Banana Pancakes Recipe (2024)

FAQs

Why are my banana pancakes rubbery? ›

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

If the heat is too high the pancakes will be cooked on the outside but be mushy and undercooked inside.

Yes, you can refrigerate pancake batter overnight or for up to four days. For best results, make sure to store the pancake batter in an airtight container before placing it in the refrigerator. You can also place the pancake batter into a liquid-safe Ziploc bag or sealable piping bag.

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Add an Egg

The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

Why are my pancakes dry and crumbly? You probably need more liquid. Milk, buttermilk, oil, eggs…Or less flour.

Because you are cooking your pancakes at a higher temperature there's a greater chance of your butter burning than if you use oil. So, if you're pancakes have been burning, or there is a smoky taste to them, it is because you're using oil on your skillet, pan, or griddle.

As it turned out, the overripe bananas are way better for pancakes. I also wanted to try a pancake technique that a friend of mine swears by. You separate the egg and blend the yolk and the white into the batter at different times. It is supposed to make the pancakes lighter.

Can I add bananas to my pancake mix? ›

For pancakes, combine pancake mix, cinnamon and nutmeg in medium bowl. Combine milk, bananas and egg in small bowl with wire whisk; add to dry mixture. Stir just until well combined.

Leftover pancakes: These banana pancakes will keep in the refrigerator for a few days and can be warmed in the microwave in 30-second bursts until hot. They're not as delicious as when they're fresh, but they make a nice snack.

Overmixed Pancake Batter

When you overmix the batter to “make sure there are no lumps left” you are activating the gluten (a protein found in flour). While you won't notice it in batter form, overmixed pancake batter will yield a gummy or rubbery pancake texture.

Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.

Overmixing the batter: If you mix the pancake batter too much, it can cause the gluten in the flour to become overdeveloped, resulting in a tough, dense texture that may resemble play-doh. To avoid this, only mix the batter until the dry ingredients are just moistened.

8) Let pancakes cool on a rack, instead of in a stack.

Spacing them out on a rack, rather than piled on top of each other in a classic stack, provides just enough air circulation to prevent them from sticking together and becoming gummy.