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Pancakes on plates with banana slices and syrup

Easy banana pancakes

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A star rating of 4 out of 5.73 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 pancakes

Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal484
fat7g
saturates3g
carbs87g
sugars19g
fibre5g
protein15g
salt1.21g
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Ingredients

  • 350g self-raising flour
  • 1 tsp baking powder

  • 2 very ripe bananas
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 250ml whole milk
  • butter, for frying

To serve

  • 2 just ripe bananas, sliced
  • maple syrup (optional)
  • pecan halves, toasted and roughly chopped (optional)

Method

  • STEP 1

    Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.

  • STEP 2

    Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.

  • STEP 3

    Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

Goes well with

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A star rating of 4 out of 5.73 ratings
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