Banana Pancakes!


Image Courtesy of Sofia Carrillo

Do you eat breakfast but have the same thing every day (Cereal, yogurt etc.)?  What if I told you that this recipe is the one of the best breakfasts I have ever had. You should try this at home. It is so wonderfully delicious! 

Prep Time: 5 minutes           

Bake Time: 10 Minutes   

Total Time: 15 Minutes


  • DO NOT OVERBAKE: This is just baking 101 at this point. When you over bake a pancake it will become a mushy and not edible pancake and no one wants that. When baking the pancakes, the whole pancake should be yellowish because when they cool down you can slice them better. 


  • 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 


  • 2 just ripe bananas: sliced 
  • Maple syrup 
  • Pecan halves, toasted and roughly chopped


  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 center of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
  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.
  3. Stack the pancakes on plates and top with the banana slices, a dollop of sticky maple syrup and a handful of pecan nuts, if you like. Now enjoy!
Image Courtesy of Wikimedia Commons

There you have it, now you have a perfect banana pancake and you can bake it whenever you want. You can also make normal pancakes and add bananas into it and mix it in so the pancakes would taste like bananas and you can add more bananas for more flavor over it. This recipe was from the BBC good food website.