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Follow a few simple tips to get 100% reliable light and fluffy Banana Pancakes, American-style, every time. They’re easy, delicious and the perfect weekend breakfast.
These easy peasy Banana Pancakes are an adaptation of my classic American Pancakes. They’re just as fluffy and simple to make, but are flavoured with banana and a hint of warming cinnamon… yum.
As my children get older, I find I have more energy (and more demands) for fun and tasty weekend breakfasts.
If I don’t have much time, I will make French Toast, if I’m having a slower morning, it has to be these Banana Pancakes (although they still take less than half an hour.)
They’re fluffy and thick thanks to the raising agents in self-raising flour and baking powder, and this recipe makes a batch of 12.
Really it’s a case of simply making up the batter, being sure not to over mix it or the pancakes will be quite dense, then allowing it to rest before frying (usually 2 at a time, unless you’re using more than one pan.)
The trick to having them all ready together is to keep them warm in the oven on a low setting until they’re all cooked, although most of the time no one can wait and they’re dished up straight onto plates and eaten in stages in my kitchen!
Why you’ll love this Easy Banana Pancakes recipe
⭐️ Full of flavour and fluffy squidginess
⭐️ Choose your favourite toppings
⭐️ Can be made ahead of time
Sarah’s Pancake Notes
I love these served with sliced banana on top and a drizzle of maple syrup. Such a good combination! Of course, you can choose any toppings you like though.
Banana Pancakes are perfect for making ahead too as they keep in the fridge for 2-3 days OR you can freeze them for another day – a future win.
When it comes to knowing when to flip them, it might be tempting to think they could be burning, but keep the hob on a medium setting and only turn the pancakes over when bubbles form all over the surface. Flip them over to the other side until they’re set and lightly golden.
Another important tip is to rest the batter – once I realised this trick, my pancakes were much fluffier and light!
Banana Pancakes Ingredients
- Self-raising flour – You might be used to using plain flour for British pancakes, but self-raising has a raising agent and makes lighter bakes, so this helps with the fluffy consistency of American-style.
- Baking powder – This also helps to stop the pancakes being flat. Make sure yours is in date or it won’t have the same effect. I have made the mistake of using out-of-date baking powder and the pancakes were totally flat!
- Caster sugar – We’re only using 50g/2oz in this recipe, so considering this batch makes 12 pancakes, it’s not too sugar-heavy. This is the same as superfine, bar or baker’s sugar.
- Cinnamon – Just a teaspoon gives a delicious flavour and hint of warmth and spice, which complements the banana beautifully.
- Bananas – Make sure they’re ripe or very ripe.
- Milk – You can use whichever milk you prefer for this recipe. Cow’s milk or dairy-free all work fine.
- Egg – I always use medium, free-range eggs in my recipes, so bear this in mind when it comes to quantities.
- Other ingredients – You’ll also need a small amount of salt and sunflower oil to cook (roughly 1 teaspoon per 2 pancakes).
- To serve – Sliced banana and maple syrup (or your favourite topping.)
How to make Banana Pancakes
1. Mix the flour, sugar, baking powder, cinnamon and salt in a bowl. Make a well in the middle, as per the full recipe below.
2. Mix the mashed banana, milk and egg together in a jug.
3. Combine the dry and wet ingredients and mix carefully.
4. Fry the pancakes according to the recipe below until golden.
Hint: Wait until bubbles form over the surface of the pancake before flipping it to cook the other side until set and lightly golden.
Substitutions
- Gluten free and dairy free: You can use gluten free flour and baking powder to make these gluten free. You can use any kind of milk too.
Storing
Keep the cooked pancakes in the fridge for up to 2 days or freeze them in a zip lock bag with a piece of parchment between each pancake.
You can defrost them in the microwave or toaster for a quick and delicious breakfast.
IMPORTANT PANCAKE TIPS!
⭐️ Leave the batter to rest like we do with Yorkshire Puddings before cooking – approximately 10 minutes
⭐️ Don’t over-mix the batter or they won’t be light and fluffy. Stop when everything is smooth
⭐️ Use 2 non-stick frying pans at once if you can to reduce the cooking time
⭐️ Don’t flip your pancakes over until bubbles form and come through to the uncooked side, then cook the other side until set and lightly golden (this side will be much quicker)
⭐️ Cook as many pancakes as you can at a time and then keep them on a low heat in the oven as the remainders cook – this allows you to serve them at the same time
⭐️ Accept that they will never be perfectly round! Unless you have the patience to cook one at a time – I do not – just embrace the imperfections!
More weekend breakfast recipes…
FAQs
This might be because you haven’t allowed the raising agents to do the work by resting, or your baking powder has expired, or maybe you have over-mixed the batter. Try not to over-do it as we want a light and fluffy mixture.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Banana Pancakes {Easy & Fluffy}
Ingredients
- 300 g (2.5 cups) Self-raising flour
- 50 g (0.25 cup) Caster sugar
- 4 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 2 Bananas, Mashed
- 400 ml (1 & 2/3 cups) Milk
- 1 Egg
- 6 tsp Sunflower oil, For cooking
To serve:
- 1 Banana, Sliced
- Maple syrup
Instructions
- Mix the dry ingredients: Put the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl and stir together and make a well in the middle.
- Mix the wet ingredients: Mix the mashed banana, milk and egg together in a jug.
- Combine: Pour the banana mix into the flour mix and whisk until just combined. It’s really important not to over mix the batter otherwise it will end up dense. Some small lumps are fine, you just don’t want any big patches of flour.
- To keep the pancakes warm: Preheat the oven to the lowest setting to keep the pancakes warm when cooked.
- Time to fry: Heat 1 tsp of oil in a non-stick frying pan over a medium heat and dollop a serving spoon full of batter into the pan to make a pancake. (I try to fit 2 pancakes in each pan at a time, or you could use 2 frying pans to speed things along.)
- Flip over: When bubbles form all over the surface of the pancake, flip to cook the other side until set and lightly golden.
- Keep warm: Transfer the pancakes to a serving dish in the oven to keep warm while you make the remaining pancakes – the batter makes about 12 in total, adding more oil when needed.
- Enjoy: Serve with sliced banana and a drizzle of maple syrup.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
