Banana Cheese Thick Pancakes

One lazy weekend morning, I stared at the overripe bananas and leftover cheese in my fridge and had a lightbulb moment: “Why not turn them into pancakes?” And so, these Banana Cheese Thick Pancakes were born. They’re naturally sweet from the bananas, rich and gooey from the melted cheese, with a slightly crisp exterior and a cloud-like interior. The best part? When you fold and bite into them, the hot cheese oozes out—pure bliss! Now, they’re a staple in my home, even winning over picky eaters.

🔍 Ingredient Breakdown

The magic lies in the banana + cheese combo. Overripe bananas add sweetness and moisture, while a bit of yeast creates airy pockets. Cheese brings savory depth and stretchy texture, balancing the sweetness. Cake flour keeps the pancakes tender, and milk + egg enrich the flavor. With minimal sugar, this recipe lets the bananas shine, making it a healthier treat.

🍽️Serving Suggestions

Eat them hot! The crispy edges, fluffy center, and melty cheese are best fresh off the pan. Drizzle with honey or maple syrup, or add fresh berries for contrast. For a sweet-salty twist, pair with crispy bacon. Serve with coffee or milk for a cozy brunch.

❤️ Why You’ll Love It

First, it’s effortless—just mix, ferment, and cook. Second, the ingredients are pantry staples, so you can whip it up anytime. But the real star is the texture: pillowy banana pancakes hugging molten cheese, every bite is comfort food at its finest. Perfect for kids’ breakfasts or weekend indulgence, and endlessly customizable—swap in chocolate chips, nuts, or peanut butter for new twists!

🥗RECIPE🥗

👉🏻Ingredients list

• 120g cake flour

• 170g milk

• 1 ripe banana (mashed)

• 20g sugar

• 1.5g yeast

• 1 egg

• Shredded cheese (mozzarella or cheddar)

👩🍳DIRECTIONS:

1. Mix batter: Combine flour, milk, banana, sugar, yeast, and egg in a bowl. Stir until smooth.

2. Ferment: Cover with cling wrap, rest for 1 hour (or overnight in the fridge) until bubbly.

3. Stir: Gently mix to deflate large bubbles.

4. Cook: Heat a non-greased pan on low, pour batter, and cook until bubbles form (2-3 mins).

5. Add cheese: Sprinkle cheese, fold the pancake, and heat for 10-20 secs until melted.

6. Serve: Enjoy immediately for the best stretch!

❓ Frequently Asked Questions

1. Can I skip yeast?
   Yes, use ½ tsp baking powder, but the flavor will differ.

2. Why isn’t my cheese stretchy?
   Use mozzarella—other cheeses may not melt as well.

3. Can I prep the batter ahead?
   Yes! Refrigerate overnight and cook the next morning.