Easy! Banana Pancakes Recipe
Easy! Banana Pancakes Recipe is a easy American recipe that serves 4. 260 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 7 min | Cook: 15 min | Total: 30 min
Cost: $22.69 total, $5.67 per serving
Ingredients
- 1 cup Whole Wheat Flour (self‑raising; sifted)
- 1 cup Milk (any type – dairy or plant based)
- 1 Free‑Range Egg (large)
- 1 tsp Ground Cinnamon (level teaspoon)
- 3 Bananas (ripe, peeled and sliced lengthwise)
- 1 tsp Olive Oil (for sautéing bananas)
- 6 tbsp Plain Yogurt (Greek or regular, for topping)
- 1/2 cup Mixed Dried Fruit and Nuts (handful, roughly chopped)
- 2 tbsp Honey (for drizzling)
- 1 pinch Salt (optional, enhances flavor)
Instructions
Combine Dry Ingredients
Place 1 cup whole‑wheat self‑raising flour, a pinch of salt and 1 tsp ground cinnamon into a mixing bowl.
Time: PT2M
Add Wet Ingredients
Add 1 cup milk and the free‑range egg to the dry mixture.
Time: PT2M
Whisk the Batter
Whisk everything together until smooth; a few small lumps are fine.
Time: PT1M
Prepare the Bananas
Peel the three bananas and slice each lengthwise on the cutting board.
Time: PT2M
Heat the Pan
Place the non‑stick skillet over medium heat and add 1 tsp olive oil, letting it shimmer.
Time: PT1M
Temperature: Medium
Caramelize Bananas
Lay the banana slices in the hot oil and cook for 1½–2 minutes until golden and caramelized, turning once.
Time: PT2M
Temperature: Medium
Add Batter Over Bananas
Spoon about three dessert spoons of batter over each banana slice, spreading gently.
Time: PT2M
Temperature: Medium
Flip Pancake
When 2–3 bubbles appear, flip the pancake and cook another 2 minutes until golden on both sides.
Time: PT2M
Temperature: Medium
Repeat for Remaining Batter
Repeat steps 6‑8 until all batter is used, yielding about six pancakes.
Time: PT6M
Temperature: Medium
Plate and Finish
Stack the pancakes, top each with a spoonful of yogurt, sprinkle the chopped fruit‑and‑nut mix, drizzle honey and finish with a light dusting of cinnamon.
Time: PT2M
Serve
Enjoy the fluffy banana pancakes warm, with extra honey if desired.
Time: PT0M
Nutrition Facts
- Calories
- 260
- Protein
- 6g
- Carbohydrates
- 40g
- Fat
- 8g
- Fiber
- 5g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Wheat, Nuts
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑Purpose Flour
- Instead of Milk: Almond Milk, Soy Milk
- Instead of Free‑Range Egg: Egg Substitute (e.g., flax egg)
- Instead of Ground Cinnamon: Ground Nutmeg
- Instead of Bananas: Mashed Banana (for batter)
- Instead of Olive Oil: Butter, Vegetable Oil
- Instead of Plain Yogurt: Cottage Cheese, Plant‑Based Yogurt
- Instead of Mixed Dried Fruit and Nuts: Raisins and Almonds
- Instead of Honey: Maple Syrup
- Instead of Salt: Sea Salt
Equipment Needed
- Non‑Stick Skillet
- Stovetop
- Measuring Cup (Builder’s Mug)
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- Spatula
- Spoon (for yogurt & honey)
Critical Steps — Do Not Skip
- Caramelize the banana slices until golden and slightly sticky
- Flip the pancake only after bubbles appear on the surface
Chef Tips from the Video
- For extra flavor, add a pinch of nutmeg to the batter
- If you like extra sweetness, drizzle a little maple syrup instead of honey
- Use very ripe bananas for the best caramelization and natural sweetness
Troubleshooting
Pancakes are dense and not fluffy
Do not over‑mix the batter and ensure the flour is self‑raising or add 1 tsp baking powder.
Bananas stick to the pan
Make sure the oil is hot before adding bananas and use a non‑stick skillet.
Batter spreads too thin
Add a little more whole‑wheat flour, a tablespoon at a time, until the desired consistency is reached.
Storage
Refrigerator: Store leftover pancakes in an airtight container for up to 2 days; reheat in a skillet or toaster
Freezer: Freeze pancakes in a single layer, then transfer to a zip‑top bag for up to 1 month; reheat directly from frozen
Room temperature: Do not leave pancakes at room temperature for more than 2 hours
Make-Ahead Tips
- The batter can rest for 10 minutes before cooking to improve fluffiness
- Chop the fruit‑and‑nut mix ahead of time and store in a small bowl
- Pancakes can be made ahead and kept warm in a low oven (200°F) for up to 20 minutes
Frequently Asked Questions
What is the cultural significance and history of banana pancakes in American breakfast cuisine?
Banana pancakes are a modern twist on classic American pancakes, incorporating the popular breakfast fruit for added sweetness and nutrition. They reflect the trend of boosting traditional comfort foods with healthier ingredients like whole‑wheat flour and fruit.
What regional variations of banana pancakes exist within the United States?
In the Southern U.S., banana pancakes are often paired with pecans and served with maple syrup, while West Coast versions may include coconut milk and tropical fruit toppings. Jamie Oliver’s version adds yogurt and a mixed fruit‑and‑nut blend for a balanced bite.
How is banana fluffy pancake traditionally served in American brunch settings?
Typically, the pancakes are stacked, topped with butter or syrup, and accompanied by fresh fruit. Jamie Oliver’s take adds a dollop of yogurt, a sprinkle of dried fruit‑and‑nuts, and a honey drizzle for extra texture and flavor.
What occasions or celebrations are banana pancakes commonly associated with in American culture?
Banana pancakes are popular for weekend brunches, family breakfasts, and holiday gatherings such as Easter or Thanksgiving when families want a quick yet special treat that can be made in large batches.
What makes Jamie Oliver’s banana fluffy pancake special in the context of modern American breakfast trends?
The recipe swaps white flour for whole‑wheat flour for added fiber, incorporates caramelized bananas for depth of flavor, and finishes with protein‑rich yogurt and a crunchy fruit‑and‑nut mix, aligning with health‑focused breakfast trends.
What are the most common mistakes to avoid when making banana fluffy pancakes from Jamie Oliver’s recipe?
Common errors include over‑mixing the batter, not allowing the bananas to caramelize before adding batter, and flipping the pancake before bubbles appear, which can lead to a soggy interior or burnt exterior.
Why does this banana pancake recipe use whole‑wheat self‑raising flour instead of regular all‑purpose flour?
Whole‑wheat self‑raising flour adds three times the fiber of white flour while still providing lift from the leavening agents, resulting in a fluffier texture and a nuttier flavor without extra steps.
Can I make Jamie Oliver’s banana fluffy pancakes ahead of time and how should I store them?
Yes, you can prepare the batter up to 10 minutes in advance and keep it covered in the fridge. Cooked pancakes can be stored in an airtight container in the refrigerator for two days or frozen for up to a month; reheat in a skillet or toaster.
What texture and appearance should I look for when cooking the banana fluffy pancakes?
The batter should spread slightly around the banana, forming small bubbles on the surface. The edges turn set and the underside turns golden‑brown before flipping; after the second side, the pancake should be puffed, golden, and slightly crisp around the edges.
How do I know when the banana fluffy pancakes are done cooking?
When you see 2–3 bubbles forming across the surface and the edges look firm, it’s time to flip. After the second side, the pancake should be uniformly golden and spring back lightly when pressed with a fingertip.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver specializes in approachable, family‑friendly recipes that blend global flavors with wholesome, everyday ingredients, often emphasizing fresh produce and quick cooking techniques.
How does the YouTube channel Jamie Oliver’s approach to American breakfast dishes differ from other cooking channels?
Jamie Oliver focuses on simplifying classic dishes with health‑forward swaps—like whole‑wheat flour and yogurt—while maintaining bold flavors, whereas many other channels stick to traditional ingredient lists without the nutritional upgrades.
Last updated: August 21, 2026
