What I love most about Jamie Oliver’s Banana Pancake is how flexible it is. Whether you’re cooking a stack for hungry kids on a Sunday morning or treating yourself to a solo breakfast with a hot cup of coffee, this recipe fits right in. You can keep it light with yogurt and fresh fruit or go all out with a drizzle of honey and a sprinkle of nuts.
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How to make Jamie Oliver’s Banana Pancake
Jamie Oliver’s Banana Pancake is a simple, fluffy pancake recipe that uses ripe bananas as a key ingredient to add natural sweetness, moisture, and flavor.
Ingredients
Here’s everything you’ll need to master these Jamie Oliver’s Banana Pancake:
- 1 ripe banana
- 1 large egg
- 3 heaped tablespoons of self-raising flour
- A splash of milk (optional)
- Olive oil or butter (for cooking)
Instructions
Follow these step-by-step directions to make Jamie Oliver’s banana pancakes:
- Start by peeling your ripe banana and placing it into a mixing bowl. Use a fork to mash the banana until it’s smooth. A few small lumps are fine—they’ll add texture to your pancakes!
- Crack the egg into the bowl with the mashed banana. Whisk together until fully combined.
- Gradually stir in the self-raising flour. The batter should be thick but still pourable. If it seems too dense, add a splash of milk to loosen it up slightly.
- Place a non-stick frying pan over medium heat. Add a small amount of olive oil or butter to grease the pan. Swirl it around to coat the surface evenly.
- Spoon small dollops of batter onto the hot pan, spreading them slightly into even rounds (about 2-3 inches in diameter is ideal).
- Cook for 1–2 minutes on one side, or until bubbles form on the surface of the pancake and the edges are set.
- Flip carefully using a spatula and cook for another 1–2 minutes on the other side, until golden brown and fully cooked through.
- Remove from the pan and repeat until all the batter is used.
- Serve the pancakes warm and add the toppings of your choice. Whether you go simple with a drizzle of honey or indulgent with a dollop of yogurt and some fresh berries, these pancakes are delicious every way!
Tips for Pancake Success
To make sure your banana pancakes turn out perfect every time, keep these handy tips in mind:
- The bananas should be soft with brown spots—this ensures they’re sweet and easy to mash. If your bananas aren’t ripe yet, you can use the oven trick: bake them (skin on) at 300°F (150°C) for 10–15 minutes until they’re blackened and soft.
- Stir the ingredients just until combined—overmixing can make the pancakes dense instead of fluffy.
- Keep the heat at medium to prevent the pancakes from burning. If the pan gets too hot, reduce the heat slightly.
- Use just enough oil or butter to coat the pan. Too much grease can make the pancakes greasy instead of golden.
- These pancakes are naturally sweet, so you don’t need a lot of added sugar. Try fresh fruit, a sprinkle of cinnamon, crushed nuts, or even a dollop of nut butter for added protein and flavor.
What to serve with
Jamie Oliver’s banana pancakes are naturally sweet and delicious on their own, but pairing them with a variety of toppings and sides can take them to the next level.
1. Sweet and Fruity Toppings
Enhance the natural sweetness of your banana pancakes with fresh fruit and other sweet elements. These are perfect for creating a light, refreshing plate.
- Fresh Fruit: Sliced strawberries, blueberries, raspberries, or additional banana slices pair beautifully with the pancakes. The fresh fruit provides a pop of color and a juicy contrast.
- Drizzles:
- Honey: A drizzle of honey adds all-natural sweetness and complements the banana flavor.
- Maple Syrup: A classic, rich maple syrup is always a fantastic choice for pancakes.
- Agave or Date Syrup: If you want a healthier alternative to traditional syrups, agave nectar or date syrup works well.
- Compotes: Try serving your pancakes with a warm fruit compote, such as berry or apple. To make your own, simmer your favorite fruits with a little sugar (or honey) and lemon juice until they break down and thicken.
- Dried Fruit: Sprinkle a handful of dried cranberries, raisins, or chopped dates for extra texture and bursts of sweetness.
2. Creamy Additions
Creamy toppings add richness and balance the sweetness of the pancakes. Consider these items for a decadent finish:
- Greek Yogurt: Dollop full-fat Greek yogurt on top of your pancakes for a tangy contrast to the sweetness. For extra flavor, mix in a little honey or vanilla extract.
- Whipped Cream: Add a light and airy touch with freshly whipped cream—or coconut cream for a dairy-free option.
- Mascarpone or Ricotta: Spread mascarpone or ricotta cheese on your pancakes for an indulgent and creamy texture.
- Ice Cream: For dessert-style banana pancakes, add a scoop of vanilla or caramel ice cream alongside.
Ingredients Substitutes
Jamie Oliver’s banana pancakes are already simple, using minimal ingredients. However, whether you need to adapt the recipe due to dietary restrictions, ingredient shortages, or to try something new, there are plenty of substitutes that can work without compromising flavor or texture.
