Preppy Kitchen's banana pancakes, weighed out. The starting point for the malted oat version.
Yield12 pancakes
Heatmedium
Cook15 min
Flip2–3 min
Prep10 min
Scoop¼ cup
Ingredients tap to check off
Dry
All-purpose flour120 g1 cup
Granulated sugar25 g2 Tbsp
Baking powder10 g2½ tsp
Salt3 g½ tsp
Wet
Very ripe bananas, peeledheavily spotted to nearly black2~230 g
Whole milk240 g1 cup
Large egg1
Unsalted butter, meltedplus more for the pan42 g3 Tbsp
Vanilla extract4 g1 tsp
Method tap a step when done
Whisk the flour, sugar, baking powder and salt in a large bowl. Set aside.
Mash the bananas in a separate bowl, leaving some chunks. Add the milk, egg, melted butter and vanilla.
Wet into dry. Stir until just combined — a few lumps are fine.
Pan or griddle over medium, lightly greased. About ¼ cup per pancake. Cook until golden on the bottom with bubbles across the surface, 2–3 min. Flip, 1 min more.
Continue in batches, butter between rounds. Serve warm with sliced banana, maple syrup and butter.
Don't overmixStop the moment the dry flour disappears. Overmixing builds gluten and turns them tough.
Notes
Technique
Ripeness: heavily spotted or nearly black bananas give the most sweetness and flavor.
Resting: the batter holds, covered, up to 1 hour. Don't re-stir before cooking.
Pan temperature: flick on a few water droplets — they should sizzle and skitter, not vanish instantly.
Weights: flour is the author's 120 g/cup; the rest are standard US conversions.
Substituting oat flour
Steel-cut oats grind into usable flour, but they're the hardest cut to mill — use a high-speed blender or spice grinder, sift, and re-grind the tailings. Oat flour has no gluten:
Up to half — 60 g oat + 60 g AP, no other changes. Slightly denser and nuttier, still fluffy.
All oat — 120 g, rest the batter 10–15 min so it absorbs liquid. Flatter, more tender, gentler flip.
Weigh it: 1 cup oat flour is about 90 g, not 120 g.
Adding malted milk powder
Plain, non-diastatic only — Carnation or King Arthur. Not Ovaltine, not diastatic malt powder.
3 Tbsp (~27 g) whisked into the dry. 2 Tbsp for subtler; past 4 it goes chalky.
Cut the sugar to 1 Tbsp.
Drop the heat a notch below medium — it browns faster.