Hannah’s Banana Pancakes

Pncakes with Logo. Image shows two plates on a black worktop which each have 2 pancakes on covered in maple syrup. The left hand plate of pancakes has a few raspberries on top.

These sweet breakfast pancakes are deliciously simple to make with just 3 ingredients. This recipe is also quick as the pancakes don’t take long. This is a favourite Sunday morning breakfast for Hannah, particularly with lots of maple syrup and some raspberries to finish off the pancakes – the tartness of the raspberries is the perfect contrast to the sweetness that the bananas bring to the pancakes. You can, however add whatever toppings you like – may we suggest whipped cream, caramel drizzle, or perhaps chocolate chips? These pancakes are also really filling, and we truly do find that 1 banana, making 2 pancakes, is more than enough!

Ingredients (1 portion/2 pancakes)

Ingredients for Banana Pancakes with Logo. Image shows 2 bananas, 2 eggs, some flour in a small bowl, a few raspberries in a small bowl alongside a red whisk and a bottle of maple syrup on a black worktop.
  • 1 banana
  • 1 egg
  • 2 tbsp flour
  • 2 knobs of butter


  1. Mash the banana
  2. Crack the egg into the mashed banana and whisk together
  3. Add the flour and mix together
  4. Place a knob of butter in the pan to grease the pan
    • We use a piece of kitchen roll to quickly and only lightly grease the pan, but if you do this be careful not to burn yourself
  5. Add half the mixture to the pan
  6. Wait for the underside to brown slightly (the pancake should feel a little bit firm when ready) and then gently flip the pancake over
    • If the pancake feels quite wobbly when you try and flip it, and doesn’t stay on your spatula, give it a minute or so more to cook
  7. Cook the other side of the pancake until it is also firm enough to flip
    • When the pancake is ready it should be firm all over but still squidgy on the inside
  8. Repeat steps 4-7 for the second pancake
  9. Add whatever toppings you would like
    • As we mentioned above, and as you will see in the youtube video, we love some maple syrup (who doesn’t?!) and raspberries to top our pancakes, but feel free to use whatever you fancy
    • The beauty of these pancakes is that they are also yummy on their own without any toppings!
  10. Finally, enjoy!!!

Hannah’s Banana Pancakes | Gloriously Simple, Gloriously Good!


Pancakes | Crêpes | Savoury Pancakes | Sweet Pancakes | Savoury Crêpes | Galettes | Pancake Day | Shrove Tuesday

Left to right: With freshly-squeezed lemon juice and white sugar, with demerara sugar, with Nutella

Shrove Tuesday is traditionally “Pancake Day” in the UK, so I wanted to show you how I make pancakes into an entire meal for the whole family; well, when I say ‘pancakes’, I really mean ‘crêpes’, the large and very thin French version, as that’s what we enjoy as a family. Beware, these are calorie-rich indulgences!!! 😉

Left to right: with cream and mushrooms, with hot smoked salmon flakes, with ham, cream & wholegrain mustard

This is a video recipe, so I will refer you to the YouTube video for the method, but to make approximately 12 crêpes (I counted 2 savoury and 1 sweet per person for a family of 4) the ingredients are:

  • 20g melted margarine (plus margarine to brush onto the pan)
  • Approx. 300g plain white flour
  • Approx. 700ml semi-skimmed milk
  • 3 large free-range eggs

Preparation time: Approx. 15 mins
Cooking time: Approx. 45 mins (including reducing the sauces down to the desired consistency)

Please note: I refer in my video to the savoury variety being called ‘galettes’.  In the true sense of the word, galettes are indeed savoury crêpes, but they are not made with plain white flour.  They are made with buckwheat flour.  By making just one batter, though, you can easily make savoury and sweet crêpes for the entire family to enjoy.

For the sauces (these make enough for everyone to have a couple of savoury crêpes, as we don’t each want the same sauces): 

Mushroom & Cream Sauce

  • 250g closed-cup chestnut mushrooms
  • 10-15g butter
  • 1 tsp garlic powder (or to taste)
  • salt (to taste)
  • 200ml double cream
  1. Melt the butter in a frying pan and whilst on a high heat, add the finely-sliced mushrooms, season with garlic powder and salt
  2. Once the mushrooms are starting to cook and create some juices, turn the heat down and add the cream
  3. Stir regularly and cook until the sauce has reduced to a thickness you are happy with and has taken on a gorgeous earthy colour (N.B. the sauce will go very runny at first but will then gradually start thickening – this is the same with all ingredients but particularly so with the mushrooms, given the high water content)

Ham, Cream & Wholegrain Mustard Sauce

  • 80-100g cooked ham, cut into small cubes
  • 200ml double cream
  • 1tsp wholegrain mustard
  1. Place all the ingredients in a small saucepan
  2. Turn the heat on low
  3. Heat slowly, stirring regularly, until the sauce has thickened to the desired consistency

Hot-Smoked Salmon & Cream Sauce

  • 200ml double cream
  • 100g hot-smoked salmon flakes
  • freshly-ground black pepper (to taste…keep this to a light sprinkling though!)
  • Optional: fresh dill to sprinkle onto the pancakes before serving
  1. Place the salmon, cream and black pepper in a small saucepan
  2. Turn the heat on low
  3. Heat slowly, stirring regularly, until the sauce has thickened to the desired consistency


  • Make the sauces first, then make the pancakes – you can easily reheat the sauces. 
  • You can make the pancakes in advance and re-heat them in the microwave…time will vary depending on the strength, but try just 30 seconds to start with, on a med-high setting, on a plate covered with clingfilm. 
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