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.

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.

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.

When cooked, the chemical leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The loose gluten network captured the air bubbles and maintained the each pancake's shape while still keeping it fluffy with air.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

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While most pancake recipes use granulated sugar, these pancakes use powdered sugar. Because powdered sugar contains cornstarch, this helps soften the proteins in the all-purpose flour to create a fluffier, softer texture.

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.

Why are my banana pancakes mushy? ›

If your 3-ingredient banana pancakes are mushy inside, it probably means the cooking temperature isn't right. Standard pancakes only have a small amount of sugar, but the natural sugar in the banana tends to brown the pancakes quite quickly so you need to cook on a lower temperature.

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.

Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling. To measure correctly, Quaker Oats recommends spooning the powder into the measuring spoon instead of scooping it.

The reason your homegrown bananas are splitting open on the bunch is usually because they're overripe. Bananas should be harvested when they're still green, and then left to ripen on the counter at room temperature.