Banana Pancake Recipe - Celebrating Sweets (2024)

FAQs

Why do my banana pancakes fall apart? ›

Use Medium-Low to Medium Heat: Cooking your pancakes at this heat range ensures they'll be cooked evenly inside without burning on the outside. Banana pancakes can get soggy or fall apart if not cooked at the proper heat. Check Ingredient Freshness: Especially with baking powder, make sure it's not expired.

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.

I had never made banana pancakes with overripe bananas. I usually make them with slices of firm, slightly green bananas because that is how I like to eat fresh bananas. 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.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

Why are my pancakes not cooked through? Problem: you're using too much batter for each pancake and not cooking them long enough. Or, your heat is too hot, and you're flipping them too early because the first side cooked too much. Too much batter results in overcooked edges with undercooked centers.

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.

Is it better to make pancake batter the night before? ›

Before you cook your pancakes, you should allow your batter to 'settle'. 24 hours in the fridge is ample time, but it may have thickened up a little when you take it back out, so just loosen up with a splash of milk. When you come to cook the perfect pancakes, the temperature of your pan is crucial.

To do this, simply pinch the bottom of the spatula with your index finger and middle finger, then place your thumb on top. Once you scoop the pancake into the pan, you'll twist your three fingers to flip the spatula, making it easy for the pancake to flip and slide off without splatters.

The ideal temperature for cooking pancakes

Either way, it's obvious that delicious pancakes require an ideal griddle temperature (and a little bit of patience) to get that nice, fluffy texture. Simply put: the best temperature for cooking pancakes is 375°F on a griddle or medium to medium high heat on the stove.

A common culprit with messy pancakes is a batter that is too thin. If your batter has too much liquid, it won't have enough structure to hold together during cooking and will run all over the pan when flipped. You can address this by simply adding more flour to your batter.

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven. Beat your butter and sugar gradually at medium to medium-high speed. Don't beat too aggressively; creaming can't be rushed, as the air needs to be incorporated gradually.