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I first made these Easy Banana pancakes with mixed berries after smelling the aroma of ripe bananas coming from the pantry next to my office, and having inexplicable craving for banana pancakes.
It’s not something that I ordinarily make for breakfast but I decided that enough is enough, I am making my own banana pancakes!
Banana pancakes are usually a bit boring and I paired it with mixed berries for some flavor contrast. I wondered whether the same batter could be used for banana fritters and adapted it slightly for my Banana fritters recipe.
When one of my cousins visited en route to her visit her kids in the UK, I made these pancakes for her and she loved them so much she took the leftovers with her for them to taste.
How to make easy banana pancakes tasty
- Use overripe bananas to add depth of flavor and intense sweetness.
- Add a little lemon juice is to prevent the banana discoloring.
- Adding the melted butter (or olive oil) to the batter gives it a soft and tender crumb.
To make these pancakes vegan, you can use an egg substitute like a flaxseed egg. A flaxseed egg can be made using 12.5 ml ground flaxseed whisked with 45 ml water until it becomes gelatinous.
For gluten free banana pancakes you can use gluten free flour blends or make these banana pancakes with oats that have been ground to flour.
I have tried 3 ingredient banana pancakes and though they are edible, I find them much too eggy for my liking.
If pancakes are not your thing check out these other breakfast options:
- Almond and coconut breakfast pancakes
- Overnight Dairy Free muesli and Oats
- Greek yogurt and Granola breakfast bowl
- Moist blueberry muffins
- 30 Day Raisin bran muffins
- Low carb healthy berry smoothie
Watch how to make Easy Banana pancakes
Easy Banana pancakes with mixed berries
Ingredients
Pancakes
- 260 grams banana approximately 2 extra large banana
- 2.5 ml lemon juice approximately 1/2 teaspoon
- 1 large egg
- 30 ml fine granulated sugar approximately 2 tablespoons
- 187 grams cake flour, sifted approximately 330ml or 1 1/3 cups
- 10 ml baking powder approximately 2 level teaspoons
- 125 ml milk approximately 1/2 cup
- 30 ml butter melted (approximately 2 tablespoons)
- 1.25 ml salt adjust to taste
- 30 ml oil or butter to brush the pan
Garnish
- 250 ml mixed berries strawberries, blackberries, raspberries for serving
- 60 ml Maple syrup or honey as required
Instructions
- In a medium size bowl break up the banana then mash it with a fork until mostly smooth with a few small lumps.
- Add the lemon juice to prevent the banana browning.
- Add the egg and sugar and whisk together until combined.
- Add the milk and mix lightly.
- Add the sifted flour and baking powder and salt and mix until combined but not smooth.
- Lastly add the melted butter.
- Take care not to over mix.
To cook the pancakes
- Heat the pan on medium and brush oil onto the surface of the pan, then wipe it off with a piece of paper towel.
- Drop 60ml or 1/4 cup per pancake onto the hot surface.
- When it starts to bubble, flip the pancake and cook for another 30 seconds on the other side.
- Serve with mixed fresh berries and maple syrup.
Notes
- To make it a bit more wholesome, you may replace 1/2 cup of the flour with wholewheat flour or oat flour. This may require additional milk.
- If you don’t want to use maple syrup, cut up the strawberries and add some honey or granulated sugar before adding the rest of the berries. Allow to macerate for at least 20 minutes before using.
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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28 Comments
Amanda@ChewTown
October 23, 2015 at 7:59 amBanana pancakes are utter perfection. These look so amazing with your topping of mixed berries.
Razena
October 23, 2015 at 10:00 pmI love something fresh and colorful with breakfast, and fresh berries fit that bill perfectly.
Ange
October 23, 2015 at 1:26 amWhat a versatile batter! I’ll have a banana fritter with a stack of pancakes please! Yum
Razena
October 23, 2015 at 1:56 amI love recipes that can be multipurpose. This one is lovely both ways 🙂
Olivia @ Olivia's Cuisine
October 22, 2015 at 7:56 pmMy grandmother always made banana pancakes for us. However, she would slice the bananas and add them to the batter. Then she would sprinkle sugar and cinnamon on top of the pancakes and we would devour the whole batch. Oh, how I miss those days!
Definitely putting your recipe on next week’s menu. You brought me good memories with your post! 🙂
Razena
October 22, 2015 at 8:11 pmI am pleased that the post brought back happy memories for you, as it did for me. My mum also liked the banana slices in her banana fritters instead of having it all mashed up 🙂
Rafeeda @ The Big Sweet Tooth
October 22, 2015 at 3:17 pmCan I have that right now? 🙂
Razena
October 22, 2015 at 3:25 pmYou have to wait until the next batch in shaa ALLAH 🙂
Donna
October 21, 2015 at 6:23 pmWe love banana pancakes around here – they are so easy, and your version sounds great 🙂 Glad the fritters worked out for you!!!
Razena
October 22, 2015 at 3:24 pmHaha… the fritters worked out too well! I ate them before taking a photo. At least I have an excuse to make another batch soon 🙂
Claudia ! Gourmet Project
October 21, 2015 at 1:02 pmYou made my day with this banana pancakes, just the picture made me smile and slurp!
Razena
October 21, 2015 at 2:53 pmHaha… I hope you try it sometime and let me know what you think 🙂
shobha
October 21, 2015 at 12:51 pmPerfect breakfast !
Razena
October 21, 2015 at 2:53 pmIt’s quick and easy 🙂
Manju | Cooking Curies
October 21, 2015 at 10:09 amMy son loves banana pancakes. Always nice to have one more good recipe on hand 🙂
Razena
October 21, 2015 at 10:21 amI hope he likes this one too 🙂
Silvia @ Ribas with Love
October 20, 2015 at 5:28 amI love banana pancakes and haven’t made them in a long time. Nice recipe!!
Razena
October 20, 2015 at 11:09 amThanks Silvia. I hope you try this and let me know what you think 🙂
Amanda @ Cookie Named Desire
October 20, 2015 at 1:11 amThis sounds so good! But honestly, I hope you don’t give up on the banana fritters. It’s been years since I’ve had them and I am sure yours would be fantastic!
Razena
October 20, 2015 at 11:08 amHaha, no way can I forget the fritters… I ate them all and then realized I had not taken any photos 🙂
Mark
October 19, 2015 at 2:44 pmWe had pancakes with strawberries and yogurt this morning for breakfast. I love them so am always looking for new ideas. These look great! Thanks for sharing.
Razena
October 20, 2015 at 11:07 amYou are most welcome. I hope you try them and let me know what you think 🙂
Sandi (@sandigtweets)
October 19, 2015 at 7:42 amThese pancakes look incredible. I love the bananas you used to sweeten them.
Razena
October 20, 2015 at 11:07 amThanks Sandi. The sweeter the banana, the less sugar required so I tend to use very ripe bananas.
Nagi@RecipeTinEats
October 19, 2015 at 1:33 amI’ve never tried pancakes with banana IN the actual pancake!! I love this, thank you!!
Razena
October 20, 2015 at 11:06 amYou are most welcome :). Adding the banana in the batter means I use less sugar, which is always a plus, coming from a family of diabetics.
Jemma @ Celery and Cupcakes
October 18, 2015 at 9:03 pmNow that is the perfect stack of pancakes, yum! Definitely have to make these one lazy weekend for breakfast.
Razena
October 18, 2015 at 10:29 pmThank you 🙂 They are quick and easy to make, so perfect even for the laziest of days. Let me know how they turned out for you 🙂