# Fluffy Banana Pancakes

Fluffy Banana Pancakes — a easy recipe with 5 main ingredients, ready in about 25 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 25 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** breakfast, american, vegetarian
- **Source:** https://savingrecipes.com/recipes/banana-pancakes

## Ingredients

- 2 ripe bananas
- 2 eggs
- 1 cup milk
- Butter for the pan
- Maple syrup
- 1/2 cup flour _(pantry staple)_
- Sugar _(pantry staple)_

## Instructions

1. Mash bananas; whisk in eggs and milk.
2. Stir in flour, a spoonful of sugar, and a pinch of salt until just combined.
3. Cook ladles of batter in a buttered skillet until bubbles form; flip. Serve with syrup.

## Tips

- Use bananas with heavy brown speckling. Yellow ones haven't converted enough starch to sugar and the pancakes come out bland and gummy.
- Stop stirring while the batter is still lumpy. Overmixing develops gluten and makes pancakes tough and flat — the lumps disappear in the pan.
- Rest the batter 5 minutes before cooking. The flour hydrates and the pancakes rise noticeably higher.

## Substitutions

- **Milk:** Any plant milk, one-for-one. Buttermilk makes them tangier and fluffier — add ¼ tsp baking soda with it.
- **Flour:** Half whole wheat gives a nuttier, denser pancake. A 1:1 gluten-free blend works; rest that batter 10 minutes rather than 5.
- **Eggs:** 2 extra tablespoons of mashed banana per egg. Denser, and they need slightly lower heat.
- **Maple syrup:** Warmed honey, yoghurt and berries, or a spoonful of peanut butter while they're still hot.

## Storage & reheating

Cooked pancakes keep 3 days refrigerated and freeze for 2 months — stack with parchment between so they separate. Reheat in a toaster, which crisps the edges. Don't keep raw batter overnight; the banana oxidises and the leavening goes flat.

## Common questions

### Why are my pancakes raw in the middle but dark outside?

The pan is too hot. Banana batter browns fast because of the sugar — cook on medium-low and give each pancake 2–3 minutes before flipping.

### How do I know when to flip?

When bubbles form across the surface and the edges look set and matte rather than wet. Usually 2–3 minutes.

### Can I mix the batter the night before?

Not with banana — it browns and the texture suffers. Mix the dry ingredients ahead and add the wet in the morning; that takes two minutes.


_Photo: Midori — CC BY 3.0 (https://commons.wikimedia.org/wiki/File:Banana_pancakes_Gili_Trawangan.JPG)_