Easy Baked Banana Pancakes (No-Fry)
These soft and fluffy baked banana pancakes are made in the oven — no flipping required! With just one bowl and a handful of ingredients, this easy recipe is perfect for a cozy breakfast or a sweet afternoon treat.
Ingredients
- 1 large egg
- 1 tbsp sugar level, not heaped
- 1 pinch of salt
- ¼ tsp vanilla sugar or a few drops of vanilla extract
- 200 ml milk approx. ¾ cup + 1 tbsp
- 155 g all-purpose flour approx. 1¼ cups
- ½ tsp baking powder
- 20 g melted unsalted butter approx. 1½ tbsp
- 1 ripe banana sliced
- Optional for topping:
- A few fresh raspberries
- Small pieces of dark chocolate or chocolate chips
- Strawberry jam
- Greek yogurt or vanilla ice cream to serve
Instructions
- Preheat oven to 180°C (350°F). Line a 35×25 cm (14×10 in) baking tray with parchment paper or lightly grease it.
- In a mixing bowl, whisk the egg, sugar, salt, and vanilla sugar until light and foamy.
- Add half of the milk, then sift in the flour and baking powder. Mix gently.
- Pour in the rest of the milk and the melted butter. Stir just until the batter is smooth and slightly thick — do not overmix.
- Pour the batter evenly into the prepared tray and smooth the top.
- Add sliced bananas over the batter. Optionally, dot with raspberries, chocolate pieces, and a few small spoonfuls of jam.
- Bake for 20 minutes, or until the pancake is puffed and lightly golden.
- Let cool slightly, slice into squares, and serve warm — plain or with yogurt/ice cream.
Notes
Bananas: Use very ripe bananas for the best natural sweetness.
Milk temperature: Room-temperature milk helps prevent lumps when mixing.