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Fluffy mini banana pancakes stacked on a white plate with maple syrup, banana slices, and blueberries for an easy breakfast recipe

Fluffy Mini Banana Pancakes

These easy fluffy mini banana pancakes are naturally sweet, ready in 15 minutes, and perfect for busy school mornings. They freeze beautifully and kids absolutely love them!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 sugar or honey
  • 2 teaspoons baking powder
  • 1/4 teaspoons salt
Wet Ingredients
  • 1 large ripe banana mashed (about 1/2 cup, with brown spots)
  • 3/4 cup Milk any kind works - dairy, oat, almond
  • 1 large egg
  • 2 tablespoons melted butte plus more for the pan
  • 1/2 teaspoon vanilla extract

Equipment

  • 2 mixing bowls
  • Whisk
  • Fork for mashing banana
  • Non-stick skillet or griddle
  • spatula
  • Tablespoon or small cookie scoop

Method
 

Mix Dry Ingredients
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Prepare Wet Ingredients
  1. In a separate bowl, mash the banana with a fork until mostly smooth (a few lumps are fine). Add milk, egg, melted butter, and vanilla extract. Whisk together until combined.
Combine Without Overmixing
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should look lumpy and slightly shaggy - don't overmix or your pancakes will be tough. It's okay if you still see a few streaks of flour.
Heat the Pan
  1. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat the pan. The pan is ready when a drop of water sizzles immediately upon contact.
  1. Using a tablespoon or small cookie scoop, drop batter onto the hot pan, making circles about 2 inches across. You should be able to fit 6-8 pancakes at a time depending on your pan size. Cook for 1-2 minutes until bubbles form on the surface and the edges look set.
Flip and Finish
  1. Flip the pancakes carefully with a spatula. They should be golden brown. Cook for another 1 minute on the second side until cooked through and golden.
Keep Warm and Serve
  1. Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while you finish cooking the remaining batter. Serve warm with maple syrup, butter, fresh fruit, or your favorite toppings.

Notes

Use medium heat for the best mini banana pancakes. If the pan is too hot, the outside can burn while the inside stays soft and gummy. The first pancake is your test pancake, so use it to check if the heat is right and adjust before cooking the rest.
Choose ripe bananas with brown spots because they mash easily and add natural sweetness. This gives the pancakes better flavor and a softer texture without needing extra sugar.
Store leftover pancakes in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the microwave for about 20 seconds or toast them for a slightly crisp edge.
These pancakes also freeze very well. Let them cool, freeze them in a single layer on a tray, then move them to a freezer bag. They keep for 2 to 3 months and can go straight into the toaster when you want a quick breakfast.
For equipment, you only need simple kitchen basics: two mixing bowls, a whisk, a fork to mash the banana, a non-stick skillet or griddle, a spatula, and a tablespoon or small cookie scoop.