These banana pikelets are the fastest way to sneak a banana past even the fussiest kid at the breakfast table.
They're ready in under 20 minutes with just 7 pantry staples, a banana twist on my classic Pikelets, and they freeze just as well as my Banana Muffins for an easy lunchbox stash.
A Quick Look At The Recipe
✅ Recipe Name: Banana Pikelets
🕒 Ready In: 5 minutes prep + 15 minutes cooking
👪 Serves: 30 pikelets
🍚 Calories: 45kcal per pikelet
🥣 Main Ingredients: egg, milk, self-raising flour, banana
📖 Dietary Info: freezer-friendly, kid-friendly
⭐ Why You'll Love It: 7 pantry staples, 5 minutes of prep, and even the banana-haters in your house won't taste it.
SUMMARIZE & SAVE THIS CONTENT ON
Turned out perfectly. The kids loved them, and my eldest who hates bananas didn't even realise she couldn't taste the banana in this. High five, thank you.
- Monica
This is one of those recipes that quietly becomes a weekly staple once you make it once. If you love banana bakes, try my Banana Bread, Greek Yogurt Banana Muffins or 3 Ingredient Banana Oat Pancakes next.
Jump to:
Why You're Going To Love This Recipe
- Ready in 20 minutes flat, using just 7 pantry staples you've probably already got.
- Freezer-friendly, both the raw batter and the cooked pikelets, so there's always a stash ready to go.
- Even the fussiest toddlers love these, and banana-haters genuinely can't tell it's in there.
- Conventional and Thermomix method both included, so however you cook, you're covered.
Banana Pikelets Ingredients
Just two things worth knowing here, the rest is straightforward pantry stuff.
- Self-raising flour - this is the key to that extra fluffy texture. Out of it? Make your own by sifting 2 teaspoons of baking powder through 1 cup of plain flour.
- The riper the banana, the better, brown spots and all. An underripe banana won't mash smoothly and you'll lose that natural sweetness.
How To Make Banana Pikelets
Four simple steps and five minutes of prep is all it takes.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Whisk the wet ingredients. Place the egg, milk and melted butter into a mixing bowl and whisk until well combined.
- Step 2: Add the dry ingredients. Sift over the self-raising flour, add the brown sugar and salt, then whisk until the batter is smooth.
- Step 3: Stir through the banana. Add the mashed banana and whisk through until combined.
- Step 4: Cook in batches. Melt a little butter in a frying pan over low/medium heat. Drop in tablespoons of batter (4-5 at a time), cook for about a minute until little holes appear, then flip and cook until golden on the other side.
Variations
- Add a sprinkle of cinnamon to the batter for a warm, spiced twist.
- Swap the brown sugar for caster sugar or white sugar if that's what's in the pantry; my What Is Caster Sugar guide has all the details.
- Want bigger pancakes instead? Try my Thermomix Pancakes for fewer, larger stacks.
- Stir through a small handful of choc chips for a sometimes-treat version.
Recipe Tips
- Keep the heat low to medium. Too hot and the outside cooks before the middle's caught up, that's what makes pikelets go mushy.
- Wipe out the frying pan between batches and re-melt a little butter each time.
- Storage: keep cooked pikelets in an airtight container at room temperature for up to 3 days.
- Freezing: freeze cooked pikelets in an airtight container for up to 3 months, or freeze the raw batter in a sealed bag for the same amount of time.
- Not ready to freeze the leftover batter? It keeps in the fridge for up to 2 days.
Banana Pikelets FAQs
Not quite. Pikelets are a smaller, fluffier variation of pancakes. Pancakes are larger and flatter and usually served with maple syrup and ice-cream, while pikelets are more of a jam, honey or banana kind of situation.
It usually comes down to the flour. Self-raising flour is what gives these their lift, so double-check that's what you're using and that it's not past its best. Old self-raising flour loses its rising power over time.
Turn the heat down. If the pan's too hot, the outside cooks and browns before the middle's had a chance to set. Cook on low to medium heat until little holes appear on top before you flip.
Yes. Pour leftover batter into a sealable bag, squeeze out the air and freeze for up to 3 months. Move it to the fridge to defrost the night before you want to use it.
More Banana Recipes You'll Love
Got a few overripe bananas on the bench? Here's a few more ways to use them up:
Banana Pikelets
Ingredients
- 1 egg
- 180 g (¾ cup) full cream milk
- 1 tbs butter melted
- 150 g (1 cup) self-raising flour
- 25 g (2 tbs) brown sugar
- pinch of salt
- 1 banana ripe, mashed
- extra butter for cooking
Instructions
- Place the egg, full cream milk and melted butter into a large mixing bowl. Whisk until well combined. If using a Thermomix: Mix for 10 seconds, Speed 5.
- Sift over the self-raising flour. Add the brown sugar and salt and whisk until smooth. If using a Thermomix: Add the self-raising flour, brown sugar and salt and mix for 5 seconds, Speed 5. Scrape down the sides and mix for a further 5 seconds.
- Add the mashed banana and whisk through. If using a Thermomix: Add the mashed banana and mix for 5 seconds, Speed 4.
- In batches, heat a small amount of butter in a frying pan over low/medium heat. Add tablespoons of the mixture to the pan (approximately 4-5 at a time). Cook for 1 minute or until the top of the pikelets start to have little holes appear. Flip over pikelets and cook for a further minute on the other side.
- Repeat cooking the remaining batter in batches.
Notes
- Wipe out the frying pan between each batch - melt a small amount of butter in the pan for each batch of pikelets.
- Storing cooked banana pikelets - pikelets can be stored in an airtight container at room temperature for up to 3 days.
- Storing leftover pikelet batter - pour any leftover batter into a sealable plastic bag (like a Glad bag), remove the air and store in the fridge for up to 2 days. If you would like to store the batter for longer, simply place the sealed plastic bag into the freezer for up to 3 months. Place the frozen batter in the fridge to defrost the night before you would like to use it.
- Freezing Banana Pikelets - freeze cooked pikelets in an airtight container for up to 3 months. Allow to defrost before consuming.
Jesse says
SO DELICIOUS!
Rose says
So good!! Very nice recipe.
Renee says
These actually are the best and fluffiest pikelets! Not too overpowering with the banana and are so more-ish
Lucy says
I'm so glad you like them!
Monica says
Turned out perfectly. The kids loved them - and my eldest who hates bananas didn’t realise/ couldn’t taste the banana in this. High five, thank you.
Emma says
Easy to make and delicious! Kids and I had them with hazelnut praline for morning tea. The rest are for lunch boxes this week.
Lucy says
Yum!!!