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Let me share my go to recipe for those mornings when I'm craving fresh pancakes but don't want to make enough to feed an army. These single serving banana pancakes have saved me from so many boxed mixes and they're perfect when that pancake craving hits. The best part? You probably have everything you need in your kitchen right now.
The Perfect Balance
I've played around with this recipe quite a bit and found that using a really ripe banana is the secret to amazing flavor. When combined with tangy buttermilk and just a touch of brown sugar these pancakes turn out incredibly tender and naturally sweet. They remind me of banana bread in pancake form.
Kitchen Must Haves
You don't need fancy equipment for these pancakes. Just grab your favorite small mixing bowl my trusty whisk gets lots of use here and a good nonstick pan is worth its weight in gold. I love my thin flexible spatula for getting under those pancakes just right.
Getting Started
Here's my foolproof process. First mash that banana really well I like using a fork to get it nice and smooth. Then in goes the egg buttermilk and oil. The dry ingredients get mixed in just until they're combined. Trust me overmixing is not your friend here.
The Cooking Magic
Getting the pan temperature just right is crucial. I start with medium heat and adjust as needed. Watch for those lovely bubbles on top that's your signal to flip. The second side always cooks faster so keep an eye on it. That golden brown color is what we're after.
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Make Them Your Own
Some mornings I toss in chocolate chips other days it's a sprinkle of cinnamon or maybe some coconut. My latest obsession is adding fresh blueberries right to the batter as it cooks. Don't be afraid to experiment that's how the best recipes are born.
Time to Enjoy
The toppings make these pancakes extra special. I love fresh banana slices a drizzle of real maple syrup and if I'm feeling fancy a handful of toasted nuts. Sometimes I'll add a dollop of Greek yogurt for extra protein it's delicious either way.
Pro Tips
Let me share my biggest pancake lessons. Gentle mixing is key nobody likes tough pancakes. Keep that heat moderate we're not trying to break any speed records here. And always test your pan with a water drop if it dances you're ready to cook.
Anytime Is Pancake Time
That's what I love about this recipe it works for any time of day. Whether it's a quiet Sunday morning or a midnight craving these pancakes hit the spot. The single serving size means no guilt about leftovers.
Save Some For Later
Sometimes I'll make an extra pancake or two. They keep surprisingly well in the fridge and a quick zap in the microwave brings them right back to life. Just be sure to store them in an airtight container they'll stay fresh for a couple of days.
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Picking Your Banana
The banana really makes these pancakes special. Those spotty overripe ones that nobody wants to eat? They're perfect here. The riper the banana the sweeter and more flavorful your pancakes will be. It's like they were meant for this recipe.
No Buttermilk No Problem
Don't let missing buttermilk stop you from making these. I've learned that a quick mix of regular milk and a splash of vinegar works beautifully. Let it sit for a few minutes and you've got a perfect substitute.
Keeping Them Warm
If you're making these for someone else or want to eat them all at once here's my trick. Heat your oven to its lowest setting and pop the finished pancakes in there. They'll stay warm and fluffy until you're ready to serve.
Dairy Free Options
These pancakes are super adaptable. I've made them with all sorts of non dairy milks when friends come over. Almond milk oat milk they all work great. Just add that splash of vinegar to get that buttermilk effect.
Topping Adventures
Let's talk toppings because this is where you can get really creative. I love almond butter and honey for a protein boost. Fresh berries are amazing when they're in season. Sometimes I'll even add a scoop of yogurt and granola for a breakfast parfait vibe.
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The Flipping Secret
Here's a tip I learned the hard way resist the urge to press down on your pancakes while they cook. Let them do their thing and they'll reward you with the fluffiest texture. Patience really is key here.
Good For You Too
These aren't just delicious they're actually pretty good for you. The banana adds potassium and fiber the egg brings protein and if you toss in some chia seeds or ground flax you've got omega-3s too. It's a breakfast you can feel good about.
Kid Tested Mom Approved
My kids go crazy for these pancakes. I can sneak in extra nutrition like grated carrots or zucchini and they never notice. The natural sweetness from the banana means I don't have to add much sugar another mom win.
Creative Leftovers
When I do have leftovers I love turning them into little pancake sandwiches. A smear of peanut butter maybe some sliced strawberries it's like a whole new treat. They're perfect for an afternoon pick me up.
Perfect Portions
This recipe is all about treating yourself without waste. It's just right when you want something special for breakfast but don't need a whole stack sitting around. Plus it means they're always fresh and hot off the griddle just the way pancakes should be.
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Frequently Asked Questions
- → Can I make these gluten-free?
Yes, use 1:1 gluten-free flour blend from Bob's Red Mill or King Arthur.
- → How do I know when to flip?
When bubbles appear across the entire surface of pancake.
- → Can I add other ingredients?
Try nuts, chocolate chips, cinnamon, citrus zest or tropical fruits.
- → Why preheat the pan first?
Ensures even cooking and proper browning of pancakes.
- → How long do they take to cook?
4-6 minutes per pancake, less for silver dollar size.
Conclusion
Single-serving banana pancakes are a quick and delightful breakfast option for those dining alone. With just a few simple ingredients, you can create soft, fluffy pancakes in under 10 minutes, perfect for a satisfying morning meal.