Samoan Panikeke

Samoan Panikeke

Koki 0

"My brothers and I used to eat this when we were younger. They're a lot like doughnuts but with the added fun of topping them with your favorite toppings. After a while of not having these, I started making them on my own for my family, and I enjoy them as much today as I did back then!"

Ingredients 40 m {{adjustedServings}} servings 337 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep.
  3. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.
Tips & Tricks
Crispy and Creamy Doughnuts

See how to make perfect glazed doughnuts.

How to Make Blueberry Pancakes

There’s a better way to make blueberry pancakes. See how it's done!


  • Cook's Note:
  • Although very good plain, these panikekes go really well with jams, butter, Nutella, powdered sugar and even ice cream.
Rate recipe

Your rating


Reviews 27

  1. 31 Ratings


LOVE this recipe! My husband is Samoan, and he loves it too. However, I tried making them like regular pancakes once (in a frying pan just coated with veg. oil) and they turned out AMAZING! Crispy on the outside, perfectly melt in your mouth in the middle. They are hard to flip, but if you can master that, they will be the best pancakes you've ever had! We serve them with melted butter, strawberries, and powdered sugar.


I can't thank you enough for this recipe. My five year old grandson is allergic to milk products, eggs, corn and chicken. We live in a very rural community without the luxury of large supermarkets or health food stores. We have to be very careful with reading ingredients and substituting in recipes. Finding "treat" recipes for him that acutally taste good and don't have a weird texture has not been easy. So until I tried these, he had never had a doughnut. And these are terrific. Even his cousins who usually turn their noses at "Parker proof" treats, loved these sprinkled with a little powdered sugar. The second time I made them, we added a little cinnamon to the batter and they are like a banana bread donut. I plan on trying other fruits like applesauce and pumpkin in the future. Thank you so very much for sharing.


These are great! The first time I made them, I went exactly by the recipe, but I thought that they needed a little more banana flavor. I added a third banana in the second batch, and cut the water down a little bit. I didn't have any problem with them coming out raw. I followed the directions and made sure that the oil was approximately 350 degrees (I used a candy thermometer), and dropped the batter in by slightly less than 1/4 cup fulls. I cooked the first side for 3 minutes, turned them over, and cooked for 2 more minutes (I used a timer.) Some of the panikekes wanted to turn themselves over prematurely, so I had to hold them under the oil with tongs. I sprinkled these with confectioners sugar, and they came out perfect! They are also fun to make!