Gordon Ramsay Banana Pancakes Recipe – How to Make This Simple Brunch Favorite

Gordon Ramsay Banana Pancakes Recipe is exactly what your hectic mornings have been missing. Soft, golden, and made with just one ripe banana, this easy recipe delivers big flavor with simple pantry staples. The best part? It’s quick—perfect for sleepy school mornings or lazy Sunday brunches. What makes the Gordon Ramsay Banana Pancakes Recipe special is that touch of cinnamon and real butter, giving every bite a cozy, slightly indulgent twist. If you’ve got 25 minutes and a banana on the counter, you’re halfway there. Grab a pan—you’re about to make breakfast everyone will actually be excited to eat.

What is Gordon Ramsay Banana Pancakes Recipe?

The Gordon Ramsay Banana Pancakes recipe is Ramsay’s twist on classic banana flapjacks. These aren’t your average diner stack. We’re talking soft, melt-in-your-mouth pancakes made with real mashed banana, kissed with vanilla, and warmed up with just a hint of cinnamon. There’s nothing overly fancy here—no exotic ingredients or complicated techniques. Just wholesome comfort food done right. And the best part? The batter comes together in minutes. Think of these pancakes as your cozy breakfast hug, Ramsay-style. Whether you’re feeding sleepy toddlers or brunching solo, they hit the sweet spot every time.

Reasons to Try Gordon Ramsay Banana Pancakes Recipe

Let’s be real: mornings can be chaotic. But this Gordon Ramsay Banana Pancakes recipe brings a slice of calm to the madness. First, it’s fast—25 minutes from bowl to plate. Second, it uses basic pantry staples (flour, milk, egg, banana—check). Third, it’s flexible: gluten-free flour? Sure. Add chocolate chips? Why not. Plus, it’s kid-approved, freezer-friendly, and secretly healthy-ish. Need more convincing? These pancakes are a genius way to use up that lone spotty banana sitting on your counter. Still not sold? Just wait until that cinnamon-banana aroma fills your kitchen. It’s chef’s kiss.

Ingredients Needed to Make Gordon Ramsay Banana Pancakes Recipe

Before you dive into flipping the fluffiest pancakes ever, let’s talk about what you’ll need. The beauty of the Gordon Ramsay Banana Pancakes Recipe is how it keeps things simple while still feeling special. No fancy equipment, no hard-to-pronounce ingredients—just a few humble pantry staples and one perfectly ripe banana.

Here’s a deeper look at each ingredient and why it matters:

• 1 cup (125g) all-purpose flour – This is your base. It gives the pancakes structure while keeping them soft. Want a gluten-free option? Swap with oat or almond flour, but adjust the liquid slightly.
• 1 tablespoon granulated sugar – Just a touch to enhance the natural sweetness of the banana. You could even skip it if your banana is ultra-ripe.
• 1 teaspoon baking powder – This helps the pancakes rise and fluff up beautifully. Don’t skip it, or your pancakes may fall flat—literally.
• ½ teaspoon baking soda – Teams up with the banana and milk to give extra lift and a soft texture.
• ¼ teaspoon salt – A tiny bit goes a long way to balance the sweet flavors.
• ½ teaspoon ground cinnamon (optional) – While not required, it adds that cozy, warm flavor that pairs beautifully with banana. Try it once and you’ll never skip it again.
• ¾ cup (180ml) whole milk – Creamy and rich, whole milk keeps the batter smooth and gives the pancakes a satisfying bite. You can use plant-based milk, too—just keep it unsweetened.
• 1 large egg – Binds everything together and adds moisture.
• 1 ripe banana, mashed – This is the heart of the Gordon Ramsay Banana Pancakes Recipe. You want one with brown spots—it’s sweeter and easier to mash.
• 1 teaspoon vanilla extract – Adds depth and makes everything taste like it came from a bakery.
• 2 tablespoons unsalted butter, melted (plus more for the pan) – For richness and that golden-brown finish we all love. Butter also helps prevent sticking and gives the pancakes that restaurant-quality flavor.

