An easy, foolproof old-fashioned banana pancakes recipe that will have you coming back for another stack. Everything mixes together quickly for a tender, flavorful result.
This past year has been full of ups and downs, new friendships, lessons learned, and unexpected moments. A little late to celebrate, but I want to mark a few milestones today: the blog’s birthday, the friendships I’ve made, and my college decision. What better way to celebrate than with good old-fashioned banana pancakes?
A year ago I realized people enjoyed my recipe posts more than my everyday updates, and the idea of a food blog was born. I researched other food blogs, wrestled with a name, and stepped into a community of experienced cooks, photographers, and writers. As a young, male food blogger, it felt like a stretch, but I was determined to learn and grow.
I don’t know if I’ve fully “proven myself,” but I’ve connected with many talented people who inspire me daily. One friend I especially want to mention is Olga, the creator of the wonderful blog Sassy Radish. We met online and became blogging friends. Her recipes, writing, and generosity have meant a lot to me.
Olga surprised me in an incredible way—she gifted me a DSLR camera when she learned I loved food photography. That kindness made a lasting impression. With her faith in me and the donation of a Nikon D70s, I’ve been taking photos more seriously. I’m still learning the camera, but I’m excited about growing and improving my photography.
Olga, thank you for your generosity and encouragement. Your support helped me take my blog and photography to the next level. Happy belated birthday—here’s to many more years of great food, writing, and friendship.
On the college front, I kept my decision private until the deadline to avoid outside pressure. I will be attending Seton Hall University in the fall of 2010 and I’m excited for the next chapter. I’m learning to balance what to share publicly and what to keep personal, but I’m genuinely looking forward to college life.
If anyone in my family is reading and looking for gift ideas: a vintage-style camera like a Lubitel or a working vintage typewriter would be an amazing surprise. Just saying.
To celebrate Olga’s birthday, the blog’s anniversary, and my college decision, I’m sharing a pancake recipe I’ve made many times recently. It’s an old-fashioned banana pancake that delivers tender, slightly thick pancakes with minimal fuss. Pancakes are a kind of cake after all, so it’s a fitting tribute.
This version is adapted from a recipe in the Mad Hungry cookbook by Lucinda Scala Quinn, with her permission. The method is simple: combine the dry ingredients, whisk in the wet, fold in mashed banana, rest briefly, then cook on a hot griddle until golden.
Old-Fashioned Banana Pancakes
Adapted from Mad Hungry by Lucinda Scala QuinnThis straightforward banana pancake recipe outshines boxed mixes. It produces slightly thick, tender pancakes with minimal effort—just mix and cook.
Ingredients:
1½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon coarse salt (or 1 heaping teaspoon fine sea salt)
2¾ teaspoons baking powder
⅛ teaspoon cinnamon (optional)
1 large egg, lightly beaten
1¼ cups milk
3 tablespoons unsalted butter, melted, plus more for serving
1–2 ripe bananas, mashed
Vegetable oil, for the griddle
Pure maple syrup, warmed, for servingPreparation:
Place a heat-proof platter in a warm oven set to 225ºF (110ºC).In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Make a well in the center and add the egg, milk, and 2 tablespoons of melted butter. Whisk from the center, gradually incorporating the flour until just combined. Stir in the mashed banana(s) and let the batter rest for 10 minutes.
Heat a well-seasoned cast-iron skillet, nonstick pan, or griddle over medium-high heat. Swirl the remaining tablespoon of butter in the pan or coat with a little vegetable oil. Pour 1/4 cup of batter per pancake. When bubbles form on the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are set, about 1 minute. (The first pancake often helps you judge the right heat and fat.)
Transfer cooked pancakes to the warm platter in the oven while you finish the batch. Serve stacked with extra butter and warmed maple syrup.
Suggested Add-ins and Variations:
– Fold ¾ cup fresh berries into the batter—blueberries are especially good with banana.
– Sauté thinly sliced apples in butter with cinnamon, and spoon them onto the uncooked side of each pancake before flipping.
– Replace half the all-purpose flour with whole-wheat, buckwheat, or rye for a heartier texture.
– Toast and chop pecans or walnuts, fold them into the batter, or add sliced fruit on top before flipping.