Mini Banana Pancakes

There’s something magical about pancakes in the morning—especially when they’re bite-sized, loaded with banana goodness, and served with fresh berries. These mini banana pancakes are an easy, fun, and delightful breakfast option that everyone will love. The simplicity of dipping banana slices in pancake batter and frying them to golden perfection makes this recipe a favorite for busy mornings or leisurely weekend brunches. Add a drizzle of maple syrup, and you have a dish that’s as delicious as it is Instagram-worthy.

Why You Should Try This Recipe

Mini banana pancakes are the perfect combination of fun, flavor, and nutrition. They’re easy to whip up, visually appealing, and can be tailored to suit any palate. Whether you’re making breakfast for kids, hosting a brunch, or simply treating yourself to a delightful morning, these mini banana pancakes are sure to impress.

Ingredients You’ll Need for the Mini Banana Pancakes:

For the Pancakes:

• Egg: Helps bind the batter and adds fluffiness.
• Baking Powder: Provides lift and makes the pancakes light and airy.
• Sugar: Adds sweetness to the batter.
• Oil or Melted Butter: Ensures the batter is smooth and prevents sticking while frying.
• Spelt Flour: Forms the base of the pancake batter.
• Milk: Adds moisture and creates a smooth batter consistency.
• Bananas: The star ingredient, sliced and dipped in the batter for flavor and texture.

For Serving:

• Fresh Berries: Adds color, freshness, and a burst of juicy flavor.
• Maple Syrup: Optional for drizzling and enhancing sweetness.

Customization Ideas

• Nut Butter Drizzle: Top your pancakes with peanut butter or almond butter for added protein.
• Chocolate Lover’s Delight: Add mini chocolate chips to the batter or sprinkle melted chocolate over the pancakes.
• Tropical Twist: Use coconut milk instead of regular milk and serve with pineapple chunks and toasted coconut.
• Gluten-Free Option: Substitute the flour with a gluten-free blend.

For making the Mini Banana Pancakes, here are the essential tools you’ll need:

• Mixing Bowl: For combining and whisking the pancake batter.
• Whisk or Fork: To beat the egg and mix the batter until smooth.
• Measuring Cups and Spoons: To accurately measure the ingredients like flour, sugar, and milk.
• Cutting Board and Knife: For slicing the bananas into even rounds.
• Non-Stick Frying Pan or Griddle: Ensures the pancakes cook evenly and don’t stick.
• Spatula: For flipping the banana pancakes gently without breaking them.
• Ladle or Spoon: To dip and coat the banana slices with batter.
• Plate with Paper Towels: For placing the pancakes after cooking, if you want to remove any excess oil.

Here is the full Recipe:

Ingredients:

For the Pancakes:

• 1 egg
• 5 g (1 tsp) baking powder
• 2 tbsp sugar
• 2 tbsp oil or melted butter
• 160 g (1 ¼ cups) spelt flour
• 180 g (¾ cup) milk
• 2 bananas

For Serving:

• Fresh berries
• Maple syrup (optional)

Directions:

Prepare the Batter

1. In a mixing bowl, crack the egg and whisk it until light and frothy.
2. Add the sugar and whisk again until combined.
3. Pour in the oil or melted butter, followed by the milk. Stir until the mixture is smooth.
4. Gradually sift in the flour and baking powder. Fold the dry ingredients into the wet ingredients using a spatula or whisk. Be careful not to overmix—just stir until you have a smooth batter.

Slice the Bananas

1. Peel the bananas and slice them into ½-inch thick rounds. Keep the slices uniform in thickness to ensure even cooking.

Dip the Bananas

1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or butter.
2. Dip each banana slice into the pancake batter, ensuring it’s fully coated. Use a fork or skewer to transfer the coated banana slice to the skillet.

Cook the Pancakes

1. Cook the banana pancakes for about 1–2 minutes on each side, or until golden brown. Use a spatula to carefully flip them. The pancakes should be firm and slightly puffed up when done.

Serve

1. Transfer the mini banana pancakes to a serving plate. Top with fresh berries and drizzle with maple syrup if desired. Serve warm and enjoy!

Tips for the Best Mini Banana Pancakes:

• Use Ripe Bananas: The natural sweetness of ripe bananas pairs perfectly with the pancake batter.
• Don’t Overmix the Batter: Overmixing can lead to dense pancakes. Stir until just combined.
• Keep the Pan Temperature Steady: Too hot, and the pancakes will burn before the bananas cook through. Too cool, and they won’t brown properly.
• Experiment with Add-Ins: Sprinkle a pinch of cinnamon or nutmeg into the batter for extra flavor.
• Double the Recipe: If you’re feeding a crowd, this recipe doubles easily.

Frequently Asked Questions

Can I Make the Batter Ahead of Time?

Yes! The batter can be prepared the night before and stored in the refrigerator. Give it a quick stir before using.

How Do I Store Leftovers?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Can I Freeze Mini Banana Pancakes?

Absolutely! Place the cooked pancakes on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.

More Baking Ideas:

• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
• Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: