These thick, tender pancakes are great topped with maple syrup and blueberries. The perfect Mother’s Day breakfast. Makes: 12


  • 2 cups plain flour

  • 3 tsp baking powder

  • ½ tsp salt

  • 2 eggs

  • 2 cups milk

  • ½ cup sugar

  • 1 tsp vanilla extract

  • 1 ripe banana, mashed

  • To serve:

  • maple syrup

  • fresh blueberries

  • sliced banana (optional)

  • grilled bacon (optional)


  • 1.

    Combine flour, baking powder and salt in a bowl or large jug. Beat together eggs, milk, sugar and vanilla, add to flour mixture and beat until smooth. Stir in the mashed banana. Leave to stand for at least 15 minutes or up to 3 hours in the fridge.

  • 2.

    When ready to cook heat a lightly oiled frypan over a medium heat. Spoon ladlefuls of batter into pan and cook until the bubbles that form on the top start to pop. Flip and cook the other side until lightly golden and set through. Serve with maple syrup, fresh blueberries, sliced bananas and grilled bacon, if using.


For more great Annabel Langbein recipes see

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings