Easy Fluffy Banana Pancakes Recipe

This easy fluffy banana pancakes recipe is perfect for when you have one old banana hanging around.

Although these fluffy banana pancakes are made with self-raising flour, just like my original fluffiest ever pancakes recipe, I also add extra baking powder to make them even fluffier.

As with most banana cake recipes, the riper the banana, the better flavour you'll end up with. It's also important not to over-stir the pancake batter to keep it as light as possible: if you stir it too much, you'll activate the gluten in the flour, which would result in tougher, slightly chewy pancakes. So stop mixing as soon as everything just about comes together.

I usually like to serve my fluffy banana pancakes plain, but they're easily dressed up with extra banana slices, a drizzle of maple syrup and a dollop of mascarpone.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes about 12 pancakes.)

Ingredients:

150g self-raising flour
1 tsp baking powder
1.5 tbsp caster sugar
Pinch of salt
1 egg
2 tbsp unsalted butter, melted and cooled
130ml milk
1 super ripe banana, mashed with a fork

Method:

1. Stir the dry ingredients together in a bowl, and make a dip in the centre.

2. Crack the egg into the dip, and add the unsalted butter. Gradually stir in the milk, adding it bit by bit to minimise lumps.

3. Stir in the mashed banana.

4. Heat a pan with a little vegetable oil on a medium heat, wiping away any excess oil so the pan's just lightly coated, and drop spoonfuls of banana pancake batter in.

5. Cook for about two minutes, until you see little bubbles forming and popping on the surface of the pancakes, and flip and cook for a further minute. Plate up the pancakes and repeat until you've used all the pancake batter, and serve the banana pancakes warm.

Enjoy, and have fun.