Banana Pancake Pops: the effortless, bite-sized recipe perfect for breakfast

Total time: 10 Min
Difficulty: Low
Serves: 6 people
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By Cookist

You’ve heard of mini pancake cereal, but have you seen banana pancake pops? It’s an easy, bite-sized breakfast recipe. They’re crispy on the outside, fluffy on the inside, and packed with banana flavor. Best of all, you can eat them for breakfast, brunch, and even dessert!

Banana slices are fried in a pancake batter and sprinkled with powdered sugar. You only need a handful of cheap ingredients—flour, ripe bananas, sugar, milk, and egg. Whip up your pancake batter, dip in the banana slices, and fry until golden.

It’s a family favorite and is especially popular with the kids. It’s also a great way to get them to eat more fruit! These banana pancake pops are quick and easy to make. It’s a great breakfast for picky eaters.

Banana Pancake Pop Ingredients

Egg – use a large, free-range egg.

Sugar – use granulated sugar in the pancake batter and powdered sugar over the final banana pancake pops.

Milk – use full-fat milk.

Bananas – use ripe bananas for added sweetness.

How To Make Banana Pancake Pops

Make the banana rounds by placing toothpicks in a banana, and then cutting them into slices. Make the pancake batter. Mix together egg, sugar, vanilla, butter, and milk. Then add the dry ingredients.

Use the toothpicks to remove the slices from the banana peel, and dip them into the pancake batter. Fry on both sides until golden brown and sprinkle with powdered sugar.


For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated.

Don’t make your pan too hot, otherwise, the banana pancakes will brown too quickly (or they might even burn) before they’re cooked through.

For a richer recipe, you can add chocolate chips.

You can use almond flour instead of all-purpose flour, just make sure to use the superfine variety.

These are a perfect snack for toddlers, if you want to feed them to babies (who are already eating solid foods), remember to mash them up first.

To make them healthier, you can reduce the sugar or use a sugar alternative.

Serve the banana pancakes with maple syrup or golden syrup, fresh berries and whipped cream, or drizzled chocolate.

Instead of making the pops with slices, you can mash the banana finely and mix it into the pancake batter before frying.

How To Store Banana Pancake Pops

Leftover banana pancake pops can be stored in the refrigerator, in an airtight container, for up to one week.

You can also freeze them. Place the small pancake bites pancakes in a Ziploc bag and store them in the freezer for up to 6 months. Allow to thaw them completely, then reheat. You can either reheat them in the microwave or a skillet.

30 g
Vanilla Extract
1 tsp
butter, melted
30 g (2 tbsp)
160 ml (2/3 cup)
125 g (1 cup)
Baking powder
1/2 tsp
Baking soda
1/4 tsp
1/2 tsp
1/8 tsp
2 to 3
Powdered sugar


Place toothpicks in a banana, and then cut into slices.

In a bowl mix together egg, sugar, vanilla, butter, and milk.

Add the flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

Carefully remove the bananas using the toothpicks.

Dip banana slices into the batter mixture.

Fry on both sides until golden brown.

Sprinkle with powdered sugar. Serve and enjoy!


You can also make these banana pancake pops in a mini muffin tin. Place the banana slices in the muffin tin, top with the batter, and bake at 350°F for 15 minutes until cooked through.

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