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Easy Banana 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.
5 from 1 vote
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 484 kcal

Equipment

  • pan
  • oven

Ingredients
  

  • 350 g 350g self-raising flour
  • 1 tbsp

    1 tsp baking powder


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

To serve

  • 2 just ripe banana sliced
  • maple syrup optional
  • pecan halves toasted and roughly chopped, optional

Instructions
 

  • 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.
  • 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.
  • 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.
Keyword easy banana pancake, easy pancake