Fluffy Banana Berry Pancakes

A tall stack of soft, fluffy pancakes piled with banana, fresh berries, crunchy granola and a slow pour of honey. This is our Sunday morning, every Sunday morning.

The batter takes five minutes and one bowl. The hardest part is waiting for the first one to flip.

Ingredients

• 1 ½ cups (190 g) all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar and a pinch of salt
• 1 ¼ cups (300 ml) milk
• 1 egg
• 3 tbsp melted butter, plus extra for the pan
• 1 tsp vanilla extract
• 2 bananas, sliced
• Strawberries and blueberries
• Granola, chopped nuts and honey, to serve

Instructions

1. Whisk the flour, baking powder, sugar and salt in a large bowl.
2. Whisk the milk, egg, melted butter and vanilla together, then pour into the dry ingredients. Stir until just combined — a few lumps are good.
3. Rest the batter for 5 minutes while a non-stick pan heats over medium-low.
4. Butter the pan lightly and pour in ¼ cup of batter per pancake. Cook until bubbles appear, about 2 minutes, then flip and cook 1 minute more.
5. Stack with banana slices between the layers.
6. Top with berries, granola and nuts, and drizzle with honey.

Lily’s tips

• Don’t overmix — it is the number one reason pancakes turn out flat.
• Medium-low heat cooks them through before the outside gets too dark.
• Keep finished pancakes warm in a 200°F (95°C) oven.