Overripe banana pancakes are tender, lightly sweet griddle cakes made with mashed ripe bananas, buttermilk, and a simple flour batter. They are an easy way to use bananas with plenty of brown spots, and a gently heated pan gives them golden edges while keeping the centers soft.
Ingredients
- 1 1/2 cups all-purpose flour (190 g)
- 1 tablespoon granulated sugar (12 g)
- 2 teaspoons baking powder (8 g)
- 1/2 teaspoon baking soda (2 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/2 teaspoon ground cinnamon (1 g), optional
- 2 medium very ripe bananas, peeled and mashed (about 1 cup or 225 g)
- 1 large egg (about 50 g without the shell)
- 3/4 cup buttermilk (180 ml)
- 1/4 cup milk (60 ml)
- 3 tablespoons unsalted butter, melted and slightly cooled (42 g)
- 1 teaspoon vanilla extract (5 ml)
- 1–2 teaspoons neutral cooking oil for the pan (5–10 ml), as needed
Instructions
- Prepare the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon, if using. Whisking distributes the leaveners evenly, so you do not get a bitter or overly puffy bite in one part of the batch. Set the bowl aside while you mix the wet ingredients.
- Mash the bananas. In a second bowl, mash the peeled bananas with a fork until mostly smooth. A few small soft lumps are fine; they will make the pancakes taste more banana-forward without creating large wet pockets. If the bananas are unusually large and yield much more than 1 cup, reserve the extra rather than adding it all, since excess banana can make the centers heavy.
- Mix the wet ingredients. Whisk the egg into the mashed banana, then whisk in the buttermilk, milk, melted butter, and vanilla. The butter should be warm but not hot. If it is very hot, it can cook bits of egg when added; let it cool for a few minutes first. The mixture may look slightly lumpy from the banana, which is normal.
- Make the batter and let it rest. Pour the banana mixture into the dry ingredients. Fold with a spatula just until no large patches of dry flour remain. Do not beat the batter smooth: a few small lumps are better than an overmixed, chewy pancake. Leave it to rest for 5 minutes while you heat the pan. It will thicken slightly as the flour absorbs liquid.
- Heat the cooking surface. Set a nonstick skillet or griddle over medium to medium-low heat. Allow it to heat for a couple of minutes, then lightly brush it with oil. To check the temperature, drop a small spot of batter onto the surface: it should sizzle gently and begin to set, not darken immediately. If it browns too quickly, turn the heat down before cooking the full batch.
- Cook the pancakes. Scoop about 1/4 cup (60 ml) of batter for each pancake, leaving space between them. Cook for about 2–3 minutes, until the edges look set and bubbles appear across the top, with some bubbles beginning to pop. Flip once and cook the second side for about 1–2 minutes, until golden and cooked through. Because the batter contains egg, check a thick pancake with a food thermometer: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Adjust the heat if the outside is browning before the center is done.
- Finish the batch and serve. Transfer cooked pancakes to a plate and continue in batches, adding a little more oil when the surface looks dry. Avoid stacking them tightly if you want to keep the edges from softening; a wire rack set over a baking sheet works well while you finish. Serve warm.
Tips
- Use very ripe, not spoiled, bananas. Brown-speckled bananas mash easily and bring plenty of sweetness and aroma. Discard any fruit with mold, a fermented smell, or leaking liquid. If your bananas are only lightly ripe, mash them thoroughly and expect a milder banana flavor; adding more sugar is not necessary for the batter to work.
- Measure flour without packing it. Spoon flour into the measuring cup and level it, or weigh 190 g. Scooping directly with the cup can add too much flour, leaving the batter stiff and the pancakes dry. If your batter seems exceptionally thick after resting, stir in milk a tablespoon (15 ml) at a time.
- Keep the heat moderate. Banana sugars brown faster than a plain pancake batter, so high heat can leave dark outsides and a damp middle. A steady medium-low setting is often better, especially on a heavy pan. Let the pan recover its heat between batches, and wipe away any butter or batter that starts to scorch.
- Make the batter gently. A few lumps are harmless, but vigorous whisking develops gluten and can make the pancakes tough. For a dairy-free version, use unsweetened oat or soy milk mixed with 1 teaspoon (5 ml) lemon juice in place of the buttermilk, plus the listed milk in the same amount. The flavor will be less tangy, but the baking soda still has acid to react with.
