Loading...

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a separate medium bowl, whisk together the whole milk, large egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick.

Peel the ripe bananas and slice them into thin, uniform rounds, approximately 1/4 to 1/2 inch thick.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.

Dip each banana slice into the pancake batter, ensuring it is fully coated. Allow any excess batter to drip off.

Carefully place the batter-coated banana pieces onto the hot skillet, leaving some space between each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

Transfer the cooked mini banana pancakes to a serving plate or bowl. Repeat with remaining banana slices and batter, greasing the pan as needed.

Generously top the mini banana pancakes with fresh blueberries and raspberries. Drizzle with maple syrup or honey before serving.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a separate medium bowl, whisk together the whole milk, large egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick.

Peel the ripe bananas and slice them into thin, uniform rounds, approximately 1/4 to 1/2 inch thick.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.

Dip each banana slice into the pancake batter, ensuring it is fully coated. Allow any excess batter to drip off.

Carefully place the batter-coated banana pieces onto the hot skillet, leaving some space between each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

Transfer the cooked mini banana pancakes to a serving plate or bowl. Repeat with remaining banana slices and batter, greasing the pan as needed.

Generously top the mini banana pancakes with fresh blueberries and raspberries. Drizzle with maple syrup or honey before serving.
