Banana Pancake Recipe - Celebrating Sweets (2024)

FAQs

Why are my banana pancakes gummy? ›

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.

Why do my banana pancakes fall apart? If you find that your pancakes are falling apart, you may not have mashed the banana enough. Make sure the bananas are mashed up nice and smooth so you get the perfect texture.

Sugar: Sugar binds with the water in the batter and slows the development of the gluten. That means pancakes with a tablespoon of sugar will be softer, less rubbery, less elastic. Sugar will also aid in browning and give you those crispy edges that no pancake can do without.

1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!

Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.

Avoid High Heat

If you're cooking with a griddle, Wenk says to lower the heat to 360 degrees (the pan can stay over medium heat) before spooning in the batter. Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw.

This could be a heat problem, too.

Not hot enough and the pancake won't have cooked enough to stand up to a flip. Too hot and the pancake's bottom will have cooked too fast with a top that's barely warm.

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.

If pancakes are over cooked they can become dry. It's important to cook them only until they're golden brown on both sides.

Even the smallest amount matters. To achieve pancakes you'll want to make every morning, sugar makes all the difference, as it's the sole factor in the caramelization process. Sugar reacts with the stove's heat to create a golden-brown pancake that's crispy around the edges.

Why are my pancakes not sweet? ›

Using less than the called-for amount of sugar made for a non-sweet pancake. Just as using too much sugar was clearly too sweet, not using enough resulted in pancakes that were noticeably not sweet.

However, make sure you don't overdo it with the sugar. Pancake recipes typically call for around 2 tablespoons of sugar. While there is wiggle room with almost any recipe, using too much sugar makes it hard for the batter to form into discs, and risks pancakes browning too quickly or even burning.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.