Serving Suggestions
Serve the pancakes straight from the pan with butter and maple syrup, or add sliced banana and a small pinch of cinnamon. The batter is already sweetened by ripe fruit, so taste a first pancake before adding extra syrup or powdered sugar. For a more filling breakfast, put plain yogurt or cottage cheese on the side, along with berries or orange segments to balance the soft, sweet pancakes with a fresh, tart note.
For a relaxed brunch, keep finished pancakes warm in a single layer on a wire rack in a low oven while you cook the rest. Avoid covering them with foil, which traps steam and softens the browned surfaces. If you are serving several toppings, set them out separately so each person can add what they like without making the pancakes soggy before they reach the table.
Variations
Chocolate chip: Fold 1/3 cup (about 55 g) mini chocolate chips into the finished batter. Stir only a couple of times so the chips are spread through without deflating the mixture. Regular chips work too, though they may make the pancakes harder to flip if several gather at the edge.
Oat and banana: Replace 1/2 cup (63 g) of the all-purpose flour with 1/2 cup (45 g) quick oats. Let the batter stand for 10 minutes rather than 5 so the oats can soften; the pancakes will have a heartier, slightly less fluffy texture. Do not replace all the flour with oats unless you are using a recipe designed for that change.
Nutty crunch: Fold in 1/4 cup (30 g) chopped toasted walnuts or pecans. For a nut-free crunch, use toasted pumpkin seeds. Keep add-ins modest so each pancake remains easy to turn, and check that nuts are finely chopped rather than in large pieces.
No buttermilk on hand: Stir 2 teaspoons (10 ml) lemon juice or white vinegar into 3/4 cup (180 ml) milk and leave it for 5 minutes before using. It may look a little curdled. This quick substitute provides acidity, though it will not be as thick or tangy as cultured buttermilk; the added 1/4 cup (60 ml) milk in the recipe remains unchanged.
Storage and Reheating
Let leftover pancakes cool until they are no longer steaming, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Place parchment or waxed paper between layers if you want to separate them easily. For longer storage, freeze pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container. They keep best for about 2 months for quality; thaw only the number you plan to use.
Reheat refrigerated or thawed pancakes in a toaster, toaster oven, or skillet over low heat until hot throughout. A microwave is convenient for a softer result: cover a small stack with a damp paper towel and heat in short intervals, checking between them. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of a pancake with a food thermometer if you need to verify the temperature. Avoid reheating the whole batch repeatedly, since that dries the pancakes and makes safe cooling and storage harder to manage.
Frequently Asked Questions
Can I make these pancakes without buttermilk?
Yes. Use the milk-and-lemon-juice or vinegar substitute described above, or use plain yogurt thinned with enough milk to pour easily. The yogurt option has a thicker texture and a more noticeable tang, so add the milk gradually until the mixture resembles buttermilk. Keep the recipe’s baking soda amount the same.
Why are my banana pancakes raw in the middle?
The pan is probably too hot, the pancakes are too large, or the batter has too much banana. Lower the heat, use about 1/4 cup of batter per pancake, and wait for the edges to set before flipping. If you added extra banana, the batter may need another tablespoon or two of flour, but avoid adding flour automatically if the batter is already thick.
Can I prepare the batter ahead?
It is best to cook the batter soon after mixing. The baking powder and baking soda begin reacting once they meet the wet ingredients, and a long wait can reduce the pancakes’ lift. You can mash the bananas and combine the dry ingredients in separate covered containers the night before, then mix everything shortly before cooking.
Can I make these pancakes gluten-free?
Use a cup-for-cup gluten-free flour blend that includes a binder, following its package guidance for pancakes. The texture and amount of liquid needed can vary by blend, so let the batter rest for 5 minutes and add a small splash of milk only if it is too thick to scoop. Check that the baking powder and any optional mix-ins are labeled gluten-free if that matters for your meal.
Can I use frozen bananas?
Yes. Thaw them completely in a bowl and include any liquid released when you mash them, since it carries banana flavor. Frozen bananas can be wetter than fresh ones, so if the batter becomes unusually loose, add flour 1 tablespoon (about 8 g) at a time until it is thick but still drops easily from a measuring cup. Do not use bananas that have been left at room temperature for an unsafe length of time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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