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
Jamie Oliver’s fluffy banana pancakes
This Jamie Oliver recipe also gets our vote because it does away with the need to weigh out the ingredients. All you need is a mug to measure out and you’ll get the right proportions for these pancakes. As Jamie says, 'My one-mug method is a brilliant trick for getting perfect pancakes every time. Simply use the same mug to measure out the flour and milk, before mixing with your egg – it couldn't be easier!' Clever.
- Special thanks to Tesco for sharing this recipe with us
Want to whip up Jamie Oliver’s fluffy banana pancakes? You will need:
- 100g dried fruit and nut mix
- 1 large free-range egg
- 1 mug wholemeal self-raising flour
- 1 mug semi-skimmed milk
- 1/2 tsp ground cinnamon
- 3 ripe bananas
- Olive oil
- 6 tbsp Greek-style yoghurt
- Clear honey (optional)
1. Put the fruit and nut mix into a food processor and process to a chunky crumb.
2. Break the egg into a mixing bowl, then add the flour and milk, plus the cinnamon, and whisk to a batter.
3. Cook the pancakes in batches. Peel the bananas, then halve along their length. Add one tsp oil to a frying pan on a medium heat and add two of the banana halves cut-side down. Fry for three minutes.
4. Add a ladleful of batter on top of each banana half, and cook for around two minutes. Tiny bubbles should appear on the surface and the base should be golden. Flip over, and cook for one minute.
5. To serve, top each pancake with yoghurt, the processed fruit and nut mix, and a little honey, if liked.
6. Repeat the process with remaining bananas and batter so you’re serving them hot. Mmmm.