These delightful mini banana pancakes are the perfect breakfast treat that even first-time cooks can master with confidence. Fluffy, naturally sweet, and bite-sized, these mini banana pancakes cook faster than regular pancakes and are nearly impossible to mess up when you follow our detailed step-by-step guide.
SERVES: 4 | PREP: 15 MIN | COOK: 20 MIN | TOTAL: 35 MIN
Ingredients for Mini Banana Pancakes
Dry Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups | Don’t pack it down |
| Baking powder | 2 teaspoons | Check expiration date |
| Salt | ½ teaspoon | Fine table salt works best |
| Sugar | 2 tablespoons | Granulated white sugar |
| Cinnamon | ½ teaspoon | Ground cinnamon |
Wet Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe bananas | 2 large | Should have brown spots |
| Milk | 1 cup | Whole milk preferred |
| Large eggs | 2 | Room temperature is best |
| Melted butter | 3 tablespoons | Let cool slightly |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
For Cooking
- Butter or cooking oil for greasing the pan
Detailed Step-by-Step Instructions for Mini Banana Pancakes
Phase 1: Setting Up Your Kitchen (5-7 minutes)
1. Prepare your cooking surface Start by placing your large skillet or griddle on the stove over medium heat. Don’t turn it on yet – we’ll heat it later. If you’re using an electric griddle, set it to 350°F. This temperature is crucial because too hot will burn the outside while leaving the inside raw, and too cool will make your mini banana pancakes dense and tough.
2. Gather all your ingredients Pull out every single ingredient from your pantry, refrigerator, and cupboard. Place them all on your counter where you can see them. This step prevents you from getting halfway through and realizing you’re missing something important. Check your baking powder by dropping a pinch in hot water – it should bubble vigorously. If it doesn’t, your mini banana pancakes won’t rise properly.
3. Prepare your bananas properly
Choose bananas that have brown spots on the peel – these are perfectly ripe and will be naturally sweet. Peel both bananas and place them in your largest mixing bowl. Using a fork or potato masher, mash them until mostly smooth but leave some small chunks (about pea-sized). These chunks will create delicious pockets of banana flavor in your finished mini banana pancakes.
Phase 2: Creating the Perfect Batter (8-10 minutes)
4. Mix your dry ingredients like a pro In a medium-sized bowl, add the flour first. Don’t pack it down – just spoon it in and level with a knife. Add the baking powder, salt, sugar, and cinnamon on top. Using a wire whisk, stir everything together for about 30 seconds until evenly distributed. Look for any clumps of baking powder and break them up – these can create bitter spots in your pancakes.
5. Prepare the wet ingredients carefully Crack your eggs into a small bowl first (never directly into the main mixture) to check for broken shells. Beat them lightly with a fork until the whites and yolks are combined. Melt your butter in the microwave for 20-30 seconds, then let it cool for 2 minutes so it won’t cook the eggs when mixed.
6. Combine wet ingredients with mashed bananas Add the beaten eggs, milk, cooled melted butter, and vanilla extract to your bowl of mashed bananas. Stir everything together with a wooden spoon until well combined. The mixture should look creamy with small banana pieces throughout.
7. The critical mixing step Pour the wet banana mixture into the bowl with your dry ingredients. Here’s where beginners often go wrong: stir gently with a wooden spoon just until the ingredients come together. The batter should look lumpy and slightly rough – this is exactly what you want. Stop mixing as soon as you can’t see dry flour. Overmixing develops the gluten in flour, making tough, chewy mini banana pancakes instead of fluffy ones.
8. Let the batter rest (don’t skip this!) Cover the bowl with a clean kitchen towel and let it sit for 5 minutes. During this time, the flour absorbs the liquid and the baking powder starts working. This rest period is the secret to incredibly tender mini banana pancakes.
Phase 3: Cooking Your Mini Banana Pancakes (15-20 minutes)
9. Test your pan temperature properly Now turn your stove to medium heat and let the pan heat for 2-3 minutes. To test if it’s ready, sprinkle a few drops of water onto the surface. The water should sizzle and dance around, then evaporate within 2-3 seconds. If the water just sits there, your pan needs more time. If it evaporates instantly with violent sizzling, turn the heat down slightly.
