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Mini Banana Pancakes

These light and fluffy mini pancakes are bursting with banana flavor, making them a delightful breakfast treat for the whole family.
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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: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 ripe bananas, mashed The riper the bananas, the sweeter your pancakes will be.
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter Additional butter can be used for flavor.
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Start by gathering all your ingredients and measuring them out for convenience.
  2. In a large bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
  3. In another bowl, mash the ripe bananas with a fork until smooth.
  4. Add milk, egg, melted butter, and vanilla extract to the mashed bananas. Whisk until fully combined.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are okay.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. Optionally, add a bit of oil or more melted butter.
  2. Pour small scoops of batter (about 2 tablespoons each) onto the hot surface. Cook for about 2-3 minutes or until bubbles form on the surface.
  3. Flip and cook for another 1-2 minutes, or until golden brown.
Serving
  1. Remove from the skillet and serve warm with your choice of toppings.

Notes

Store leftover Mini Banana Pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave.