A single ripe banana, an egg, and a microwave — breakfast ready in about a minute. This Banana Mug Pancake is the ultimate quick fix for busy mornings, late-night cravings, or solo brunch experiments.
It’s tiny, forgiving, and wildly adaptable. No pans, no flipping, no waste.
You can make it on a dorm-room counter or in a sleepy kitchen. It’s also a great base to riff on with add-ins or toppings.
Why You’ll Love This Banana Mug Pancake
– Ready in about 60 seconds from start to finish.
– Uses one mug and one fork for easy cleanup.
– Naturally sweet from banana — less added sugar.
– Protein boost from the egg keeps you full longer.
– Flexible texture: soft and cakey or slightly dense like a pancake.
– Perfect for single servings and portion control.
– Ideal for travel, camping (with a microwave), or quick snacks.
This Banana Mug Pancake tastes like a cross between a light banana cake and a tender pancake. The top sets quickly in the microwave while the interior stays moist and tender from the banana. Texture is soft and slightly spongy; the baking powder gives a gentle lift so it doesn’t feel heavy.
"I make this every weekday — it’s fast, sweet, and actually feels like a treat. Perfect for when I need breakfast and coffee in under five minutes." — 5★ reader review
Key Ingredients for Banana Mug Pancake
Ripe banana — The banana is the flavor and moisture engine. Choose bananas with brown speckles for peak sweetness and easier mashing. If you substitute with applesauce, expect a milder flavor and a wetter batter that may need slightly more flour.
Egg — The egg binds and provides structure and protein. Use a large egg at room temperature for best mixing and even cooking. Egg-free swaps (flax or chia) will work but make the texture denser and require a slightly longer cook time.
All-purpose flour — Flour gives the pancake its body and chew. Measure by spooning into the cup and leveling to avoid a gummy result; cake or pastry flour will yield a softer crumb. For gluten-free, use a 1:1 gluten-free baking mix and expect a slightly different mouthfeel.
Baking powder — This is the leavening lift that stops the mug pancake from being flat and dense. Use fresh baking powder (within 6 months) for reliable rise. If omitted, the result will be flatter and more like a dense banana bread bite.
Full Ingredient List for Banana Mug Pancake
– 1 ripe banana
– 1 egg
– 3 tablespoons all-purpose flour
– 1/2 teaspoon baking powder
– 1 tablespoon milk
– Pinch of salt
– Syrup or nut butter for topping
(hint: keep a small, microwave-safe mug ready so you can make this in under 2 minutes any day. For a dairy-free version, swap the milk for almond or oat milk.)
Try a cottage cheese pancake for another high-protein solo-serve breakfast idea.
Step-by-Step Instructions for Banana Mug Pancake
The method is intentionally short: mash the banana directly in the mug, mix in the egg, stir in dry ingredients, microwave, and top. Work quickly and use a mug with at least 8 ounces capacity to prevent overflow.
Step 1: Mash the banana in a microwave-safe mug until mostly smooth.
Use a fork to press the banana against the side of the mug in small circles. Aim for small lumps rather than total purée; tiny pieces help retain texture.
Pro Tip: It should look like a smooth, slightly chunky puree with no large banana slices.
Step 2: Add the egg and mix until well combined.
Crack the egg into the mug and whip it into the mashed banana until the mixture is glossy and homogenous. Break up any remaining banana chunks as you stir.
Pro Tip: The mixture should smell fresh and slightly sweet, and feel noticeably more fluid after the egg is fully mixed.
Step 3: Stir in the flour, baking powder, milk, and salt until smooth.
Sift the baking powder with the flour if you want an even lighter texture, then mix in the milk and salt. Stir just until no dry streaks remain — avoid overmixing.
Pro Tip: The batter should be thick but pourable, similar to a traditional pancake batter scoop; no large pockets of dry flour should remain.
Step 4: Microwave on high for about 60 seconds, or until cooked through.
Place the mug in the center of the microwave and start with 60 seconds. If the center jiggles or looks wet, continue in 10–15 second bursts. Microwaves vary; adjust time as needed.
Pro Tip: The top should spring back lightly when touched and not look glossy or wet.
Step 5: Let it cool for a minute, then add your favorite toppings and enjoy!
Cooling lets the pancake finish setting and makes it easier to slide or eat from the mug. Add syrup, nut butter, fresh fruit, or a dusting of cinnamon.
Pro Tip: The aroma should be warm banana with a hint of cooked egg and toasted notes if you added cinnamon or nuts.
For a different texture idea, explore another quick pancake recipe that uses cottage cheese for tang and protein.
