Mini Banana Pancake Bites

These fluffy mini banana pancake bites are perfect for quick breakfasts or snacks, featuring a naturally sweet banana flavor and easy preparation.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast, Snack

Cuisine American

Servings 4 servings

Calories 150 kcal

Ingredients

Dry Ingredients

1 cup all-purpose flour (spooned and leveled for accuracy)
2 tablespoons sugar can reduce to 1 tablespoon if banana is very ripe
1 teaspoon baking powder
1/2 teaspoon baking soda works with the buttermilk for lift
1/4 teaspoon salt

Wet Ingredients

1 cup buttermilk see FAQ for 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
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 are great for kids and adults, meal-prep friendly, and freeze beautifully. Keep cooked bites warm in a 200°F oven while finishing the batch. Don't leave cooked pancakes at room temperature longer than 2 hours.

Keyword Banana Pancakes, Breakfast Bites, Easy Breakfast, Mini Pancakes, snack recipe