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Banana pancakes recipe

Banana pancakes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Buttermilk pancakes

Easy to make and they disappear quickly!

105 people made this

IngredientsServes: 6

  • 125g plain flour
  • 85g wholemeal flour
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons caster sugar
  • 335ml buttermilk
  • 2 small ripe bananas, finely chopped

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. In a large bowl, mix plain flour, wholemeal flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
  2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 60ml for each pancake. Brown on both sides and serve hot.

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Reviews & ratingsAverage global rating:(93)

Reviews in English (78)

Used different ingredients.Added a touch of cinnamon to half of the batter. Both were lovely-25 Jan 2010

served these banana pancakes for breakfast and they went down a treat. I wouldn't have imagined they'd be so easy! Will definitely make again-25 Jan 2010

A good recipe that is a perfect way to use up overly ripe bananas-06 Feb 2013


Flourless Banana Pancakes

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They'll be hurrying to the breakfast table as soon as they hear you're cooking up these Flourless Banana Pancakes. All you need is five simple ingredients and a skillet, and you can cook up these low-fat pancakes that everyone is going to go bananas for!

What You'll Need

  • 2 ripe bananas, peeled
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 / 4 teaspoon cinnamon

What to Do

  1. In a medium bowl, mash bananas until mushy. Add remaining ingredients and whisk until combined.
  2. Coat a griddle or skillet with cooking spray and heat over medium-low heat until hot.
  3. Pour 1/8 cup batter for each pancake onto griddle and cook 1 to 2 minutes, or until bubbles form on top. Gently turn over pancakes and cook 1 more minute, or until golden brown. Repeat until all batter is used.

Notes

  • Serve with a sprinkle of confectioners' sugar or a drizzle of sugar-free maple syrup.
  • Make sure you use gluten-free baking powder if you want these banana pancakes to be totally gluten-free!

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Recipe Summary

  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 2 very ripe bananas
  • 1 1/2 cups buttermilk
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 egg
  • 1 banana, sliced for garnish
  • Maple syrup

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, place peeled bananas and mash with a fork until pulpy and syrupy. Stir in buttermilk until combined. Add oil, honey, and egg, and mix with a fork until fully combined.

Using a mixing spoon, stir the wet ingredients into the dry ingredients until no dry pockets of flour remain.

Heat a large nonstick skillet over medium high. Lightly grease pan before pouring 1/4 cup scoops of batter in 3 places on the surface, being careful not to allow any of the mounds to touch. Use the back of the measuring cup to spread the batter until it is about 1/2 inch thick. When bubbles appear on the surface of the batter, gently flip each pancake with a spatula. Cook until edges are crisp and dry and the center is no longer liquid.

Top warm pancakes with banana slices and maple syrup. Serve immediately.


    3 ripe bananas
    1 egg
    1 teaspoon vanilla extract
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/2 cup sugar
    2 cups all- purpose flour
    1 tablespoon baking powder
    1/2 cup skim milk

Mash bananas and mix well with the egg, sugar, vanilla, cinnamon, and nutmeg.

Sift flour and baking powder into the mixture and mix well. Make sure it is all incorporated together.

Add the milk and continue to mix well.

If making fritters drop spoonfuls of batter into hot oil and flip when edges are brown.

If you are making pancakes - place in heated and sprayed frying pan and flip when bubbles form on top layer or appear to be drying out (cooking).


How to make eggless banana pancakes

10. Grease a pan with butter or oil. Wipe off excess. When it is hot enough, put on the flame to medium. Pour 1 ladle of batter. Do not spread it a lot, it spreads on its own if the consistency of batter is right. You will have to adjust the heat well otherwise they will brown too quickly without cooking inside.

11. Cover and cook for 1 to 2 minutes.

12. Add butter towards the edges.

13. When the base is set, flip it.

14. Cook until golden on a low heat. Make sure it is well cooked from inside. Set this aside and continue to make the rest. You will get about 4 pancakes.

