Fluffy Banana Pancakes

This is not the thin, rollable crêpe, but its chubby, American-style cousin, where banana is not just a flavouring but part of the batter structure. The fruit's natural sugar caramelises during baking, and baking powder ensures airy height. A perfect way to save overripe, browning bananas, which are at their sweetest and most aromatic.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Fork for mashing
  • Mixing bowl
  • Non-stick frying pan
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Mash the bananas completely to a pulp with a fork.

Tip: The browner the banana skin, the sweeter the batter will be, and less extra sugar is needed.
2

Mix the banana pulp with the egg, oil, and milk until uniform.

Tip: The emulsion of wet ingredients forms the batter base.
3

Sift in the flour, baking powder, and salt, then fold together just until the flour disappears.

Tip: Do not overmix! If mixed too long, gluten in the flour strengthens, making the pancake tough, not tender.
4

Fry small discs in a medium-hot, oiled pan. When bubbles appear on top and burst, flip over.

Tip: Bubbles indicate heat has penetrated the batter and baking powder has generated gas. This is the sign for perfect timing.

Recipe FAQ

Why was the middle raw?
The pan was too hot. Thick batter needs time to cook through before the bottom burns. Fry on medium heat!

Ingredients

  • 2 whole Ripe bananas
  • 100 g Plain flour
  • 150 ml Milk
  • 1 whole Egg
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 1 tbsp Oil (plus for frying)