Banana pancakes: a ripe fruit batter that cooks through

COOK IT AT HOME

Fluffy Banana Pancakes with Cinnamon

Ripe bananas bring sweetness and moisture, but they do not replace all the structure of a pancake. A modest amount of flour, egg and baking powder keeps this batter easy to flip and allows the centers to cook before the surfaces become too dark. Make small pancakes and use medium-low heat: banana sugars brown faster than a plain pancake batter.

Makes

12 small pancakes; 4 servings

Prep

15 minutes

Cook

15 minutes

Additional time

5 minutes batter rest

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 2 medium ripe bananas, about 200 g peeled
• 1 large egg
• 180 ml milk
• 150 g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 tablespoon neutral oil, for batter
• 2 teaspoons neutral oil, for the pan
• 2 tablespoons maple syrup, for serving

Step-by-step method

1. Mash the bananas in a wide bowl until mostly smooth, leaving only very small lumps. Whisk in the egg, milk and 1 tablespoon oil. In a second bowl combine the flour, baking powder, cinnamon and salt.
2. Fold the dry mixture into the banana mixture just until no dry pockets remain. Small lumps are fine. Rest for 5 minutes; the batter should fall from a spoon in a thick ribbon rather than pour like milk.
3. Heat a nonstick skillet or griddle over medium-low heat. Brush with a little of the remaining oil. Spoon about 1/4 cup batter per pancake, leaving room to turn them. Cook for 2–3 minutes, until the edges look set and a few bubbles stay open on the surface.
4. Turn with a broad spatula and cook for another 1–2 minutes. Check the first pancake by cutting through the center: it should be set and fluffy, without wet batter. Lower the heat if the outside is dark before the center cooks.
5. Repeat with the remaining batter and oil. Keep finished pancakes on a rack in a 200°F/95°C oven for no longer than 20 minutes, then serve the batch with the measured maple syrup.

Helpful tips & substitutions

• Use bananas with brown speckles, not fruit that smells fermented or shows mold. Very large bananas should be weighed because extra fruit can make the batter gummy.
• For a dairy-free version, use an unsweetened plant beverage in place of milk. Do not replace the egg without a separately developed recipe; it helps hold these fruit-rich pancakes together.

Storage & make-ahead

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until hot throughout in a toaster oven or skillet. Freeze separated by parchment for up to 2 months. Keep refrigerated foods at 40°F/4°C or below.

How to serve it

Add plain yogurt and berries at the table for contrast. Because the pancakes already contain banana, a little syrup goes further than it does on plain pancakes.