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If you want a special breakfast without the hassle, these banana pancakes are the perfect choice. Made with one ripe banana and a few simple ingredients, they come together in just 15 minutes. Soft, fluffy, and packed with flavor, they’re a little morning magic made just for you.
Try more delicious pancake recipes for one, like Traditional Pancakes, Buttermilk Pancakes, Small Batch Sheet Pan Pancakes, or our Small Batch Pancake Mix for a make-ahead option.
Why You’ll Love This Recipe
- Easy to Make: One banana and a few basic ingredients are all you need.
- Quick: From mixing to flipping, these pancakes are ready in just 15 minutes.
- Naturally Sweet: The banana adds flavor and natural sweetness.
- Perfectly Portioned: Makes enough for one or two people to enjoy.
- Customizable: Enjoy them as is or add nuts, chocolate chips, or other mix-ins.
You don’t need a towering stack—just a few perfect banana pancakes made just for you. This recipe is one of my favorites because it turns a single ripe banana into a delicious, naturally sweet breakfast. The banana adds incredible flavor, a little extra moisture, and reduces the need for a lot of added sugar. Plus, it’s the perfect way to use up that lonely banana sitting on your counter. With just a few simple ingredients and a quick mix, you’ll have warm, homemade pancakes in minutes—because breakfast should be easy, delicious, and just the right amount for you.
Ingredients
If you have any ingredients leftover from this banana pancake recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: The foundation of the pancake batter. Other flours haven’t been tested, so for the best results, stick with this classic.
- Baking Powder: The key to light, fluffy pancakes.
- Granulated Sugar: Adds a subtle sweetness to complement the banana flavor.
- Salt and Vanilla Extract: These enhance the overall flavor, making the pancakes taste great.
- Egg: Helps bind the batter together. One egg is just the right amount for this small batch.
- Milk: Adds moisture, creating soft pancakes. Use whole, skim, 1%, or 2% milk. Almond and soy milk work too.
- Melted Butter: Brings richness to the pancakes.
- Banana: The star of the recipe. One mashed banana adds natural sweetness and banana flavor. If you have extra bananas, try making Chocolate Chip Banana Bread, Banana Muffins, or Banana Pudding!
Recipe Variations
Want to switch things up? Try these simple banana pancake variations:
- Vegan Version: Swap the milk for a plant-based option and use an egg substitute.
- Banana Nut Pancakes: Stir in chopped walnuts or almonds for extra crunch.
- Chocolate Chip Addition: A handful of chocolate chips makes these even more irresistible.
- Tropical Pancakes: Mix in coconut flakes and a splash of rum extract.
How To Make Banana Pancakes
Follow these simple steps to make a small batch of banana pancakes. See the recipe card below for exact measurements.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk the egg, then stir in the milk, melted butter, and vanilla.
- Mash the Banana: Peel and mash the banana on a plate, then stir it into the wet ingredients.
- Combine the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined.
Pro Tip: Avoid overmixing—stirring gently keeps the pancakes light and fluffy.
- Cook the Pancakes: Melt butter in a 10-inch skillet over medium heat. Pour about ¾ cup of batter into the pan. Cook until bubbles form on the surface and the bottom is golden brown, about 3 minutes.
- Flip and Finish Cooking: Flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Repeat: Continue with the remaining batter.
- Serve: Enjoy with syrup, nuts, or fresh banana slices.
Expert Tips
- Don’t Overmix: A few lumps in the batter are fine. Stir just until the flour disappears—overmixing leads to dense pancakes.
- Preheat the Pan: Your skillet is ready when the butter is fully melted and slightly sizzling.
- Control the Heat: Cook on medium-low to medium heat for even cooking. Too hot, and the outside burns before the inside cooks through.
- Check Your Baking Powder: Expired baking powder won’t give you fluffy pancakes, so make sure it’s fresh.
- Measure Flour Correctly: Fluff the flour before scooping, then level it off for an accurate measurement.
Frequently Asked Questions
Yes, just double all the ingredients to make more pancakes. The cooking time stays the same.
Yes! Use our small batch Buttermilk Pancakes recipe and stir in 1 mashed medium banana.
It’s easy! Prepare the batter using our small batch pancake mix , following the recipe instructions. Mash a ripe banana and gently fold it into the batter. Cook as directed, and enjoy a quick and delicious stack of banana pancakes.
Storing Leftovers: Keep leftover pancakes covered in the fridge for up to one week.
Freezing: Wrap pancakes in plastic wrap and store them in a freezer-safe bag or container for up to three months.
Reheating: The toaster is the best option—use a low setting for 60 to 90 seconds. You can also microwave them on a plate for about 20–30 seconds until warm.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this one banana pancake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below. Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Banana Pancakes For One
Watch How To Make This
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon sugar
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 1 tablespoon butter -melted, plus 1 teaspoon butter, softened
- ¼ teaspoon vanilla extract
- 1 ripe banana
- Optional toppings: Maple syrup, sliced bananas, pecans
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk the egg, then stir in the milk, melted butter, and vanilla.
- Mash the Banana: Peel and mash the banana on a plate, then stir it into the wet ingredients.
- Combine the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined.Avoid overmixing—stirring gently keeps the pancakes light and fluffy.
- Cook the Pancakes: Melt 1 teaspoon of butter in a 10-inch skillet over medium heat. Pour about ¾ cup of batter into the pan. Cook until bubbles form on the surface and the bottom is golden brown, about 3 minutes.
- Flip and Finish Cooking: Flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Repeat: Continue with the remaining batter.
- Serve: Enjoy with syrup, nuts, or fresh banana slices.
Notes
- Don’t Overmix: A few lumps in the batter are fine. Stir just until the flour disappears—overmixing leads to dense pancakes.
- Preheat the Pan: Your skillet is ready when the butter is fully melted and slightly sizzling.
- Control the Heat: Cook on medium-low to medium heat for even cooking. Too hot, and the outside burns before the inside cooks through.
- Check Your Baking Powder: Expired baking powder won’t give you fluffy pancakes, so make sure it’s fresh.
- Measure Flour Correctly: Fluff the flour before scooping, then level it off for an accurate measurement.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made them this morning and sooo good and easy!