15. These are the ingredients I used for topping.

16. Add 1 tsp of butter and place the sliced bananas on the hot pan. Cook until caramelized on one or both the sides. To make these make sure your banana is not very ripe. Just ripe and firm is good for this. Do not flip them too many times, they stick up to the pan.

Serve eggless banana pancakes with caramelized bananas, choco chips and syrup.


  1. Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl. Mix the flour, baking soda, and salt in another bowl.
  2. Add the flour mixture to the yogurt mixture, and stir just until blended.
  3. Heat a large skillet or sauté pan over medium-low heat. Coat with nonstick cooking spray, and add batter in large spoonfuls (about 2 tablespoons each).
  4. As soon as the batter hits the pan, add three or four banana slices directly to each pancake, gently pressing them into the batter.
  5. Cook for 3 to 5 minutes, until the tops begin to bubble. Flip the pancakes and cook on the second sides for 3 minutes longer, until browned.
  6. It will take a few batches to get through the batter, depending on the size of your skillet. You can keep the pancakes warm in a 200°F oven while you work through the batches.
  7. Serve with more sliced bananas and a drizzle of syrup.

Eat This Tip

Most supermarket syrups are junk, made almost entirely of high-fructose corn syrup and chemical additives designed to approximate a maple flavor. But real maple syrup can be prohibitively expensive. Solution? Fruit compote.

Take a bag of frozen fruit (blueberries, strawberries, and mixed berries work well), dump into a saucepan with 1⁄2 cup water and 1⁄4 cup sugar, and simmer for 10 minutes, until the fruit is warm and the mixture has thickened. Use it for all your pancake and waffle needs.


  • 1 1/2 Cup all-purpose flour, leveled
  • 2 Tablespoons sugar
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1 medium overripe banana
  • 1 Cup buttermilk
  • 2 large eggs
  • 1/2 Teaspoon pure vanilla extract
  • 3 Tablespoons melted butter
  • 1/4 Cup vegetable oil
  • extra unsalted butter for cooking

In a medium bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg and set aside.

In a small bowl, mash the banana with a fork until almost smooth. In a seperate bowl, whisk eggs, buttermilk, and vanilla extract and combine with mashed bananas.

Combine banana mixture with the melted butter and reserved flour mixture. Fold the batter gently with a rubber spatula until just blended do not over-mix. The batter should be thick and lumpy.

Set a griddle or non-stick pan over medium heat. Once hot, add 1 tablespoon vegetable oil and a pat of butter to griddle and swirl to mix.

Drop pancake batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.


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How to make vegan banana pancakes

The issue I kept running into when recipe testing was wanting to use too much banana in the batter.

With my banana waffles recipe, I found that I had to cook them quite a long time, until very golden brown on the outside to get to the right level of cooked on the inside.

Cooking these pancakes on a gas stove, they would have been burned on the outside before I got to the right texture on the inside. The flavor was great! But it was too wet inside.

So I had to reduce the amount of banana until I used just one large banana in the batter. It’s not a lot, but it turned out to be just enough so that the pancakes have delicious banana flavor, but are still nice and light and fluffy inside, and not weighed down by too much banana.

So making the batter is just a simple case of sifting some flour into a mixing bowl and adding a little sugar, baking powder, salt and cinnamon and mixing together.

Then mash up some banana in a bowl with some coconut oil and add to the mixing bowl with some soy milk and vanilla extract and mix into a thick batter.

Heat up a pan with some coconut oil until hot and then add in around 1/4 cup of batter for your first pancake. When it starts looking a little dry along the edges with little bubbles on top then it’s time to flip it and cook it on the other side until nicely browned.


Nutritional information

Recipe: Banana Bread Pancakes

Serving in this recipe: 4

Calories: 335.4
Total Fat: 14.3 g 21.9%
Saturated Fat: 4 g 19.8%
Cholesterol: 0 mg 0%
Sodium: 349.1 mg 14.5%
Total Carbs: 49.2 g 16.4%
Dietary Fiber: 4.3 g 17.3%
Sugar: 14.6 g
Protein: 6.5 g 12.9%
Vitamin A: 0.1% Vitamin C: 9%
Calcium: 30.4% Iron: 14.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.