Banana Pancake Recipe - Celebrating Sweets (2024)

FAQs

Why do my banana pancakes fall apart? ›

Why do my banana pancakes fall apart? If you find that your pancakes are falling apart, you may not have mashed the banana enough. Make sure the bananas are mashed up nice and smooth so you get the perfect texture.

Banana pancakes can be mushy on the inside if they're cooked over high heat. The outside cooks quickly and the inside remains raw. For best results, cook over medium heat.

Banana Pancakes are easy to make and one of the best ways to use ripe bananas. This is like having Banana Bread in pancake form. The pancake batter can be made ahead and refrigerated overnight, plus the pancakes reheat really well. Also, the kids love these so we're winning the breakfast battles with this recipe.

A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier. Q – Why buttermilk? The acidity of buttermilk reacts with the raising agents to make you pancakes lighter and fluffier.

Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes. Serve with banana slices and maple syrup.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

Banana pancakes might turn out gooey for a few reasons. One common reason is not cooking them long enough on each side, which is crucial to ensure they're cooked through. Another reason could be using too much banana or liquid in the batter, resulting in a thicker, gooier texture.

Do you cook pancakes on low or high heat? ›

The ideal temperature for cooking pancakes

Either way, it's obvious that delicious pancakes require an ideal griddle temperature (and a little bit of patience) to get that nice, fluffy texture. Simply put: the best temperature for cooking pancakes is 375°F on a griddle or medium to medium high heat on the stove.

And these pancakes are flat.

A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference.

A common culprit with messy pancakes is a batter that is too thin. If your batter has too much liquid, it won't have enough structure to hold together during cooking and will run all over the pan when flipped. You can address this by simply adding more flour to your batter.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Always use relatively fresh baking soda/powder when making banana breads & quick breads (such as pumpkin bread). Using too much baking soda/powder can lead to banana bread sinking issues (as the banana bread might rise too high & collapse back on itself).

The reason your homegrown bananas are splitting open on the bunch is usually because they're overripe. Bananas should be harvested when they're still green, and then left to ripen on the counter at room temperature.