10. Grease your pan correctly Add about 1 teaspoon of butter to your hot pan and let it melt completely. Swirl the pan to coat the entire surface, then use a paper towel to spread it evenly and soak up any excess. You want a thin, even layer – too much grease will make your mini banana pancakes taste oily and prevent proper browning.
11. Portion your mini banana pancakes perfectly Stir your batter gently one time – it may have thickened slightly during the rest period. Using a tablespoon or small ice cream scoop, drop about 2 tablespoons of batter for each pancake onto your hot pan. Leave at least 2 inches between each pancake so they don’t run together. You should be able to fit 6-8 mini pancakes in a large pan.
12. Watch for the flip signal Cook without touching them for 2-3 minutes. Resist the urge to peek underneath or press down with your spatula. Watch the surface of each pancake carefully. You’ll see small bubbles start to form across the top, and the edges will look set and slightly dry. When the bubbles stay open (don’t fill back in) and the edges look cooked, they’re ready to flip.
13. Master the flip technique Using a thin, flexible spatula, slide it completely under one pancake. Lift straight up quickly and flip in one confident motion. The second side should be golden brown. Don’t worry if your first flip isn’t perfect – you’ll get better with practice. Cook the second side for 1-2 minutes until golden brown and spring back when lightly touched.
14. Keep your mini banana pancakes warm Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm and soft. Alternatively, place them on a baking sheet in a 200°F oven while you cook the remaining batches.
15. Continue cooking in batches Add a little more butter to the pan between batches if needed. The pan will get hotter as you cook, so you might need to adjust the temperature down slightly. Continue until all batter is used – you should get about 20-24 mini banana pancakes total.
Professional Chef’s Notes for Mini Banana Pancakes
• Perfect banana ripeness – Your bananas should have brown spots but still feel firm. Overripe bananas with black spots will make your mini banana pancakes too mushy and overly sweet.
• Batter consistency matters – The batter should pour easily but hold its shape on the pan. If it’s too thick, add milk 1 tablespoon at a time. If too thin, let it rest 5 more minutes to thicken.
• Size consistency is key – Use the same measuring spoon for each pancake to ensure your mini banana pancakes cook evenly. Uniform size means they’ll all be done at the same time.
• Temperature troubleshooting – If your mini banana pancakes are browning too fast, reduce heat to medium-low. If they’re taking forever to cook, increase to medium-high. Every stove is different.
Nutrition Per Serving (6 mini banana pancakes)
- Calories: 285
- Protein: 8g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 3g
- Sugar: 12g
Creative Mini Banana Pancake Variations
Double Chocolate Mini Banana Pancakes
Add ½ cup mini chocolate chips to your batter after the final stir. The small chips distribute perfectly throughout these mini banana pancakes without weighing them down.
Cinnamon Roll Inspired Minis
Double the cinnamon to 1 teaspoon and add ¼ teaspoon nutmeg. Serve with cream cheese glaze for mini banana pancakes that taste like cinnamon rolls.
Healthy Protein Mini Banana Pancakes
Replace ½ cup flour with vanilla protein powder and add 2-3 tablespoons extra milk. These protein-packed mini banana pancakes are perfect for post-workout breakfasts. For more nutritious options, try this low-salt pancake recipe.
Tropical Coconut Banana Minis
Add ⅓ cup shredded coconut and replace half the milk with coconut milk. These tropical mini banana pancakes pair beautifully with fresh pineapple. For unique texture inspiration, explore this mochi pancake recipe.
Storage & Reheating Your Mini Banana Pancakes
Refrigerator Storage
Cool completely before storing – hot pancakes create condensation that makes them soggy. Place mini banana pancakes in an airtight container with parchment paper between layers. They’ll stay fresh for up to 4 days.
