Light & Fluffy Banana Pancakes

Banana Pancakes With Honey
Banana Pancakes With Honey
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Banana Pancakes With Honey


August 1, 2016These comforting little pillows of joy are full of flavour and have no added sugar. They may be the lightest and fluffiest banana pancakes you'll ever try.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Difficulty: Easy
  • Yields: Serves 3-4, 10-12 pancakes

These banana pancakes are simple to make and delicious to eat. Whisking the egg whites gives them an incredible lightness and lovely fluffy texture. Mashing the banana into the batter adds sweetness without adding sugar and also intensifies the banana flavour. You can finish these with fresh fruit, berries and nuts to make it even tastier, or why not go all out and grate over some dark chocolate for a special treat.

If you have problems flipping the pancakes using the method below - another option is to fry the bananas separately in a little butter over a high heat, them place them on top when you are done. It isn't quite the same, but it is a little easier and still tastes just as delicious.


3 bananas, medium

2 eggs, separated

50g butter, melted and cooled plus more for cooking

100g yoghurt, plus more to serve

150ml milk

1/2 tsp vanilla paste (or essence)

1 cup self raising flour

1/2 tsp salt

50ml honey, golden or maple syrup to serve


Mash one banana with a fork and then whisk together with the egg yolks. Mix in the yoghurt and melted butter, then add the milk and whisk until smooth.

Add the salt and flour and stir until just combined and a batter is formed.

Whisk the egg whites until they form soft peaks. Fold half into the batter half at a time trying to keep as much air as possible in the batter (if you prefer a thinner pancake you can add a little more milk).

Slice the other bananas into half centimetre slices. Add a little butter to a medium hot non stick pan and then place banana slices in groups of three for each pancake. Allow them to cook for 2 minutes.

Pour 2 tablespoons of batter over each group of bananas to form a pancake and allow to cook for 2-3 minutes until the top has bubbles and is starting to dry out a little. Carefully flip and cook on the other side another 1-2 minutes.

Remove, keep warm and serve in a stack with honey and natural yoghurt.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.