Easy Fluffy Banana Pancakes (Quick Breakfast)

Published: 7/27/2026

A US breakfast adaptation of “Pehmeät banaaniletut,” focusing on the caramelization of natural fruit sugars.

Ingredients (2 servings)

• 2 very ripe bananas
• 2 large eggs
• 2 tbsp (16 g) all-purpose flour
• 1/2 tsp (1 g) ground cinnamon
• Unsalted butter for frying

Instructions

1. In a medium bowl, mash the bananas until they reach a liquid-like consistency.
2. Whisk in the eggs until the mixture is light and uniform.
3. Fold in the flour and cinnamon until no dry streaks remain.
4. Heat a non-stick griddle over medium-low heat. Add a small amount of butter.
5. Ladle small portions of batter (approx. 2 tablespoons) onto the pan.
6. Cook “low and slow” for 2–3 minutes per side. The high sugar content in the bananas makes these prone to burning; flip only once the edges are opaque and the center shows small bubbles.

Pro Tips

• Spatula Choice: Use a thin, flexible offset spatula. These pancakes lack a traditional gluten structure and are delicate; a standard thick spatula may tear the pancake during the flip.
• Thermal Control: If the exterior browns before the interior sets, immediately reduce the heat. The goal is a steady 325°F (165°C) surface temperature.

See Also

• Authentic Finnish Crepes (Letut)
• Fluffy Finnish Oven Pancake (Pannukakku)
• Nordic Baked Banana Pancake (Gluten-Free Oven Pancake)

Categories: breakfast, baking