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These easy banana pancakes for one are soft, fluffy, and naturally sweet, made with one banana and simple pantry ingredients in about 15 minutes.
Featured Comment
“Made them this morning and sooo good and easy!”
– Cynthia
Quick Look
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Equipment: 10-inch skillet
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
Made from scratch with one ripe banana, this small batch of banana pancakes come together in about 15 minutes with simple pantry ingredients
Why This Single Serving Banana Pancake Recipe Works
A ripe banana on the counter is all the motivation I need to make breakfast. I started making these fluffy banana pancakes years ago when I needed a quick, satisfying morning meal without making more than I could eat.
One banana does the work of several ingredients at once. It adds natural sweetness, moisture, and flavor, which means you need very little added sugar and the pancakes stay tender without any extra effort.
After a lot of testing, I found that the right balance of ingredients gives you pancakes that are soft and tender without being dense or gummy. Butter goes into both the batter and the pan, which adds richness and helps the pancakes brown evenly every time.
This recipe makes just enough banana pancakes for one or two people, with no leftovers sitting around.
If you love these, you might also enjoy some of our other small batch pancake recipes including classic pancakes for one, small batch buttermilk pancakes, small batch sheet pan pancakes, chocolate chip pancakes for one, single serve fluffy pumpkin pancakes, and a make-ahead small batch pancake mix that makes mornings even easier.
Watch How To Make Banana Pancakes For One
Table of Contents
Ingredient Notes
If you have any leftover ingredients from this single serving banana pancakes recipe, check out our Leftover Ingredients Recipe Finder.
All-Purpose flour: This ingredient gives the pancakes their structure. I have only tested this recipe with all-purpose flour, so I recommend sticking with it for reliable results.
Baking powder: This is what makes the pancakes rise and stay light. Before you use it, add ¼ teaspoon to ½ cup of hot water. If it bubbles immediately, it is still good. If nothing happens, it is too old and needs to be replaced. Old baking powder is one of the most common reasons fluffy banana pancakes come out flat instead.
Egg: One large egg holds the batter together and helps the pancakes set properly.
Milk: Keeps the batter loose and the pancakes soft. Whole, 2%, 1%, or skim all work fine. Almond milk and soy milk are good dairy-free options.
Butter: This ingredient does two things here. The tablespoon melted into the batter adds richness, and the milk solids in butter help the pancakes brown more evenly than oil alone would. A small amount in the pan before each pancake keeps things from sticking without frying the edges. Too much butter in the pan and the pancakes fry rather than cook through.
Vanilla extract: Vanilla adds a warm background note that rounds out the banana flavor.
Banana: A ripe banana is the key to this one banana pancake recipe. As a banana ripens, its starch converts to sugar, which is why an overripe banana with brown spots makes the pancakes sweeter and more tender than a firm yellow one would. One ripe, mashed banana adds natural sweetness and real banana flavor in every bite.
If you have extra bananas on hand, they are great in mini chocolate chip banana bread, small batch banana muffins, or caramelized banana pudding.
Recipe Variations
This single serve banana pancakes recipe is easy to customize. Here are some variations worth trying:
Banana nut pancakes: Stir in 2 to 3 tablespoons of chopped walnuts or pecans before cooking.
Chocolate chip banana pancakes: Add a small handful of mini chocolate chips to the batter.
Cinnamon banana pancakes: Add ¼ teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
Dairy-free: Swap the milk for almond or oat milk and use a plant-based butter.
Gluten-free banana pancakes: Substitute a gluten-free 1:1 flour blend for the all-purpose flour.
With buttermilk: Follow my Small Batch Buttermilk Pancakes recipe and stir in one mashed ripe banana. If the batter seems too thick, add a splash of milk to loosen it.
How To Make Banana Pancakes For One
Follow these simple steps to make this easy banana pancake recipe. 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 smaller bowl, whisk the egg. Stir in the milk, melted butter, and vanilla extract.
- Mash the banana. Peel the banana and mash it on a plate until mostly smooth. Stir it into the wet ingredients.
- Combine the batter. Pour the wet ingredients into the dry ingredients. Stir just until combined. A few small lumps are fine. Do not overmix.
- Heat the skillet. Melt butter in a 10-inch skillet over medium heat. The pan is ready when the butter is melted and beginning to sizzle.
- Cook the first pancake. Pour about 3/4 cup of batter into the center of the pan. Cook until bubbles form across the surface and the edges look set, about 3 minutes. The underside should be golden brown.
- Flip. Flip the pancake and cook for 1 to 2 minutes more until golden on the second side and cooked through.
- Repeat with the remaining batter, adding a small amount of butter to the pan before each pancake.
- Serve warm with homemade pancake syrup, sliced bananas, or pecans.
Expert Tips
Don’t overmix the batter. Stir just until the flour disappears and a few lumps remain. That is actually what you want. Overmixing is the most common reason homemade pancakes turn out dense and tough.
