Can I make the Gordon Ramsay banana pancakes recipe ahead of time?

Yes! You can make the batter the night before and store it covered in the fridge. Just give it a gentle stir before cooking. Cooked pancakes also reheat well—see our storage tips above.

Can I use non-dairy milk in this recipe?

Absolutely. Almond milk, oat milk, or soy milk all work well. Just be sure to use an unsweetened version to keep the flavor balanced.

My bananas aren’t ripe—can I still make this?

Technically yes, but ripe bananas (you know, the spotty ones) make the best pancakes. If you're in a rush, microwave the banana for 20–30 seconds to soften it up a bit.

Can I add chocolate chips or nuts?

You bet! Fold them into the batter at the end. Chopped walnuts or dark chocolate chips go great with the warm banana-cinnamon combo.

What should I serve with banana pancakes?

These pair beautifully with crispy bacon, scrambled eggs, or Gordon Ramsay’s creamy cauliflower cheese . For something sweet, try sticky toffee pudding on the side (or for dessert).

Gordon Ramsay Banana Pancakes – Amazing 25-Min Breakfast

Name: Gordon Ramsay Banana Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British-American
Ingredients: 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)

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

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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-banana-pancakes-recipe/