Freezer Storage for Mini Banana Pancakes
Flash freeze first by placing cooled pancakes in a single layer on a baking sheet for 2 hours. Transfer to freezer bags, removing as much air as possible. Frozen mini banana pancakes last up to 3 months.
Reheating Methods
- Toaster method: Pop frozen mini banana pancakes directly into the toaster for 1-2 cycles
- Microwave method: Heat refrigerated pancakes for 20-30 seconds, frozen for 45-60 seconds
- Oven method: Warm at 350°F for 5-8 minutes until heated through
Troubleshooting Common Mini Banana Pancake Problems
Problem: My Mini Banana Pancakes Are Flat and Dense
Detailed Solution: This usually happens from overmixing or old baking powder. Check your baking powder – it should be less than 6 months old. When mixing, count your stirs and stop at 15-20 gentle folds. The batter should be lumpy, not smooth.
Problem: They’re Burning on the Outside But Raw Inside
Detailed Solution: Your heat is too high. Turn down to medium-low and cook longer. Mini banana pancakes need gentle, even heat. If your stove runs hot, try medium-low or even low heat. Test with a toothpick – it should come out clean from the center.
Problem: Mini Banana Pancakes Stick to My Pan
Detailed Solution: Either your pan isn’t hot enough, or you need more fat. Wait for the water test to pass before cooking. Use enough butter to coat the pan completely, then wipe excess with paper towel. Non-stick pans work best for beginners.
Problem: The Batter Is Too Thick or Too Thin
Detailed Solution: For thick batter, add milk 1 tablespoon at a time until it pours smoothly. For thin batter, let it rest 10 minutes – the flour will absorb liquid and thicken naturally. Don’t add more flour as this can make tough pancakes.
Problem: My Mini Banana Pancakes Taste Bland
Detailed Solution: Use riper bananas next time – they should have brown spots. Add a pinch more salt to enhance flavors. Make sure your vanilla extract is fresh and don’t skip the cinnamon. Taste your batter and adjust sweetness if needed.
Essential Equipment for Perfect Mini Banana Pancakes
Must-Have Tools
- Large non-stick skillet or griddle (at least 10-12 inches) – Essential for cooking multiple mini banana pancakes at once
- Thin, flexible spatula – Makes flipping delicate mini pancakes much easier
- Large mixing bowls (at least 2) – One for wet, one for dry ingredients
- Wire whisk – Creates lump-free dry ingredient mixture
- Accurate measuring tools – Baking is science, so precision matters
Helpful Tools for Beginners
- Small ice cream scoop – Creates perfectly uniform mini banana pancakes every time
- Kitchen timer – Helps track cooking times until you develop experience
- Instant-read thermometer – Check griddle temperature (should read 350°F)
Complete Shopping List for Mini Banana Pancakes
Produce Section
- 2 large ripe bananas (look for brown spots on peel)
Dairy Section
- 1 cup whole milk (2% milk works too)
- 2 large eggs (check expiration date)
- Butter for melting and cooking (at least 1 stick)
Pantry/Baking Aisle
- All-purpose flour (1½ cups needed)
- Fresh baking powder (check expiration – should be less than 6 months old)
- Fine table salt
- Granulated white sugar
- Ground cinnamon
- Pure vanilla extract
Expert Success Secrets for Mini Banana Pancakes
1. Room temperature ingredients mix better – Take eggs and milk out 30 minutes before cooking for the smoothest batter and most tender mini banana pancakes.
2. Never press down while cooking – This squeezes out air bubbles and makes dense, tough mini banana pancakes instead of fluffy ones.
3. Make a tester pancake first – Cook one mini pancake to check batter consistency and pan temperature before making the full batch.
4. Keep finished pancakes properly warm – Place on a baking sheet in a 200°F oven, not just covered on a plate, to maintain the perfect texture.
5. Serve immediately for best results – Mini banana pancakes are at their absolute best when served fresh and hot right off the griddle with butter melting on top.
These foolproof mini banana pancakes are perfect for beginners who want to create something special without stress. With our detailed instructions, you’ll have confidence in the kitchen and delicious results every single time!
