Gordon Ramsay Banana Pancakes Recipe

The first time I screwed this up…

I thought adding bananas to pancake batter was just about flavor. I mashed them in and doubled the sugar, ended up with gummy, wet pancakes that burned before they cooked through. I made banana bread discs, not pancakes. Sweet? Yes. Edible? Barely.

Gordon’s technique turns this into a controlled breakfast weapon. You’re using bananas as structure, not just sweetness. The trick is balance: the right flour-to-moisture ratio, minimal mixing, and medium heat to lift, not scorch. No guesswork—just results.

Why This Works (And Where Most Go Wrong)

Most banana pancakes fall into one of two traps:

1. Too wet – from overripe bananas, too much milk, or overmixing.
2. Too sweet or flat – sugar + banana with no contrast.

What Ramsay gets right:

• Ripe bananas = natural sweetener and tender crumb.
• Proper flour ratio keeps the batter from turning into sludge.
• Oil + butter method = golden crust without sticking.
• Minimal mixing keeps gluten low and pancakes fluffy.

This isn’t “banana flavoring.” It’s using the fruit as part of the structural system.

Ingredients That Actually Matter

• 1 cup (130g) all-purpose flour – Structure. Don’t substitute without testing.
• 1 tbsp (12g) sugar – White or brown both work. Brown adds depth.
• 2 tsp (8g) baking powder – Fresh. No fluff without lift.
• ¼ tsp salt – Brings out the sweetness and balance.
• 1 large egg, beaten (50g) – Binds the batter.
• 1 cup (240ml) milk – Whole milk preferred for richness.
• Splash of vanilla extract (about 1 tsp) – Optional, but rounds the banana.
• 2 tbsp (30ml) vegetable oil – Moisture without heaviness.
• 2 ripe bananas (240g mashed) – Brown spots = perfect.
• Butter or cooking spray – For frying.

Mistake I made: Used bananas that weren’t ripe enough. Texture stayed chalky. You want soft, fragrant, borderline mushy bananas.

How To Make Gordon Ramsay Banana Pancakes

1. Combine dry ingredients.
In a large bowl, whisk flour, sugar, baking powder, and salt.

2. Mix the wet.
In a separate bowl, combine beaten egg, milk, vanilla, oil, and mashed bananas. Whisk until smooth(ish). Don’t stress the lumps.

3. Fold the batter.
Add dry ingredients into the wet and stir gently until just combined. Lumpy is good. Overmixing ruins the fluff.

4. Heat the pan.
Place a non-stick or cast iron pan over medium heat. Add a pat of butter or light spray. You’re looking for light sizzle, not smoke.

5. Cook the pancakes.
Use a ¼ cup (60ml) of batter per pancake. Cook 2–3 minutes until bubbles form and edges start to set. Flip and cook 1–2 minutes more until golden brown and cooked through.

6. Serve immediately.
Stack while hot. Top with syrup, berries, nuts, or yogurt. No need for extra sweetness—the bananas did the work.

What Gordon Ramsay Says About This Dish

“You want them fluffy, not floppy.”
→ I used to add too much milk. Ramsay keeps it thick enough to stand, not spread.

“Bananas are soft—balance them with the right lift.”
→ Baking powder gives the rise you lose from the mashed fruit weight.

“Let your pan do the work. You don’t need high heat.”
→ I scorched my first batch. Ramsay’s medium heat gives golden without raw middles.

“Serve them hot. Banana pancakes die fast on the plate.”
→ These aren’t hold-and-serve pancakes. They’re best straight off the pan.

What I Got Wrong (And How I Fixed It)

• Too much banana, not enough flour – Batter was gluey. Now I weigh them (~240g for 2 medium).
• Overmixed the batter – Gummy results. I now stir with a spatula, not a whisk.
• Used high heat – Burnt outside, raw inside. Medium only.
• Let them sit too long before flipping – Bubbles = flip cue. Don’t wait too long or they deflate.

Variations That Actually Hold Up

• Add chopped walnuts or pecans for crunch.
• Stir in dark chocolate chips (just a few) for dessert-style.
• Swap milk for buttermilk – makes them extra tangy and fluffy.
• Top with cinnamon-maple syrup for a fall flavor version.

Avoid adding extra mashed fruit. Two bananas is the limit or you’ll lose lift.

Pro Tips That Change the Game

• Use a scoop or measuring cup to portion evenly.
• Mash bananas thoroughly for even sweetness and smoothness.
• Rest the batter 5–10 mins for better hydration and puff.
• Wipe the pan clean between batches to avoid burnt butter spots.

Storage + Leftover Moves

• Fridge: Cool completely, store in airtight container up to 3 days.
• Freeze: Lay flat on a tray, freeze, then stack in bags. Up to 2 months.
• Reheat: Pan with light oil or dry skillet, 1–2 mins per side.
• Leftover move: Turn into breakfast sliders with peanut butter or Nutella.

FAQs

Q: Can I make this batter ahead?
Best fresh. Bananas darken and the batter gets thick. But you can mix dry/wet separately and combine just before cooking.

Q: Can I make these without egg?
Yes. Use ¼ cup mashed banana or flax egg as a binder.

Q: Can I double the recipe?
Yes—just stir gently and keep batches small so they don’t get rubbery.

Q: Can I make them vegan?
Absolutely. Use plant milk, banana or flax egg, and oil. Just watch consistency.

Q: Why are my pancakes dense?
Most likely overmixed or too much banana. Keep a light hand and measure well.

Try More Recipes:

• Gordon Ramsay Potato Pancakes Recipe
• Gordon Ramsay’s Buttermilk Pancakes Were the Pause My Morning Needed
• Gordon Ramsay’S Pancakes Were The Morning Pause I Needed