Mash one ripe banana into a modest batch of pancake batter and cook it over medium-low heat. Banana adds moisture and natural sugar, so banana pancakes brown more quickly than ordinary pancakes.
A simple banana pancake batter
- Mash one medium ripe banana until smooth or nearly smooth.
- Whisk it with one egg, 1/2 cup milk and a tablespoon of neutral oil.
- Fold in 3/4 cup flour, 1 teaspoon baking powder and a pinch of salt.
- Rest five minutes, then spoon small pancakes onto a lightly greased pan.
- Flip when edges are set, cooking the center thoroughly before serving.
Why this works
A very large banana can make the center soft and custardy. If your test pancake does not set, use smaller scoops and a lower burner setting rather than cooking the surface darker. Extra bananas also sweeten the batter, reducing the need for added sugar.
Mistakes to avoid
Avoid pushing down on pancakes with a spatula. Use spotted ripe bananas, but never moldy or spoiled fruit. Keep raw egg batter chilled if you are not cooking immediately.
Frequently asked questions
Can overripe bananas go into pancakes?
Yes, naturally sweet spotted bananas are ideal as long as there is no mold or spoilage.
Related: Wondelique’s related guide.
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