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+ servings

Healthy Banana Pancakes

YIELD 10 pancakes


  • 1 cup (140 g/5 oz) flour (all-purpose, whole-wheat, or a combination), sifted
  • 2 tablespoons (25 g/0.8 oz) dark or light brown sugar
  • 2 teaspoons baking powder
  • 1/4 -1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons canola or vegetable oil (or 2 tablespoons butter, melted)
  • 1/2 cup mashed ripe banana (about 1 large or 2 small)
  • 1 teaspoon pure vanilla extract
  • Canola oil/cooking spray/butter , for coating the pan


  1. In a large bowl, mix together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
  2. In a separate medium bowl, whisk together egg, milk, oil, mashed banana, and vanilla extract.
  3. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
  4. Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
  5. Serve immediately while pancakes are still warm. Drizzle with maple syrup, caramel sauce, or desired topping and serve with fresh banana slices.