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If you’re craving something a bit special for breakfast but don’t want the fuss, these Banana Pancakes For One are your go-to solution. Made from scratch with just one ripe banana and a few pantry staples, you’ll whip up these soft, fluffy pancakes in a mere 15 minutes. These aren’t your average pancakes; they’re a bit of morning magic designed just for you.

Explore more delightful pancake recipes for one like our Traditional Pancakes For One, rich Buttermilk Pancakes For One, easy and convenient Small Batch Sheet Pan Pancakes, and our make-ahead Small Batch Pancake Mix.

Why You’ll Love This Recipe

  • Simplicity: All you need is one banana and a few pantry staples to make these pancakes from scratch.
  • Quick: You’ll be flipping these pancakes in the pan within minutes, and the whole recipe is done in just 15 minutes!
  • Nutrient-Rich: Thanks to the ripe banana, you’re adding a dose of potassium, fiber, and natural sugars.
  • Tailored Size: This recipe makes a single serving, so there are no leftovers—ideal for one person!
  • Versatility: The base recipe is delicious as is, but it’s also customizable to cater to various dietary preferences.

Easy And Delicious Single Serving Banana Pancakes

Forget the giant stack, this recipe is all about creating a delicious and satisfying short stack of banana pancakes that’s perfect for busy mornings or smaller appetites. Banana pancakes are a fun twist on classic pancakes. They’re packed with flavor because they use mashed bananas to add natural sweetness and moisture to the batter. This not only makes them taste great, but also reduces the amount of added sugar you need. Plus, they’re a perfect way to use up those overripe bananas that are sitting on your counter. Our single-serving recipe makes portion control and prep a breeze, so you can enjoy a delicious and fluffy banana pancake in no time.

a overhead view of three banana pancakes topped with pecans on a silver tray.

Ingredients

banana pancakes ingredients on a wooden cutting board in a kitchen.

If you have any ingredients leftover from this banana pancake recipe, check out our Leftover Ingredients Recipe Finder.

  • All-Purpose Flour: The base for our pancake batter. Other flours haven’t been tested for this recipe, so stick with the classic for best results.
  • Baking Powder: Essential for that fluffy rise in each pancake. Don’t skip this leavening agent.
  • Granulated Sugar: Adds that subtle sweetness to complement the banana flavor. A small amount does wonders, so no need to go overboard.
  • Salt and Vanilla Extract: Flavor boosters that elevate the overall taste profile. Both play a key role in making these pancakes memorable.
  • Egg: Acts as a binder to keep your pancake batter cohesive. One is enough for this single serving recipe.
  • Milk: Introduces moisture into the batter, ensuring soft pancakes. Feel free to opt for skim, whole, 1%, or 2% milk. Plant-based alternatives like almond and soy milk are also excellent choices.
  • Melted Butter: Contributes richness and moisture, enhancing the texture of your pancakes.
  • Banana: The star ingredient that adds natural sweetness and essential banana flavor. One mashed banana is all it takes to make these pancakes shine. Got extra bananas? Use them to make a single serve Chocolate Chip Banana Bread, Banana Muffins, or Banana Pudding!

Recipe Variations

Feel like mixing it up a bit? Here are some alternative takes on this classic recipe.

  • Vegan Banana Pancakes: Use plant-based milk and an egg substitute.
  • Banana Nut Pancakes: Add crushed walnuts or almonds for a crunchy texture.
  • Chocolate Chip Banana Pancakes: Who can resist banana chocolate chip pancakes?
  • Tropical Pancakes: Include a spoonful of coconut flakes and a dash of rum extract for a tropical flair.
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How To Make Banana Pancakes For One

These step-by-step photos and instructions help you visualize how to make a small batch of banana pancakes. See the recipe below for ingredient amounts and full recipe instructions.

  1. In a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt.
flour, baking powder, sugar, and salt in a mixing bowl.
  1. In a separate small bowl, add the egg and whisk in the milk, melted butter, and vanilla.
milk, egg, and vanilla in a small mixing bowl.
  1. Peel and mash the banana on a small plate. Stir the mashed banana into the wet ingredients.
mashed banana in a pancake batter.
  1. Pour the wet ingredients into the dry ingredients and stir until combined.

