Banana pancakes
5 minutes
0 minutes
Makes: About 10 side plate sized pancakes
  • 200 g plain flour + 2 teaspoons baking powder
  • OR
  • 200 g self-raising flour
  • 2 Egg
  • 2 tablespoon of butter, melted - plus more for frying each batch
  • 2 teaspoon of vanilla extract
  • 2 ripe bananas, mashed
  • 6 tablespoons milk
  • 6 tablespoons Greek Yoghurt
  • Small pinch of salt

Melt the butter and beat your egg. Once the butter has cooled off a little, mix the two together. Mix the yoghurt and milk into the egg and butter. Add the vanilla extract. It's all curdled looking, but don't worry, it's fine. Combine the dry ingredients: flour (ad baking powder if using), salt. Then mix the wet (yoghurt/vanilla/milk and eggs/butter) into the dry and give it a good whisk. Fold in the mashed bananas just before using. Heat a heavy bottomed pan until it gets quite hot, and add a large knob of butter. Let it sizzle and froth, then add a ladle's worth for each pancake. Let it sit for a few minutes. You'll see bubbles appearing. Let a few more appear till there are lots - a few minutes on each side should do it - and gently (they are delicate) flip with a fish slice. Give it a few more minutes on the reverse side. Either serve them as they cook (this is always how it goes down in my house), or keep them all warm and serve together if you are more civilised. I like a little knob of butter on each one, some more sliced banana and a generous drizzle of maple syrup.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.