Easy Banana Pancakes With Mixed Berries
These banana pancakes with mixed berries are a harmonious blend of comforting and fresh flavors, with a texture that’s both indulgent and satisfying.
- 260 grams banana (approximately 2 extra large banana)
- 2.5 ml lemon juice (approximately 1/2 teaspoon)
- 1 large egg
- 30 ml fine granulated sugar (approximately 2 tablespoons)
- 187 grams cake flour, sifted (approximately 330ml or 1 1/3 cups)
- 10 ml baking powder (approximately 2 level teaspoons)
- 125 ml milk (approximately 1/2 cup)
- 30 ml butter (melted (approximately 2 tablespoons))
- 1.25 ml salt (adjust to taste)
- 30 ml oil or butter (to brush the pan)
- 250 ml mixed berries (strawberries, blackberries, raspberries for serving)
- 60 ml Maple syrup or honey (as required)
- In a medium size bowl break up the banana then mash it with a fork until mostly smooth with a few small lumps.
- Add the lemon juice to prevent the banana browning.
- Add the egg and sugar and whisk together until combined.
- Add the milk and mix lightly.
- Add the sifted flour and baking powder and salt and mix until combined but not smooth.
- Lastly add the melted butter.
- Take care not to over mix.
- Heat the pan on medium and brush oil onto the surface of the pan, then wipe it off with a piece of paper towel.
- Drop 60ml or 1/4 cup per pancake onto the hot surface.
- When it starts to bubble, flip the pancake and cook for another 30 seconds on the other side.
- Serve with mixed fresh berries and maple syrup.
The contrast between the warm, fluffy pancakes and the cool, fresh berries, all drizzled with sweet syrup or honey, makes for a delightful culinary experience. I first made these Easy Banana pancakes with mixed berries after smelling the aroma of ripe bananas coming from the pantry next to my office, and having inexplicable craving for banana pancakes.
The flavour profile here is rich and comforting. The incorporation of over-ripe bananas in the batter results in banana pancakes that are exceptionally moist and tender.
The bananas not only contribute to the moisture content but also give the pancakes a slightly dense and hearty texture. The cake flour, being finer than all-purpose flour, aids in creating a soft, delicate crumb.
The bananas, being the star ingredient, impart a sweet, fruity flavour that is well-balanced by the slight tang of the lemon juice. The sugar adds a subtle sweetness without overpowering the natural flavour of the bananas.
The addition of a hint of salt enhances the overall taste, bringing out the sweetness and the flavours of the other ingredients. The butter, both in the batter and used for cooking, introduces a rich, savoury note that complements the sweetness of the banana pancakes.
The fresh mixed berries (strawberries, blackberries, raspberries) provide a refreshing and slightly juicy contrast to the pancakes and add a delightful burst of fresh, tangy, and sweet flavours. Each type of berry contributes its unique taste: strawberries bring sweetness, blackberries offer a deeper, slightly tart flavour, and raspberries have a bright, tangy kick.
This medley creates a symphony of flavours that enhances the banana pancakes. Drizzling maple syrup or honey over the pancakes and berries adds a layer of warm, earthy sweetness.
Maple syrup offers a unique, slightly caramelized flavor, while honey provides a milder, floral sweetness. Both options work wonderfully to tie together the flavors of the pancakes and berries.
- Use overripe bananas to add depth of flavour and intense sweetness.
- Add a little lemon juice is to prevent the banana discolouring.
- Adding the melted butter (or olive oil) to the batter gives it a soft and tender crumb.
- To make these pancakes vegan, you can use an egg substitute like a flaxseed egg. A flaxseed egg can be made using 12.5 ml ground flaxseed whisked with 45 ml water until it becomes gelatinous.
- For gluten-free banana pancakes you can use gluten-free flour blends or make these banana pancakes with oats that have been ground to flour.
I have tried 3 ingredient banana pancakes and though they are edible, I find them much too eggy for my liking.
- To make it a bit more wholesome, you may replace 1/2 cup of the flour with wholewheat flour or oat flour. This may require additional milk.
- If you don't want to use maple syrup, cut up the strawberries and add some honey or granulated sugar before adding the rest of the berries. Allow to macerate for at least 20 minutes before using.
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used. If you liked the recipe above please consider rating the recipe and leaving a comment below. Also keep in touch on Facebook, Twitter, Pinterest and Instagram for more updates.
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