Homemade Kosher Banana Pancakes

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There’s nothing quite like the smell of banana pancakes cooking on a Saturday morning. I started making these when my kids were little and couldn’t decide between regular pancakes and banana bread for breakfast. This recipe solved that problem perfectly.

The trick to really good banana pancakes isn’t just mashing up some fruit and stirring it into batter. You want bananas that are properly ripe with brown spots on the skin. Those overripe bananas that look a little sad sitting on your counter? Those are exactly what you need here. They mash easily and have concentrated sweetness that regular bananas just can’t match.

Why Overripe Bananas Make Better Pancakes

I use a combination of all-purpose flour and just a touch of cornstarch in this recipe. The cornstarch helps create pancakes that are fluffy inside but still hold together well when you flip them. Don’t overmix the batter once you add the wet ingredients to the dry ones. A few lumps are totally fine and actually preferred. Overmixing develops the gluten too much and you’ll end up with tough, chewy pancakes instead of tender ones.

The Secret to Fluffy Banana Pancakes

These pancakes work beautifully for weekend family breakfasts, but they’re also nice enough for when you have guests staying over. I like to serve them with pure maple syrup and a sprinkle of chopped walnuts or pecans. If you want to get fancy, a dollop of Greek yogurt or a drizzle of honey works well too.

Homemade Kosher Banana Pancakes - American recipe
There's nothing quite like the smell of banana pancakes cooking on a Saturday morning. I started making these when my kids were little and couldn't decide between regular pancakes and banana bread for breakfast. This recipe solved that problem perfectly. The trick to really good banana pancakes isn't just mashing up some fruit and stirring it into batter. You want bananas that are properly ripe with brown spots on the skin. Those overripe bananas that look a little sad sitting on your counter? Those are exactly what you need here. They mash easily and have concentrated sweetness that regular bananas just can't match. I use a combination of all-purpose flour and just a touch of cornstarch in this recipe. The cornstarch helps create pancakes that are fluffy inside but still hold together well when you flip them. Don't overmix the batter once you add the wet ingredients to the dry ones. A few lumps are totally fine and actually preferred. Overmixing develops the gluten too much and you'll end up with tough, chewy pancakes instead of tender ones. These pancakes work beautifully for weekend family breakfasts, but they're also nice enough for when you have guests staying over. I like to serve them with pure maple syrup and a sprinkle of chopped walnuts or pecans. If you want to get fancy, a dollop of Greek yogurt or a drizzle of honey works well too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk dairy or non-dairy
  • 2 large eggs
  • 3 tablespoons melted butter or neutral oil
  • 2 medium ripe bananas with brown spots, mashed
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter for cooking

Method
 

  1. In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, mash the bananas until mostly smooth with just a few small lumps remaining.
  3. Add milk, eggs, melted butter, and vanilla to the mashed bananas. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Don't overmix - the batter should still have some lumps.
  5. Heat a large skillet or griddle over medium heat. Add a small amount of butter and let it melt.
  6. Pour ¼ cup of batter for each pancake onto the hot griddle, spacing them apart.
  7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. Flip carefully and cook until golden brown on the other side, about 1-2 minutes more.
  9. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter to the pan as needed.

Notes

For best results, use bananas that have brown spots on the skin - they're sweeter and mash more easily. Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in the toaster. The batter should be used immediately for the fluffiest results.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 320mg 14%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
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