1 piece (medium) of Banana Pancake (70 g) has 147 calories. That works out to 210 calories per 100 g. It contains 26.6 g of carbs, 3.6 g of protein, 3.2 g of fat and 1.5 g of fiber. Its 0.2 mg of B6 covers 9% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Banana Pancake?

Banana pancake is made by adding mashed or sliced banana to pancake batter, typically prepared with flour, egg and milk. Pancakes are enjoyed in many places, and banana is a popular addition for a naturally sweet, soft breakfast—especially when ripe fruit needs using up.

The pancakes cook to a golden outside while staying tender inside. Serve them warm in a stack, with fruit, yogurt, syrup or a little nut butter; toppings vary from one household to another. They are mainly a carbohydrate-rich breakfast, with banana contributing some fibre. For a less sweet serving, skip or reduce the syrup and pair a pancake with plain yogurt or fresh berries.

Banana Pancake Nutrition Facts

Selected: 100 g

210

KCAL / 100G

Carbs

38g

· 14% DV

Protein

5.2g

· 10% DV

Fat

4.6g

· 6% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 71% · Protein 10% · Fat 19%

Banana Pancake Vitamins & Minerals

Vitamins

0.22mg · 13% DV

0.12mg · 9% DV

0.08mg · 7% DV

1.1mg · 7% DV

Minerals

Sodium

220mg · 10% DV

Phosphorus

72mg · 10% DV

Selenium

4.1µg · 7% DV

Iron

1mg · 6% DV

How Nutritious Is Banana Pancake?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

38/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Banana Pancake Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Banana Pancake

To burn the 210 calories in 100 g:

🚶

52min

Walking (5 km/h)

🏃

21min

Running (8 km/h)

🚴

29min

Cycling

🏊

24min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Banana Pancake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Banana Pancake Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Banana Pancake Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Banana Pancake Fat Profile

SATURATED

1.2g

MONOUNSATURATED

1.5g

POLYUNSATURATED

0.45g

⚖️

Omega 6:3 ratio 12.7:1

Above the ideal 4:1 (12.7:1).

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Foods Similar to Banana Pancake

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

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350 kcal

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Frequently Asked Questions About Banana Pancake

How do you make banana pancakes?

Mash a ripe banana, whisk it with eggs and milk, then stir in flour and baking powder to make banana pancakes. Spoon small rounds into a lightly greased pan over medium heat; flip when bubbles appear and the edges look set.

Why do banana pancakes fall apart when I flip them?

Banana pancakes often fall apart because the batter is too wet, the pancakes are too large, or they are flipped before the bottoms set. Make smaller rounds, let the batter rest briefly, and wait for bubbles and firm edges before turning.

Can you make banana pancakes without flour?

Yes, banana pancakes can be made without flour using mashed banana and eggs. They will be softer and more fragile than flour-based pancakes, so cook them as small rounds and use a thin, flexible spatula to flip them gently.

Can you use overripe bananas in banana pancakes?

Yes, overripe bananas are especially useful in banana pancakes. Their soft flesh mashes easily and tastes sweeter, so it blends smoothly into the batter; very green bananas are firmer and give a less sweet result.

Do banana pancakes need baking powder?

No, banana pancakes do not strictly need baking powder, but they will be denser and flatter without it. For a lighter texture, mix baking powder evenly into the dry ingredients and avoid pressing the pancakes down while they cook.

How do you make banana pancakes fluffy?

For fluffy banana pancakes, use a moderate amount of mashed banana, add baking powder, and mix the batter only until combined. Cook small pancakes over medium heat; high heat can brown the outside before the centers cook through.

Can you freeze banana pancakes?

Yes, banana pancakes freeze well once fully cooled. Place parchment between the pancakes so they do not stick, seal them in a freezer-safe container, and reheat from thawed in a pan or microwave until hot throughout.

How long do banana pancakes last in the fridge?

Cooked banana pancakes keep for about 3 days in the refrigerator when cooled and stored in a sealed container. Reheat them until hot before serving, and discard pancakes that have been left at room temperature for an extended time.

Are banana pancakes a healthy breakfast?

Banana pancakes can be a nourishing breakfast, especially when made with ripe banana and served with plain yogurt or fruit. Syrup and sweet toppings add extra sugar, so choose them sparingly if you want a less sweet meal.

What toppings go well with banana pancakes?

Banana pancakes pair well with berries, yogurt, nut butter, chopped nuts, or a little maple syrup. Since the banana already adds sweetness, tart fruit or plain yogurt balances the flavor without making the serving overly sweet.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026