Pro Tip: When making pancakes, it’s important to remember not to over mix the batter. For the fluffiest, lightest pancakes, you only need to stir the batter – no whisking and no beating.

banana pancake batter in a mixing bowl.
  1. Melt butter in a 10-inch skillet over medium heat. Ladle about 3/4 cup of batter onto the skillet to make a pancake. Cook until bubbles break the surface of the pancake and the underside is golden brown, about 3 minutes.
one banana pancake in a skillet.
  1. Flip with a spatula and cook the other side for about 1 to 2 minutes more until golden brown and cooked in the middle. Remove the pancake from the pan and place on a plate.
one pancake cooking in a skillet.
  1. Repeat until all of the batter is used up.
  2. Top with maple syrup, nuts, and fresh sliced bananas, if you like.
banana pancakes on a plate next to a plate of butter and a jug of syrup.

Expert Tips

  • Embrace Lumpy Batter: Don’t aim for a smooth batter; a few lumps are perfectly fine. Just stir until the flour streaks disappear, but resist the urge to overmix. Lumps are a sign you’ve avoided overmixing, which can lead to tough pancakes.
  • Preheat the Pan: Make sure your pan is hot before ladling in the batter. A good indicator is when the butter has completely melted; that’s when you know your pan is at the right temperature.
  • Use Medium-Low to Medium Heat: Cooking your pancakes at this heat range ensures they’ll be cooked evenly inside without burning on the outside. Banana pancakes can get soggy or fall apart if not cooked at the proper heat.
  • Check Ingredient Freshness: Especially with baking powder, make sure it’s not expired. Stale baking powder will yield flat pancakes instead of the light and fluffy stack you’re aiming for.
  • Accurate Measurements are Key: While weighing ingredients is the most precise method, if you’re using measuring cups, be sure to fluff the flour first. Then, scoop the fluffed flour into your measuring cup and level it off with a straight-edged utensil for an accurate measure.

How To Store And Reheat Pancakes

Leftover Pancakes: If you can’t finish your short stack of banana pancakes, no worries! Keep the leftover pancakes in the fridge, covered, for up to one week.

How To Freeze Banana Pancakes: Planning on making extra pancakes to freeze? Wrap them securely in plastic wrap, then place them in a freezer-safe bag or container. Stored like this, they’ll stay good for up to three months.

How To Reheat Banana Pancakes: For the best reheating results, pop your single serving pancakes in the toaster. Use a mild setting, such as “toast,” and heat for 60 to 90 seconds. Toasters vary, so you may need to tweak the time and settings to get your pancakes just right.

The beauty of using a toaster? It crisps up the outer layer while keeping the inside fluffy, giving you that perfect pancake texture.

Serving Suggestions

Make your banana pancakes extra special with these top-notch serving ideas.

  • Fruit Toppings: Add a splash of color and extra nutrients with bananas, blueberries or sliced strawberries.
  • Nut Butters: Drizzle almond or peanut butter for a protein-packed topping.
  • Syrup Varieties: Maple, agave, or even chocolate syrup can elevate your pancake experience.
  • Whipped Cream: A dollop can make these pancakes feel like a true indulgence.

Frequently Asked Questions

Can I double this banana pancake recipe?

Absolutely! If you want to make more pancakes, just double the ingredient amounts.

Are these healthy banana pancakes?

Making homemade pancakes is typically healthier than using a boxed mix. These pancakes are also sweetened mostly with bananas. Check out the nutrition label below for calorie and nutrition estimates.

You can leave out the 1/2 tablespoon of sugar in the recipe if desired.

When should I flip pancakes?

When you see buttles rise to the top and start to pop, the pancakes are ready to flip.

Can I make buttermilk banana pancakes?

Absolutely! If you’d like to make banana pancakes with buttermilk, use our small batch buttermilk pancake recipe and add 1 medium mashed banana.

How can I make banana pancakes with pancake mix?

Creating a small batch of banana pancakes with our pancake mix is a breeze! Simply grab a ripe banana and mash it up for some natural sweetness. Then, follow the instructions on the small batch pancake mix to prepare the batter. The beauty of our mix is that it yields the perfect amount for a short stack of pancakes. Once the batter is ready, gently fold in the mashed banana and cook your pancakes according to the package directions. Voila! You’ve got delicious and satisfying banana pancakes in no time.

