Banana Pancakes For One
This single serving banana pancake recipe is naturally sweet, soft, and fluffy, made from scratch with one ripe banana and basic pantry ingredients in about 15 minutes.
Servings: 3 pancakes
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.
Video
Notes
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.
Preheat the pan. Give your skillet a couple of minutes over medium heat before adding the butter. This helps the pancakes cook evenly and brown properly.
Watch the heat. Medium to medium-low is the right range. If the outside browns too fast before the center sets, lower the heat slightly.
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. Drop a small amount into hot water. It should bubble immediately. If it does not, it is time for a new can.
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
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