Traditional recipes

Banana or fruit pancakes recipe

Banana or fruit pancakes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Banana pancakes

Really easy to make and can be still be made successfully without self raising flour as once tried it when I grabbed wrong jar of flour and realised too late although not as light and fluffy as orginal. May need to double recipe for hungry people.


Gloucestershire, England, UK

22 people made this

IngredientsServes: 2

  • 1 banana, sliced
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3 tbsp light muscovado sugar
  • 1 egg
  • 100ml milk
  • sunflower oil, for frying
  • Greek yogurt and maple syrup, to serve

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Roughly slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
  2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
  3. Stir in sliced banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
  4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
  5. Making it different: Other fruit combos that work well in this batter include a small, chopped mango and the grated rind of a lime (omit the cinnamon); 100g/4oz blueberries and a small chopped ripe pear, or replace the fresh fruit with 100g/4oz ready-to eat dried fruit such as chopped apricot and sour cherries or cranberries. Replace the yogurt with a good scoop of vanilla ice-cream.

Handy hint

To get ultimate non stick pan have shallow frying pan on high heat for up to 2 minutes to get really hot, while mixing ingredients, then when ready to add batter, add oil to hot pan.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Fantastic!our new family fav for the kids, many thanks.-26 Jan 2014

they were fine but won't become a family favourite-26 Feb 2010

Made these Easter morning for a fun treat and they were lovely. let the kids choose between banana, blueberries and apples for the fruit. will make again, many thanks!-14 Apr 2009


Hawaiian Banana Pancakes

When it comes to breakfast, especially on the weekends, pancakes are the way to go! Not only are they easy to whip up, they go so well with every other breakfast food. Once you have the basic pancake recipe down, the possibilities for syrups and toppings are endless. Try something new and fun, like our orange syrup, caramel syrup, or coconut syrup.


The answer to ‘Mommy, can I cook with you?’ is banana pancakes

Let’s be honest. For many modern mothers, dinnertime has long veered away from food on the table at 6 p.m. with everyone gathered. Until the shock of the novel coronavirus forced us all to involuntarily retreat into our homes, the fast pace of our lives, especially for single parents, cut into the sweet peace of sitting down over a home-cooked meal with our family.

As a single mother, I can say that after a long day of working, the last task I wanted to take on was pulling out pots and pans, cutting vegetables, and then being left to clean the kitchen afterward. Takeout and delivery companies such as Grubhub, UberEats and DoorDash reportedly made more than $10 billion last year. Clearly, we were not cooking at home.

Now, we are home and, because of lost wages and job insecurity, ordering out has become a luxury.

That means the job of preparing inexpensive, quality meals most often depends on our ability to cook — breakfast, lunch and dinner — for our families.

When this started, it was hard to see even a sliver of a silver lining in all of the turmoil.

One evening as I stood frustrated in my kitchen, trying to figure out how I would prepare meals for the week, my daughter tiptoed in and asked, “Mommy, can I cook with you?” My immediate response was to say no and rush her out of the kitchen.

How did I have time to actually teach her how to cook when I couldn’t even figure out what we were going to eat? She looked at me in that moment and asked again: “Mommy, can I cook with you? We can start a new tradition of cooking together.”

I stared at my daughter and realized that I had been going through my daily motions with her as a process — to get through the day. I had become robotic in my time spent with her. Everything was a duty, even cooking.

I thought back to my own childhood and my memories of peeling potatoes with my grandmother or shelling peas for Sunday dinner with all of my cousins, aunties and uncles. I smiled, remembering my grandmother’s delicious baked mac and cheese at Thanksgiving.

I realized in that moment that my daughter and I did not have those kind of memories.

Even though we were spending a full 24 hours a day together, I was not taking the time to start our own family traditions. I let out a sigh, silently crucified myself, apologized to my daughter and sat down with her to create our very first family tradition of cooking together on Sunday evenings.

One of the greatest lessons I have learned about parenting, especially during this uncertain time, is that quality time with those that you love must override any obligation or work deadline.

In the same manner that the pandemic gave new meaning to the term “home life,” it also forced us to slow down and rediscover the young people we live with.

A close friend confided in me that she felt as if she did not even know her daughters before quarantine. “Now that they are going to school virtually, I get to witness their frustration with assignments that would normally only happen at school. I have never seen this side of them,” she told me, adding that she has had to discover ways to comfort her children and help them cope with their emotions because of this drastic change in their adolescent lives.

I realized I had learned the same life lesson and that cooking with my daughter was a way of helping her — and me — cope with the tumult and uncertainty in our world.

I also learned that banana pancakes, topped with more fresh fruit, make a great alternative for dinner.

