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.
Say hello to your new favorite small-batch pancake recipe, friend. These pancakes are perfectly fluffy, incredibly good, and designed to serve two.
Like my 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).
Ingredients of Note
- One overripe banana: This recipe is perfect for using up that single sad banana sitting on your counter, but if you’re craving banana pancakes and don’t have any brown bananas, check out my post on how to quickly ripen bananas.
- Vegetable oil: A little vegetable oil in the batter helps these pancakes cook up moist and perfect. I prefer to use oil in pancakes, but if you don’t have any, the same amount of melted butter can be substituted.
How to Make the Best Banana Pancakes
- 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 preheated 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.
My little sister, a banana pancake connoisseur, 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 or Nutella sauce
- Slathered with peanut butter and honey, peanut butter sauce, or chocolate sauce
- Topped with strawberry sauce and whipped cream
Feel like changing things up? Try some of these mix-ins:
- Chocolate chip banana pancakes: Add about 1/3 cup of chocolate chips or chopped chocolate to the batter just before cooking.
- Blueberry banana pancakes: Make the pancakes according to the recipe instructions, and once you spoon the batter out onto the hot griddle, drop blueberries evenly spaced over the top of the pancakes.
Can I freeze banana pancakes?
Absolutely. Banana pancakes free pretty well. Freeze them in a freezer bag with a small sheet of parchment paper between each pancake and reheat in the microwave for 20-30 seconds. Extend the reheating time slightly for each additional pancake you’re reheating.
What to serve with banana pancakes?
These pancakes are filling enough to be served on their own, but if you want to do a full breakfast spread, scrambled eggs with sausage and roasted red potatoes are an excellent way to go.
Can I double this recipe?
Yes. You can double the recipe with no changes needed. To change the yield, in the recipe card below, hover over the serving size or click if you’re on mobile, and slide the slider.
If doubling the recipe, I recommend using a griddle if you have one so you can cook all your pancakes at once. If you’re cooking the pancakes in batches on the stove, keep the finished pancakes warm in a 200°F oven while you cook the full batch.
More One-Banana Recipes
- Small-batch Banana Muffins
- Small-batch Chocolate Banana Muffins
- Small Banana Cake
- The Best Banana Milkshake
More Small-batch Breakfasts
- Waffles for Two
- Small-batch Cinnamon Rolls
- Pumpkin Pancakes for Two
- Pancakes for One
- Small-batch Cream Scones
Easy Banana Pancakes for Two
- ½ cup (60g) all-purpose flour
- 1 ½ teaspoons (6g) granulated sugar
- 1 teaspoon baking powder
- ⅛ 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
- ½ 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 first side until the tops of the pancakes begin to bubble. Flip and cook until cooked through.
- Serve and enjoy!
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This post was originally published on 3/14/18. It was updated on 11/1/20 with new photos and additional information and tips.