Gordon Ramsay’s banana pancakes are fluffy, flavorful, and naturally sweetened with ripe bananas. They’re the perfect way to use overripe fruit while making a satisfying breakfast or brunch. With golden edges and a tender center, these pancakes are delicious on their own or topped with honey, fruit, or a drizzle of syrup.

What are Gordon Ramsay Banana Pancakes?

Gordon Ramsay’s banana pancakes are soft, golden pancakes made with mashed ripe bananas folded into a simple batter. His version often includes a pinch of spice and real butter for richness. They’re cooked on a griddle until puffed and lightly browned, resulting in a comforting, slightly sweet dish that feels indulgent but stays wholesome.

Other Gordon Ramsay Recipes

Gordon Ramsay White Chocolate Brownies

Reasons to Try Gordon Ramsay Banana Pancakes

Fluffy and naturally sweet
Mashed banana adds moisture and a touch of sweetness.
No fancy ingredients
Just pantry staples and ripe bananas.

Kid-friendly and adult-approved
Perfect for all ages and customizable with toppings.
Great way to use overripe bananas
Reduces food waste and adds flavor.
Quick and easy
Ready in under 20 minutes.

Freezer-friendly
Make a batch and freeze for busy mornings.

Ingredients Needed to Make Gordon Ramsay Banana Pancakes

1 cup (125g) all-purpose flour
1 tablespoon granulated sugar

1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

½ teaspoon ground cinnamon (optional)
¾ cup (180ml) whole milk
1 large egg

1 ripe banana, mashed
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (plus more for cooking)

Instructions to Prepare Gordon Ramsay Banana Pancakes

Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mash the banana: In a separate bowl, mash the ripe banana until mostly smooth.
Combine wet ingredients: Add milk, egg, vanilla extract, and melted butter to the mashed banana. Whisk until well blended.

Mix the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. Some lumps are fine.
Preheat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
Cook the pancakes: Scoop ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden.

Serve warm: Stack the pancakes and serve immediately with your favorite toppings.

What Goes Well With Gordon Ramsay Banana Pancakes

Maple syrup or honey – Enhances the natural banana sweetness.
Fresh berries or sliced bananas – Adds freshness and color.

Peanut butter or almond butter – For a protein-packed breakfast.
Greek yogurt or crème fraîche – Adds tang and creaminess.
Chopped nuts or granola – Provides crunch and contrast.

Dark chocolate chips – Melt into the pancakes for a dessert-like version.

Key Tips for Making Gordon Ramsay Banana Pancakes

Use very ripe bananas – They’re sweeter and mash easily.
Don’t overmix the batter – Keeps the pancakes tender and fluffy.

Let the batter rest for 5 minutes – Helps activate the leavening agents.
Cook on medium heat – Prevents burning and ensures even cooking.
Grease the pan lightly – Too much butter can cause uneven browning.

Flip once only – Prevents deflating the pancake.
Keep pancakes warm in the oven – While cooking the rest of the batch.

Creative Variations of Gordon Ramsay Banana Pancakes

Add chopped walnuts or pecans – For crunch and nuttiness.

Mix in mini chocolate chips – For a kid-friendly twist.
Top with caramelized banana slices – For an elegant touch.
Swap milk for almond or oat milk – To make it dairy-free.

Add a spoon of Greek yogurt to the batter – For extra moisture.
Blend the batter for smooth pancakes – Especially good for toddlers.

Storage Guidelines for Gordon Ramsay Banana Pancakes

Store in the fridge for up to 3 days – Keep in an airtight container.

Freeze in a single layer first – Then stack with parchment and store in freezer bags.
Label with date – Use within 2 months for best quality.
Don’t stack while warm – Can create steam and make them soggy.

Reheating Tips for Gordon Ramsay Banana Pancakes

Microwave method: Heat 1–2 pancakes for 20–30 seconds until warm.
Oven method: Wrap in foil and heat at 325°F (160°C) for 10 minutes.
Toaster method: Great for reheating while preserving the edges.

From frozen: Microwave with a damp paper towel to retain softness.

Nutrition Value (per pancake, based on 8 pancakes):

Calories: 140
Fat: 6g

Carbohydrates: 18g
Sugar: 5g
Protein: 3g

Fiber: 1g
Sodium: 180mg

FAQs

Can I make Gordon Ramsay banana pancakes without eggs?

Yes, you can replace each egg with ¼ cup of mashed banana or use a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water). This keeps the pancakes moist while binding the batter.

Why are my banana pancakes not fluffy?

Overmixing the batter or using underripe bananas can make pancakes dense. To keep them fluffy, mix the batter just until combined and use very ripe bananas for natural lift and moisture.

Can I make banana pancakes in advance?

Yes, banana pancakes can be made ahead and stored in the fridge for up to 3 days. Reheat in the microwave or toaster before serving for a quick breakfast.

Can I freeze banana pancakes?

Absolutely. Let the pancakes cool completely, place parchment between them, and freeze in a zip-top bag for up to 2 months. Reheat from frozen in the toaster or microwave.

Final Words

Gordon Ramsay’s banana pancakes are a simple, satisfying way to start the day. With their light, fluffy texture and naturally sweet banana flavor, these pancakes are a hit with kids and adults alike. Dress them up or enjoy them plain—either way, they’re a wholesome breakfast treat you’ll want to make again and again.