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 would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried these fluffy banana pancakes 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!


Your Cooking For One Source
Because you’re worth it

Banana Pancakes For One

5 from 16 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 3 pancakes
Fluffy and soft banana pancakes are made from scratch and ready in just 15 minutes. They're made with just one banana and a handful of pantry staples.

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
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Instructions 

  • In a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt.
  • In a separate small bowl, add the egg and whisk in the milk, melted butter, and vanilla.
  • Peel and mash the banana on a small plate. Stir the mashed banana into the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
    Pro Tip: When making pancakes, it's important to remember not to over mix the batter. For the fluffiest, lightest pancakes, you only need to stir the batter – no whisking and no beating.
  • Melt 1 teaspoon of butter in a 10-inch skillet over medium heat. Ladle about ¾ cup of batter onto the skillet to make a pancake. Cook until bubbles break the surface of the pancake and the underside is golden brown, about 3 minutes.
  • Flip with a spatula and cook the other side for about 1 to 2 minutes more until golden brown and cooked in the middle. Remove the pancake from the pan and place on a plate.
  • Repeat until all of the batter is used up.
  • Top with maple syrup, nuts, and fresh sliced bananas, if you like.

Notes

    • Embrace Lumpy Batter: Don’t aim for a smooth batter; a few lumps are perfectly fine. Just stir until the flour streaks disappear, but resist the urge to overmix. Lumps are a sign you’ve avoided overmixing, which can lead to tough pancakes.
    • Preheat the Pan: Make sure your pan is hot before ladling in the batter. A good indicator is when the butter has completely melted; that’s when you know your pan is at the right temperature.
    • Choose Medium-Low to Medium Heat: Cooking your pancakes at this heat range ensures they’ll be cooked evenly inside without burning on the outside. Banana pancakes can get soggy or fall apart if not cooked at the proper heat.
    • Check Ingredient Freshness: Especially with baking powder, make sure it’s not expired. Stale baking powder will yield flat pancakes instead of the light and fluffy stack you’re aiming for.
    • Accurate Measurements are Key: While weighing ingredients is the most precise method, if you’re using measuring cups, be sure to fluff the flour first. Then, scoop the fluffed flour into your measuring cup and level it off with a straight-edged utensil for an accurate measure.

Nutrition

Serving: 1pancake, Calories: 238kcal, Carbohydrates: 37g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 385mg, Potassium: 173mg, Fiber: 1g, Sugar: 5g, Vitamin A: 332IU, Vitamin C: 1mg, Calcium: 176mg, Iron: 2mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




10 Comments

  1. Jobah says:

    I halved this recipe (yes, even down to the egg lol) and it made one large, perfectly sized pancake for one person 🙂 I sliced the other half of my banana as a topping, and also made a syrup out of melted honey, peanut butter, coco powder, and cinnamon. Was a delicious and quick breakfast!

  2. Janet Gray says:

    Absolutely fabulous! Made enough for 2 of us with some left over. Loved the recipe

  3. Judika says:

    These came out great!!

  4. Eliza says:

    Totally delicious. No groceries in the house and was able to whip this up for dinner tonight. Just what I needed.

  5. Sandy says:

    I am so delighted with this site I have made five recipes from it and every one of them were delicious. I followed the recipes as written and found them to be so flavorful. I look forward to trying many more. They are so simple and the ingredient amounts are perfect balance to each recipe.

  6. Mandi says:

    Lovely recipe! I made my pancakes tablespoon-sized for my 12mo to eat and for my 8yo to take to school. I used 2 small bananas and added 1/2tsp of cinnamon. I got 22 pikelets out of 1 batch.

  7. Susan Myers says:

    These were so good and easy to make. I made smaller pancakesalso. I frozen some and reheated in a nonstick covered skillet on low and they wer good also.

  8. Priss says:

    Delicious but was definitely more pancakes than anticipated hahaha. But I did make mine smaller.

  9. Colin Upham says:

    delicious – had it for dinner today.

  10. J.Hegyi says:

    Great recipe.