Battered Banana Pancakes

Ingredients

• 185 g (1 1/2 cups)plain flour
• 1 tablespoonsoft brown sugar
• 3 teaspoonsbaking powder
• 1 teaspoonkosher salt
• 1/2 teaspoonground cinnamon
• 240 ml (1 cup)whole milk, or another fat percentage or milk alternative
• 3 tablespoonsunsalted butter, melted
• 1 largeegg
• 1 teaspoonpure vanilla extract
• 2firm bananas, sliced 1.3 cm thick
• As needednon-stick cooking spray
• To tastecinnamon sugar, maple syrup or icing sugar, for topping
• To tasteblueberries or sliced strawberries (optional)

Instructions

1. 1

   Mix the dry ingredients

   In a medium bowl, whisk together the flour, brown sugar, baking powder, salt and cinnamon. Set the mixture aside.

2. 2

   Mix the wet ingredients

   In a large liquid measuring jug, whisk together the milk, melted butter, egg and vanilla.

3. 3

   Combine and rest

   Stir the wet mixture into the dry ingredients, then leave the batter to rest for 10 minutes.

4. 4

   Fry the banana slices

   Set a non-stick frying pan over medium heat and coat it with non-stick cooking spray. Dip banana slices into the batter and lift them out with a fork, gently shaking off excess batter before placing them in the hot pan. Cook only as many slices as fit without overcrowding, for 2–3 minutes on each side.

5. 5

   Keep warm and serve

   Transfer the pancakes to a plate and keep them warm in an oven set to 120°C (250°F) until ready to serve. Top with cinnamon sugar, maple syrup or icing sugar.

What are battered banana pancakes?

These are banana slices coated in pancake batter and pan-cooked, rather than a stack of plain pancakes with banana mixed through. The idea is a playful breakfast built around familiar pancake flavours; no particular regional origin is specified for this version.

Firm bananas hold their shape as they are dipped and cooked. Cinnamon in the batter gives the coating a warm flavour, while the banana softens inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 9g protein, 57g carbs, 13g fat.

The flour, sugar and bananas provide most of the carbohydrates, while the butter and egg contribute much of the fat; the egg, milk and flour also provide protein. For a more balanced plate, serve a moderate portion with fresh berries and plain yoghurt alongside.

Choosing the bananas

Firm fruit: choose bananas that are ripe enough to taste sweet but still sturdy. Very soft bananas can break when dipped or become difficult to turn.

Even slices: cut them about 1.3 cm thick, as directed. Similar-sized pieces cook at roughly the same pace.

Getting the batter right

Dry mixture: whisk the flour, sugar, baking powder, salt and cinnamon thoroughly so the raising agent and spice are distributed through the flour.

Resting time: leave the combined batter for 10 minutes before dipping the fruit. Lift each slice with a fork and let excess batter drip off so the coating is less likely to pool in the pan.

Cooking to a golden finish

Pan heat: use medium heat and a light coating of non-stick spray. If the pan is too hot, the outside may brown before the batter around the banana has cooked through.

Doneness: cook the slices for 2–3 minutes on each side, as the method directs. Look for a set coating with a golden surface, and turn them gently so the fruit stays intact.

Keeping batches warm

Work in batches: leave space between slices instead of filling the pan tightly. Crowding makes it harder to turn them and can interfere with even browning.

Warm hold: transfer cooked pieces to a plate and keep them in a 120°C oven while you finish the remaining slices. Serve them warm for the best contrast between the soft fruit and cooked coating.

Toppings and serving ideas

Sweet finish: cinnamon sugar, maple syrup or icing sugar are the suggested toppings. Add them just before serving so the coating does not sit under syrup for too long.

Fresh fruit: blueberries or sliced strawberries make a bright accompaniment. Serve alongside the pancakes or scatter them over the plate.

Recipe notes & tips

• Use a fork to lift battered banana slices so excess coating can fall back into the bowl.
• Spray the pan lightly between batches if the coating starts to stick.
• Keep the banana slices similar in thickness for more even cooking.
• Leave space around each slice so you can turn it without damaging the coating.
• Set out the toppings before cooking so the pancakes can be served warm.

Variations

• Add berries: serve with blueberries or sliced strawberries as suggested.
• Change the milk: use another fat percentage or a milk alternative, as noted in the ingredients.
• Boost the cinnamon: add a little extra ground cinnamon to the dry mixture for a more pronounced spice flavour.
• Choose a topping: finish with cinnamon sugar, maple syrup or icing sugar.
• Cut smaller pieces: use thinner banana slices for smaller bites and watch them closely as they cook.

Common mistakes to avoid

• Using very soft bananas: they can break during dipping; choose firm fruit.
• Leaving excess batter on: the coating may become thick and uneven; gently shake each slice before frying.
• Overcrowding the pan: slices are harder to turn and may brown unevenly; cook in batches.
• Turning too soon: the coating can tear before it sets; let each side cook for 2–3 minutes.
• Using high heat: the outside can brown too quickly; keep the pan over medium heat.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat in a frying pan over low to medium heat or in a moderate oven until warmed through; the coating may soften during storage.

Frequently asked questions