By Akshara
June 16, 2026
These classic banana pancakes are the ultimate morning comfort, transforming overripe bananas into a stack of beautifully thick, golden, and fluffy cakes. The natural sugars in the bananas caramelise gently on the hot griddle, delivering a rich depth of flavour that minimises the need for added sweeteners. Enhanced with a comforting whisper of ground cinnamon, this reliable recipe provides a wonderfully soft, melt-in-the-mouth texture that makes everyday breakfasts feel like a cosy weekend treat.
1 large overripe banana, thoroughly mashed  1 cup plain flour  1 tbsp sugar (optional)  1 tsp baking powder  1/2 tsp ground cinnamon  3/4 cup whole milk  1 large egg (or 2 tbsp melted butter for an eggless version)  Butter for the pan and maple syrup for serving
Whisk the plain flour, sugar, baking powder, ground cinnamon, and a tiny pinch of salt together in a large mixing bowl until completely combined.
Mash the overripe banana in a separate bowl until smooth, then whisk in the egg and whole milk until the wet elements are completely integrated.
Pour the liquid ingredients into the dry flour mixture, folding gently with a spatula just until combined; leave the batter slightly lumpy to ensure the pancakes stay light and fluffy.
Melt a small pat of butter in a non-stick frying pan over medium heat, ladle a portion of the batter into the pan, and cook until bubbles form on the surface and the edges look set.
Flip the pancake carefully with a spatula and cook the other side for another 1 to 2 minutes until beautifully golden brown, then serve warm with a generous drizzle of maple syrup.