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Fluffy banana pancakes recipe

Fluffy banana pancakes recipe

75 ratings

Jamie Oliver says, "Forget messing around with the kitchen scales, my one-mug method is a brilliant trick for getting perfect pancakes every time. Simply use the same mug to measure out the flour and milk, before mixing with your egg – it couldn't be easier!" See method

  • Serves 6
  • 15 mins to prepare and 20 mins to cook
  • 291 calories / serving
  • Healthy
  • Vegetarian


  • 100g dried fruit and nut mix
  • 1 large free-range egg
  • 1 mug of wholemeal self-raising flour 
  • 1 mug of semi-skimmed milk
  • ½ tsp ground cinnamon
  • 3 ripe bananas
  • olive oil
  • 6 tbsp Greek-style yogurt
  • clear honey (optional)
Source of protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    6g 30%
  • Sugars

    17g 19%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 39.5g Protein 11g Fibre 4.5g


JO 155x255
  1. Whizz the dried fruit and nuts in a food processor to a chunky crumb.
  2. Crack the egg into a large mixing bowl, add the flour, milk and cinnamon, and whisk together until you have a smooth batter.
  3. Peel and halve the bananas lengthways. Place a large frying pan on a medium heat with 1 tsp oil. Add 2 banana halves to the pan, cut-side down, and fry for 3 mins, or until lightly caramelised.
  4. Pour a ladleful of batter over each banana, cook for 2 mins, or until tiny bubbles appear on the surface and the base is golden, then confidently flip them over and cook for 1 min more. Repeat as required with the remaining bananas and batter – I like to work in batches so the pancakes are always hot.
  5. Serve straight away, topped with a dollop of yogurt, the fruit and nut crumb, and a drizzle of honey, if you like.

Jamie's healthier swap: "Wholemeal flour is higher in fibre, while bananas are a source of potassium."

See more Healthy recipes

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