Small Batch Banana Pancakes

Small batch banana pancakes made with ripe bananas, flour, milk, and butter for soft, fluffy results. This easy homemade pancake recipe is ideal for quick breakfasts or weekend brunch, using simple pantry ingredients and one banana. Naturally sweet and golden, these banana pancakes are perfect for small households, meal planning, or a fast morning meal topped with syrup, fruit, or nuts.

Ingredients (US)

• 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
• 1 teaspoon butter, softened (for cooking)
• ¼ teaspoon vanilla extract
• 1 ripe banana, mashed
• Optional toppings: maple syrup, sliced bananas, pecans

Instructions

1. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. Mix the wet ingredients: In another bowl, whisk the egg until smooth. Add the milk, melted butter, and vanilla extract, mixing well.
3. Add the banana: Mash the ripe banana until smooth, then stir it into the wet mixture.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are normal.
5. Heat the pan: Melt the softened butter in a 10-inch skillet over medium heat.
6. Cook the pancakes: Pour about ¾ cup of batter into the skillet. Cook for about 3 minutes, until bubbles appear on the surface and the underside is golden.
7. Flip and finish: Flip the pancake and cook for 1–2 more minutes, until golden brown and cooked through.
8. Repeat and serve: Cook the remaining batter and serve warm with your favorite toppings.

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Why You’ll Love This Recipe

• Perfect portion size for one or two people
• Soft, fluffy texture with natural banana sweetness
• Simple ingredients and quick preparation
• Great way to use overripe bananas

Tips

• Use a ripe banana with brown spots for the best flavor
• Keep the heat at medium to prevent burning
• Let the batter rest for 5 minutes if time allows
• Wipe and lightly butter the pan between pancakes

Variations and Substitutions

• Use whole wheat flour for a heartier texture
• Replace milk with almond or oat milk
• Add cinnamon or nutmeg for extra warmth
• Fold in chocolate chips or chopped nuts

FAQs

Can I make smaller pancakes?
Yes, use about ¼ cup of batter per pancake and adjust cooking time.

Can I store leftovers?
These pancakes are best fresh, but leftovers can be refrigerated for up to 2 days.

Can I freeze banana pancakes?
Yes, freeze fully cooled pancakes in an airtight container for up to 1 month.

Serving

Serve warm with maple syrup, sliced bananas, nuts, yogurt, or a dusting of powdered sugar for breakfast or brunch.

Suggestions

• Pair with scrambled eggs or fruit salad
• Spread with peanut butter or almond butter
• Top with honey and toasted pecans
• Serve with a smoothie or hot coffee