DessertUnited States

Banana Pancakes

Name: Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1 large Banana; 2 medium Eggs; pinch Baking Powder; spinkling Vanilla Extract; 1 tsp Oil; 25g Pecan Nuts; 125g Raspberries

Banana Pancakes is a classic United States dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Banana, Eggs, Baking Powder, Vanilla Extract, Pecan Nuts and Raspberries, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic United States cooking, be sure to also explore our recipe for Choc Chip Pecan Pie.

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Ingredients

Banana1 large
Eggs2 medium
Baking Powderpinch
Vanilla Extractspinkling
Oil1 tsp
Pecan Nuts25g
Raspberries125g

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

In a bowl, mash the banana with a fork until it resembles a thick purée.

Step 2🥄 Mix

Stir in the eggs, baking powder and vanilla.

Step 3

Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil.

Step 4⏱️ 1-2 mins

Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate.

Step 5

Repeat the process with the remaining oil and batter.

Step 6

Top the pancakes with the pecans and raspberries.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Banana Pancakes carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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