Banana pancakes

Central American-style fluffy banana pancakes

Origin: Belize / Central America

From the journey of Banana.

Banana pancakes became a staple of Central American breakfast culture as the banana trade transformed the region in the late 19th and early 20th centuries. In Belize (the former British Honduras) ripe bananas were the most abundant and affordable fruit in the country, grown in smallholder gardens alongside sugar cane and citrus. Folding mashed ripe banana into pancake batter was a natural step: it added sweetness, moisture, and structure without requiring expensive additional ingredients. The result is a thicker, more flavourful pancake than the plain variety (with caramelised, slightly crisp edges and a soft, yielding centre. Belizean banana pancakes reflect the country's mixed culinary heritage) part British colonial breakfast tradition (the pancake), part tropical abundance (the banana), part Creole and Garifuna cooking sensibility (the use of ripe fruit in savoury/sweet cooking). They are eaten for breakfast with honey, local golden syrup, or fresh fruit, and are a fixture at guesthouses, restaurants, and homes throughout Belize and neighbouring Guatemala, Honduras, and Costa Rica.

Ingredients

Batter

2 ripe bananas, mashed to a smooth paste
180 g plain flour (about 1½ cups)
2 tsp baking powder
0.5 tsp salt
1 tbsp sugar
0.5 tsp ground cinnamon
240 ml whole milk (about 1 cup)
1 large egg
2 tbsp melted butter or neutral oil
1 tsp vanilla extract

Cooking

2 tbsp butter or oil, for cooking

Method

In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. In a separate bowl, whisk together the mashed banana, milk, egg, melted butter, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined: the batter should be slightly lumpy. Do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes.
Heat a non-stick pan or griddle over medium heat. Add a small knob of butter and let it foam and subside. Pour about 80ml (⅓ cup) of batter per pancake into the pan. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
Flip each pancake and cook the other side for 1–2 minutes until golden and cooked through. Remove to a warm plate.
Repeat with remaining batter. Serve with honey, maple syrup, or fresh tropical fruit.

Notes

The key is using very ripe bananas: the ones with black-spotted or fully yellow skins. They are sweeter and easier to mash to a smooth paste. Under-ripe bananas produce a starchy, less sweet batter. These pancakes are best eaten fresh; they don't reheat particularly well. For extra richness, substitute buttermilk for the milk.

The Gastrographer

Name: Banana pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Belize / Central America
Ingredients: 2 ripe bananas, mashed to a smooth paste; 180 g plain flour (about 1½ cups); 2 tsp baking powder; 0.5 tsp salt; 1 tbsp sugar; 0.5 tsp ground cinnamon; 240 ml whole milk (about 1 cup); 1 large egg; 2 tbsp melted butter or neutral oil; 1 tsp vanilla extract; 2 tbsp butter or oil, for cooking

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control