Breakfast
Banana Pancakes
A delightful twist on the classic American pancake, these banana pancakes are fluffy, flavorful, and perfect for a cozy breakfast or brunch.
Makes 4 large pancakes (recipe easily scalable) · Prep 10 mins · Cook 15 mins · 6 ingredients · 6 steps
Ingredients
- 350g self-raising flour
- 1 tsp baking powder
- 2 bananas (very ripe)
- 2 medium eggs
- 1 tsp vanilla extract
- 250ml whole milk
Method
- Mix the dry ingredients. In a large mixing bowl, mix all the dry ingredients together: self-raising flour and baking powder.
- Mash and whisk the wet. In a separate bowl, mash the bananas until smooth. Add the eggs, vanilla extract, and milk to the mashed bananas and whisk until well combined.
- Fold the two together. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are fine.
- Heat the pan. Heat a non-stick frying pan over medium heat and lightly grease with butter or oil. Once hot, pour a ladleful of batter onto the pan for each pancake.
- Cook the pancakes. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm. Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Good to know
- For an extra indulgent treat, you can add chocolate chips or chopped nuts to the batter before cooking.
- If you prefer a thinner batter, you can add a little more milk until you reach your desired consistency.