Banana Pancake Recipe - Celebrating Sweets (2024)

FAQs

Why do my banana pancakes fall apart? ›

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.

Banana pancakes might turn out gooey for a few reasons. One common reason is not cooking them long enough on each side, which is crucial to ensure they're cooked through. Another reason could be using too much banana or liquid in the batter, resulting in a thicker, gooier texture.

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

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.

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.

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.

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.

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

It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes. Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute.

Why are my pancakes rubbery and chewy? The most common cause for pancakes turning out dense is over mixing.

Why are my pancakes weird? ›

Overmixing pancake batter causes the gluten to build up, making the cooked results rubbery discs instead of soft and fluffy pancakes. Solution: Stir the batter until the wet and dry ingredients are just incorporated. A few lumps are okay! Pancake batter should be thick enough, so it drips off the back of a spoon.

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Gordon Ramsay's recipe

Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites. Grease a pan with butter and use a medium heat, ladle in the batter to cook until bubbles form (around 5-6 minutes) and then flip and cook for around 2 minutes.