Prep
10 min
10 min
Cook
15 min
15 min
Total
25 min
25 min
Yield
4 servings
4 servings
Category
Breakfast
Breakfast
Cuisine
British
British
Banana pancakes are an easy way to use ripe bananas and make a filling breakfast from everyday ingredients. Mashed banana gives the batter natural sweetness and helps keep the pancakes soft and fluffy.
Cook the pancakes over a medium-low heat so the centres have time to cook before the outside becomes too dark. Small pancakes are easier to turn and work particularly well for family breakfasts.
Serve them warm with sliced banana and honey. They also make a practical breakfast before a day outdoors or on the slopes, especially when you want something quick and substantial.
Ingredients
- 3 ripe Bananas, 2 mashed and 1 sliced to serve
- 175g plain flour
- 2 tsp baking powder
- 2 Eggs
- 175ml whole milk
- 25g Butter, melted, plus a little extra for cooking
- 2 tbsp Honey, to serve
- 1 pinch salt
Method
- Put the two mashed bananas in a large mixing bowl and beat in the eggs.
- Whisk in the milk and melted butter until combined.
- Add the plain flour, baking powder and salt. Fold together until you have a thick batter. A few small lumps are fine.
- Heat a large non-stick frying pan over a medium-low heat and add a little butter.
- Spoon small rounds of batter into the pan, leaving space between them. Cook for 2 to 3 minutes until bubbles appear on the surface and the undersides are golden.
- Turn the pancakes and cook for another 1 to 2 minutes until golden and cooked through. Repeat with the remaining batter.
- Stack the pancakes on plates and serve warm with the sliced banana and honey.
