Banana Paniyaram Recipe – Easy Indian Sweet Pancakes

Last Updated on 2 months by Neha Deshmukh

Banana Paniyaram Recipe – Easy Indian Sweet Pancakes

Hey everyone! If you’re looking for a delightful little treat that’s both comforting and surprisingly easy to make, you have to try Banana Paniyaram. These sweet pancakes are a staple in South Indian homes, and honestly, they were one of the first things I learned to make with my grandmother. They’re perfect for a quick breakfast, a satisfying snack, or even a festive offering. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any pancakes. Banana Paniyaram are fluffy, subtly sweet, and have a wonderful aroma from the cardamom. They’re incredibly versatile – you can enjoy them as is, or pair them with coconut chutney or even a dollop of yogurt. Plus, they come together quickly, making them ideal for busy weeknights or when you have unexpected guests.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• ½ cup Maida/All purpose flour (about 60g)
• 1 tbsp Rice flour (about 8g)
• 1 small banana (about 100g), ripe
• ¼ cup Sugar (about 50g)
• ⅛ tsp Cardamom powder (about 0.5g)
• Water, as needed (approximately ¼ – ½ cup / 60-120ml)
• A pinch of Cooking soda
• A pinch of Salt
• Oil, for frying or greasing the pan

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Maida/All Purpose Flour – Regional Variations & Substitutions

Maida gives the Paniyaram a lovely soft texture. In some regions, people also use a mix of wheat flour alongside maida. If you’re looking for a substitute, you can try using 100% wheat flour, but the texture will be slightly different – a bit denser.

Rice Flour – The Role of Rice Flour in Texture

Don’t skip the rice flour! It adds a subtle crispness to the outside of the Paniyaram, creating a delightful contrast with the soft interior.

Bananas – Choosing the Right Ripeness

The riper the banana, the sweeter and more flavorful your Paniyaram will be. Look for bananas with plenty of brown spots – they’re perfect for this recipe! Overripe is good!

Cardamom Powder – Aromatic Spice Profile

Cardamom is a classic Indian spice, and it adds a beautiful fragrance to these pancakes. If you don’t have cardamom powder, you can lightly crush a few green cardamom pods and add them directly to the batter.

Paniyaram Pan – Traditional vs. Modern Options

Traditionally, Paniyaram are made in a special pan with round molds. You can find these online or in Indian grocery stores. But don’t worry if you don’t have one! You can also deep fry them (more on that later).

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, mash your ripe banana until it’s completely smooth. You can also use a blender or food processor for this step.
2. In a bowl, combine the mashed banana, maida, rice flour, sugar, cardamom powder, cooking soda, and salt. Give it a good mix – but don’t add any water just yet!
3. Now, gradually add water, a little at a time, while mixing. You want to create a thick, lump-free batter. It should be pourable, but not runny. Think of the consistency of a thick pancake batter.
4. Heat your paniyaram pan over medium heat. Add a drop of oil to each mold. Once the oil is hot, pour the batter into each mold, filling it about ¾ full.
5. Cover the pan and cook for 2-3 minutes. Then, flip the Paniyaram using a skewer or a thin spatula and cook the other side until it’s golden brown and cooked through.
6. If you’re frying, heat oil in a kadai (deep frying pan) and carefully drop spoonfuls of batter into the hot oil. Fry until they’re crisp and golden brown, flipping occasionally.
7. Drain any excess oil on a paper towel and serve warm!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Banana Paniyaram:

Achieving the Perfect Batter Consistency

This is key! If the batter is too thin, the Paniyaram will be flat and soggy. If it’s too thick, they won’t cook through properly. Add water slowly and mix well.

Tips for Non-Stick Paniyaram Pans

Even with a non-stick pan, a little oil in each mold is essential. It prevents sticking and helps create that beautiful golden-brown color.

Frying vs. Paniyaram Pan Cooking – Which is Best?

Both methods work great! Paniyaram pan cooking uses less oil and gives you that classic round shape. Frying results in a crispier texture, which some people prefer. It really comes down to personal preference.

Avoiding Soggy Paniyaram

Make sure your pan is hot enough before adding the batter. Also, don’t overcrowd the pan – cook in batches if necessary.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Paniyaram

Simply substitute the regular milk with plant-based milk (like almond or soy milk) and ensure your sugar is vegan-friendly.

Gluten-Free Banana Paniyaram

Replace the maida with a gluten-free flour blend. A 1:1 replacement usually works well.

Spice Level Adjustments – Adding a Hint of Ginger or Nutmeg

My friend loves adding a tiny pinch of grated ginger or nutmeg to the batter for a warmer, spicier flavor. Feel free to experiment!

Festival Adaptations – Ganesh Chaturthi & Onam Special

These are often made during festivals like Ganesh Chaturthi and Onam. You can add a touch of saffron to the batter for a festive golden hue.

Serving Suggestions

Banana Paniyaram are delicious on their own, but they’re even better with:

• Coconut chutney
• Yogurt
• A drizzle of honey or maple syrup
• A sprinkle of chopped nuts

Storage Instructions

Leftover Paniyaram can be stored in an airtight container at room temperature for a day or two. Reheat them gently in a pan or microwave before serving.

FAQs

Got questions? I’ve got answers!

What is the best type of banana to use for Paniyaram?

Definitely ripe bananas with lots of brown spots! The sweeter, the better.

Can I make the batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.

How do I know if the Paniyaram pan is hot enough?

A good test is to drop a tiny bit of batter into one of the molds. If it sizzles immediately, the pan is ready.

What can I substitute for Maida?

You can try using wheat flour or a gluten-free flour blend.

How do I prevent the Paniyaram from sticking to the pan?

Make sure your pan is well-oiled and hot enough before adding the batter. A good quality non-stick pan also helps!

Enjoy making these little pockets of happiness! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!