Easy Banana pancakes with mixed berries

Banana pancakes with maple syrup

These banana pancakes with mixed berries are a harmonious blend of comforting and fresh flavors, with a texture that’s both indulgent and satisfying. The contrast between the warm, fluffy pancakes and the cool, fresh berries, all drizzled with sweet syrup or honey, makes for a delightful culinary experience.

I first made these Easy Banana pancakes with mixed berries after smelling the aroma of ripe bananas coming from the pantry next to my office, and having inexplicable craving for banana pancakes.

When one of my cousins visited en-route to visit her kids in the UK, I made these pancakes for her and she loved them so much she took the leftovers with her for them to taste.

The flavour profile here is rich and comforting. The incorporation of over-ripe bananas in the batter results in banana pancakes that are exceptionally moist and tender. The bananas not only contribute to the moisture content but also give the pancakes a slightly dense and hearty texture. The cake flour, being finer than all-purpose flour, aids in creating a soft, delicate crumb.

The bananas, being the star ingredient, impart a sweet, fruity flavour that is well-balanced by the slight tang of the lemon juice. The sugar adds a subtle sweetness without overpowering the natural flavour of the bananas. The addition of a hint of salt enhances the overall taste, bringing out the sweetness and the flavours of the other ingredients. The butter, both in the batter and used for cooking, introduces a rich, savoury note that complements the sweetness of the banana pancakes.

The fresh mixed berries (strawberries, blackberries, raspberries) provide a refreshing and slightly juicy contrast to the pancakes and add a delightful burst of fresh, tangy, and sweet flavours. Each type of berry contributes its unique taste: strawberries bring sweetness, blackberries offer a deeper, slightly tart flavour, and raspberries have a bright, tangy kick. This medley creates a symphony of flavours that enhances the banana pancakes.

Drizzling maple syrup or honey over the pancakes and berries adds a layer of warm, earthy sweetness. Maple syrup offers a unique, slightly caramelized flavor, while honey provides a milder, floral sweetness. Both options work wonderfully to tie together the flavors of the pancakes and berries.

How to make easy banana pancakes

  • Use overripe bananas to add depth of flavour and intense sweetness.
  • Add a little lemon juice is to prevent the banana discolouring.
  • Adding the melted butter (or olive oil) to the batter gives it a soft and tender crumb.

Free from alternatives

  • To make these pancakes vegan, you can use an egg substitute like a flaxseed egg. A flaxseed egg can be made using 12.5 ml ground flaxseed whisked with 45 ml water until it becomes gelatinous.
  • For gluten-free banana pancakes you can use gluten-free flour blends or make these banana pancakes with oats that have been ground to flour.

I have tried 3 ingredient banana pancakes and though they are edible, I find them much too eggy for my liking.

Other breakfast options:

Watch how to make Easy Banana pancakes

Banana pancakes with maple syrup

Easy Banana pancakes with mixed berries

Razena Schroeder
These tender and fluffy easy banana pancakes served with mixed berries and maple syrup make a delicious breakfast.
5 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Cape Malay
Servings 6
Calories 315 kcal



  • 260 grams banana approximately 2 extra large banana
  • 2.5 ml lemon juice approximately 1/2 teaspoon
  • 1 large egg
  • 30 ml fine granulated sugar approximately 2 tablespoons
  • 187 grams cake flour, sifted approximately 330ml or 1 1/3 cups
  • 10 ml baking powder approximately 2 level teaspoons
  • 125 ml milk approximately 1/2 cup
  • 30 ml butter melted (approximately 2 tablespoons)
  • 1.25 ml salt adjust to taste
  • 30 ml oil or butter to brush the pan


  • 250 ml mixed berries strawberries, blackberries, raspberries for serving
  • 60 ml Maple syrup or honey as required


  • In a medium size bowl break up the banana then mash it with a fork until mostly smooth with a few small lumps.
  • Add the lemon juice to prevent the banana browning.
  • Add the egg and sugar and whisk together until combined.
  • Add the milk and mix lightly.
  • Add the sifted flour and baking powder and salt and mix until combined but not smooth.
  • Lastly add the melted butter.
  • Take care not to over mix.

To cook the pancakes

  • Heat the pan on medium and brush oil onto the surface of the pan, then wipe it off with a piece of paper towel.
  • Drop 60ml or 1/4 cup per pancake onto the hot surface.
  • When it starts to bubble, flip the pancake and cook for another 30 seconds on the other side.
  • Serve with mixed fresh berries and maple syrup.


  • To make it a bit more wholesome, you may replace 1/2 cup of the flour with wholewheat flour or oat flour. This may require additional milk.
  • If you don't want to use maple syrup, cut up the strawberries and add some honey or granulated sugar before adding the rest of the berries. Allow to macerate for at least 20 minutes before using.


