If you’re in the mood for something sweet, satisfying, and just a little bit special, these Mini Banana Pancakes are the way to go. Imagine tiny, fluffy pancakes with the sweet, rich flavor of ripe bananas baked right into the batter. They’re perfect for breakfast, brunch, or even as a fun snack! These bite-sized delights are easy to whip up and hard to stop eating. Trust me, once you make them, you’ll be hooked!
Why You’ll Love Mini Banana Pancakes
This recipe is all about indulgence without the guilt. It’s the perfect balance of fluffiness and sweetness, and it’s so simple to make. Here’s why these little pancakes are a winner:
Versatile: Whether you’re making them for a cozy weekend breakfast or a fun brunch spread, these mini pancakes are perfect for any occasion. They also make a great snack for kids or a light dessert!
Banana Goodness: The bananas add natural sweetness, making them a healthier option compared to traditional pancakes loaded with sugar. Plus, they keep the pancakes moist and tender.
Quick and Easy: You don’t need to be a pancake pro to get these just right. With easy-to-follow steps, even beginner cooks can nail these in no time!
Customizable: Want to take these pancakes to the next level? Add chocolate chips, nuts, or a drizzle of honey to really elevate the flavor.
Crowd-Pleasing: Whether you’re cooking for one or feeding a group, everyone will love these little bites of heaven. They’re just the right size for popping in your mouth, and the flavor is unbeatable.
Ingredients
These mini pancakes come together with just a few simple ingredients, but the result is absolutely delicious. Here’s what you need:
Ripe Bananas: The base of these pancakes, giving them that perfect banana flavor and natural sweetness.
Flour: The classic pancake base—soft and light, it helps give the pancakes their fluffy texture.
Baking Powder: This helps the pancakes puff up perfectly as they cook.
Milk: To make the batter smooth and easy to work with.
Egg: Adds a little richness and structure to the pancakes.
Vanilla Extract: A touch of vanilla enhances the sweetness and flavor of the bananas.
Butter: For a rich, golden texture and extra flavor. You can also use oil if you prefer.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these adorable mini pancakes that are sure to impress:
Mash the Bananas: In a medium bowl, mash the ripe bananas until smooth. The riper the banana, the better the flavor!
Make the Batter: Add the flour, baking powder, milk, egg, and vanilla extract to the mashed bananas. Stir everything together until just combined. You want the batter to be thick but pourable, so add a little more milk if needed.
Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Cook the Pancakes: Using a tablespoon or small ladle, pour small rounds of batter onto the skillet. Cook for about 2 minutes on one side, or until bubbles form on the top and the edges start to set. Flip them over and cook for another 1-2 minutes, until golden brown on both sides.
Serve and Enjoy: Stack the pancakes high, drizzle with maple syrup, and top with fresh fruit or whipped cream for an extra treat!
How to Serve Mini Banana Pancakes
These mini pancakes are delicious on their own, but here are a few ideas to take them over the top:
Fresh Fruit: Top with sliced bananas, berries, or a sprinkle of cinnamon for a touch of extra flavor.
Maple Syrup: Drizzle with real maple syrup for that classic pancake experience.
Whipped Cream: Add a dollop of whipped cream for extra indulgence.
Yogurt: For a slightly healthier option, pair with a scoop of Greek yogurt for a creamy balance.
Chocolate Chips: Mix some mini chocolate chips into the batter before cooking or sprinkle on top for extra sweetness.
Additional Tips
Make Ahead: You can prep the batter ahead of time and store it in the fridge for up to 1 day. This makes for a quick breakfast or snack the next day.
Banana-Free Option: If you don’t have bananas, try adding other fruit, like blueberries or shredded apples, to the batter.
Make It Extra Fluffy: For even fluffier pancakes, separate the egg and beat the egg whites until stiff peaks form, then gently fold them into the batter.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days. You can reheat them in the microwave or toaster for a quick breakfast.
Double the Recipe: These pancakes freeze really well! Make a big batch and freeze the leftovers for busy mornings.
FAQ Section
Q1: Can I use frozen bananas?
A1: Yes, frozen bananas work great! Just thaw them before mashing.
Q2: Can I add chocolate chips to the batter?
A2: Absolutely! Add a handful of mini chocolate chips to the batter for a fun twist.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.
Q4: Can I make the pancakes bigger?
A4: Of course! You can make slightly larger pancakes if you prefer, just adjust the cooking time accordingly.
Q5: How do I make the pancakes vegan?
A5: Swap the egg for a flax egg and use plant-based milk and butter for a vegan version.
Q6: Can I use oat flour instead of regular flour?
A6: Yes, oat flour works as a great gluten-free option!
Q7: Can I freeze the pancakes?
A7: Yes! Freeze them in a single layer, then transfer to a ziplock bag for easy storage.
Q8: How do I reheat these pancakes?
A8: You can reheat them in the microwave or toaster. Just be sure to heat them gently so they stay soft.
Q9: Can I make these pancakes with other fruits?
A9: Yes! Feel free to experiment with other fruits like blueberries or strawberries.
Q10: How do I make these pancakes fluffier?
A10: For extra fluff, try adding an extra teaspoon of baking powder or separating the eggs and beating the whites before folding them into the batter.
Conclusion
These Mini Banana Pancakes are perfect for those moments when you want something sweet, light, and just a little indulgent. Whether you’re serving them for breakfast, brunch, or a snack, they’re sure to put a smile on everyone’s face. With their fluffy texture, delicious banana flavor, and endless topping possibilities, you’ll find yourself making these time and time again. Go ahead, give them a try—you won’t regret it!
Print
Mini Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2-3 1x
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Banana Pancakes are delightful bite-sized treats that combine the sweetness of ripe bananas with fluffy pancake batter. Perfect for breakfast, brunch, or a fun snack, they offer a playful twist on traditional pancakes.
Ingredients
- 2 ripe bananas
- 1 cup (120g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 1 tablespoon (10g) sugar
- 1 pinch (2g) salt
- 1 pinch (1g) ground cinnamon
- 1/2 cup (120ml) milk
- 1 large egg
- 1 tablespoon (15ml) vegetable oil
- Maple syrup, whipped cream, or fresh berries for serving
Instructions
- Prepare the Bananas:
- Peel the bananas and slice them into 1/4-inch thick coins.
- Make the Batter:
- In a bowl, mix together the all-purpose flour, baking powder, sugar, salt, and ground cinnamon.
- In a separate bowl, whisk together the milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Coat the Banana Slices:
- Gently dip each banana slice into the batter, ensuring it’s evenly coated.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Place the batter-coated banana slices onto the skillet, cooking in batches if necessary.
- Cook for 2-3 minutes on each side, or until golden brown.
- Serve:
- Arrange the mini banana pancakes on a serving plate.
- Top with maple syrup, whipped cream, or fresh berries as desired.
Notes
- For added flavor, consider adding a teaspoon of vanilla extract to the batter.
- Ensure the skillet is at the right temperature; too hot can cause the pancakes to burn, while too cool can make them soggy.
- These mini pancakes are best enjoyed immediately while warm.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 200 mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg