Nepedia

Banana pancakes

By Nepedia

Tender fruit-enriched pancakes with a lightly spiced batter.

A close view of golden banana pancakes stacked on a pale-grey plate, with the top two whole pancakes slightly offset.
Makes
10–12 pancakes
Heat
Medium heat
Cooking time
About 2 min per side
Cuisine / style
United States

Cooling and resting time are additional.

Explore variations · 2 →Jump to ingredients & method ↓
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Banana pancakes

Makes
10–12 pancakes
Heat
Medium heat
Cooking time
About 2 min per side
Cuisine / style
United States

Cooling and resting time are additional.

United States · Baking

Banana pancakes

Tender fruit-enriched pancakes with a lightly spiced batter.

Method

  1. 01 · Mix dry

    1 min

    Use: Dry

    Whisk the dry group until evenly mixed.

    Ready when: No pockets of leavening.

    A cook in a slate-blue overshirt whisks a pale whole-wheat dry mixture in a white bowl.
    01 Mix dryWhisk the dry ingredients until evenly mixed with no pockets of leavening.

  2. 02 · Mix wet

    2 min

    Use: Wet

    Whisk wet ingredients until smooth apart from small fruit fibres.

    Ready when: Even mixture.

    In side view, the cook whisks a creamy banana mixture with fine fruit fibres in a white bowl.
    02 Mix wetWhisk the wet ingredients until even, apart from small banana fibres.

  3. 03 · Combine

    5 min

    Use: Mix dry Mix wet

    Fold wet into dry just until no flour pockets remain. Let stand while heating the pan.

    Ready when: Thick batter with small lumps.

    From above, the cook folds a thick tan banana pancake batter until the last dry flour disappears.
    03 CombineFold the wet mixture into the dry just until no flour pockets remain, then let the thick batter stand briefly.

  4. 04 · Cook

    About 2 min per side

    Use: Combine Pan

    Lightly oil a pan over medium heat. Cook roughly 60 mL portions. Turn when holes appear and the edges look set; cook the other side through.

    Ready when: Golden surface and a cooked, springy centre.

    From above, a spatula slides beneath a banana pancake with small holes and set edges in a lightly oiled pan.
    04 CookTurn each pancake when holes appear and the edges look set, then cook the second side through.

  5. 05 · Serve

    Immediately

    Use: Cook

    Serve warm. Cook the batter promptly after mixing.

    Ready when: Fluffy centre, not wet batter.

    The cook places the last golden banana pancake onto a modest stack on a pale-grey plate.
    05 ServeServe the pancakes warm once the centres are cooked and springy.

What to look for

StageLook / feel forNeeds attention
CombineThick batter with small lumps.Use the texture and colour cues alongside the time.
CookGolden surface and a cooked, springy centre.Use the texture and colour cues alongside the time.
ServeFluffy centre, not wet batter.Use the texture and colour cues alongside the time.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Brown outside, raw insidePan too hot or portions too thick.Lower heat and use smaller portions.Cook a test pancake first.
Tough pancakesBatter mixed too vigorously.Handle remaining batter gently.Stop mixing when dry flour disappears.

Ingredient choices & substitutions

No brand is specified.

IngredientAlternative / ratioAdjust handlingLikely outcome
Whole wheat flourWholemeal wheat flourEqual weightKeep the fruit and milk amounts unchanged.Similar wholegrain crumb; different grinds may absorb slightly differently.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A close view of golden banana pancakes stacked on a pale-grey plate, with the top two whole pancakes slightly offset.
Warm banana pancakes with golden surfaces and fluffy, fully cooked centres.

Recipe

Banana pancakes

Tender fruit-enriched pancakes with a lightly spiced batter.

How do I make it?

  1. Mix dry

    1 min

    Whisk the dry group until evenly mixed.

    A cook in a slate-blue overshirt whisks a pale whole-wheat dry mixture in a white bowl.
    Whisk the dry ingredients until evenly mixed with no pockets of leavening.

    Ready when: No pockets of leavening.

  2. Mix wet

    2 min

    Whisk wet ingredients until smooth apart from small fruit fibres.

    In side view, the cook whisks a creamy banana mixture with fine fruit fibres in a white bowl.
    Whisk the wet ingredients until even, apart from small banana fibres.

    Ready when: Even mixture.

  3. Combine

    5 min

    Fold wet into dry just until no flour pockets remain. Let stand while heating the pan.

    From above, the cook folds a thick tan banana pancake batter until the last dry flour disappears.
    Fold the wet mixture into the dry just until no flour pockets remain, then let the thick batter stand briefly.

    Ready when: Thick batter with small lumps.

  4. Cook

    About 2 min per side

    Lightly oil a pan over medium heat. Cook roughly 60 mL portions. Turn when holes appear and the edges look set; cook the other side through.

    From above, a spatula slides beneath a banana pancake with small holes and set edges in a lightly oiled pan.
    Turn each pancake when holes appear and the edges look set, then cook the second side through.

    Ready when: Golden surface and a cooked, springy centre.

  5. Serve

    Immediately

    Serve warm. Cook the batter promptly after mixing.

    The cook places the last golden banana pancake onto a modest stack on a pale-grey plate.
    Serve the pancakes warm once the centres are cooked and springy.

    Ready when: Fluffy centre, not wet batter.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Brown outside, raw insidePan too hot or portions too thick.Lower heat and use smaller portions. Cook a test pancake first.
Tough pancakesBatter mixed too vigorously.Handle remaining batter gently. Stop mixing when dry flour disappears.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Banana pancakes at a glance

Makes
10–12 pancakes
Heat
Medium heat
Cooking time
About 2 min per side
Cuisine / style
United States
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Whole wheat flour195 g100%
Ripe banana115 g59%
Unsalted butter30 g15.4%
Brown sugar25 g12.8%
Plain Greek yogurt60 g30.8%