Go Back
–+ servings
three pancakes topped with bananas
Print Recipe
5 from 17 votes

Banana Pancakes For One

This small batch of banana pancakes are soft, fluffy, and packed with banana flavor in every bite. Made with one banana and a few simple ingredients, they’re quick to prepare for a delicious homemade breakfast.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: banana pancakes, banana pancakes for one, bread, pancakes, short stack, small batch banana pancakes
Servings: 3 pancakes
Author: Joanie Zisk

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
US - Metric

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.

Video

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

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code