Expert Tips for Banana Mug Pancake
– Use a ripe banana with brown spots for the best sweetness and easy mashing.
– Warm the egg to room temperature to blend more smoothly into the banana.
– Measure flour by spooning it into the measuring spoon and leveling for consistent texture.
– If the center is undercooked, microwave in 10-second bursts rather than a single long interval.
– For a fluffier rise, let the mixed batter rest 1–2 minutes before microwaving to let the baking powder activate.
– Use a larger mug (10–12 oz) to prevent overflow and give the pancake room to expand.
– Avoid overmixing once flour is added to keep the pancake tender instead of chewy.
– Common mistake: using a very underripe banana — the pancake will be bland and less sweet; add a teaspoon of maple syrup in that case.
Storage & Freezing for Banana Mug Pancake
Fridge storage: Cool completely, then transfer to an airtight container or wrap tightly with plastic wrap. Keep up to 2 days in the refrigerator. Reheat uncovered in the microwave for 20–30 seconds.
Freezer storage: Wrap the cooled mug pancake in plastic wrap and place in a zip-top freezer bag or airtight container. Freeze flat for up to 1 month. Thaw in the fridge overnight or on the counter for 30–60 minutes.
Thawing & reheating: Reheat from frozen in short 20–30 second microwave bursts until just warmed through, checking often to avoid drying. For a crisper top, reheat briefly in a toaster oven at 350°F (175°C) for 4–6 minutes after thawing.
Best containers: Use a shallow airtight container for the fridge and a freezer bag that you can press flat for the freezer to save space. Label with date to track freshness.
Variations & Substitutions for Banana Mug Pancake
Blueberry banana: Fold 1–2 tablespoons of fresh or frozen blueberries into the batter before microwaving. The berries add juicy pops and a pretty purple hue; frozen berries may add extra moisture so reduce milk by 1/2 teaspoon if needed.
Oat flour swap: Replace the 3 tablespoons all-purpose flour with 3 tablespoons finely ground oat flour. The result is nuttier and slightly chewier; use gluten-free oats if needed and expect a slightly denser texture.
Peanut butter swirl: Stir 1 tablespoon of peanut butter into the batter or swirl it on top after cooking. This adds richness and protein and gives a thick, indulgent mouthfeel that pairs perfectly with banana.
Chocolate banana: Add 1 teaspoon unsweetened cocoa powder and 1 tablespoon mini chocolate chips to the batter. The cocoa intensifies the banana flavor and gives you a dessert-style mug pancake with melty chocolate pockets.
Frequently Asked Questions About Banana Mug Pancake
Q: Can I make the Banana Mug Pancake without an egg?
A: Yes — replace the egg with a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or a commercial egg replacer. Expect a slightly denser, moister texture and possibly an extra 10–20 seconds of cook time in the microwave.
Q: Why is my Banana Mug Pancake rubbery or tough?
A: Overcooking and overmixing are the usual culprits. Microwave in short bursts and stop when the top springs back. Mix only until the flour is incorporated to avoid developing too much gluten.
Q: How do I prevent the mug pancake from overflowing?
A: Use a mug with at least 8–10 ounces capacity and avoid filling over half to two-thirds full. If your microwave causes rapid boiling, reduce power to 80% and increase time slightly.
Q: Can I use mashed frozen banana?
A: Yes, but thaw and drain any excess liquid first. Frozen-thawed banana can be wetter; pat with paper towel or reduce added milk by 1/2 teaspoon to maintain batter thickness.
Q: Is this recipe healthy?
A: It can be — using a ripe banana and just one egg keeps added sugar low while providing natural sweetness and protein. Opt for whole-grain or oat flour and top with nut butter for added healthy fats and fiber to make it more balanced.
Final Thoughts on Banana Mug Pancake
This Banana Mug Pancake is a tiny, satisfying breakfast or snack that proves simple ingredients can shine. If you liked it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For more quick single-serve ideas and inspiration, check these resources: Pancake In A Mug. Say Whaaaaaaat? – UNCHAINEDTV, Banana Mug Cake – MJ and Hungryman, Healthy Oatmeal Banana Mug Cake or Pancake Batter, Pancake in a Mug – A Virtual Vegan, and One Mug Pancakes | Little Green Dot.
Banana Mug Pancake
Ingredients
Method
- Mash the banana in a microwave-safe mug until mostly smooth.
- Add the egg and mix until well combined.
- Stir in the flour, baking powder, milk, and salt until smooth.
- Microwave on high for about 60 seconds, or until cooked through.
- Let it cool for a minute, then add your favorite toppings and enjoy!