all-purpose flour
- 2 large eggs
- 1 cup milk
- 3 tablespoons melted butter
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Toppings:
- Maple syrup
- Fresh berries
- Sliced bananas
- Butter
Step-by-Step Instructions
Preparation Phase (10 minutes)
- Gather all ingredients and equipment before starting
- Place everything on counter
- Check that you have all items listed
- Let eggs and milk reach room temperature
- Prepare bananas:
- Peel 2 medium bananas
- Place in medium bowl
- Mash with dinner fork until smooth
- Should yield about 1 cup mashed banana
- No large chunks should remain
- Prepare butter:
- Measure 3 tablespoons butter
- Microwave in 15-second intervals
- Stir between intervals
- Let cool 3-5 minutes
- Should be liquid but not hot
- Prepare cooking surface:
- Place nonstick pan on stove
- Set heat to medium
- Let pan heat for 3-5 minutes
- Pan is ready when water droplet dances
Making the Batter (5 minutes)
- Mix dry ingredients in large bowl:
- Measure 1½ cups flour exactly, level with knife
- Add 2 tablespoons cane sugar
- Add 2 teaspoons baking powder
- Add ½ teaspoon ground cinnamon
- Add ¼ teaspoon salt
- Whisk together until well combined
- Break up any flour clumps
- Combine wet ingredients in medium bowl:
- Add mashed bananas
- Crack in 2 eggs
- Pour in 1 cup milk
- Add cooled melted butter
- Whisk until eggs are fully beaten
- Mixture should be uniform
- Combine wet and dry ingredients:
- Pour wet mixture into dry ingredients
- Use rubber spatula to scrape bowl clean
- Whisk gently with folding motion
- Stop when just combined
- Small lumps are good
- Do not overmix – this makes tough pancakes
Cooking Phase (10 minutes)
- Test if pan is ready:
- Sprinkle few drops of water on pan
- Should sizzle and dance
- If water disappears instantly, too hot
- If water sits, too cool
- Adjust heat as needed
- Cook first test pancake:
- Use ¼ cup measure for each pancake
- Pour batter slowly in center
- Let spread naturally into 4-inch circle
- Don’t touch or spread with spoon
- Watch for doneness signs:
- Cook 2-3 minutes first side
- Bubbles will form on surface
- Edges will look slightly dry
- Bottom should be golden brown
- Master the flip:
- Slide spatula completely under pancake
- Lift edge to check color
- Flip in one quick motion
- If nervous, flip away from you
- Cook 1-2 minutes second side
- Keep pancakes warm:
- Heat oven to 200°F
- Place cooked pancakes on oven-safe plate
- Stack with paper towels between
- Keep in oven until serving
- Manage remaining batter:
- Repeat process with remaining batter
- Clean pan between batches if needed
- Adjust heat if pancakes brown too quickly
- Keep batter mixed with gentle stir
Troubleshooting
Pancakes are too dense:
- Don’t overmix batter
- Check if baking powder is fresh
Pancakes aren’t cooking through:
- Lower heat
- Make thinner pancakes
Burning too quickly:
- Reduce heat
- Clean pan between batches
Variations & Substitutions
- Gluten-free: Use almond flour or oat flour
- Dairy-free: Substitute coconut milk and oil
- Extra protein: Add ¼ cup Greek yogurt
- Sugar-free: Use mashed ripe banana only
Storage & Reheating
- Refrigerator: Store up to 3 days
- Freezer: Stack with wax paper between layers, freeze up to 3 months
- Reheating: Microwave 30 seconds or toast until warm
Safety Tips
- Pan handle away from edge
- Test heat before cooking
- Keep children away from hot surfaces
- Don’t leave cooking unattended
Pro Tips
- Use overripe bananas for best flavor
- Room temperature ingredients blend better
- Let batter rest 5 minutes before cooking
- Clean pan between batches for even cooking
Perfect for meal prep and weekend family breakfast. Makes 12 four-inch pancakes (4 servings).
