Banana Pancakes



It's a lazy Sunday morning, we are gently woken by the light filtering through the windows and the delicious aroma of coffee filling the house. It's the perfect day to indulge in a delicious breakfast with tasty banana pancakes! America's most famous pancakes have won over the whole world and we too could not resist this delicious call from overseas. But we didn't stop at the classic version of light version with yogurt, we wanted to experiment with a richer and more substantial variant that will give us the right energy boost for the day! Banana pancakes, just like banana and peanut ring cake, are also an excellent solution to use up those too ripe bananas that day after day you see blackening in the fruit basket... In addition to being delicious, they are so appetizing and inviting that they will deserve a spot on the front page of your Instagram profile, so snap a photo quickly and wait for the likes from your friends while enjoying this delicious stack of warm pancakes!

Also discover the fluffy pancakes, soft as a cloud or the pancakes with Greek yogurt!


Ingredients for 10 pancakes
Bananas 5 oz (140 g) - ripe banana pulp
Flour 00 2 cups (250 g)
Whole milk 1 cup (250 g)
Hazelnuts 2.8 oz (80 g)
Sugar 2 tbsp (30 g)
Eggs 1
Butter 1 tbsp (15 g)
Fine salt 1 pinch
Baking soda 1 tsp
for garnish
Maple syrup to taste
Chopped hazelnuts to taste
Bananas to taste

How to prepare Banana Pancakes

To make the banana pancakes, first melt the butter in a saucepan or microwave and let it cool, peel the bananas that must be very ripe, cut the pulp into pieces 1 and place it in a bowl (you'll need about 5 ounces), then mash the pulp with a fork 2 to obtain a puree. Add the egg 3,

the milk 4, the melted butter left to cool 5 and mix the mixture with a fork 6. Blend the liquids well and set aside.

In another bowl, pour the flour, sugar 7, baking soda 8 and a pinch of salt. Pour the liquids over the powders 9 and mix well with a whisk

to obtain a smooth and lump-free batter 10. Roughly chop the hazelnuts 11 and set them aside. The batter does not need resting time so you can move on to cooking: take a large non-stick pan or crepe maker and turn on medium heat. Then lightly grease with butter, spreading it on the bottom of the pan with the help of kitchen paper 12.

Once it is hot, take a ladle of batter and pour it into the pan, without spreading the mixture 13. Sprinkle the surface with chopped hazelnuts 14 and cook for 2-3 minutes: when the spatula can comfortably be slid under the pancake, it will be a sign that it can be turned over and cooked on the other side for about another 2 minutes, until it is golden brown on the surface 15.

As they are ready, stack them on a small plate 16; with these doses, you will get about 10. Season them with maple syrup 17 and garnish as desired with slices of banana and the remaining hazelnuts 18!


We recommend consuming the banana pancakes immediately, or storing them in the fridge for a maximum of one day, to warm them up in the microwave before eating. Freezing is not recommended. The batter can be stored in the refrigerator covered with plastic wrap for a maximum of 12 hours.


For garnishing or accompanying the pancakes, in addition to the widely used maple syrup in the USA, you can also use honey, Nutella, various creams, peanut butter, jams, and for the more indulgent, even a dollop of whipped cream!