So here we are, many months into our new tradition, a handful of new recipes under our belt, and more quality time spent together intentionally than I could have ever hoped for.

Who knew a home-cooked meal could be so healing?

Banana Pancakes

Get the kids involved in the kitchen by asking them to mash the bananas. They will love helping with breakfast and reaping delicious results.

Scale and get a printer-friendly version of the recipe here.

Ingredients

  • 2 very ripe bananas
  • 1 cup (240 milliliters) whole milk
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons olive oil
  • Chopped strawberries, bananas or coconut, for serving (optional)
  • Raw, unsalted walnuts, pecans or almonds, for serving (optional)
  • Maple syrup, for serving (optional)
  • Whipped cream, for serving (optional)

Step 1

Place a large, rimmed baking sheet in the oven and preheat to 200 degrees.

In a large bowl, mash the bananas until mostly smooth but with a few remaining lumps. Add the milk, egg and vanilla and whisk to combine.

Step 2

In a separate bowl, whisk together the flour, cinnamon and baking powder. Add the dry ingredients to the wet and stir until a batter comes together.

Step 3

In a large heavy skillet over medium heat, add the oil and heat until it starts to shimmer. Using a generous 1/4 cup scoop, ladle the batter into the skillet, making sure to allow the space for pancakes to expand. Cook until bubbles form and don’t close and the perimeter of the pancakes starts to brown, about 3 to 4 minutes per side. (Banana pancakes cook faster than traditional pancakes, so keep an eye on them. As the skillet warms up, the second batch of pancakes may cook faster than the first, so adjust the heat as necessary.) Transfer the cooked pancakes to the oven and keep warm. Repeat with the remaining batter.

Divide the pancakes among 4 plates and top with fruit, nuts, maple syrup and/or whipped cream, if using, and serve.

Nutrition Information

Calories: 254 Total Fat: 6 g Saturated Fat: 2 g Cholesterol: 53 mg Sodium: 227 mg Carbohydrates: 42 g Dietary Fiber: 3 g Sugar: 11 g Protein: 7 g.


Ingredients of Banana Pancakes

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 3 peeled,mashed banana
  • 3 tablespoon sugar
  • 1 dash salt
  • 1 tablespoon refined oil
  • 1/4 cup coconut milk
  • 2 beaten egg

How to make Banana Pancakes

Step 1 Mash the bananas

To prepare this easy banana pancake recipe, take a bowl and peel and mash the bananas in it using the back of a spoon or a fork. Then, take another bowl and break the egg. Whisk well until it gets frothy.

Step 2 Prepare the batter

Combine the all purpose flour with baking powder and salt in a large bowl. Then add the beaten egg mixture, oil, milk and coconut milk and add the mashed bananas. Mix all the ingredients properly so that a dosa-like batter consistency is attained.

Step 3 Make the pancakes and relish!

Then heat a tawa over medium flame and pour a small ladleful of the batter. Spread the batter evenly in a circular motion to make a thick pancake. Apply oil around the edges of the pancake and cook on both sides until golden brown. Once done, remove from the tawa and serve with toppings of your choice.


Kodiak Pancakes Recipe

Makes 7 pancakes
Prep time: 5 min
Cook time: 5 minutes

Ingredients

1 medium banana
1/2 cup plain yogurt (nonfat, low fat, or whole milk)
1 large egg
1 cup frozen blueberries, thawed with juice
3/4 cup Kodiak Cakes pancake mix
2 tablespoons water

Instructions

In a medium bowl, mash the banana with a fork until almost a liquid. Add the yogurt, egg, blueberries with juice, pancake mix and water. Mix well.

Heat a nonstick griddle or frying pan over medium-high heat. Grease the pan with non-stick spray or a small part of butter to keep the pancakes from sticking. Using a ladle, pour small circles of batter in the pan. Cook for a few minutes, until bubbles from on top of the pancakes. Flip the pancakes and cook until firm.

Eat hot, warm, room temperature or cold.

Nutrition Facts

One pancake = 96 calories, 1.6 g fat, 0 g saturated fat, 18.1 g carbohydrates, 6.0 g sugar, 2.3 g protein, 2.6 g fiber, 125 mg sodium, 2 Green, 1 Blue, 1 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Kodiak Cakes Muffins Recipe

This Kodiak Cakes muffins recipe is a Weight Watcher’s hit - but it should be an "everyone "hit because it is a great recipe.

