Golden, fluffy, and irresistibly bite-sized, mini banana pancakes are the kind of breakfast that can turn even the sleepiest morning into a celebration. They’re soft in the center, lightly crisp on the edges, and bursting with the natural sweetness of ripe bananas.
They come together in minutes with simple ingredients you probably already have in your kitchen. You can serve them stacked tall, sprinkled with berries, or drizzled with honey, these tiny delights will always guarantee big smiles. It doesn't matter the season, it is perfect for brunches, lazy Sundays, or even as a snack, and are the definition of effortless comfort food.
What Are Mini Banana Pancakes?
Mini banana pancakes are small discs of pancake batter wrapped around slices of banana. Unlike traditional banana pancakes where the fruit is mashed into the batter, this recipe takes whole slices of banana, coats them in a fluffy yogurt-based mixture, and pan-fries them until beautifully golden.
These pancakes have roots across cultures, such as American banana pancakes, Japanese dorayaki, or even fritters found in tropical cuisines. The mini version, however, leans into a fun and kid-friendly presentation.
Pro Tips for the Best Mini Banana Pancakes
- Use ripe but firm bananas. If they are too soft, they'll turn mushy, too green and they’ll taste bland.
- A generous coating of batter ensures the bananas caramelize without burning.
- Keep the heat medium, too hot, and you’ll scorch the outside while the inside stays raw.
- Upgrade your toppings by using fresh fruit, maple syrup, powdered sugar, chocolate drizzle, or all of the above. Pancakes are the canvas, so go wild with the art.
- Cook a few at a time without crowding the pan. They’ll flip more easily and cook evenly.
Frequently Asked Questions
Can I make these pancakes without yogurt?
Yes! Swap the yogurt with sour cream or add a little extra milk for a lighter texture.
Can I prepare the batter ahead of time?
The batter is best fresh, but you can whisk the dry and wet ingredients separately the night before, then combine them in the morning.
Do I need to add sugar if the bananas are sweet?
Not necessarily. If your bananas are very ripe, you can reduce or skip the sugar in the batter.
How do I prevent the bananas from slipping out of the batter?
Slice the bananas a bit thicker, about 1 cm thick. This gives the batter something to cling to as it cooks.
Can I Freeze Mini Banana Pancakes?
Yes! Once cooled, place the pancakes in a single layer on a baking tray, freeze for an hour, then transfer to a freezer-safe bag. They’ll keep for up to 2 months, just reheat in a skillet, toaster, or oven.
How to Store Mini Banana Pancakes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a dry pan over low heat to bring back their crisp edges.
Ingredients
How to Make Mini Banana Pancakes
Crack the egg into a bowl and whisk until frothy. Add the yogurt and milk, whisking until smooth and creamy. Then sift in the flour, baking powder, sugar, and mix.
Crack the egg into a bowl and whisk until frothy. Add the yogurt and milk, whisking until smooth and creamy. Then sift in the flour, baking powder, sugar, and mix.
Cut your banana into bite-sized slices and dip each slice into the batter until fully coated.
Cut your banana into bite-sized slices and dip each slice into the batter until fully coated.
Heat a nonstick skillet over medium heat. Place the coated banana slices on the pan and cook for about 2 minutes per side, until golden and puffy.
Heat a nonstick skillet over medium heat. Place the coated banana slices on the pan and cook for about 2 minutes per side, until golden and puffy.
Pile the mini pancakes onto a plate and top with fresh fruit, syrup, or a dusting of powdered sugar. Breakfast is officially served!
Pile the mini pancakes onto a plate and top with fresh fruit, syrup, or a dusting of powdered sugar. Breakfast is officially served!
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