“Mini banana pancakes”

Quick Overview

Mini banana pancakes are bite-sized versions of classic banana pancakes. Often served in a bowl with butter and maple syrup like pancake cereal, these bite-sized treats combine ripe bananas with a standard pancake batter. They offer sweet banana flavor and crisp, golden edges in every bite.

This recipe takes just 10 minutes to prepare and 10 minutes to cook, making total time 20 minutes. It yields 4 servings at roughly 220 calories per serving. Kids and adults love them because they cook fast and turn ordinary morning breakfasts into a fun dining experience.

Ingredients

Pancake Batter

• 1 cup (125 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (4 g) baking powder
• 1/4 tsp (1.5 g) fine salt
• 1 medium ripe banana (about 100 g), thoroughly mashed
• 3/4 cup (180 ml) whole milk
• 1 large egg, room temperature
• 1 tbsp (14 g) unsalted butter, melted and cooled
• 1/2 tsp vanilla extract

For Cooking & Serving

• 1 to 2 tbsp (14 to 28 g) unsalted butter for the griddle
• Pure maple syrup for drizzling
• Fresh banana slices or berries for topping

How to Make Mini Banana Pancakes

1. Whisk the all-purpose flour, sugar, baking powder, and salt together in a large mixing bowl.
2. Mash the banana in a separate bowl until smooth with no large lumps remaining.
3. Add the milk, egg, melted butter, and vanilla extract to the mashed banana and whisk until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until mixed. Do not overmix; small lumps in the batter are acceptable.
5. Transfer the batter into a squeeze bottle or a piping bag with a small tip cut off for easy portioning.
6. Heat a nonstick skillet or flat griddle over medium-low heat and lightly grease with melted butter.
7. Pipe tiny rounds of batter, about the size of a quarter, onto the hot skillet, leaving 1/2 inch between each mini pancake.
8. Cook for 1 to 2 minutes until small bubbles form on the surface and the edges look set.
9. Flip each mini pancake carefully using a small spatula or chopsticks and cook for another 1 minute until golden brown.
10. Remove from heat and repeat with the remaining batter.

Pro Tip

Keep your pan heat at medium-low rather than medium or high. Because mini banana pancakes have a small surface area and natural sugars from the ripe fruit, high heat will scorch the outsides before the centers cook through. Low, steady heat ensures every bit turns golden brown without burning.

Serving & Storage

Serve these bite-sized pancakes immediately while warm. Pour them into a shallow bowl, top with a small pat of butter, and drizzle generously with warm maple syrup. They pair well with fresh strawberries, sliced bananas, or a side of crispy bacon.

Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, lay cooked pancakes in a single layer on a baking sheet for 30 minutes, then transfer them to a freezer-safe bag for up to 2 months. Reheat frozen or chilled pancakes in a dry nonstick pan over medium heat for 2 minutes or toast them on a baking sheet at 350°F (175°C) for 5 minutes until crisp.

FAQs

Can I make these mini banana pancakes without eggs?

Yes, replace the egg with 1/4 cup of plain yogurt or an extra half of a mashed ripe banana to maintain the moisture and structure.

How do I keep the pancakes warm while cooking in batches?

Place cooked mini pancakes on a wire rack inside a baking sheet set in an oven preheated to 200°F (95°C) until you finish all batches.

Why is my pancake batter too thick to squeeze through a bottle?

If your batter seems too thick to pipe easily, stir in an additional tablespoon of milk at a time until it reaches a smooth, pourable consistency.