Banana Pancakes

Filled With Gooey Goodness!

Banana Pancakes_4154

I know we can always buy the premixed pancake batters, add water and make pancakes in minutes, but I always find that, ‘made from the scratch’ recipes give a much better end result and offer more flexibility in terms of: adjusting the sugar and butter content, adding favourite spices and fruits and most important, giving the opportunity to use fresh ingredients and avoid preservatives and additives.

Today I want to share with you ‘a made from scratch’ recipe for banana pancakes. There is so much you can do with bananas and pancakes. If you don’t like the bananas sliced, you can mash them and fold them into the batter. If you don’t want the bananas hot and gooey, you can simply slice them, place them on top of the pancakes and add your favourite toppings and syrups or sprinkle with cinnamon and brown sugar. However, if you are feeling more hyped, you can even cook the bananas in caramel sauce and top them on the pancake

Banana Pancakes_4159

I hope you started off your week on a positive note and I hope you will enjoy the recipe. I love eating everything banana, so I certainly enjoyed making and eating the pancakes. Please serve them hot, they taste much better.

Banana Pancakes 2_4116
Assemble all ingredients before you start

Always remember to assemble all ingredients, before you start.

Banana Pancakes_4123
Whisk together eggs and milk. Make a well in the centre of the sifted flour, slowly pour  the egg mixture into the well, whisking, until just combined. 
Banana Pancakes_4126
Gently fold in the bananas and the melted butter.
Banana Pancakes_4812
Cook pancake on low heat, until bubbles begin to appear and pop on the surface
Banana Pancake_4814
Gently turn the pancake over, and cook the other side. Cook the remaining pancakes, keeping them warm.
Banana Pancakes_4156
Serve with a topping of your favourite fruits and a dollop of cream
Bananan Pancakes_4158
Serve with afternoon tea?

Banana Pancakes

Preparation time: 20 minutes; Total cooking time: 15 minutes; Makes: 8-15 depending on size


  • 160g (1¼ cups) self-raising flour
  • 60g (¼ cup) sugar
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon salt
  • Grated rind of 1 lemon
  • 250ml (1 cup) milk
  • 2 eggs
  • 2 bananas sliced, thinly
  • 60g (¼ cup) butter, melted


  1. Sift the flour, sugar, baking soda and salt into a bowl. Stir in the lemon rind. Make a well in the center.
  2. Whisk together the milk and eggs in a jug, slowly pour into the well, whisking to from a smooth batter.  Do not over mix.
  3. Fold in the bananas and melted butter.
  4. Heat a frying pan and brush lightly with melted butter or oil. Pour ⅓ cup (medium pancakes) or ½ cup of batter into pan and cook the pancake until bubbles begin to appear and pop on the surface. Keep the heat low, because they cook slowly.
  5. Gently turn the pancake over and cook the other side. Transfer to a plate and cover to keep warm. Cook the rest of the batter.
  6. Serve with cream or fresh fruit salad or any other filling of your choice.

Points to Note:

  • Keep heat low because pancakes with fillings cook slowly.
  • I usually add more banana and omit the sugar.
  • These pancakes are best eaten warm, when the bananas are still hot and gooey.
  • They can be served for breakfast or as a simple dessert, with French vanilla ice cream, or any other flavor that suits you.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please buy and use a weighing scale!
  • If you use all-purpose flour add 1teaspoon baking powder for every 125g (1 cup) flour.
  • How to make Cinnamon Sugar
  • Last Updated: 4 December 2014

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

20 thoughts

    1. Thanks Harry, I think now the link is working because I have a notification from your blog and I have gone there and clicked it. I am going to try and make pancakes with dates too.
      I love dates so much, as you can see I have just posted a date cake. Thanks so much Hari, for trying out our favourite pancake recipe. Is that a Chinese word on your blog’s Avatar? what does it say? You know how curious I always am!

    1. And healthy idea too. I have just seen your pumpkin soup. It looks delicious!! thanks for sharing and I look forward to making it one of these fine days!!!

        1. I will definitely give one of your recipes a try and post it on my blog. I have added it to my to-do-list. Thanks for sharing!!!

    1. Pancakes are so easy to make. once you have all ingredients assembled, it takes about 3 minutes to mix them. Good luck and hope your cousin will love them. Have a wonderful weekend!!

    1. Oh yes I love bananas too. Thanks for stopping by and leaving me a comment. Much appreciated!!! Thanks so much for browsing the blog and for liking so many of my posts. I really appreciate!!!

  1. I love these pancakes. I’ve always loved pancakes but I never thought of adding anything in them.I love banana baked goods in general, so this is a great recipe for me thanks.

  2. Hi Liz! I just had these pancakes for dinner! (Yes, dinner! I am a fan of breakfast-for-dinner once in a while!) I usually buy the pre-mixed batter because it seems easier, but after this recipe I will never turn back! The taste was surprisingly different from pre-mixed batter – so much more delicious! I have tried adding bananas to pre-mixed batter and it never works out as well- the pancakes always end up breaking apart unless I make really thick ones (which sometimes don’t cook well either). I loved the bananas in it, and I had my pancakes with strawberries and icecream…. I do agree with adding more banana and omiting or reducing the sugar, although it was still a pleasant treat! Next time, I will try them with the lime!…Keep up the great work!

    1. I always feel so elated when someone tries out a recipe and gives a feedback…it feels so good, like all the effort put into the blog is producing some concrete results. Thanks so much for the feedback and thank you for supporting my blog!!!

  3. Hi Liz. I notice that your ingredient list calls for lemon zest, but it appears that you are using lime. Is that a personal choice? I noticed the same thing in your apricot muffin recipe. I used the lime zest for the muffins, which seemed like an unusual choice, and was pleasantly surprised by the taste.

    1. Yes my personal choice is always lime. It has a far much better taste than the yellow lemons, here in North America. They also have a firmer rind (easier to grate), better smell, better taste…I just don’t use lemons even if the recipe calls for lemon. I only use lemon when a recipe calls for lots of juice because they are more juicy, the limes here hardly have any juice. Thanks so much for supporting the blog!!!!

Please join the conversation.....

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.