Pan-Fried Banana Pancakes with Cinnamon and Honey
Golden, tender pancakes made with ripe bananas and a hint of cinnamon, drizzled with warm honey for a joyful breakfast experience. This american-inspired breakfast ready in about 20 minutes layers mashed Ripe bananas, All-purpose flour, Baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, mashed Ripe bananas
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Milk
- 1 tsp Cinnamon
- 1 tbsp Butter
- 2 tbsp Honey
Instructions
- Step 1: In a medium bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until combined.
- Step 2: Stir in 2 mashed ripe bananas and 1/2 cup milk until just incorporated, avoiding overmixing.
- Step 3: Heat 1 tbsp butter in a nonstick skillet over medium heat until melted and shimmering.
- Step 4: Pour 1/4 cup batter per pancake into the skillet, leaving space between them. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Step 5: Flip pancakes and cook for 2 more minutes until golden brown and cooked through.
- Step 6: Transfer to a plate, sprinkle with 1 tsp cinnamon, and drizzle with 2 tbsp honey before serving.
Frequently asked questions
How long does Pan-Fried Banana Pancakes with Cinnamon and Honey take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Banana Pancakes with Cinnamon and Honey?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Banana Pancakes with Cinnamon and Honey?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Banana Pancakes with Cinnamon and Honey for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Banana Pancakes with Cinnamon and Honey?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick and perfect for busy mornings. The bananas turned golden in the pan and the honey complemented the cinnamon beautifully.
- ★★★★★
My kids devoured these! The cinnamon and banana made them smell amazing, and the honey drizzle was just right.
- ★★★★☆
Loved the flavors, but the batter was too thin and needed extra cooking time. Still, the banana aroma was worth it.
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