Description
Delightful and tasty mini pancakes made with ripe bananas, perfect for breakfast or brunch.
Ingredients
Scale
- 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