And if you’re a fan of clever banana-based breakfasts, you might love Gordon’s banana bread recipe too—it’s another easy win for ripe bananas that are hanging around.

These ingredients come together in just one bowl (okay, maybe two), and the result? A plate of soft, buttery pancakes that taste way fancier than the effort you put in.

Instructions to Make Gordon Ramsay Banana Pancakes Recipe

Making the Gordon Ramsay Banana Pancakes Recipe at home is a total breeze—even if you’re not a morning person. These pancakes come together with basic tools and a little banana magic. Let’s walk through it, step by step:

Step 1: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the dry stuff: 1 cup of all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon if you’re feeling extra cozy. The cinnamon is technically optional, but if you want that classic Gordon Ramsay banana pancakes recipe warmth, it’s a must.

Step 2: Mash the Banana

In a separate medium bowl, mash 1 ripe banana until it’s mostly smooth with a few soft chunks. Don’t go overboard—you want some texture. A fork works just fine, or use a potato masher if you’re fancy. This is your sweet and creamy foundation.

Step 3: Whisk the Wet Ingredients

Now add the ¾ cup of milk, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons melted butter right into your mashed banana. Whisk everything together until it’s nice and blended. This mixture should be thick but pourable. Want to take the flavor up a notch? Try a splash of Gordon Ramsay’s homemade vanilla-infused caramel sauce as a topping later.

Step 4: Combine Wet and Dry (Gently!)

Pour the wet mixture into your dry bowl. Use a spoon or spatula to stir it all together, but go easy—don’t overmix. A few small lumps are totally okay and actually make for fluffier pancakes. Overmixing makes them tough, and nobody wants chewy pancakes.

Step 5: Heat the Pan

Place a nonstick skillet or griddle over medium heat and let it warm up for a minute. Add a dab of butter and swirl it around until melted. You’ll know it’s ready when a drop of water dances across the surface. If you’re craving a more savory breakfast companion, pair this with Gordon Ramsay’s fluffy omelette for a protein-packed start.

Step 6: Cook the Pancakes

Pour roughly ¼ cup of the pancake batter onto your preheated skillet for each pancake. Let them cook for 2 to 3 minutes, or until you see bubbles rising on the surface and the edges start to firm up—that’s your cue to flip. Carefully turn them over with a spatula and cook the other side for about 1 to 2 more minutes, until they’re golden brown and nicely puffed.

Step 7: Stack and Serve Warm

Transfer cooked pancakes to a plate and keep warm while you finish the batch. Stack ’em high and serve with your favorite toppings—sliced bananas, a drizzle of maple syrup, a sprinkle of chopped walnuts, or even a dollop of whipped cream. If you’re planning a full brunch, round it out with a side of Gordon Ramsay’s apple crumble for an extra treat.

What to Serve with Gordon Ramsay Banana Pancakes Recipe

Once you’ve whipped up a batch of these golden, fluffy banana pancakes, the next big question is: what should you serve them with? While they’re downright delicious on their own, a few thoughtful additions can turn them into a full-on brunch moment.

For a savory touch, pair your stack with crispy bacon or scrambled eggs to balance the sweetness. Want to keep it vegetarian? A handful of fresh berries and a spoonful of Greek yogurt add color, protein, and freshness.

Looking to impress your brunch crew? Drizzle them with Gordon Ramsay’s caramel sauce or serve them alongside his rich apple tarte tatin for a decadent duo.

And don’t forget a strong cup of coffee or a mimosa if you’re feeling festive!

Key Tips for Making Gordon Ramsay Banana Pancakes Recipe

Let’s be real—pancakes can go from fluffy perfection to a sad, rubbery mess in no time. But with a few simple tricks, your Gordon Ramsay Banana Pancakes Recipe will turn out just as delicious as you imagined. Want that soft, golden, restaurant-style stack? Here’s how to make sure you nail it every time:

1. Use super ripe bananas.
We’re talking brown-spotted, borderline mushy bananas. The riper they are, the sweeter and more flavorful your pancakes will be.

