Mini Banana Pancakes
Mini Banana Pancakes
Ingredients
For the Pancakes
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, melted, plus more for greasing
For Serving
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/4 cup maple syrup, or honey, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the whole milk, large egg, melted butter, and vanilla extract until well combined.
⏱️ 2 min
- 3
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.
⏱️ 2 min
- 4
Peel the ripe bananas and slice them into thin, uniform rounds, approximately 1/4 to 1/2 inch thick.
⏱️ 3 min
- 5
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.
⏱️ 1 min
- 6
Dip each banana slice into the pancake batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 2 min
- 7
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.
⏱️ 8 min
- 8
Transfer the cooked mini banana pancakes to a serving plate or bowl. Repeat with remaining banana slices and batter, greasing the pan as needed.
⏱️ 2 min
- 9
Generously top the mini banana pancakes with fresh blueberries and raspberries. Drizzle with maple syrup or honey before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Banana Pancakes
For the Pancakes
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, melted, plus more for greasing
For Serving
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/4 cup maple syrup, or honey, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the whole milk, large egg, melted butter, and vanilla extract until well combined.
⏱️ 2 min - 3
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.
⏱️ 2 min - 4
Peel the ripe bananas and slice them into thin, uniform rounds, approximately 1/4 to 1/2 inch thick.
⏱️ 3 min - 5
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.
⏱️ 1 min - 6
Dip each banana slice into the pancake batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 2 min - 7
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.
⏱️ 8 min - 8
Transfer the cooked mini banana pancakes to a serving plate or bowl. Repeat with remaining banana slices and batter, greasing the pan as needed.
⏱️ 2 min - 9
Generously top the mini banana pancakes with fresh blueberries and raspberries. Drizzle with maple syrup or honey before serving.
⏱️ 1 min