Banana Bread Pancakes

Use up your Arla Cravendale milk and leftover bananas to whip up these pancakes for a delicious breakfast treat.


  • 235ml Arla Cravendale milk
  • 2 very ripe large bananas
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 200g all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 teaspoons unsalted butter, divided


Maple syrup, blueberries and sliced banana


  1. 1. Mash the bananas in a large bowl with a fork until smooth.
    Add the milk, egg and vanilla extract and whisk until combined.
  2. 2. Add the flour, light brown sugar, baking powder, ground cinnamon, ground nutmeg and salt.
    Stir until all the dry spots are mixed in.
  3. 3. Heat one teaspoon of the unsalted butter on medium heat until melted. Drop three portions of the batter (about 60ml each) into the pan and spread out each portion into a 4-inch round. Reduce the heat to medium-low and cook for 3 to 4 minutes until bubbles start forming on the top and the edges start to brown.
  4. 4. Flip the pancakes and cook for another 3 to 4 minutes until they are golden brown and easily lift away from the pan.
  5. 5. Transfer the pancakes to a warm oven or plate. Cook the remaining batter, wiping out the pan and adding more butter between batches. Serve straight away with sliced banana, blueberries and maple syrup.