Let Me Tell You About These Banana Pancakes…
Okay, so if you’ve ever had a morning where the baby is up at 6am and you’re still sort of dreaming about your duvet, these banana pancakes are honestly a little lifesaver. I remember the first time I made them was after an utterly sleepless night—my little one decided 2am was the party hour (for two hours). I needed breakfast fast but still wanted something vaguely nutritious. Enter: these pancakes! Honestly, I might’ve invented them out of desperation, but now, they’re a regular feature—even on the rare mornings we sleep in. (And if you ever find yourself humming Jack Johnson while flipping pancakes…I promise you’re not alone.)
Why I Keep Coming Back to This Recipe
I make this whenever I have spotty bananas sitting on the counter—so basically, every week. My family goes a bit mad for these because they’re super soft (maybe a bit too soft if you overdo the banana, which I definitely did once—pancake soup, anyone?). I love how I can mash up everything in one bowl while my coffee is brewing. Plus, if I’m honest, it’s the only way I can get my toddler to eat an egg without a battle. And, let’s be real, sometimes I double the batch just so I can have a sneaky snack later.
What You’ll Need (But Don’t Stress the Details)
- 1 large ripe banana (the spottier, the better—though I’ve used those sad looking, almost-black ones too)
- 1 egg (Sometimes, when I’m out of eggs, I just use a couple tablespoons of Greek yogurt. Not quite the same, but it works!)
- 2-3 tablespoons plain flour (All-purpose is great, but oat flour is what I grab when I’m feeling fancy. My grandmother liked self-raising flour, but honestly, use whatever’s knocking about in your cupboard.)
- A tiny pinch of cinnamon (Optional, but I love a whiff of cinnamon in the kitchen in the morning. Nutmeg works in a pinch, too.)
- Butter or a splash of oil for the pan (If you’re feeling virtuous, you could use a non-stick spray. Or just skip it and test your pan-wrangling skills.)
How I Actually Make These (No Judgement!)
- Mash the heck out of the banana in a medium bowl. It doesn’t have to be perfectly smooth—mine always has a few lumps left, and, honestly, that’s part of the charm.
- Add in the egg and give it a good mix. This is where I usually sneak a taste, just to check the banana is sweet enough. If it’s not, meh, I just carry on; the baby’s never complained.
- Sprinkle in the flour and cinnamon. Stir until it’s all combined. Don’t worry if it looks a bit weird at this stage—it always does! (Once I accidentally added too much flour and the batter turned into cement, so go easy.)
- Heat your pan to medium. Drop in a bit of butter (or oil). I use about a tablespoon of batter for each pancake. They don’t have to be perfect circles—mine never are. Cook for about 1-2 minutes each side, until they’re golden and you get those little bubbles on top.
- Flip carefully. Or, if you’re me, wildly and occasionally with a pancake on the floor (3-second rule, right?).
Things I’ve Learned (Mostly the Hard Way)
- If your batter is really runny, just add a sprinkle more flour. But not too much or they’ll get dense as a doorstop. Trust me.
- Sometimes they stick, sometimes they don’t. No idea why. A non-stick pan helps, but honestly, I’ve made them on a battered old skillet, too.
- I once tried making a giant pancake out of the batter—did not end well. Keep ‘em small and manageable.
Experiments and Variations I’ve Tried
- Swapped out the flour for blended oats. Actually, I think it’s even tastier—and a bit heartier. My husband likes these best.
- Added a tiny splash of vanilla extract. That’s a winner if you’ve got it, but don’t sweat it if you don’t.
- Once tried sneaking some grated zucchini in. My baby wasn’t fooled and neither was I. Turns out, some things just aren’t meant to be together (but hey, it was worth a shot).
If You Don’t Have Fancy Kitchen Gear…
All you really need is a fork, a bowl, and a frying pan. Sure, a whisk is nice, but I’ve used a fork plenty of times. Don’t have a non-stick pan? Just use a bit more butter, and if it sticks, well, you’ve got pancake crumbles—still delicious.
How I Store These (If They Ever Last That Long)
They’ll keep in an airtight container in the fridge for about 2 days, but, though honestly, in my house they rarely see the inside of the fridge for more than a few hours. You can freeze them, too, but I find the texture changes a bit—I don’t mind, but the toddler does (kids, eh?).
How We Serve These Pancakes
Usually just as they are, but sometimes I cut them into little strips for grabbing hands (or throw a handful of blueberries on the side). Occasionally, I’ll smear a bit of yogurt on top if I’m feeling extra. And okay, sometimes I sneak a drizzle of maple syrup on my own plate—shhh!
Lessons I’ve Learned the Hard Way (Pro Tips, Sort Of)
- If you rush the flipping, they can fall apart. I once got impatient and tried to flip too soon—ended up with a pancake scramble.
- Let the pan get properly hot before you start. I’ve tried to cheat and plop the batter in cold—just turns gummy.
- Actually, I find it works better if you wipe out the pan between batches. Otherwise, the old butter burns and you get that not-so-nice taste.
Questions I Keep Getting (and My Real Answers)
- Can I make these egg-free? Yup, use a dollop of plain yogurt or a flax egg instead. They’re a bit denser, but it does the trick.
- Can older kids (or adults) eat these? Of course! I do, often straight from the pan. Just, maybe double the batch if you’re feeding hungry teens.
- What if my pancakes are too mushy? Try adding a touch more flour next time, or cook them a bit longer. They are always soft, though—that’s kinda the point.
- Do I need a blender? Not at all—just a fork and some elbow grease. If you’re determined, you could use a blender, but I think it’s overkill.
- Any good breakfast resources? I really like the baby breakfast ideas on BBC Good Food and Super Healthy Kids when I’m stuck for inspiration.
Anyway, I could ramble on about pancakes all day, but maybe it’s time to go check if there are any bananas left on the counter—or if the baby’s already turned them into a new science experiment. Good luck! And if all else fails, there’s always toast, right?