Fluffy Vanilla Pancakes with Banana and Raspberries

I have this weird thing where I very rarely eat a whole banana in one sitting. I know, weird right. Don’t ask me why, but it is definitely a thing; half a banana sliced onto warm, cosy porridge, or placed lovingly on top of a crunchy peanut butter laden piece of wholemeal toast, or more recently, using that leftover half a banana to sweeten up our friend the fluffy pancake. I can tell you’re all thinking, why half a banana? It is nothing to do with the pancake recipe itself, but rather our new favourite ‘F word’: furlough. Ongoing furlough life means breakfast (more than likely brunch if I’m honest) for one, with the aim of one day bringing pancakes to the weekend for Rob to enjoy as well and, therefore, utilising the whole of the yellow fruit. Update: neither of these two aims are yet to have happened.

This recipe is for one person, but if you do have the opportunity to make pancakes for more than yourself, just multiply the recipe to get your pancake party started. The recipe is vegetarian and can also be made vegan by swapping out particular ingredients for your vegan favourites!

Love a game of spot the pancakes!

Fluffy Vanilla Pancake Batter

Level: Easy

Total Time: 20 minutes

Makes: three to four pancakes, depending how big you like them


  • Two bowls
  • Electric or hand whisk
  • Crêpe maker or frying pan
  • Spatula
  • Spoon
  • Fork
  • Scales


  • 40ml milk of choice
  • One egg
  • 40g self-raising flour
  • Vanilla extract
  • Oil spray (I used Frylight)
  • Handful of fresh or frozen raspberries
  • Half a sliced banana
  • Light chocolate sauce (I used Sweet Freedom UK choc shot)
  • Handful of crushed walnuts (optional)


  1. Separate the egg and place the white in one bowl and the yolk in the other bowl.
  2. Using your electric or hand whisk, whisk the egg white until they are fluffy and a hold a peak.
  3. Weigh out 40g of self-raising flour and 40ml of milk, add to the egg yolk bowl and mix together with a drop of vanilla extract.
  4. Add the whisked egg white to the egg yolk bowl mixture and gently fold in the egg whites using a spatula (you want to keep as much of that air as possible).
  5. Oil spray your frying pan, or crêpe maker, and use a medium heat.
  6. Spoon dollops of the pancake batter onto the pan/crêpemaker. Gently nudge into a circular shape and continue until all the batter is used.
  7. Cook for 1-2 minutes on each side, but keep an eye on them. Use the spatula to easily flip each pancake.
  8. Whilst the pancakes are cooking, crush the raspberries with a fork, keeping some texture (I used the empty whisked egg white bowl to save on washing up!). TIP: if using frozen raspberries, pop them into the microwave for 30 seconds to thaw them first.
  9. TIME TO STACK! Pop a little of the crushed raspberries onto each pancake and stack the pancakes on top of each other. Add the remainder of the crushed raspberries to the top of the stack, allowing some to flow down the sides. Add your banana slices on the raspberries and finish with a big drizzle of your chosen chocolate sauce over your stack and around the plate. Sprinkle with the walnut pieces if using.
Stack them high and proud!

A super easy, light and sweet way to kickstart any day, whether you are furloughed or not! These pancakes are also great to prepare the day before to provide a quick breakfast the following morning, or a breakfast on the go! What’s more, with half a banana still left, you can make them two days in a row, furlough win!

Made this recipe? I would love to know! Tag me on Instagram and Facebook.


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