Banana makes a great pancakes topping, but why not mix some right into the pancake mixture itself? These Healthy Banana Pancakes are naturally sweetened with mashed banana and a little bit of honey for a lighter and easy pancake breakfast.
Is the Jack Johnson song stuck in your head now? Every time I think of banana pancakes I think of that song, and then I have to go and make myself some pancakes.
We make pancakes or waffles every Sunday for a slow family breakfast and this banana pancakes recipe is a favourite. Kids will love helping to mash the banana and you get to add some fruit into the mix, before you have even added any to the topping.
If you are looking for some more recipes with banana in, then why not try our Easy Banana Milkshake, Peanut Butter and Banana Muffins, Banana Porridge or Honey Baked Bananas?
Jump to:
Why You Will Love It
- Low in calories - There are only 153 calories per pancake, making this a light and filling breakfast.
- Kids love them - Kids usually love anything with bananas and pancakes always go down well. So this is a great combination.
- Great way to use up bananas - If you have bananas to use up and you are bored of making banana bread, this is a great way to make sure that no bananas go to waste.
- Perfect for breakfast or dessert - We would eat banana pancakes any time of day!
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Wholewheat flour - We used wholewheat flour for these banana pancakes because it has more fibre and we like the nutty flavour it gives. However, you do get a denser pancake, so if you don't like that then you could use plain flour instead.
- Milk - We used skimmed milk or you could use almond milk.
- Baking powder - This helps the pancakes to get fluffy.
- Cinnamon - This adds a nice warmth to the banana pancakes. You could use ground nutmeg or ginger instead.
- Salt - This brings out the sweetness in the banana.
- Egg - We used a medium egg.
- Banana - You want to make sure the bananas are really ripe, as they need to be soft and sweet. We are talking about bananas that have some brown spots on them, not black bananas that fall apart in your hand.
- Honey - This is where the sweetness comes from. You could use maple syrup instead if you prefer.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Healthy Banana Pancakes - Step by Step
- Step 1: In a bowl, mash the banana.
- Step 2: Mix together the flour, baking powder, salt, cinnamon and nutmeg.
- Step 3: Add the milk, honey and egg to the banana.
- Step 4: Make a well in the middle of the dry ingredients and pour in the wet ingredients.
- Step 5: Slowly whisk together to form a batter.
- Step 6: Add a little butter to a pan, heat and add the pancake mixture. When bubbles start to form, flip the pancake over.
- Step 7: Cook for a further 30-60 seconds.
Healthy Swap
You could make these pancakes even lighter by swapping the flour for ground up oat flour, but it would be a lot more dense.
Or, if you want to make banana egg pancakes, then mash 1 banana with 2 eggs and fry the pancakes.
How to Get Fluffy Pancakes
We have made these pancakes crepe like, as that is what we call pancakes here in the UK. But, if you want them American pancakes style, then don't add so much batter to the pan, and don't thin them out.
Adding baking powder to the pancakes makes them nice and fluffy. Let the batter sit for a few minutes so it starts to activate and then it will activate again when heated too.
Top Tip
Make sure that your baking powder is fresh and not old and out of date. If it isn't fresh, then it won't work as well and your pancakes won't rise and get fluffy.
Serving Suggestions
We folded our banana pancakes in half, spread some yogurt and banana slices on and then added a drizzle of honey before folding them over again. Banana, yogurt and honey is such a delicious breakfast combination. You could add a sprinkle of granola if you wanted some extra crunch.
If you are looking for some hot drinks or smoothies to serve with these pancakes, then we have got you covered. Why not try one of these:
Storage
Store: Stored in an airtight container, homemade banana pancakes will keep in the fridge for up to 3 days.
Freeze: They can be frozen for up to 3 months.
Defrost: You can defrost at room temperature then microwave for 15-20 seconds, depending on the power of your microwave.
Reheat: To reheat these banana pancakes, simply put them in the microwave for 15 seconds or heat them through in a frying pan. Did you know that you can also reheat pancakes in a toaster. So easy!
Extra Tips
- If you have the time, let the pancaked mixture rest for 5 minutes before using. This helps to give a smoother more uniform texture and makes fluffier pancakes.
