Banana Pancakes {Easy & Fluffy}
Your thick, fluffy Banana Pancakes will be 100% reliable if you follow this easy recipe with a few simple tips and tricks. The perfect satisfyingly delicious weekend breakfast!
Servings: 12 pancakes
Ingredients
- 300 g Self-raising flour
- 50 g Caster sugar
- 4 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 2 Bananas Mashed
- 400 ml 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
Resting: It’s important to leave the batter to rest before frying for about 10 minutes.
Hack to speed up cooking time: Use 2 non-stick frying pans at once if you can to reduce the cooking time.
When to flip: 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).
Embrace imperfection: Accept that they will never be perfectly round! Unless you have the patience to cook one at a time – I do not.
Gluten free: You can adapt these by using gluten free flour and baking powder.
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!
Milk: You can use whichever milk you prefer for this recipe. Cow’s milk or dairy-free all work fine.
Bananas weight: For 12 pancakes, we use 2 bananas, which is about 150g in peeled weight. Alter this accordingly if you’re making more or fewer.
Storing: These will keep fine in the fridge for 2-3 days. If you’d like to freeze them, make sure you do so in a single layer on baking paper initially, then transfer them into a sealed container or freezer bag to store for up to 3 months. Defrost and reheat thoroughly in the microwave or toaster.
Nutrition
Calories: 169kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 329mg | Fiber: 1g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 0.5mg