Banana Pancakes
Another good home for bananas that have gone too far to eat.
Recipe Author
Riff Kitchen@riffkitchen
Banana Pancakes
Another good home for bananas that have gone too far to eat.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 12 cook
- 17 min
- servings
- 3
- effort
- Easy
Nonna's note
Lumps in pancake batter are correct. Beating it smooth develops gluten and gives you flat, chewy discs instead of fluffy ones.
Method
6 steps · tap one to tick it off
Tips
Use very ripe, spotty bananas. Brown-flecked bananas mash smoothly and sweeten the batter. Firm yellow ones stay lumpy and taste starchy.
Wipe the pan between batches. Butter left in the pan burns and leaves dark specks on the next pancakes. Wipe it with paper towel, then add fresh butter.
Keep finished pancakes warm in the oven. Spread them on a sheet pan in a 95°C oven while you cook the rest, so the first batch is as hot as the last.
Swaps
No Milk? Buttermilk, the same amount, for tangier, fluffier pancakes, or any plant milk.
No Flour (All-Purpose)? Whole wheat flour for half of it. Denser and nuttier, so add a splash more milk.
No Butter? Neutral oil, the same amount, in the batter and the pan.
Storage
Fridge: 3 to 4 days in a sealed container. Separate the layers with parchment.
Freezer: 2 to 3 months for best quality. Freeze them flat on a tray, then bag them; they reheat well from frozen.
Reheat: In a toaster or a 180°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Nonna's note
Lumps in pancake batter are correct. Beating it smooth develops gluten and gives you flat, chewy discs instead of fluffy ones.
Instructions
Follow the steps to perfection.
Tips
Use very ripe, spotty bananas. Brown-flecked bananas mash smoothly and sweeten the batter. Firm yellow ones stay lumpy and taste starchy.
Wipe the pan between batches. Butter left in the pan burns and leaves dark specks on the next pancakes. Wipe it with paper towel, then add fresh butter.
Keep finished pancakes warm in the oven. Spread them on a sheet pan in a 95°C oven while you cook the rest, so the first batch is as hot as the last.
Swaps
No Milk? Buttermilk, the same amount, for tangier, fluffier pancakes, or any plant milk.
No Flour (All-Purpose)? Whole wheat flour for half of it. Denser and nuttier, so add a splash more milk.
No Butter? Neutral oil, the same amount, in the batter and the pan.
Storage
Fridge: 3 to 4 days in a sealed container. Separate the layers with parchment.
Freezer: 2 to 3 months for best quality. Freeze them flat on a tray, then bag them; they reheat well from frozen.
Reheat: In a toaster or a 180°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix