Fresh Banana Pancakes - Kraft Recipes Top
Comida Kraft
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Fresh Banana Pancakes

Prep Time
Total Time

5 servings

Mix things up with these Fresh Banana Pancakes. With cinnamon, nutmeg and fresh banana slices, these Fresh Banana Pancakes are the new game in town.

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What You Need

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Make It

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  • Whisk all ingredients except bananas in medium bowl until blended. Stir in bananas.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

Special Equipment Needed

How to Ripen Bananas

To speed-ripen bananas, place bananas in brown paper bag. Close bag tightly and let stand at room temperature until bananas are ripe.

Special Extra

Serve with lite maple-flavored or pancake syrup.


  • 5 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Fat

Nutrition Bonus

Start your day out right with a serving of these delicious pancakes.

Nutritional Information

Serving Size 5 servings
Calories 160
Total fat 4.5g
Saturated fat 1g
Cholesterol 40mg
Sodium 230mg
Carbohydrate 25g
Dietary fiber 3g
Sugars 9g
Protein 6g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Perfect and filling. Perfect and filling. Two were enough for one serving. We love having breakfast for dinner (brinner). These are very satisfying, full of fiber and flavor. The batter seems is very loose, but once they puff, they are fine. I chopped my bananas and mashed them a little, that spread them out in the batter a bit more.
Date published: 2012-04-06
Rated 5 out of 5 by from I just made these for supper to use up the last banana. I just made these for supper to use up the last banana. I added a tsp of vanilla and used splenda brown sugar. Being diabetic I'm always looking for a good, healthy recipe and this is it! The pancakes are full bodied, yet fluffy and totally delish!! This is definitely a keeper and I have 8 left to put in the freezer for a quick meal later on too. YUMMY!
Date published: 2007-06-03
Rated 5 out of 5 by from This is a great and easy recipe! This is a great and easy recipe! I made a few adjustments. I did not add the oil, added vanilla extract splenda in place of sugar, no nutmeg, and extra cinnamon. It turned out very moist and sweet. Be sure to allow pancakes to cook all the way through before flipping! Great for a Saturday morning breakfast. :)
Date published: 2008-01-01
Rated 5 out of 5 by from I am on the weight watchers program so this fit in with my meal points. I am on the weight watchers program so this fit in with my meal points. I did not have whole wheat flour on hand so I used regular flour instead, and I mashed the banana up instead of slicing it, which made you have more banana through out the entire pancake, this made it much better.
Date published: 2006-01-17
Rated 5 out of 5 by from This recipe was great! This recipe was great! I added some banana extract and a little more sugar though and it was awesome!! It got my husband out of the bed.
Date published: 2007-09-02
Rated 5 out of 5 by from My favorite pancake ever. My favorite pancake ever. They are like much healthier slices of banana bread. I substitute the Tbs. oil with unsweetened applesauce.
Date published: 2008-10-28
Rated 5 out of 5 by from 3 yr old LOVED IT. 3 yr old LOVED IT. I don't use my griddle often and I wasn't sure what temperature to set it at. About 250-300 worked well.
Date published: 2014-02-18
Rated 2 out of 5 by from I wasn't a fan of the way the bananas turned out. I wasn't a fan of the way the bananas turned out. Almost bitter. I probably won't make this recipe again.
Date published: 2005-07-28
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