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Mini Banana Pancakes

Mini banana pancakes made from one overripe banana for moist tenderness
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These are incredibly moist and tender bite-sized pancakes made from a single overripe banana. They are a perfect kid-friendly breakfast that cooks up in minutes, transforming a simple ingredient into a comforting meal.

Ingredients

Scale
  • 1 large very ripe banana (about 1/2 cup mashed)
  • 1 large egg
  • 3/4 cup milk (whole, 2%, or non-dairy)
  • 1 tablespoon melted butter or neutral oil, plus more for cooking
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, mash the ripe banana until almost smooth. Whisk in the egg, milk, melted butter, and vanilla until well combined.
  2. In a separate bowl, whisk together the flour, sugar (if using), baking powder, cinnamon, and salt.
  3. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix. Let batter rest for 2-3 minutes.
  4. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. For mini pancakes, drop tablespoon-sized amounts of batter onto the hot surface.
  6. Cook until bubbles form on the surface and edges look set, about 1-2 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
  7. Repeat with remaining batter, greasing the pan as needed. Keep cooked pancakes warm in a 200°F oven if desired.

Notes

For best results, use a very ripe, spotty banana. Do not overmix the batter; lumps are okay. A test pancake can help gauge the correct pan temperature. Pancakes freeze beautifully for up to 2 months.

Nutrition

Find it online: https://www.homestyletable.com/mini-banana-pancakes/