Thin Banana Pancakes with Milk
Delicate, thin and beautifully lacy - a delicious way to start the day! Ripe banana purée gives these pancakes a wonderful aroma and naturally sweet flavor. Children will especially love them, and the batter is easily prepared in a blender.
Updated : 16 September, 2026
Easy
About 20 min.
Ingredients
2
Banana
500 milliliters
Milk
2
Eggs
150 grams
Wheat flour
3 tablespoon
Vegetable oil
1 tablespoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose ripe, soft bananas, as they are easier to blend and give the pancakes a stronger aroma. Milk of any fat percentage will work. Sift the flour in advance. You may need slightly more or less than the stated amount, so judge by the consistency of the batter.
Step 2
Peel the bananas, break them into pieces and place them in a blender jug. Add the eggs, sugar and salt. Adjust the amount of sugar and salt to taste. If the bananas are very sweet, use less sugar. Blend until completely smooth. If you do not have a blender, mash the bananas thoroughly with a fork and prepare the batter in a bowl.
Step 3
Pour in approximately ⅔ cup of the milk and blend again. Add the sifted flour and blend until smooth. Pour in the remaining milk.
Step 4
Blend until the batter is completely smooth. It should be fairly thin, like regular crepe batter. If it is too runny, add a little more flour. Pour in the flavorless vegetable oil and stir with a spoon. Leave the batter to rest for 10–15 minutes. This allows the flour to hydrate and helps prevent the pancakes from tearing when flipped.
Step 5
Heat a nonstick crepe pan or frying pan over medium heat. Lightly grease it with vegetable oil. Pour some batter into the center and tilt the pan in a circular motion to spread it into a thin, even layer.
Step 6
Cook until the underside is golden, then carefully flip the pancake. Banana pancakes may stick more than regular ones, so loosen the edges gently with a spatula before turning. Cook the second side until done. Repeat with the remaining batter. For easier flipping, lightly grease the pan before each pancake. The recipe makes approximately 18 pancakes in an 8-inch pan.
Step 7
Serve the pancakes warm with sour cream or sweetened condensed milk.
Author note
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