Mini Banana Pancake Bites
These mini banana pancake bites are fluffy, bite-sized pancakes that are perfect for breakfasts, snacks, or lunchboxes. With a naturally sweet banana flavor, they are fun and practical.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned and leveled for accuracy
- 2 tablespoons sugar reduce to 1 tablespoon if banana is very ripe
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda works with buttermilk for lift
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk see FAQ for a quick substitute
- 1 large egg
- 1 ripe banana, mashed the riper, the better flavor and sweetness
- 2 tablespoons melted butter let it cool slightly so it doesn’t scramble the egg
Other
- Cooking spray or additional butter for the pan
Instructions
Preparation
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk the buttermilk and egg until smooth. Stir in the mashed banana, then whisk in the melted butter.
- Pour the wet mixture into the dry mixture. Stir just until no dry flour pockets remain. The batter can look a little lumpy—don’t overmix.
Cooking
- Warm a non-stick skillet over medium heat. Lightly grease with cooking spray or a thin layer of butter.
- Drop small spoonfuls of batter onto the skillet (about 1 to 2 teaspoons each for true 'bites'). Leave space so flipping is easy.
- Cook for 2–3 minutes on the first side, until you see bubbles and the edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Enjoy right away with syrup, yogurt, nut butter, or your favorite dip.
Notes
These pancake bites can be stored in an airtight container in the fridge for up to 4 days. They reheat well and freeze beautifully for up to 2 months.