1. Banana Substitutes
The banana in this recipe serves as the star ingredient, providing sweetness, moisture, and binding properties. If you’re out of bananas or want an alternative flavor, here are some options:
- Applesauce (Unsweetened): Replace the mashed banana with an equal amount of applesauce. Applesauce adds natural sweetness and similar moisture, making it an ideal substitute.
- Pumpkin Puree: For a fall-inspired twist, use canned pumpkin puree or freshly cooked and mashed pumpkin. You may need to add a bit of sweetener (like honey, maple syrup, or sugar) since pumpkin is not as naturally sweet as bananas.
- Mashed Sweet Potatoes: Cook and mash sweet potatoes for a flavorful and hearty alternative. Like pumpkin, you might need to add a little extra sweetness.
- Avocado: Mashed avocado works particularly well for a savory twist on the pancakes. Add some sweetness if desired, as avocado is quite mild.
- Yogurt or Silken Tofu: Use plain yogurt (dairy or plant-based) or blended silken tofu. These substitutes may lack the sweetness of bananas, so add vanilla extract or a touch of sweetener.
2. Egg Substitutes
Eggs serve as a binder and help create fluffy pancakes. If you’re vegan or don’t have eggs available, try one of these alternatives:
- Flaxseed or Chia Seed Egg: Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water. Let it sit for 5–10 minutes until it forms a gel-like consistency. This works as a great egg substitute.
- Mashed Banana or Applesauce: If you’re already using one banana in the batter, you can replace the egg with an additional 1/4 cup of mashed banana or applesauce.
- Plain Yogurt: A few tablespoons of plain yogurt (dairy or non-dairy) can substitute for the egg, adding creaminess to the batter.
- Silken Tofu: Blend 1/4 cup of silken tofu until smooth and use it as an egg substitute. This works well and adds protein.
- Aquafaba: Aquafaba is the liquid from canned chickpeas. Whisk 3 tablespoons of aquafaba until frothy and use in place of one egg.
3. Flour Substitutes
The self-raising flour in Jamie Oliver’s recipe helps the pancakes rise and stay fluffy. If you want to swap it out, here are some alternatives:
- Plain Flour + Baking Powder: Replace self-raising flour with plain flour and add 1/2 teaspoon of baking powder per 3 tablespoons of flour.
- Whole Wheat Flour: Swap the self-raising flour with whole wheat flour for a more wholesome option. Add baking powder to help with leavening (1/2 teaspoon per 3 tablespoons of flour). Note that whole wheat flour may make the pancakes slightly denser.
- Gluten-Free Flour Blend: Use a gluten-free flour mix to make the pancakes suitable for those with gluten intolerance. Choose a blend specifically formulated for baking to prevent texture issues.
- Oat Flour: Blend rolled oats into a fine powder to make oat flour. Oat flour adds a hearty flavor and works well with bananas. Don’t forget the baking powder for fluffiness!
- Almond Flour: For a nutty, low-carb option, use almond flour. You might need to add a small amount of extra liquid to ensure the batter isn’t too thick since almond flour absorbs more moisture.
4. Milk Substitutes
Though milk is optional in this recipe, it helps loosen the batter and adjust the consistency. If you prefer not to use milk, here are alternatives:
- Non-Dairy Milk: Use plant-based milks such as almond milk, coconut milk, oat milk, soy milk, or cashew milk. These work perfectly as substitutes and offer slightly different flavors.
- Water: If you don’t have milk alternatives, a splash of water can work as a last resort. The pancakes will still cook fine, though you may sacrifice a bit of creaminess.
- Coconut Cream or Creamer: For extra richness, use coconut cream or a flavored creamer. These options are great for added sweetness or indulgence.
Final Thoughts
With these serving ideas, Jamie Oliver’s banana pancakes can go from a simple breakfast to a show-stopping spread.
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Ingredients
- 1 ripe banana
- 1 large egg
- 3 heaped tablespoons of self-raising flour
- A splash of milk (optional)
- Olive oil or butter
Instructions
- Start by peeling your ripe banana and placing it into a mixing bowl. Use a fork to mash the banana until it’s smooth. A few small lumps are fine—they’ll add texture to your pancakes!
- Crack the egg into the bowl with the mashed banana. Whisk together until fully combined.
- Gradually stir in the self-raising flour. The batter should be thick but still pourable. If it seems too dense, add a splash of milk to loosen it up slightly.
- Place a non-stick frying pan over medium heat. Add a small amount of olive oil or butter to grease the pan. Swirl it around to coat the surface evenly.
- Spoon small dollops of batter onto the hot pan, spreading them slightly into even rounds (about 2-3 inches in diameter is ideal).
- Cook for 1–2 minutes on one side, or until bubbles form on the surface of the pancake and the edges are set.
- Flip carefully using a spatula and cook for another 1–2 minutes on the other side, until golden brown and fully cooked through.
- Remove from the pan and repeat until all the batter is used.
- Serve the pancakes warm and add the toppings of your choice. Whether you go simple with a drizzle of honey or indulgent with a dollop of yogurt and some fresh berries, these pancakes are delicious every way!
