American-style pineapple & banana pancakes

American-style pineapple & banana pancakes

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(52 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…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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5th Mar, 2019
Just made these for Pancake Day and they were lovely! The pineapple and banana certainly gave an alternative, tropical twist and made the thick pancake centres quite gooey (not undercooked thankfully!) I used soft brown sugar rather than muscovado and we served with Greek yogurt and honey. Yum.
28th Jul, 2018
One of the best pancake recipes very easy to make I had it with crispy bacon strawberries and syrup Yummy but hate to think how many calories are in it
Alice Lenton
6th Nov, 2014
Sweet enough with no sugar at all - made with one ripe banana and 100g of prunes / dried apricots with a little extra milk. Whizzed in a blender it was fluffy and yummy, healthy enough for both me and my 9 month old son.
1st May, 2014
Delicious, easy and quick! They are lovely just with some yoghurt as they are sweet already withouth the maple! A keeper, will be a regular weekend breakfast over here!
25th Feb, 2014
Really easy to make, and enjoyed it a lot. Had some cooking issues but I think that was more my fault than the recipes, was using too much batter for each pancake. Looking forward to a second attempt!
8th Feb, 2014
easy. yummy. didn't have pineapple so left out and still good. will def cook again. baby boy loved them. quite sweet.
7th Oct, 2013
Easy tasty way to use up leftover bananas. Kept the heat low as advised by others and had no problems. No self-raising in the cupboard so used plain plus extra teaspoon of baking powder. Wonderful texture with soft banana oozing in places, yum!
23rd May, 2013
i hate complex instructions, but your recipe was unsophisticated...very easy and simply delicious. we like it here in the Philippines.
9th May, 2013
Have just made these as an after school treat,really quick and easy.i served with vanilla ice cream,naughty but nice!
30th Mar, 2013
Very easy very nice :)


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