Banana Pancakes (Fluffy, No Added Sugar)
کیلے کے پین کیک (پھولے ہوئے، بغیر اضافی چینی)
Banana pancakes are the easiest way to turn over-ripe bananas into a breakfast children are excited about. Mashed banana sweetens the batter and keeps the pancakes soft, so there's no need for added sugar. They're cooked on a or non-stick pan in about 10 minutes, and leftovers can be frozen and toasted on busy school mornings. Kids can help mash and stir.
- ⏱ Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Easy
- Serves 3
Method
Tap a step when it is done.
Mash the bananas in a bowl with a fork until almost smooth. Whisk in the eggs, milk and vanilla.
Add the flour, baking powder, cinnamon and salt and stir gently until just combined. A few lumps are fine; over-mixing makes pancakes tough. Rest the batter for 5 minutes.
Heat a or non-stick pan over medium-low heat and brush with a little butter. Pour 3 tablespoons of batter per pancake. Cook for 2 minutes until bubbles appear on top and the edges look set, then flip and cook 1 minute more.
Keep the cooked pancakes warm under a cloth while you make the rest. Serve stacked with sliced fruit and a drizzle of honey or date syrup.
Kitchen notes
The riper the banana, the sweeter and softer the pancakes. Black-skinned bananas are perfect here.
Oat version: replace half the flour with rolled oats blended to a powder. Add 2 tbsp more milk.
Freeze cooled pancakes between baking paper. Reheat in a toaster or on a dry tawa in 2 minutes.
Honey should not be given to babies under 12 months. Use date syrup or extra fruit for them.
A breakfast that uses up bananas
Every home has a few bananas going brown in the fruit basket. Instead of throwing them away, mash them into pancake batter. The sugar in ripe bananas sweetens the pancakes naturally, and their softness keeps the pancakes moist, so you can skip added sugar entirely. Children usually love them with fruit on top.
Light and fluffy
Two things make pancakes fluffy: fresh baking powder and gentle mixing. Stir the dry ingredients in only until you can’t see dry flour; a lumpy batter makes lighter pancakes. Resting it for five minutes lets the baking powder start working. Cook over medium-low heat, because the banana sugars brown quickly.
Healthier swaps
Use half for more fibre, or blend rolled oats into flour for an oat version. Serve with fresh fruit and a spoon of yogurt rather than lots of syrup. A sprinkle of chopped nuts adds protein for older children (avoid whole nuts for under-fives).
For school mornings
Cook a double batch on the weekend and freeze. On school mornings, two pancakes from the toaster with a sliced banana make a quick, filling breakfast. For more ideas, see our kids’ breakfast collection, French toast and egg muffins.
Questions people ask
Can I make the batter the night before?
Yes. Cover and keep it in the fridge overnight. It may thicken a little; stir in a spoon of milk before cooking.
My pancakes are burning outside and raw inside.
The pan is too hot. Pancakes need medium-low heat so the inside cooks before the outside browns. Banana batter browns faster than plain batter.
Nutrition (estimate, per serving)
- Calories
- 310
- Protein
- 10 g
- Fat
- 8 g
- Carbs
- 50 g
