Description
Soft, fluffy mini banana pancakes that are perfect for toddlers, kids, and quick family breakfasts. Easy to make, naturally sweet, and ideal for little hands.
Ingredients
1 large egg
180 g whole milk
2 tbsp vegetable oil or melted butter
2 tbsp granulated sugar
160 g all-purpose flour
1 tsp baking powder
Pinch of salt
2 ripe bananas, sliced (for serving)
Maple syrup, for serving
Powdered sugar, for garnish
Instructions
1. In a medium bowl, whisk together the egg and granulated sugar until the mixture becomes pale and slightly frothy.
2. Add the vegetable oil or melted butter and mix until fully combined.
3. In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and evenly distribute the leavening.
4. Gradually pour the milk into the wet mixture while whisking gently.
5. Fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix; a few lumps are fine.
6. Heat a non-stick pan over medium heat and lightly grease if needed.
7. Drop small spoonfuls of batter (about 1–1.5 tablespoons each) onto the pan to form mini pancakes.
8. Cook for 1–2 minutes until bubbles appear on the surface and the edges look set.
9. Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
10. Remove from the pan and repeat with the remaining batter.
11. Serve warm with sliced bananas, maple syrup, and a dusting of powdered sugar.
Notes
Do not overmix the batter to keep pancakes soft and fluffy.
Use very ripe bananas for natural sweetness and better flavor.
Keep pancakes small for toddler-friendly portions.
You can add blueberries or chocolate chips for variation.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American