This delicious banana pancake recipe by Gordon Ramsay is perfect for a quick and easy breakfast or brunch. Made with ripe bananas and simple pantry staples, these pancakes are fluffy, flavorful, and a family favorite. Customize them with your favorite toppings like syrup, fresh fruit, or whipped cream for a treat everyone will love!
Ingredients Needed:
- 1 cup of all-purpose flour
- 1 tablespoon of white sugar or brown sugar
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- 1 large egg, beaten
- 1 cup of milk
- Splash of vanilla extract
- 2 tablespoons of vegetable oil
- 2 ripe bananas, mashed (medium bananas are ideal)
- Butter or cooking spray
How To Make Banana Pancakes Recipe?
- Prepare the Dry Ingredients: Combine 130g flour, 12g sugar, 8g baking powder, and 1g salt in a large bowl.
- Mix the Wet Ingredients: In another bowl, whisk together 50g beaten egg, 240ml milk, 5ml (a splash) vanilla extract, 30ml vegetable oil, and 240g (2 mashed bananas).
- Combine Dry and Wet Ingredients: Gradually stir the dry ingredients into the wet mixture until combined. The batter should remain slightly lumpy.
- Heat the Pan: Place a nonstick or cast-iron pan over medium heat and add 15g butter or cooking spray. The pan is ready when the butter bubbles or the spray ripples.
- Cook the Pancakes: Scoop 60ml of batter per pancake and pour it into the pan. Cook until bubbles form on the surface and the edges set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Repeat and Serve: Repeat the process with the remaining batter, greasing the pan as needed. Serve warm with your favorite toppings, such as syrup, fresh fruit, or whipped cream.
Recipe Tips:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots.
- Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the pancakes dense instead of fluffy.
- Keep the Heat Medium: Cooking on medium heat prevents burning the pancakes while ensuring they cook through evenly.
- Use Fresh Baking Powder: Old baking powder can lose its effectiveness, so check the expiration date to ensure fluffy pancakes.
- Grease the Pan Lightly: Use a small amount of butter or cooking spray to prevent sticking and get perfectly golden pancakes.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the banana pancakes to room temperature first. Then, put them in a sealed container and keep them in the fridge for up to 3 days.
- Freeze: Let the pancakes cool completely. Freeze them in one layer on a tray, then move them to a freezer-safe bag or box. Keep them in the freezer for up to 2 months.
- Reheat: Warm a nonstick pan on medium heat. Heat the pancakes for 1-2 minutes per side.
Nutrition Facts:
- Calories: 78 kcal
- Total Fat: 1.8g
- Saturated Fat: 0.5g
- Cholesterol: 20mg
- Sodium: 152mg
- Potassium: 100mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 2.5g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Buttermilk Pancakes Recipe
- Gordon Ramsay Blueberry Ricotta Pancakes Recipe
- Gordon Ramsay caramel sauce Recipe
Gordon Ramsay Banana Pancakes Recipe
Description
This delicious banana pancake recipe by Gordon Ramsay is perfect for a quick and easy breakfast or brunch. Made with ripe bananas and simple pantry staples, these pancakes are fluffy, flavorful, and a family favorite. Customize them with your favorite toppings like syrup, fresh fruit, or whipped cream for a treat everyone will love!
Ingredients
Instructions
- Prepare the Dry Ingredients: Combine 130g flour, 12g sugar, 8g baking powder, and 1g salt in a large bowl.
- Mix the Wet Ingredients: In another bowl, whisk together 50g beaten egg, 240ml milk, 5ml (a splash) vanilla extract, 30ml vegetable oil, and 240g (2 mashed bananas).
- Combine Dry and Wet Ingredients: Gradually stir the dry ingredients into the wet mixture until combined. The batter should remain slightly lumpy.
- Heat the Pan: Place a nonstick or cast-iron pan over medium heat and add 15g butter or cooking spray. The pan is ready when the butter bubbles or the spray ripples.
- Cook the Pancakes: Scoop 60ml of batter per pancake and pour it into the pan. Cook until bubbles form on the surface and the edges set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Repeat and Serve: Repeat the process with the remaining batter, greasing the pan as needed. Serve warm with your favorite toppings, such as syrup, fresh fruit, or whipped cream.
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots.
- Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the pancakes dense instead of fluffy.
- Keep the Heat Medium: Cooking on medium heat prevents burning the pancakes while ensuring they cook through evenly.
- Use Fresh Baking Powder: Old baking powder can lose its effectiveness, so check the expiration date to ensure fluffy pancakes.
- Grease the Pan Lightly: Use a small amount of butter or cooking spray to prevent sticking and get perfectly golden pancakes.
Gordon Ramsay Banana Pancakes Recipe