Mini Banana Pancakes
If you love pancakes and bananas, you’ll adore these mini banana pancakes!
Instead of mashing the banana into the batter, we slice it into rounds and coat each piece for a delicious, caramelised centre.
They’re fluffy, naturally sweet, and fun to eat - perfect for a quick breakfast or snack. Whether you enjoy them with maple syrup, a dusting of powdered sugar, or a drizzle of Nutella, these bite-sized treats are sure to become a new favourite.
Hey, I'm Verna!
About this recipe
If you love pancakes but want something extra adorable (and delicious), mini banana pancakes are the way to go!
These bite-sized, fluffy treats are naturally sweet, easy to make, and perfect for breakfast, brunch, or even a fun snack.
Plus, they only require a handful of ingredients!
Why You'll Love These Mini Banana Pancakes
- Quick & Easy – Whip them up in under 20 minutes.
- Naturally Sweet – Thanks to ripe bananas, you can cut back on added sugar.
- Perfect for Dipping – Pair with maple syrup, honey, or yogurt.
- Great for Kids & Adults – Who doesn’t love tiny pancakes?
Topping Ideas
Take your mini banana pancakes to the next level with these fun toppings:
- Classic: Maple syrup and butter
- Healthy: Greek yogurt, fresh berries, and a drizzle of honey
- Indulgent: Nutella, chocolate chips, and chopped nuts
- Protein-Packed: Peanut butter and chia seeds
How to Store & Reheat
- Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
- Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Warm in the microwave for 30 seconds or reheat on a skillet for a fresh-off-the-pan taste.
These mini banana pancakes are fluffy, delicious, and irresistibly cute. Perfect for kids and adults alike, they make any breakfast or snack time feel extra special. Give them a try and let me know your favorite toppings in the comments!
Ingredients
- 1 ripe banana, sliced into thin rounds
- 1 egg
- 1 cup milk (or any dairy-free alternative like almond or oat milk)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- Butter or oil for cooking
Pair it with
Instructions
1. Prepare the Pancake Batter
In a medium-sized mixing bowl, whisk together the egg, milk, vanilla extract, flour, baking powder, sugar (if using), and salt until smooth.
Avoid over-mixing to keep the pancakes light and fluffy.
2. Slice the Banana
Cut the banana into thin, even slices. These will be coated in the batter before cooking.
3. Preheat & Grease the Pan
Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. A well-heated pan ensures even cooking and prevents sticking.
4. Coat the Bananas in Batter
Dip each banana slice into the pancake batter, ensuring both sides are fully coated. Let any excess batter drip off before placing them on the pan.
5. Cook the Mini Pancakes
Place the coated banana slices onto the pan, leaving some space between each one.
Cook for about 1-2 minutes until small bubbles form around the edges, then flip carefully using a spatula.
Cook for another 1 minute until golden brown and cooked through.
6. Serve & Enjoy!
Stack them up on a plate, drizzle with syrup, or enjoy them plain as a snack. These pancakes are delicious on their own or paired with your favorite toppings.
Tips:
- Use very ripe bananas – They add natural sweetness and a smoother texture.
- Keep the heat medium-low – This prevents burning while ensuring the pancakes cook through.
- Use a fork or tongs to coat the banana slices – This makes the process less messy.
- Make a big batch – These pancakes store well and can be reheated for a quick breakfast on busy mornings.
FAQ
Can I make these pancakes gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend. Almond or oat flour can also work, though they may slightly change the texture.
Can I use frozen bananas?
It's best to use fresh bananas for this recipe. Frozen bananas tend to release extra moisture and may not hold up well when coated in batter.
How do I prevent the pancakes from sticking to the pan?
Make sure your pan is well-greased with butter or oil, and avoid flipping the pancakes too soon. Wait until you see bubbles forming on the edges before flipping.
Can I make these without eggs?
Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a mashed banana for a vegan-friendly version.
What’s the best way to serve these pancakes?
They’re great on their own, but you can serve them with syrup, yogurt, or nut butter for extra flavour!
Video demonstration
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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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