Banana Pancakes
This Banana Pancakes recipe is built around unsalted butter, and it comes together in about under an hour from start to finish. It is naturally vegetarian, so it suits mixed tables without any substitutions. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 46
- Level Medium
Ingredients
- 40 g Unsalted Butter
- 3 medium Size ripe bananas
- 3 Standard eggs
- 375 ml Whole Milk
- 300 g 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
Method
- Melt the butter in a medium-size heat-safe mixing bowl.
- Add the bananas, and mash the bananas and butter together with a potato masher.
- Add the eggs and continue to mash until smooth.
- Gradually stir in the milk with a wooden spoon.
- In a separate large bowl, whisk together the dry ingredients.
- Slowly mix the wet ingredients into the dry to get a batter.
- Heat a nonstick skillet over medium heat.
- For each round of frying, grease the pan with a little extra butter. Pour about ?
- 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.
- Flip the pancakes using a spatula, and cook through on the other side.
- Remove the pancakes from the pan, and repeat the cooking process with the remaining batter.
Tips for the best Banana Pancakes
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Keep the simmer gentle. A hard boil toughens unsalted butter and drives off the liquid too fast.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Banana Pancakes recipe serve?
As written it serves 46. The quantities scale up or down in a straight line, so double everything for 46×2.
Is Banana Pancakes vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Is this Banana Pancakes recipe hard to make?
It is rated hard: 8 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for unsalted butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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