Use a ripe banana. A banana with brown spots mashes more easily and gives you better flavor and sweetness than a yellow one. It makes a bigger difference than you might expect.
No ripe bananas on hand? Pierce the skin of an unpeeled banana several times with a fork, then microwave in 15 second intervals until the skin darkens and the banana softens. Let it cool completely before adding it to the batter.
Get the pan temperature right. Give your skillet a couple of minutes over medium heat before adding the butter. To test if it is ready, drop a few drops of water into the pan. If they sizzle immediately, the pan is hot enough. If the outside of your pancakes browns too fast before the center sets, lower the heat to medium-low.
Measure flour correctly. Spoon flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag packs in too much flour and leads to dry, dense pancakes.
Check your baking powder. Fresh baking powder is what gives you light, fluffy banana pancakes. Add ¼ teaspoon to ½ cup of hot water. It should bubble immediately. If it does not, it is time for a new can.
Troubleshooting
Why are my banana pancakes raw in the middle?
The heat is too high. Lower it to medium-low and give each pancake an extra minute before flipping. The outside should not brown faster than the center can cook through.
Why are my banana pancakes flat?
Old baking powder is the most common cause. Test it by adding ¼ teaspoon to ½ cup of hot water. If it does not bubble right away, replace it. Overmixing the batter can also cause flat banana pancakes by deflating the air needed for rise.
Why are my banana pancakes sticking to the pan?
Add butter to the pan right before pouring each pancake and make sure the pan is fully preheated first. If the butter burns off before the batter goes in, wipe the pan clean and start fresh.
Why are my banana pancakes too dense?
Overmixing the batter or using too much flour are the two most common causes. Stir just until the flour disappears and measure by spooning flour into the cup rather than scooping directly from the bag.
Why are my banana pancakes falling apart when I flip them?
They are not ready to flip yet. Wait until bubbles form across the entire surface and the edges look set and dry. A pancake that falls apart on the flip needs another 30 to 60 seconds on the first side.
Why is my banana pancake batter too thick?
The banana was very large or dense. Add milk a teaspoon at a time and stir gently until the batter loosens to a pourable consistency.
Why is my banana pancake batter too thin?
Let the batter rest for 2 to 3 minutes. It will thicken as the flour absorbs the liquid. If it is still too thin, add a teaspoon of flour and stir gently.
Frequently Asked Questions
Keep leftovers in a covered container in the fridge for up to one week. A toaster on a low setting for 60 to 90 seconds is the best way to reheat them. A microwave works too, about 20 to 30 seconds on a plate.
Yes. Let them cool completely, wrap each one in plastic wrap, and store in a freezer bag for up to three months. Reheat straight from frozen in the toaster or microwave.
A very ripe banana with brown spots or a mostly brown peel gives you the most sweetness and the strongest banana flavor. An underripe banana will still work but the pancakes will taste less flavorful.
This recipe is tested with a medium ripe banana. If your banana is very large, the batter may be thicker than usual. Add milk a teaspoon at a time until it loosens to a pourable consistency. If your banana is very small, the batter may be thinner and the pancakes will be less sweet. Add a teaspoon of flour at a time if needed to bring it to the right consistency.
Yes. Double all the ingredients and cook the same way. The pan size and cooking time stay the same.
Yes. Prepare the batter using my small batch pancake mix recipe, then mash one ripe banana and fold it in before cooking.
Quite a bit. One ripe banana is enough for this banana pancakes for one recipe, single serve chocolate chip banana bread, mini hummingbird cake, or a frozen chocolate banana.
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 easy 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 medium ripe banana
- Optional toppings: Maple syrup, sliced bananas, pecans
Instructions
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate smaller bowl, whisk the egg. Stir in the milk, melted butter, and vanilla extract.
- Peel the banana and mash it on a plate until mostly smooth. Stir it into the wet ingredients.
- Pour the wet ingredients into the dry ingredients. Stir just until combined, a few small lumps are fine. Do not overmix.
- Melt 1 teaspoon of butter in a 10-inch skillet over medium heat. The pan is ready when the butter is melted and beginning to sizzle.
- Pour about ¾ cup of batter into the center of the pan. Cook until bubbles form across the surface and the edges look set, about 3 minutes. The underside should be golden brown.
- Flip the pancake and cook for 1 to 2 minutes more until cooked through and golden on the second side.
- Repeat with the remaining batter.
- Serve warm with maple syrup, sliced bananas, or pecans.
Notes
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.
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!
Absolutely fabulous! Made enough for 2 of us with some left over. Loved the recipe
These came out great!!
Totally delicious. No groceries in the house and was able to whip this up for dinner tonight. Just what I needed.
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.
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.
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.
Delicious but was definitely more pancakes than anticipated hahaha. But I did make mine smaller.
delicious – had it for dinner today.
Great recipe.