why make this recipe
Fluffy Mini Banana Pancakes are a delightful twist on the classic breakfast favorite. They’re not only cute and fun to eat, but they’re also incredibly tasty! The ripe banana adds natural sweetness and moistness to the pancakes, making them a hit with both kids and adults. Plus, they are quick and easy to make, perfect for busy mornings or lazy brunches.
how to make Fluffy Mini Banana Pancakes
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter for cooking
Directions
- In a mixing bowl, mash the ripe banana until smooth.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, egg, and melted butter together.
- Combine the wet ingredients with the dry ingredients and fold until just combined, being careful not to overmix.
- Heat a skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Pour small amounts of batter onto the skillet for mini pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings such as syrup, fruit, or whipped cream.
how to serve Fluffy Mini Banana Pancakes
Serve Fluffy Mini Banana Pancakes warm for the best flavor. Stack them on a plate, and add your favorite toppings. You can use maple syrup, fresh fruits like strawberries or blueberries, or a dollop of whipped cream for an extra treat. These mini pancakes make for a fun presentation, making them perfect for serving guests or family.
how to store Fluffy Mini Banana Pancakes
If you have leftover pancakes, let them cool completely and store them in an airtight container in the refrigerator. They can be kept for about 2-3 days. To reheat, simply pop them in the microwave for a few seconds. You can also freeze the pancakes by placing them in a single layer on a baking sheet, freezing them until solid, then transferring them to a freezer bag. They can last for up to a month in the freezer.
tips to make Fluffy Mini Banana Pancakes
- Make sure your banana is ripe for maximum sweetness and flavor.
- Don’t overmix the batter; a few lumps are okay. This will keep your pancakes fluffy.
- Use a non-stick skillet or griddle for easier cooking and flipping.
- For consistency, try to pour the same amount of batter for each pancake.
variation
You can add chocolate chips, nuts, or even a pinch of cinnamon to the batter for different flavor variations. Alternatively, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a quick stir before cooking.
Can I use other types of milk instead of buttermilk?
Yes, you can use regular milk or plant-based milk. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes.
Can I use mashed banana instead of a whole banana?
Yes, if you have leftover mashed banana, you can use it instead. Just ensure you have about 1/2 cup of mashed banana for the recipe.
Fluffy Mini Banana Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful and tasty mini pancakes made with ripe bananas, perfect for breakfast or brunch.
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter for cooking
Instructions
- Mash the ripe banana until smooth.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in another bowl.
- Mix the buttermilk, egg, and melted butter together in a separate bowl.
- Combine the wet ingredients with the dry ingredients and fold until just combined, being careful not to overmix.
- Heat a skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Pour small amounts of batter onto the skillet for mini pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings such as syrup, fruit, or whipped cream.
Notes
Use ripe bananas for maximum sweetness. Don’t overmix the batter to keep pancakes fluffy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
