One-Bowl Banana Pancakes
Fluffy banana pancakes made in one bowl with a ripe banana, an egg and a few cupboard basics. A good use for spotty bananas.
Ingredients
- 1 large ripe banana
- 1 egg
- 100g self-raising flour
- 100ml milk
- 1 tsp caster sugar
- Pinch of cinnamon (optional)
- Butter or oil, for frying
- Honey or fruit, to serve
Serves: 2 servings, about 6 pancakes · Total time: 20 min
Everyone has a banana that goes brown and spotty before anyone gets round to eating it. Instead of throwing it away, turn it into breakfast. These pancakes are made in a single bowl, need only a handful of ingredients and come together in around twenty minutes. The banana adds natural sweetness and moisture, so you do not need much sugar at all.
Why ripe bananas are best
As a banana ripens, its starch turns into sugar, and the flesh becomes soft and easy to mash. Bananas with plenty of brown speckles taste sweeter and more fragrant than yellow ones with a hint of green. That makes them ideal for batter, where they provide both flavour and tenderness. If you have very overripe ones, you can freeze them peeled in a bag and thaw them when you want to bake or make pancakes.
Getting a light texture
The most common mistake with pancakes is overmixing. Stirring too much develops gluten and makes pancakes chewy rather than fluffy. Mix the wet ingredients first, then fold in the flour just until combined, and leave a few small lumps. Let the batter sit for a few minutes while the pan heats, which gives the flour time to hydrate and the bubbles time to form.
Cooking them well
A medium heat is best. If the pan is too hot, the outsides brown before the middle cooks. If it is too cool, the pancakes spread flat and turn pale. Use a non-stick pan with a little butter or oil, and wipe the pan with kitchen paper between batches to avoid burnt residue. Spoon in the batter in small rounds, as smaller pancakes are easier to flip. Wait until bubbles appear and burst on the surface, and the edges look set, before turning.
Keeping them warm
If you are cooking for more than one person, keep the cooked pancakes warm on a plate covered with foil or in a very low oven while you finish the rest. Stack them with a little space or a piece of baking paper in between if they are sticking.
Toppings and variations
Plain pancakes taste lovely, but you can dress them in many ways:
- Honey or maple syrup with a pinch of cinnamon
- Plain yoghurt with berries
- A spoonful of peanut butter and sliced banana
- A few chopped nuts or seeds
- Stewed apples or plums
You can also stir a handful of oats, a few chocolate chips or a spoonful of cocoa powder into the batter. If you like make-ahead mornings, a jar of overnight oats is a good weekday alternative, while a quick plate of eggs on toast makes a savoury change.
Making ahead and freezing
Cooked pancakes freeze well. Cool them completely, stack them with baking paper between each, and freeze in a bag. Reheat in a toaster or a warm oven so they crisp slightly on the outside. This is a handy way to have a quick breakfast ready on busy mornings.
Frequently asked questions
Can I make these dairy-free? Yes. Use a plant-based milk and cook in oil rather than butter.
Why are my pancakes flat? The raising agent in your flour may be old, or the batter may have been overmixed. Check the date on the packet.
Can I use plain flour? Yes, but add about a teaspoon and a half of baking powder to help them rise.
Method
- Make the batter: Mash the banana in a large bowl until mostly smooth. Whisk in the egg and milk, then fold in the flour, sugar and cinnamon until just combined, leaving a few small lumps.
- Cook the pancakes: Heat a little butter or oil in a non-stick frying pan over a medium heat. Spoon in small rounds of batter and cook for two to three minutes until bubbles appear on top.
- Flip and serve: Turn the pancakes and cook for another minute or two until golden and cooked through. Serve warm with honey or fresh fruit.