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Mini Banana Pancakes

Delightful Mini Banana Pancakes, perfect for a cozy family breakfast, featuring a fluffy texture and sweet banana flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar or honey for a healthier option
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 ripe bananas, mashed The riper the bananas, the sweeter the pancakes.
  • 1 cup milk dairy or non-dairy
  • 1 large egg
  • 1 tablespoon melted butter or coconut oil for a dairy-free version
Cooking Additives
  • Butter or oil For cooking

Method
 

Preparation
  1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  2. In another bowl, mash the ripe bananas thoroughly, then add in the milk, egg, and melted butter. Mix well to combine.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients. Stir just until everything is combined; a few lumps are perfectly fine!
Cooking
  1. Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  2. Using a small ladle or measuring cup, pour a small amount of batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.
  3. Repeat the process with the remaining batter, greasing the skillet as needed.
Serving
  1. Stack the pancakes up and serve immediately with your favorite toppings.

Notes

For best results, use ripe bananas for sweetness and ensure your skillet is heated adequately before pouring in batter. Leftovers can be stored in the fridge for up to 3 days.