Easy banana pancakes crated By Esther Clark with Easy

How to Cook Easy banana pancakes crated By Esther Clark with Easy

5 mins10 minsEasyMakes 12 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

Nutrient Content:


You can make it with the following ingredients:

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
To serve
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

How to cook Easy banana pancakes


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.

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