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.
Topping Ideas
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
Variations
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.
FAQ
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.
And if you have extra brown bananas you’re not quite ready to use, check out my post of How to Freeze Bananas.
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 Banana Recipes
- Small-batch Banana Muffins
- Small-batch Chocolate Banana Muffins
- Small Banana Cake
- The Best Banana Milkshake
- Banana Pudding
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
Ingredients
- 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
Instructions
- 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!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
This post was originally published on 3/14/18. It was updated on 11/1/20 with new photos and additional information and tips.
Sarah says
Very good. I used white whole wheat flour and olive oil. Light & fluffy. Made four decent sized pancakes. Just enough for a Daylight Savings Sunday breakfast with the husband.
Tracy says
So glad you enjoyed them, Sarah!
Yvonne says
This recipe doubled beautifully and my family loved these pancakes. This is my new go-to.
Kate says
These were great. Prefect for 2 people. Delicious. The only constructive feedback I got from my mother was, “next time let’s add blueberries!”
Chelsea says
This was my first time making banana pancakes and they came out great! I used oat milk and added cinnamon. Delicious! And the small batch was perfect for my two year old and myself thank you!!
Tracy says
Yay! So glad your first time was a success!
mary says
So good! Thank you for sharing this recipe. I used homemade oat flour. I didn’t add the sugar as the banana is sweet. Used 1 tbs. of milk. Turned out great. This is a keeper.
Tracy says
Thanks, Mary! Making these with homemade oat flour sounds amazing!
Isabella says
These came out amazing, they were simple to make and it was the perfect amount for two!!!
Tracy says
So glad they worked out for you, Isabella!
Ali Hay says
Just found this recipe after an online search …. and I could not be happier!
Made exactly as per your recipe and ended up with three (my portion sizes are a bit off lol) amazingly fluffy banana pancakes … just what I needed to cheer me up on a cloudy and chilly morning in Scotland
Tracy says
So glad you enjoyed them, Ali! Thanks for taking the time to let me know!!
Elizabeth Valachovic says
Good recipe for using up the last couple of going brown bananas. I only used one tablespoon of milk since I was worried the batter would be too moist, and they cooked up fine. Just remember not to turn the heat too high since the sugar in the bananas will burn. Thanks for an easy, good recipe for small households!
Tracy says
Thanks, Elizabeth! So glad these worked out for you!
Sara says
These were just perfect and delicious! My husband loved them ! And they were so easy to make. I served them with sliced banana on top and a little butter and maple syrup. We also made some veggie bacon strips on the side. So yummy! Thank you for the recipe.
Tracy says
Thanks, Sara! So glad you guys enjoyed them!
Jeanne Paluch says
Amazing! I usually make banana pancakes with baking mix so this was my first from scratch pancake without it. These are super fluffy and delicious. I had to double it for the family and that was easy enough to do.
Tracy says
Thank you, Jeanne!
Paula says
I love love this recipe, so easy and tasty. My husband is not pancake lover but when I made this one he wouldn’t leave my kitchen. Although I added 1/2 teaspoon of ground nutmeg and 1/2 teaspoon of ground cinnamon, next time I will add some nuts ,too. This is gonna be my new and only pancake recipe from now on. Thank you so much.
Tracy says
Thanks, Paula! I’m so glad you and your husband enjoyed them!
Aja says
I don’t usually comment on recipes because usually I’m neutral on recipes I try. However, these were excellent! The right amount of banana flavour, quick to whip up, and enough for two or a particularly hungry one. These are fluffy, but do not disintegrate, and it’s a relief to encounter a pancake that doesn’t sit like a lump in my stomach.
Ended up serving it with a scattering of pecan bits, a bit of blueberry jam and a small amount of maple syrup (I was low on syrup). Excellent!
Thank you for this recipe! I’m consistently impressed with your recipes! Keep up the good work!
Tracy says
Thank you so much, Aja. That really means a lot to me, and I’m so glad you enjoyed the pancakes!
J. Ann says
These pancakes are fantastic!!! Just tried out the recipe as a test run in preparation for tomorrow morning (Saturday). Of course, I just had to do a sample taste test.
–J. Ann
Tracy says
So glad you enjoyed them! Thanks for reporting back to let me know!
Celine says
Love this recipe tuned out great !
Tracy says
So glad you enjoyed them, Celine!
Isabel Cosentino says
WOW! I had 2 overripe bananas that I couldn’t toss! I added some pitted cherries cut in half. The best pancakes ever!
Tracy says
This makes me so happy to hear! Love the idea of throwing some cherries in there!
Jessie says
I just made them on a beautiful Tuesday morning here. Perfect. As Katherine mentioned, I also love the small-batch recipes.
Tracy says
Thanks for reporting back, Jessie! So glad you enjoyed them, and I love that you made time for pancakes on a Tuesday morning. That’s living the dream! 😉