American-style pineapple & banana pancakes

American-style pineapple & banana pancakes

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(44 ratings)

Ready in 20 mins


Serves 4
These American-style pancakes are easier to make than traditional ones

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal230
  • fat6g
  • saturates1g
  • carbs42g
  • sugars11g
  • fibre1g
  • protein6g
  • salt0.7g
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  • 100g/4oz fresh or drained canned pineapple



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 banana, sliced



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 100g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 tbsp light muscovado sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • Greek yogurt and maple syrup, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.

  2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.

  3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.

  4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

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Comments, questions and tips

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21st Feb, 2012
OOOOH - obv this is cool for pancake day!! Check out this student version
11th Feb, 2012
These pancakes looks delicious. My latest post is a wonderful version of Crepes, which use a special soaking method to reduce Phytic acid present in all whole grains (this method makes whole grains much more digestible) Check it out:
9th Feb, 2012
Just made these, super easy and super good!!!! the cinamon is soooo tasty in it! eat the whole mix myself :)
2nd Feb, 2012
hubby and i were in the mood for dessert and came across this recipe...yummy! left out the fruit and it still tasted delicious. thank you goodfood!
2nd Dec, 2011
Looks brilliant! I'll make them as soon as pineapples are in season!
28th Nov, 2011
I left out Pineapple and it was still amazing! Yum!!
6th Nov, 2011
I've been making these pancakes a while now, a favourite with my kids and their friends! I usually double up the receipe for 4-5 kids. Like others I reduce the amount of suger also when I don't have pineapple, I use just bananas or sometimes grate a sweet apple in. Very filling for those little tums and great to know you're getting some goodness into them. A winner all round, and a few cold ones (leftovers) in the fridge today that they can have for school lunch tomorrow ;o)
kasiakoczwara's picture
6th Nov, 2011
They are a bit to sweet - 1-2tbsp of sugar should do the trick.
30th Oct, 2011
Yummy! first time I made pancakes and they turned out great. Served with a drizzling of honey instead of maple syrup or yogurt. Perfect Sunday morning breakfast. Agree with comment re: burning - they really do burn easily - they only need a few seconds of cooking on each side so be careful!
24th Oct, 2011
The whole family enjoyed these, so easy to make.


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