2. Don’t overmix the batter.
Seriously—this is pancake law. Stir until just combined. A few lumps = fluffy texture. Overmixing = tough pancakes.

3. Preheat your pan properly.
Too hot and the outside burns before the middle cooks. Too cool and they’ll spread and go flat. Aim for a gentle sizzle when butter hits the pan.

4. Grease lightly with butter.
A small pat goes a long way. Too much and you’ll get greasy edges. Just enough gives you that golden, crisp finish.

5. Let the batter rest (if you can).
Even 5–10 minutes helps hydrate the flour and gives you better texture.

Want to go even bigger with breakfast? Try pairing these with Gordon Ramsay’s classic omelette for a full savory-sweet spread.

Storage and Reheating Tips for Gordon Ramsay Banana Pancakes Recipe

Whipped up a few too many from your Gordon Ramsay Banana Pancakes Recipe? (Let’s be honest—that’s a pretty sweet “problem” to have.) The great news is, these pancakes store like a dream. Here’s how to keep your leftover stack tasting fresh and fluffy, even days later:

Storing:
Let your banana pancakes cool completely before storing—this prevents sogginess. Stack them between parchment paper and pop them in an airtight container or zip-top bag. Keep them in the fridge for up to 3 days, or freeze them for up to 2 months.

Reheating:
The fastest option is popping a pancake in the microwave for 20 to 30 seconds. But if you’re after that fresh-off-the-pan texture, reheat them in a skillet on low heat for a minute or two on each side. If they’re on the thinner side, the toaster works surprisingly well too!

Want a ready-to-go breakfast straight from the freezer? Stash a stack of these pancakes alongside Gordon Ramsay’s breakfast sandwich for an easy morning win you’ll actually look forward to.

Final Thoughts

There’s something genuinely comforting about waking up to the smell of butter sizzling and pancakes browning on a hot skillet. And when it comes to easy, no-fuss breakfasts that still feel a little fancy, this Gordon Ramsay banana pancakes recipe totally delivers. It’s simple enough for weekday mornings, yet impressive enough for weekend brunches or when you’re hosting in-laws you’re trying to quietly win over.

With just one ripe banana and a handful of basic ingredients, you can turn a regular morning into a delicious, cozy moment. And hey—if you want to keep the Ramsay magic going, pair it with something sweet like Gordon Ramsay’s tiramisu or savory like his pan-fried salmon. Trust us, your taste buds will thank you.

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Gordon Ramsay Banana Pancakes Recipe

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Fluffy, golden, and full of sweet banana flavor, these Gordon Ramsay-inspired banana pancakes are a brunch classic that’s both easy and satisfying. Lightly spiced and made with real butter, they’re perfect for busy mornings or lazy weekends. One bowl, one ripe banana, and 25 minutes are all you need.

• Author: RAMSAY
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes
• Category: Breakfast
• Method: Pan-Frying
• Cuisine: British-American

Ingredients

Scale 1x2x3x

• 1 cup (125g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)
• ¾ cup (180ml) whole milk
• 1 large egg
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted (plus more for cooking)

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Instructions

• Whisk the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
• Mash the banana: In a separate bowl, mash the banana until mostly smooth.
• Mix wet ingredients: Add the milk, egg, vanilla, and melted butter to the mashed banana. Whisk until smooth.
• Combine wet and dry: Pour the banana mixture into the dry ingredients. Stir gently until just combined. It’s okay if the batter has a few small lumps.
• Preheat and grease your pan: Warm a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
• Cook the pancakes: Scoop about ¼ cup of batter per pancake into the pan. Cook 2–3 minutes until bubbles appear on top and the edges look dry. Flip and cook for another 1–2 minutes until golden brown.
• Serve and enjoy: Stack your pancakes and top with banana slices, syrup, nuts, or anything you love. Serve hot!

Notes

• Use a very ripe banana for the best flavor and natural sweetness.
• Don’t overmix the batter—lumps are good.
• Add chocolate chips or chopped walnuts for extra texture.
• These pancakes freeze well! Reheat in a toaster or skillet.