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13 Comments:

I have been eating Kodiak pancakes for a couple of years now - and I love them. However, I find that if I beat three eggwhites until they're fluffy and hold a peak and then fold that into the Kodiak batter, it's such an improvement over the original recipe. And for 0 WW points on Blue/Purple, 1 on Green. Then I make a topping using a cup of frozen blueberries and a tablespoon of sugar free blueberry jam - cook in a saucepan until the berries are all melty and softened. pour hot over warm pancakes. delish!

Sue G on September 3, 2020

I add a little vanilla, raspberries or blueberries.

Whenever I make any pancake "mix" I always sub egg+milk of some sort for the water. These look good, thanks, Lisa! I'm having fun playing with your Kodiak Cakes Muffin Recipe - adding extra spices, fruit and oats.

Robin on September 3, 2020

I, too, have been making these pancakes for years now. I just add lots of fresh blueberries and vanilla . they are delicious!

Did you know Trader Joe’s has a similar mix?

I will have to try the muffins, but only w/blueberries.

Thanks!

Gayle Vaughn on September 3, 2020

THIS ALL SOUNDS SO WONDERFUL. I WILL HAVE TO TRY ALL THE ABOVE. ALSO I WILL TAKE A LOK @ TRADER JOE'S FOR THE MIX, THANKS GAYLE. A REAL FALL BEGINING FOR BREAKFAST, THANK YOU SNACK GIRL YOUR A TREASURE OF GOOD FEELINGS. BLESSINGS TO A HEALTHY & SAFE, FALL & WINTER. ANNETTE

Annette Giordano on September 3, 2020

Say, can you come up with a pumpkin muffin recipe?

Thank you!

Gayle Vaughn on September 3, 2020

Any ideas for a substitution for the yogurt for those who don't like that slightly sour yogurt flavor?

Wendy on September 3, 2020

I will look for Kodiak Pancake Mix. The suggestions are great. Yogurt and banana to fluff up the pancakes, and vanilla extract with additional fruit for more flavor seems to be the way to get delicious flavor.

Susan on September 4, 2020

@Wendy - go with milk or water. Thanks for your question!

Snack Girl on September 4, 2020

I make my Kodiak pancakes with 2% milk and egg then add

1/2 teaspoon of vanilla

1/2 teaspoon of cinnamon

1/2 of brown sugar

1 teaspoon of baking powder

I mix it then let it sit while the baking powder does it’s magic and stir it again.

I heat my griddle on medium with 2 teaspoons of unsalted butter before pouring my batter.

I love to add fresh thinly sliced strawberries or whole blueberries to each individual pancake vs adding it to the mix. Once the bubbles form I flip them and transfer to plate.

Topped with fresh fruit, a sprinkle of powdered sugar and a drizzle of pure maple syrup. Voila they are irresistible!

I like to add crushed blueberries, 2tbsp egg white, 2 tbsp unsweetened applesauce, almond milk & baking powder to Kodiak pancake mix, makes them perfectly fluffy & moist. I agree with your kids made as the box suggest they do taste like cardboard.

Tamika ★★★★ on January 23, 2021

Reyna how much brown sugar you have 1/2 is it a cup?

kelly mckenna ★★★★ on April 4, 2021


What To Serve With Banana Pancakes

Fruit would be great with these banana pancakes! Blackberries, blueberries, strawberries, raspberries (any type of berry would work, actually).

You could even add more fresh banana slices on top.

Warm maple syrup is ALWAYS a welcome addition to pancakes.

Yogurt or granola is also a great option.

Old-fashioned recipes are the best. They're the ones that never go out of style but can easily be customized to fit our changing tastes.

I love things in life that are sort of 'timeless'. They're just as relevant today as they were the day they were conceived.

These pancakes are just as delicious today as they were the day that old church cookbook was published.

Looking for a gluten free version of these pancakes? Check out these Fluffy Gluten Free Pancakes!


Expert Tips For Making Healthy Pancakes

  • To decrease the quantity of lumps in your batter, initially mix your dry components and wet components separately. Then, make a properly in the dry components, pour in the wet components, and stir a couple of instances.
  • For ideal benefits, be confident not to overmix your batter. This will outcome in flat pancakes!
  • Let the batter sit for about 10-15 minutes whilst you heat your griddle or skillet.
  • Use a cookie scoop or pancake dispenser, to measure out the portions.
  • Flip the pancakes only when the edges appear a tiny dry and you see bubbles on leading. Your healthful pancakes are prepared when each sides are golden brown!

No-bake banana pudding

If you're not in the baking mood and you want to stay far away from your oven, this recipe for no-bake banana pudding is still fully capable of scratching your itch for a memorable banana dessert. After mixing the ingredients on your countertop, this pudding takes a trip to your refrigerator for 20 minutes in order to set. Then, you simply assemble the layers, garnish the final product, and it's ready to eat. This no-bake banana pudding recipe will serve six happy individuals.


