This Banana Pancake is a great quick breakfast option that’s ready in 30 minutes. It’s thick, soft and super fluffy. You’ll be looking forward to breakfast.
I have quite a few variations of pancake in my website. From classic Vanilla Pancake, to Dutch Baby Pancake, Blueberry Pancake and some more. They all come in a small batch for 2-3 people, I would say reasonable enough for most people. But for someone like me who live alone, I guess 6-8 pieces of pancake is quite a lot don’t you think? I mean pancakes are good for freezing, but since they are so easy to make, I prefer making them the same day I’m eating it. They taste better when freshly made and eaten the same day, better yet right off the pan.
I remembered making a tall stack of Strawberry Pancake, and my brother asked me if I ate all of it. Sad to say, No. At least not at one meal, it took me weeks to finish all of them. While having a huge batch of pancake recipe is nice to have, I’ve decided it’s time to make a single serving portion just enough for one breakfast meal, a pancake just for me. This Banana Pancake was my first single serve pancake in my blog, and after making it I promised myself this won’t be the last. This is just the beginning of many single serving pancakes so watch out for that. This one I can proudly say I finished in one seating, it was such a lovely to have a clean plate and not feel stuffed from over eating. As I always say, “food it meant to be enjoyed”.
This Banana Pancake is so ultimately soft and fluffy without exaggeration. It has a sponge like texture, it has nice subtle banana flavor and right level of sweetness (at least for my taste). I was so excited admiring it while I was taking photograph of it, and when I sliced it, I just can’t wait to eat it. I can feel the softness of the pancake as the knife cut through it, and I can see from looking at it bottom up and sideways how thick they are. This is a kind of breakfast that will take your breathe away, it was just so beautiful. My perfect single serving banana pancake, give it a try and see for yourself. Let’s get started!
Tips to Soft and Fluffy Pancakes
- Measure the ingredients properly – You will only be using few ingredients for pancake, and one of the main ingredients is flour. Since pancake are almost like instant cake that doesn’t require whipping and creaming, it is important to have the right amount of flour. Too much flour can make the cake tough, and too little can make it runny. So measure properly and use the spoon level technique. This means scooping the flour using the measuring cup, and then using the handle of the spoon or fork or anything flat to level the flour. Don’t just tap it to get it level, little amount matter in making this pancake.
- Do NOT over mix the batter – You’ve probably read this time and time again because it is an important thing to remember in making cake, muffins or quick breads. The more you mix, the more gluten develops which will result to a tough dense pancakes, you don’t want that. Stop as soon as the wet and dry ingredients are incorporated, there will still be small lumps but those are fine. Don’t try to make the batter smooth.
- Allow the batter to rest – Let the batter sit for at least 10 minutes and up to 30 minutes. All that gluten that was activated when you mix the batter will relax, and the starch in the flour will absorb the liquid in the batter, making it thicker. Keep it chilled in the fridge.
- Don’t flip too soon – Are we not all excited when its time to flip the pancakes? That’s my favorite part, but flipping soon could end up with a distorted torn pancakes. So how do you know when it’s time to flip? When the top of the pancakes starts to have large burst bubbles and the top is slightly getting cook and dry, the side should also be browned and stable so that it could hold the pancake when you flipped it. A soft uncooked edge will break the pancake you flip it.
- Hot pan but not too hot – Excited to cook the pancake and eat it? Don’t bump up the heat, and be patient. High heat can cause uneven cooking resulting to burnt outside and uncooked inside. You want a medium steady heat so that the pancake is cook evenly inside and out.
- Greasing the pan – Don’t go pouring oil into the pan please. Brush butter on the pan or use paper towel to brush it with oil. You want it nicely greased, but not swimming with oil. Pouring the oil directly to the pan can cause uneven cooking as some part will absorb too much oil, not to mention you will end up with a greasy pancakes.
- Don’t try to make the consistency smooth – This is one instance in making “cake” that lumps are ok. You will definitely have a thick batter with lumps in it, expect that to happen and don’t panic. You are on the right track. As long as the wet and dry ingredients are mix well and no trace of raw flour in the batter, that should work.
- Whip the Egg White – Whipping the egg white before adding it to the batter is key to making a fluffy pancake. Whipped egg white incorporates air into the batter thus making the batter light and airy resulting to a fluffy pancake.
- Do a test run – Although optional, it’s always good to cook 1 piece first before cooking a bigger batch. This will give you chance to adjust the heat and practice on your “flipping”. Once you get used in making pancakes, you wouldn’t even have to do it. Adjust the heat as needed for the succeeding pieces.
There you go, 8 simple tips to have a soft and fluffy homemade pancakes. Let’s put it to use, and let me know how it goes for you when you try it.
- 1/3 cups All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp salt (I used fine salt)
- 3 tbsp granulated Sugar
- 2 tbsp Milk (any milk will work)
- 1/2 tsp Vanilla Extract
- 1 Egg (egg yolk and egg white separated)- room temperature
- 1 tbsp Butter
- Dry Ingredients: In a small bowl, whisk flour, baking powder, salt and sugar. Set aside. At this stage, you can keep it refrigerated or stored in a can/bottle for use when you need it.
- Wet Ingredients: Mash the banana using a fork, then add milk and egg yolk together.
- Whip Egg White – Whip or whisk the egg white until fluffy. Set aside.
- Dry + Wet Ingredients: Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Lumps are ok, do not try to make the batter smooth as it will make the pancake tough and flat. Add whipped egg white and gently fold just until combined.
- Cook: Heat your frying pan or griddle to medium heat and brush the pan with butter or grease it with oil using a paper towel. Divide the pancake batter into 4 and pour each portion into pan or griddle. If you do not have a large pan, cook the pancake one at a time. Do not over crowd as you will have difficulty flipping it. Leave the pancake for 4-5 minutes without touching it or until bubbles on the top start to pop and the sides are browned and stable. Gently flip to cook the other side of the pancake. Cook the other side about 2-3 minutes. Wipe your pan off after every two batches or so, and grease with butter and oil as needed.
- Serve: Serve warm top with sliced Banana and drizzle with honey on top.
Makes 4 small pancakes
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Disclaimer page.
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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I love pancakes! Your recipe looks fantastic!!
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Thanks Bernice. Such a quick and easy breakfast to make
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Funny. I had banana-pecan pancakes for breakfast this morning!
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Such and easy breakfast to prepare 🙂 I like pecan in my pancakes too
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