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This recipe for fluffy banana pancakes will easily become part of your weekend routine. This recipe is vegan – egg free (perfect if you find yourself out of eggs) and dairy free (depending on what milk you use) and they turn out so fluffy and thick, like fluffy American pancakes but with natural sweetness from the banana. These are honestly so good, light and fluffy and just everything you want a pancake to be.
Importantly, the batter couldn’t be easier to make. These are the perfect pancakes to get children involved in the kitchen as it’s just a bit of mashing and then mixing. My children wake up asking for pancakes and we can have these on the table in less than 10 minutes. It takes a matter of minutes to mix the batter and then you simply fry them in a pan and serve with whatever toppings you would like. Since they are banana pancakes, I find a few slices of bananas and a dollop of thick Greek yoghurt works well on top as well as maple syrup of course. For a level up, try my whipped mascarpone cream or fluffy honey butter, which complements the banana so well.
What do I need to make these fluffy banana pancakes?
Banana – use a ripe banana as it will add sweetness and they tend to have a stronger banana flavour which is delicious
Sugar – for sweetness
Salt – to bring out all the flavour
Vegetable oil – some for frying but also in the batter to keep them moist and fluffy
Self-raising flour – the raising agent in the flour makes them rise which makes them thick and fluffy
Baking powder – again, makes the pancakes rise to make them like fluffy American pancakes
Milk – use whichever milk you like, dairy-free works well but it would also work with cow’s milk if you have that on hand and don’t need to make the recipe vegan.
Frequently Asked Questions
The vegetable oil in the batter should help the sticking but it’s also important to use a good non-stick pan and to grease it well with extra vegetable oil or a little butter. I tend to add a splash of oil to the pan and use a piece of kitchen roll to wipe it around the pan so you get even coverage. Don’t have the pancakes on a high heat either or they will burn on the outside but still be raw in the middle. These pancakes are fluffy and thick so it takes a few minutes to ensure they are cooked all the way through. Medium to low heat works well.
Yes, you can but you will need to add an extra teaspoon of baking powder into the mix.
If you are out of baking powder, then you can still make these with just self-raising flour, they just won’t be as thick and fluffy as they should be. I’d would save this recipe for when you do have baking powder, and make these Easy Pancakes without Baking Powder instead.
Similar recipes you may like to try
The Best Double Chocolate Muffins
Ballymaloe’s Tunisian Orange Cake (Gluten Free)
Fluffy Banana Pancakes (vegan)
Ingredients
- 1 large ripe banana
- 2 tbsp caster sugar
- pinch of maldon
- 2 tbsp vegetable oil, plus extra for cooking
- 120 g self-raising flour
- ½ tsp baking powder
- 150 ml milk, can use dairy free
Instructions
- Mash a banana with a fork or potato masher and then add all the remaining ingredients. Stir until you have a thick but lovely looking batter. Heat a non-stick pan over medium/low heat, add a small pat of butter or vegetable oil and use some kitchen roll to wipe it around the pan so it’s evenly coated.
- Once hot, add a couple of spoons of the thick batter into the pan. When bubbles rise to the surface, flip over and cook until golden on both sides and fluffy too. Transfer to a plate covered tightly with a clean tea towel and keep warm in a low oven whilst you make the rest of the pancakes.
- Top with sliced banana, Greek yoghurt and some maple syrup. So good.
