Can I make them gluten-free?

Absolutely, just swap the flour with a 1:1 gluten-free blend from brands like Bob’s Red Mill or King Arthur.

When should I flip them?

Flip them once you see bubbles covering the top surface.

What extras can I mix in?

Add anything from chocolate chips and nuts to cinnamon, citrus zest, or tropical fruit chunks.

Why is preheating the pan important?

This helps your pancakes cook evenly and gives them a golden color.

How much time do they need to cook?

Each one takes about 4-6 minutes, or less for smaller, silver dollar-sized pancakes.

Soft Banana Pancakes for One - 10 Mins

Three golden pancakes stacked and topped with banana slices, walnuts, and syrup drizzle. | tastybysophie.com

I've got the best trick for those days when pancake cravings hit but you don't need a mountain of leftovers. These personal-size banana pancakes have been my lifesaver, keeping me away from those boring box mixes. Got a pancake itch? These will scratch it perfectly. The coolest thing? You've probably got all the stuff sitting in your kitchen already.

A Wonderful Harmony

I've tweaked this recipe tons and found out that super ripe bananas make all the difference in taste. Mix that with some tangy buttermilk and just a hint of brown sugar and you'll get pancakes that are super soft and naturally sweet. They're basically banana bread that decided to become pancakes.

Basic Tools Needed

No fancy gadgets needed for these pancakes. Just grab a small mixing bowl, a whisk (mine's always busy with this recipe), and a decent nonstick pan that'll pay for itself many times over. I can't live without my skinny bendy spatula for flipping them just right.

Let's Begin

Here's how I never fail. First, smash that banana completely—I use a fork to get it really smooth. Then add your egg, buttermilk, and oil. Mix in the dry stuff just until it all comes together. Don't go crazy mixing or you'll end up with tough pancakes.

Cooking Tricks

The right pan heat makes all the difference. I start at medium and play with it from there. Look for those tiny bubbles forming on top—that's when you know to flip them. The bottom side always finishes quicker, so watch it carefully. We want that beautiful golden color.

A close-up of a plate featuring two fluffy pancakes topped with banana slices and sprinkled with chopped nuts, accompanied by a glass of iced tea and a banana in the background. | tastybysophie.com

Custom Touches

Some days I throw in chocolate chips, other mornings I'll shake in cinnamon or maybe add coconut. Lately I've been loving fresh blueberries dropped right into the cooking batter. Play around with it—that's how you stumble on something amazing.

Ready to Dig In

Your choice of toppings can take these pancakes to another level. I'm a fan of fresh banana slices with real maple syrup and sometimes toasted nuts if I'm feeling fancy. A spoonful of Greek yogurt adds great protein too—tasty either way you go.

Expert Advice

Let me share what I've learned the hard way. Mix gently or you'll get tough pancakes. Keep the heat steady—we aren't racing here. And always test your pan with a water droplet; if it sizzles and dances around, you're good to cook.

Pancakes Fit Any Schedule

That's why I love this recipe so much—works whenever you want it. Lazy Sunday morning or midnight snack attack, these pancakes hit just right. The single portion means no guilt about wasting food.

Tucking Some Away

I sometimes make a couple extra pancakes. They stay good in the fridge and warm up nicely with a quick microwave blast. Just store them in something airtight and they'll stay tasty for a day or two.

A stack of pancakes topped with sliced bananas and chopped almonds, drizzled with syrup, on a dark plate with a banana in the background. | tastybysophie.com

Banana Selection Guide

The banana really stars in these pancakes. Those spotted overripe ones everyone avoids? They're actually perfect for this. The more ripe your banana, the sweeter and more flavorful your pancakes turn out. It's like they were waiting for this moment.

Buttermilk Substitute Works Too

Don't skip making these just because you're out of buttermilk. I've found that regular milk with a bit of vinegar works great. Let it hang out for a few minutes and boom—you've got a perfect stand-in.

Keeping Everything Hot

If you're cooking for someone else or want to eat everything at once, try this trick. Set your oven to its lowest temp and toss finished pancakes in there. They'll stay hot and fluffy until you're ready to eat.

Non-Dairy Alternatives

These pancakes work with all kinds of substitutes. I've tried various non-dairy milks when friends visit. Oat milk, almond milk—they all do the job. Just add that splash of vinegar to create the buttermilk effect.

Topping Experiments

Let's chat about toppings because you can really go wild here. I'm a fan of almond butter with honey for extra protein. Fresh berries taste amazing in season. Sometimes I'll throw on yogurt and granola for a breakfast-parfait feeling.

A stack of three golden pancakes topped with sliced bananas and drizzled with syrup on a white plate. | tastybysophie.com

Flip Technique Mastery

Here's something I learned through trial and error—don't push down on your pancakes while they cook. Let them do their own thing and they'll reward you with amazing fluffiness. It's really about being patient.

Healthy Bonus Points

These aren't just tasty—they're actually pretty nutritious too. Bananas pack potassium and fiber, eggs give you protein, and if you toss in some chia seeds or ground flax, you get omega-3s as well. It's breakfast you can feel good about.

Family Favorite Winner

My kids absolutely love these pancakes. I can sneak in extra healthy stuff like shredded carrots or zucchini without them noticing. The banana's natural sweetness means less added sugar—another parenting win.

Next-Day Ideas

When I have extras, I turn them into tiny pancake sandwiches. Add some peanut butter, maybe sliced strawberries, and you've got a totally new snack. They're perfect when you need a little afternoon energy boost.

Just-Right Amounts

This recipe is all about treating yourself without waste. It's exactly what you need when you want something special but don't want a huge pile hanging around. Plus every pancake comes fresh off the pan—exactly how pancakes should be eaten.

A stack of pancakes topped with sliced bananas, nuts, and drizzled with syrup on a plate. | tastybysophie.com

Wrapping Up

Perfect for a single breakfast, these banana pancakes are soft and ready quickly. With basic ingredients, they’re a delicious option for a fast and cozy morning meal.

Recipe FAQs

→ Can I make them gluten-free?: Absolutely, just swap the flour with a 1:1 gluten-free blend from brands like Bob’s Red Mill or King Arthur.
→ When should I flip them?: Flip them once you see bubbles covering the top surface.
→ What extras can I mix in?: Add anything from chocolate chips and nuts to cinnamon, citrus zest, or tropical fruit chunks.
→ Why is preheating the pan important?: This helps your pancakes cook evenly and gives them a golden color.
→ How much time do they need to cook?: Each one takes about 4-6 minutes, or less for smaller, silver dollar-sized pancakes.

Quick Banana Pancakes