This recipe makes delicious banana pancakes that are so flavoursome and fluffy. These delicious pancakes are perfect for breakfast or brunch and the perfect weekend treat.
There’s nothing quite like starting the morning with a warm stack of fluffy banana pancakes. Sweet, soft and naturally delicious, these pancakes are a great way to use up ripe bananas while making breakfast feel like a treat. Perfect for busy weekdays, relaxed weekends or even as a quick snack.
Serve these fluffy banana pancakes with some fruit such as blueberries or strawberries and even a little golden or maple syrup. They can also be enjoyed with savoury foods such as bacon and sausages. My favourite way to serve them is to sprinkle them with chopped walnuts for crunch and a drizzle of syrup.
This banana pancake recipe is quick and easy to prepare so you can can this delicious breakfast ready in little time.
Why You’ll Love These Banana Pancakes
- Naturally sweetened – ripe bananas add natural sweetness so you won’t need much sugar.
- Quick and easy – takes just a few minutes to prepare and all in one bowl.
- Perfectly fluffy – soft in the middle with golden edges.
- Versatile – enjoy them plain, with a drizzle of maple syrup, topped with chocolate chips, nuts or berries.
Ingredients for Fluffy Banana Pancakes
For the full list of ingredients and measurements, scroll to the recipe card below.
- Bananas - use well ripened bananas for better flavour.
- Milk - for my pancake recipes, I always use semi skimmed milk but you can use any milk.
- Egg - use a room temperature egg.
- Sugar - use caster sugar or superfine sugar.
- Salt - I use fine sea salt but you can use any salt.
- Flour - I use self raising flour but you can use plain flour or all purpose flour and add baking powder.
- Butter - to cook the pancakes. Use salted or unsalted.
How to Make Fluffy Banana Pancakes
Mash the bananas
Firstly, add the bananas to a shallow bowl and use a fork to mash them well. Ensure the bananas are very ripe so they will mash easier.
Prepare the batter
Now, whisk the milk and egg into the mashed bananas then mix in the sugar and salt. Next, whisk in the flour and mix until you have a smooth batter.
Let the batter rest
Allow the batter to rest for 10 - 15 minutes. This allows the gluten to relax and helps the flour to fully hydrate so you’ll get tender, fluffy pancakes rather than tough or chewy ones.
Cook the pancakes
Place a nonstick fry pancake on a low to medium heat then add a little butter and allow to melt. In a circular motion, pour in ¼ cup of batter into the pan. Cook for around 1 - 2 minutes or until bubbles form on the surface. Use a spatula to flip the pancake and cook for another 1 - 2 minutes.
If the pancake is browning too quickly then reduce the heat. Once the pancake has cooked, transfer it to a plate. Cook the rest of the batter and add a little butter as and when needed.
Serve the pancakes
Serve the banana pancakes with maple or golden syrup and some berries, nuts or extra chopped bananas.
Recipe Tips
- When cooking these pancakes, ensure you melt the butter and keep the pan on a low heat as pancakes can burn very easily.
- This recipe makes 6 - 7 medium sized pancakes.
Storage
These pancakes can be stored in the fridge for up to 2 days. They easily be reheated in the microwave.
Nutrition
Nutrition based on 1 pancake - Calories: 172kcal | Fat: 3.7g | Saturates: 1.9g | Carbs: 30.2g | Sugar: 10.4g | Fibre: 1.2g | Protein: 4.4g | Salt: 0.33g.
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Easy Fluffy Banana Pancakes
Ingredients
- 2 medium - large bananas ripened
- 120ml semi skimmed milk
- 1 medium - large egg
- 30g caster sugar
- ¼ teaspoon salt
- 185g self-raising flour or plain flour with 1 teaspoon baking powder
- 20g butter for cooking
Instructions
- In a bowl, mash the bananas until smooth. Add the milk and egg then whisk together. Mix in the sugar and salt then add in the flour and mix until combined. Cover the bowl and allow the batter to rest for 10 minutes.
- Heat a little butter in a non-stick frying pan over low to medium heat. Pour ¼ cup of batter into the pan in a circular motion. Cook for 1 – 2 minutes, until bubbles form on the surface. Flip and cook for another 1 – 2 minutes until golden.
- Repeat with the remaining batter and add a little butter as and when needed. Serve the banana pancakes with maple or golden syrup and some berries or nuts.
Kerry Thomas says
Delicious