Banana pancakes are about to become your go-to weekend breakfast. If you love a fluffy American pancake, but are desperately trying to get more fruit into your diet – or need to avoid gluten – this recipe is a winner. Suprisingly, they contain just three ingredients, but deliver that yummy cakey texture and are oh so good swimming in a bit of maple syrup.
So, whisks at the ready – read on to see how to make banana pancakes. We've included some serving suggestions at the end, too. See all our pancake recipes in one place for alternatives. Or if you are after more brunch ideas, head to our food hub.
How to make banana pancakes
This is a great way to use up bananas that are a little bit too ripe. The riper they get, the sweeter they are, making for a tastier pancake. You can use bananas that have been frozen, too. Just let them defrost fully – you might even want to quickly microwave them to take the chill off them which can slow cooking.
You can scale this recipe up or down and the end product freezes well if you make too many. For every banana you need two eggs and this recipe makes enough for one large pancake each – so great for a family breakfast, or two hungry people.
- 1 large banana
- 2 medium eggs
- 1/2 teaspoon gluten-free baking powder
1. Mash the banana in a large mixing bowl.
2. Whisk the eggs then add to the banana and mix well. You can add a teaspoon of vanilla essence here too if you wish, or half a teaspoon of ground cinnamon.
3. Stir in the baking powder. If you don't have any the recipe will work without but it leads to fluffier, well-risen pancakes.
4. Heat a drop of oil in a non-stick pan on a medium-high heat
5. Add a large ladle of mix (approx. a quarter of it) to one side of the pan, followed by a second ladle.
6. Cook for one to two minutes on each side. You know they are ready to flip when the top side starts to set. Repeat for the second half of the mixture and serve.
Banana pancake serving suggestions:
- Classic: Maple syrup and sliced banana Mmm
- Fruity: Add berries and greek yoghurt
- Indulgent: Serve with chocolate spread
- Protein: Nuts, seeds and a bit of honey for sweetness