Quick and Easy Banana Pancakes
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These quick and easy banana pancakes use one ripe banana to make a small, soft batch for breakfast or a sweet snack. The banana gives the batter its sweetness, so there’s no added sugar.
I first made these when bananas in the fruit bowl ripened faster than expected. I blended the batter in a food processor and served the pancakes with fruit and Greek yogurt. A fork and bowl work well if you don’t mind a few small banana pieces.
Quick and Easy Banana Pancakes at a Glance
- Prep time: 5 minutes
- Cook time: About 10 minutes for 2 pancakes
- Total time: About 15 minutes
- Yield: 2 pancakes, one serving
- Main ingredients: Ripe banana, egg, flour and milk
- Cooking method: Skillet
- Storage: Refrigerate promptly and use within 3 to 4 days
Why You’ll Love It
- Small batch: One banana makes enough batter for a single serving.
- No added sugar: A ripe banana sweetens the batter.
- Quick to mix: Mash by hand or blend until smooth.
Banana Pancakes Ingredients
The complete ingredients list and full quantities are in the recipe card below.
- Banana: A medium ripe banana mashes easily and adds sweetness.
- Egg: One large egg helps hold the delicate pancakes together.
- All-purpose flour: A small amount gives the batter structure. Plain flour is the UK equivalent.
- Milk: Regular or unsweetened dairy-free milk loosens the batter.
- Salt and oil: A pinch seasons the batter. Use a little oil or cooking spray in the skillet.
How to Make Banana Pancakes
The full instructions are in the recipe card below.
Mash the banana, then stir in the egg, flour, milk and salt. Heat a lightly greased skillet over medium-low heat. Cook two small pancakes, flipping each when the underside is golden and the top is starting to set. Banana browns quickly, so keep the heat moderate.
Tips for Easier Flipping
- Keep them small: Two pancakes about 6 inches across are easier to turn than one large pancake.
- Wait for the edges: The pancake should hold together and release from the skillet before you slide a spatula underneath.
- Adjust the heat: Lower it if the outside browns before the center sets.
Flour and Milk Substitutions
Unsweetened plant milk works in place of dairy milk. The egg remains in the batter, so this change doesn’t make the pancakes vegan.
Almond flour and coconut flour behave differently from wheat flour and aren’t direct one-for-one swaps here. Choose a banana pancake recipe developed for the gluten-free flour you plan to use. King Arthur Baking explains the differences between these flours.
Kitchen Equipment
- Mixing bowl: To mash the banana and stir the batter.
- Skillet: For cooking the pancakes over moderate heat.
- Measuring spoons: To measure the milk.
- Fork: To mash the banana and beat in the egg.
- Kitchen scale: For weighing the flour.
- Food processor: Optional, for a smooth batter.
Serving Suggestions
I served mine with fruit and Greek yogurt, which also works as a filling if you want to fold the pancakes. Maple syrup, sliced strawberries or whipped cream are other options.
How to Store
Refrigerate cooled pancakes promptly in a covered container and use within 3 to 4 days. Reheat in a skillet over low heat or in short microwave bursts until thoroughly hot.
Freeze them with parchment between the pancakes in a sealed container. Use within 2 months for best quality and thaw in the refrigerator before reheating.
Banana Pancake FAQs
There’s no baking powder in this batter. The pancakes cook up light and soft with little rise.
Yes. Mash the banana well with a fork, then beat in the egg and stir in the remaining ingredients. A food processor makes a smoother batter.
The pancake may be too large or not set enough. Make smaller pancakes and wait until the underside is golden and the top is beginning to set before flipping.
Yes. Double each ingredient and cook the pancakes in batches. Allow extra time for the second batch.
Quick and Easy Banana Pancakes
Ingredients
- 1 medium banana
- 1 large egg
- ¾ ounce (20g) all-purpose flour
- 1½ tablespoons milk
- Pinch of salt
- Oil or cooking spray, for cooking
Equipment
- Mixing bowl
- Fork
- Skillet
- Measuring spoons
- Kitchen scale
- Food processor (optional)
Method
- Mash the banana in a bowl. Add the egg, flour, milk and salt and mix. A food processor makes a smoother batter.
- Heat a little oil or cooking spray in a skillet over medium-low heat.
- Pour in half the batter to make a small pancake. Cook until the underside is golden and the top begins to set, then flip and cook the other side.
- Repeat with the remaining batter. Serve hot with syrup, berries or yogurt.
Notes
A Small Batch of Banana Pancakes
These pancakes are soft with a clear banana flavor. I like mine with fruit and yogurt for breakfast, or with a little syrup as a quick dessert.
Other Recipes to Try
- My banana bread with applesauce is another way to use ripe bananas.
- For a different pancake breakfast, try Kerala appam, made with rice and coconut.
- A glass of iced coffee goes well with a sweet breakfast.
- Plan a savory morning meal with my English breakfast guide.
- My Sussex pond pudding is a traditional British dessert for another day.