Serving: 0gCalories: 315kcalCarbohydrates: 51gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 51mgSodium: 175mgPotassium: 437mgFiber: 3gSugar: 21gVitamin A: 370IUVitamin C: 5mgCalcium: 121mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword 30 minutes or less recipe, halaal recipes, simple recipe
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  • Reply
    October 23, 2015 at 7:59 am

    Banana pancakes are utter perfection. These look so amazing with your topping of mixed berries.

    • Reply
      October 23, 2015 at 10:00 pm

      I love something fresh and colorful with breakfast, and fresh berries fit that bill perfectly.

  • Reply
    October 23, 2015 at 1:26 am

    What a versatile batter! I’ll have a banana fritter with a stack of pancakes please! Yum

    • Reply
      October 23, 2015 at 1:56 am

      I love recipes that can be multipurpose. This one is lovely both ways πŸ™‚

  • Reply
    Olivia @ Olivia's Cuisine
    October 22, 2015 at 7:56 pm

    My grandmother always made banana pancakes for us. However, she would slice the bananas and add them to the batter. Then she would sprinkle sugar and cinnamon on top of the pancakes and we would devour the whole batch. Oh, how I miss those days!

    Definitely putting your recipe on next week’s menu. You brought me good memories with your post! πŸ™‚

    • Reply
      October 22, 2015 at 8:11 pm

      I am pleased that the post brought back happy memories for you, as it did for me. My mum also liked the banana slices in her banana fritters instead of having it all mashed up πŸ™‚

  • Reply
    Rafeeda @ The Big Sweet Tooth
    October 22, 2015 at 3:17 pm

    Can I have that right now? πŸ™‚

    • Reply
      October 22, 2015 at 3:25 pm

      You have to wait until the next batch in shaa ALLAH πŸ™‚

  • Reply
    October 21, 2015 at 6:23 pm

    We love banana pancakes around here – they are so easy, and your version sounds great πŸ™‚ Glad the fritters worked out for you!!!

    • Reply
      October 22, 2015 at 3:24 pm

      Haha… the fritters worked out too well! I ate them before taking a photo. At least I have an excuse to make another batch soon πŸ™‚

  • Reply
    Claudia ! Gourmet Project
    October 21, 2015 at 1:02 pm

    You made my day with this banana pancakes, just the picture made me smile and slurp!

    • Reply
      October 21, 2015 at 2:53 pm

      Haha… I hope you try it sometime and let me know what you think πŸ™‚

  • Reply
    October 21, 2015 at 12:51 pm

    Perfect breakfast !

    • Reply
      October 21, 2015 at 2:53 pm

      It’s quick and easy πŸ™‚

  • Reply
    Manju | Cooking Curies
    October 21, 2015 at 10:09 am

    My son loves banana pancakes. Always nice to have one more good recipe on hand πŸ™‚

    • Reply
      October 21, 2015 at 10:21 am

      I hope he likes this one too πŸ™‚

  • Reply
    Silvia @ Ribas with Love
    October 20, 2015 at 5:28 am

    I love banana pancakes and haven’t made them in a long time. Nice recipe!!

    • Reply
      October 20, 2015 at 11:09 am

      Thanks Silvia. I hope you try this and let me know what you think πŸ™‚

  • Reply
    Amanda @ Cookie Named Desire
    October 20, 2015 at 1:11 am

    This sounds so good! But honestly, I hope you don’t give up on the banana fritters. It’s been years since I’ve had them and I am sure yours would be fantastic!

    • Reply
      October 20, 2015 at 11:08 am

      Haha, no way can I forget the fritters… I ate them all and then realized I had not taken any photos πŸ™‚

  • Reply
    October 19, 2015 at 2:44 pm

    We had pancakes with strawberries and yogurt this morning for breakfast. I love them so am always looking for new ideas. These look great! Thanks for sharing.

    • Reply
      October 20, 2015 at 11:07 am

      You are most welcome. I hope you try them and let me know what you think πŸ™‚

  • Reply
    Sandi (@sandigtweets)
    October 19, 2015 at 7:42 am

    These pancakes look incredible. I love the bananas you used to sweeten them.

    • Reply
      October 20, 2015 at 11:07 am

      Thanks Sandi. The sweeter the banana, the less sugar required so I tend to use very ripe bananas.

  • Reply
    October 19, 2015 at 1:33 am

    I’ve never tried pancakes with banana IN the actual pancake!! I love this, thank you!!

    • Reply
      October 20, 2015 at 11:06 am

      You are most welcome :). Adding the banana in the batter means I use less sugar, which is always a plus, coming from a family of diabetics.

  • Reply
    Jemma @ Celery and Cupcakes
    October 18, 2015 at 9:03 pm

    Now that is the perfect stack of pancakes, yum! Definitely have to make these one lazy weekend for breakfast.

    • Reply
      October 18, 2015 at 10:29 pm

      Thank you πŸ™‚ They are quick and easy to make, so perfect even for the laziest of days. Let me know how they turned out for you πŸ™‚

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