From Banana Pancakes to Blueberry Muffins: 8 Fruit-Filled Breakfast Recipes

Sure, you could eat plain ole fruit for breakfast. But wouldn't it be even better if the fruit was baked or blended into something delicious?

Fluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla -- these are phenomenal banana pancakes. The recipe, believe it or not, is adapted from a children's cookbook, which only proves how easy they are to make. GET THE RECIPE

Baked oatmeal is cooked in the oven and has a consistency similar to that of bread pudding. There are endless variations -- the recipe is easily adapted with whatever fruits and nuts you have on hand -- but this version filled with apples and raisins with a crunchy walnut topping is my favorite. GET THE RECIPE

Homemade applesauce is richly flavored, tart and sweet -- almost like apple pie filling. Traditionally, it's made on the stovetop but I prefer to bake it in the oven for a more intense apple flavor. A breakfast treat! GET THE RECIPE

Bursting with fresh blueberries and topped with a sparkling sugar crust, these really are the best blueberry muffins. And what's more -- they're easy to make. GET THE RECIPE

If you prefer your blueberries in pancake form, you'll love these blueberry buttermilk pancakes. Don't skip the homemade blueberry syrup -- it only takes a few minutes to make and is definitely the best part! GET THE RECIPE

Studded with juicy red grapes with hints of vanilla and citrus, this simple and lovely Italian-style cake is perfect for breakfast, brunch or tea. It's called a "harvest cake" because it's traditionally made during the grape harvest season to use up the small grapes not going for pressing. GET THE RECIPE

These smoothies taste like something you'd have on a tropical vacation. To make life easy, I use frozen peaches and mangoes, which don't require any washing, peeling or slicing. That means you'll be sipping these smoothies, dreaming of white sand and palm trees, in under five minutes. GET THE RECIPE

Packed with sweet strawberries, these tender muffins with crisp, golden tops are perfect for spring. The secret is adding lots of berries to the batter, which gives the muffins an intense strawberry flavor. GET THE RECIPE


Brown Banana Pancakes

Go Bananas

It’s important to note that this Brown Banana Pancakes recipe will not work with normal bananas. They need to be near-black and really mushy.

You should be almost able to squirt them out of the banana skin. That’s the kind of ripeness we are going for here.

You’ll need about two bananas for this recipe, but you should measure your mush just to make sure it’s close to one cup.

Scoop these into a bowl and mix them like crazy with a fork. This will turn them into some sort of strange banana slime that looks and feels gross but smells and tastes amazing.

Making the Batter

This is actually a pretty standard pancake batter. I cut back on the sugar and butter that I would normally use just because the bananas add a lot of sweetness and some moisture to the pancakes.

The dry stuff, besides the sugar, stays basically the same though. Just mix up all of the dry stuff in a large bowl.

To your banana mush bowl, mix in the other liquid ingredients (milk, eggs, vanilla, melted butter). Then pour the wet into the dry and just stir everything together!

The batter should be thick and a bit lumpy.

I always tell people not to stress to much about the consistency of pancake batter. If you make one and it is too thick, just add more milk to thin it out. It’s unlikely that your batter will be too thin to start unless you didn’t measure correctly.

I normally end up adding an extra 1/4 cup of milk to my batter after I test it out.

Also, it’s fine if your batter is a bit on the lumpy side since it has some banana chunks in it.

Cooking the Pancakes

Again, this is standard pancake business. Heat your skillet or griddle to medium heat and add a teaspoon of butter to melt. Once it’s melted, add your batter using about 1/3 of a cup per pancake.

I would recommend doing a tester pancake just to make sure your batter is the right consistency.

You’ll want to cook it for about 3 minutes on the first side. You know it’s ready to flip when the edges start to firm up a bit and there are large bubbles forming on the top of the pancake.

Moment of truth! Give it a flip!

My tester came out perfect so I knew I was ready to roll.

In all honestly, even though I make a lot of pancakes, I still normally screw up the first one. Don’t let it get you down.

Assuming you have a decent sized griddle or skillet you can probably make more than one at a time once you know that your batter is good to go.

Serve these as soon as possible when they come off the heat.

I liked mine with some diced strawberries and a healthy drizzle of real maple syrup.

It’s kind of hard to see the bananas because they pretty much melt into the batter, but trust me. You can smell them and taste them.

I’ve made a lot of pancakes over the years, but these were some of my favorite.

There’s nothing wrong with a good loaf of banana bread, but the next time you find yourself facing some brown bananas, give Brown Banana Pancakes a shot.