These Easy Banana Pancakes for Two are made with just one overripe banana and a handful of pantry staples. They’re quick to make, fluffy, and packed full of banana flavor.
Fun fact: for the first two years of its existence, Baking Mischief only had ONE banana recipe in its archives (these super popular Small-batch Banana Muffins). Two weeks ago, I added a second, Small-batch Chocolate Banana Muffins, and today I’m giving you ANOTHER banana recipe: Easy Banana Pancakes for Two.
Guys, I had a lot of bananas go brown on my counter this month, and the result of using them up is that Baking Mischief now has 200% more banana recipes, and you know what, I think that worked out pretty well for all of us.
I mean, who wouldn’t want to wake up to a stack of these banana pancakes? They’re perfectly fluffy, packed full of banana flavor, and exactly portioned to make a breakfast for two. Like my Fluffy Buttermilk Pancakes for Two, this banana pancake recipe will make exactly four good-sized pancakes, so you can enjoy them with someone else or make them solo and freeze the extra two for next weekend (always an excellent option).
How to Make Banana Pancakes
Banana pancakes are incredibly easy to make, especially when you’re making them for two, because you just need one overripe banana and a handful of pantry staples. You whisk together the dry ingredients: flour, a little sugar, baking powder, and salt. Then in a separate bowl, mash your banana and add an egg, some milk, oil, and vanilla. Finally, mix everything together until just combined, and your batter is ready to go.
When it comes to cooking, the key to getting a nice fluffy banana pancake that isn’t soggy in the center is to start with a pre-heated pan/griddle and keep the temperature just at medium. Any higher, and your pancakes are going to burn before they are cooked through, and no one wants burnt and/or undercooked pancakes.
Once completely cooked, plate those babies up and it’s time to add toppings.
How to Serve Banana Pancakes
My sister says that the mark of a good banana pancake is that you can eat it plain, straight off the griddle, and you can absolutely do that with these pancakes (as one of my taste testers, that’s what she did and gave them her thumbs up), but my favorite way is as you see in the photos, with butter, some fresh fruit and maple syrup. It’s *so* good. Other ways you can enjoy these include:
- Spread with Nutella
- Slathered with peanut butter and honey or chocolate sauce
- Topped with strawberry sauce and whipped cream
Tell me in the comments, what’s your favorite way to eat banana pancakes?
Easy Banana Pancakes for Two
- 1/2 cup (60g) all-purpose flour
- 1 1/2 teaspoons (6g) granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 medium-to-large very ripe banana
- 1 large egg
- 2-3 tablespoons milk any percentage, divided
- 1 tablespoon vegetable oil or melted butter
- 1/2 teaspoon vanilla
- In a small bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, use a fork or potato masher to mash peeled banana very well. Add egg, 2 tablespoons of the milk, oil, and vanilla, and mix until well-combined.
- Add flour mixture and use a spoon to stir until just combined. If batter seems too thick, add up to 1 tablespoon more milk.
- Heat a griddle to 350°F or a skillet over medium heat (no higher). Once cooking surface is hot, lightly grease with butter or cooking spray and add pancake batter using a 1/3 cup. Cook on first side until the tops of the pancakes begin to bubble. Flip and cook until cooked through.
- Serve and enjoy!