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Who doesn’t love pancakes? Personally, I love eating pancakes, and I wanna share one amazing recipe with you guys. Why these banana pancakes works because they keep things simple.

Ripe banana for sweetness and structure, egg for binding, and just enough heat to control to avoid a soggy mess.

You probably felt that making pancakes should be precise; otherwise, it would become a mess. If you mess up, you’ll get scrambled eggs,s not pancakes. Follow the cues, not just the clock

Ingredients

1 large ripe banana (soft with brown spots — underripe bananas won’t mash or sweeten properly)
2 medium eggs
1 pinch baking powder (don’t overdo it or they’ll taste bitter)
A small splash of vanilla extract (about ¼ tsp, optional but recommended)
1 tsp oil (neutral oil works best)
25g pecan nuts (roughly chopped)
125g raspberries (fresh preferred; frozen will leak juice)

Method

Step 1
Put the banana in a bowl and mash it thoroughly with a fork until it’s a thick, mostly smooth purée. Small lumps are fine; big chunks are not. If it still looks chunky, your pancakes won’t hold together. Stir in the eggs, baking powder, and vanilla until the batter looks glossy and uniform. If it smells eggy instead of lightly sweet, you didn’t mash the banana enough.

Step 2
Heat a large non-stick frying pan over medium heat. This matters. Too hot and the outside burns before the inside sets; too cool and they spread into banana omelets. Brush the pan lightly with half the oil. You’re coating the surface, not frying chips.

Step 3
Spoon half the batter into the pan to form two pancakes. They should sizzle gently, not aggressively. Cook for 1–2 minutes until the edges look set and the underside is golden. If you flip too early, they’ll tear. Flip carefully and cook the other side another 1–2 minutes. The pancakes should feel springy, not wet, when pressed.

Step 4
Transfer to a plate and repeat with the remaining oil and batter. Don’t rush this batch by cranking the heat — the pan is already hotter now, so stay alert.

Step 5
Top the pancakes with pecans and raspberries. If the raspberries are icy or leaking juice, blot them first or they’ll soak the pancakes.

What the Final Result Should Be Like

Soft but set pancakes with lightly crisp edges, mild banana sweetness, and no raw egg taste. They should hold together when lifted and cut cleanly with a fork. If they’re mushy inside, the heat was too high or the flip was rushed.

Nutritional Breakdown (Approximate, Per Serving)

Based on 1 serving.

Calories: ~520 kcal
Protein: ~20 g
Fats: ~32 g
Carbohydrates: ~44 g
Fiber: ~9 g

Recipe and Images credit by BBC Good Food