- Use minimal butter in the pan to cook the pancakes, as they are not meant to be fried. We wipe some on the pan with a paper towel.
- Serve these pancakes with yogurt, honey and banana slices.
- Add a little extra crunch to these pancakes with a sprinkle of granola.
- If you love chocolate, then mix some chocolate chips into the pancake batter.
- Make these pancakes lighter by swapping the flour for ground up oat flour, but it would make them more dense.
- Save yourself some time when making these by adding all the ingredients to a food processor and whizzing them up. They will be a bit more rubbery if doing it that way though.
Frequently Asked Questions
If your pancakes are still mushy on the inside, it's because you had the heat up too high and it browned the outside of the pancakes quickly, but didn't cook the inside. Try turning the heat down.
No, this recipe isn't vegan. However, you can swap egg for apple sauce and use maple syrup instead of honey.
If you use gluten free flour and make sure there is no cross contamination, then these can be gluten free.
You need to wait until you start seeing bubbles on top of the pancakes before flipping. If you flip them too soon, there won't be enough structure to flip them.
We used butter because it has the best flavour. It can cause the pancakes to brown too quickly though, so make sure you don't have the heat up too high. You can also cook them in coconut oil.
You can use apple sauce instead of eggs in this recipe.
More Pancake Recipes
If you’ve tried this banana pancake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Banana Pancakes
Ingredients
- 220 g (1.75 cups) Whole wheat flour
- 350 ml (1.5 cups) Skimmed milk - (you can use almond milk too)
- 3 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Sea salt
- 1 Egg
- 2 Bananas - mashed
- 1 tablespoon Honey
- 1 tablespoon Butter
Instructions
- In a bowl, mash 2 Bananas.
- Mix together 220 g Whole wheat flour, 3 teaspoon Baking powder, 0.5 teaspoon Sea salt and 1 teaspoon Cinnamon.
- Add 350 ml Skimmed milk, 1 tablespoon Honey and 1 Egg to the banana. Mix well.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients.
- Slowly whisk together to form a batter.
- Add 1 tablespoon Butter to a pan, heat and add the pancake mixture. When bubbles start to form, flip the pancake over.
- Cook for a further 30-60 seconds.
Recipe Tips
- If you have the time, let the pancaked mixture rest for 5 minutes before using. This helps to give a smoother more uniform texture and makes fluffier pancakes.
- Use minimal butter in the pan to cook the pancakes, as they are not meant to be fried. We wipe some on the pan with a paper towel.
- Serve these pancakes with yogurt, honey and banana slices.
- Add a little extra crunch to these pancakes with a sprinkle of granola.
- If you love chocolate, then mix some chocolate chips in to the pancake batter.
- Make these pancakes lighter by swapping the flour for ground up oat flour, but it would make them more dense.
- Save yourself some time when making these by adding all the ingredients to a food processor and whizzing them up. They will be a bit more rubbery if doing it that way though.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Rosa says
Yum these pancakes look wonderful. We make pancakes at least once a week here so will definitely be adding these to the rotation!
Dannii says
I hope you enjoy them!
Louisa says
Super idea for healthier pancakes, they always seem a good deal more treaty than they actually are!
Mary says
"You stick to porridge or fruit all week for your breakfast, but come Sunday you just want something a little bit more." << That line is spot on! Pancakes for me at the weekends!
Sylvia @ Happiness is homemade says
Love pancakes! Healthy version is a plus ;)
Janie says
I opened up your page & my tummy just lurched and grumbled at me! Always a good sign :)
Janie x
Glamorous Glutton says
Yum these sound great. So much more interesting than regular pancakes. GG
Morgan @ Peaches, Please! says
Okay, the important question I have about this is: who is jack johnson?
Rachel says
This looks awesome! In the directions you said add milk butter and eggs but I didn't see butter in the ingredients. How much butter? Thanks.
Tina @ The Spicy Pear says
These look gorgeous. I think pancakes made with wholewheat flour are more flavourful than those made of plain flour.
Bintu @ Recipes From A Pantry says
Both the kiddoes and love banana pancakes. And almond milk just makes them so much lusher.
Janice Pattie (@FarmersgirlCook) says
What a treat! They look so good.