Breakfast / Pancakes, waffles & French toast
Banana Pancakes with Caramelized Bananas
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Those spotty bananas on the counter finally get their moment, mashed into the batter and browned in butter and brown sugar for the top. The first one off the griddle never makes it to the table.
The short version
Mash very ripe bananas into a simple pancake batter, rest it 5 minutes, and cook on a medium griddle until bubbles pop, 2 to 3 minutes a side. Top with bananas browned in butter and brown sugar. Keep the heat at medium. Banana sugar scorches fast.
What makes ours better
what we fixed so you don’t have to
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Mash the bananas into the batter. Mashed banana disperses through every bite and keeps the pancakes moist. Chopped pieces just fall out and burn on the griddle.
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Rest the batter 5 minutes. The flour hydrates and the baking powder gets going, which gives a thicker, fluffier pancake. The batter is also less likely to be tough.
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Brown banana slices in butter and brown sugar. Two minutes in a skillet turns plain slices into a quick caramel topping that does the work of syrup.
What you need
the usual suspects
- All-purpose flour1½ cups
- Granulated sugar2 tablespoons
- Ground cinnamon½ teaspoon
- Very ripe bananas2 large
- Eggs2 large
- Whole milk¾ cup
- Packed brown sugar2 tablespoons
- Maple syrup
Pancakes
Caramelized bananas
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Whisk the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, cinnamon and salt.
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Mix the wet ingredients
In a second bowl, mash the ripe bananas with a fork until mostly smooth. Whisk in the eggs, milk, melted butter and vanilla.
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Combine and rest
Pour the wet ingredients into the dry and fold with a spatula until just combined. The batter should be thick but spoonable; add milk a tablespoon at a time if it holds a stiff mound. A few lumps are fine. Let it rest 5 minutes.
Stop stirring when you can't see dry flour. Overmixed batter makes tough, flat pancakes.
About 5 min. Cook mode has a timer for this step.
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Caramelize the topping bananas
Melt 1 tablespoon butter in a small skillet over medium heat. Stir in the brown sugar and a pinch of salt until bubbling, then add the sliced bananas. Cook 1 to 2 minutes per side until glossy and golden. Slide the pan off the heat.
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Heat the griddle
Warm a large nonstick skillet or griddle over medium heat, about 350°F on a griddle. Brush lightly with butter or oil. Heat a baking sheet in a 200°F oven for holding pancakes.
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Cook the pancakes
Scoop ¼ cup batter per pancake onto the griddle, leaving room for spreading. Cook until bubbles form and pop on top and the edges look set, 2 to 3 minutes. Flip and cook until golden, 1 to 2 minutes more. Move finished pancakes to the warm baking sheet.
If they brown before the bubbles show up, turn the heat down. Banana batter scorches faster than plain.
About 3 min. Cook mode has a timer for this step.
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Serve
Stack three pancakes per plate, top with caramelized bananas, and finish with maple syrup and pecans.
Good to know
things I learned the hard way, so you can skip that part
- Ripe matters. The bananas for the batter should be heavily speckled or even black, which makes them sweeter and easier to mash. Use firmer ones for the topping so they hold their shape.
- If the batter starts to thicken as you cook, thin it with a splash of milk.
- Sliced bananas on the griddle also work. Drop a slice or two onto each pancake after you pour. For more on the plain batter see fluffy buttermilk pancakes.
- Storage. Cool pancakes and refrigerate in a zip-top bag up to 3 days. Freeze with parchment between them up to 2 months. Reheat in a toaster or a 350°F oven.
Questions, answered
the questions my cousins text me
Why are my banana pancakes gummy in the middle?
Too much banana or heat that's too high. Measure the mash to ¾ cup, cook at medium, and wait for bubbles to pop before flipping.
How ripe should the bananas be?
Heavily speckled with brown, soft and fragrant. Yellow bananas with green tips won't be sweet enough, and the pancakes will taste flat.
Can I make banana pancakes without eggs?
Mash an extra half banana and add 1 tablespoon of oil per egg you leave out. They'll be softer and more delicate, so flip them gently.
Can I make the batter ahead?
Mix it up to 1 hour ahead. Longer than that and the baking powder fades and the banana darkens. Mix the dry ingredients the night before.
How do I keep pancakes warm for a crowd?
Set a baking sheet in a 200°F oven and lay finished pancakes in a single layer on it. They stay hot and crisp-edged for about 20 minutes.
Can I use frozen bananas?
Yes. Thaw, drain off the extra liquid, then mash. Frozen bananas are usually very ripe, which suits this recipe.
From the table
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Made it?
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Published October 29, 2026.