Best Mini Banana Pancakes: Easy Recipe, Tips & Topping Ideas

There’s something undeniably joyful about a griddle full of tiny, golden pancakes. Mini banana pancakes capture all the comfort of a cozy brunch in bite-size form—soft, lightly sweet, and just begging for a drizzle of maple syrup. In this recipe, ripe bananas do most of the heavy lifting, adding natural sweetness, moisture, and that familiar banana-bread aroma without requiring lots of sugar. The batter comes together quickly, cooks in minutes, and delivers a batch of adorable pancakes that are perfect for sharing, stacking, or nibbling straight from the pan.

If you’re looking for a weekday breakfast that feels special or a weekend treat that doesn’t demand hours in the kitchen, you’ll love how approachable this recipe is. Expect crisp edges, tender centers, and a gentle banana flavor that pairs beautifully with berries, nut butter, honey, or chocolate chips. Whether you serve them to kids with a side of yogurt or plate them for a brunch spread with friends, these minis invite everyone to the table.

Reasons You’ll Adore These Mini Banana Pancakes

Mini pancakes are not just cute—they’re practical. Smaller rounds cook fast and evenly, so you can serve a hot stack in less time than traditional pancakes. The mini size also means more edges, which translates to a delightful contrast between a lightly crisp exterior and a plush interior.

Bananas bring both flavor and function here. They stand in for some of the sugar and fat, keeping the pancakes tender without making the batter heavy. Plus, the banana aroma is naturally comforting—like a hug from the griddle.

This recipe is also flexible. Want them dairy-free? Use a plant-based milk and a little oil. Looking for whole-grain goodness? Swap some of the flour for whole wheat. Craving a treat? Fold in chocolate chips or sprinkle cinnamon sugar over the freshly cooked pancakes. It’s a simple base that welcomes your creativity.

What You’ll Need: Ingredients for Mini Banana Pancakes

• Ripe bananas (2 medium, well-spotted) — Provide natural sweetness, moisture, and that classic banana flavor.
• All-purpose flour (1 cup) — Forms the structure of the pancakes for a fluffy yet sturdy bite.
• Milk (3/4 cup, dairy or plant-based) — Thins the batter to the right pourable consistency and adds tenderness.
• Egg (1 large) — Binds the batter and helps create a light, cohesive texture.
• Baking powder (2 teaspoons) — The lift. Ensures your minis puff and stay airy.
• Granulated sugar or maple sugar (1 tablespoon) — Enhances sweetness and browning without overwhelming the banana notes.
• Vanilla extract (1 teaspoon) — Rounds out flavor with warm, aromatic notes.
• Salt (1/4 teaspoon) — Balances sweetness and sharpens the overall flavor.
• Unsalted butter, melted (1 tablespoon) — Adds richness and a tender crumb to the batter.
• Butter or neutral oil for the pan (about 1 tablespoon) — Prevents sticking and helps develop golden edges.
• Optional add-ins: mini chocolate chips, blueberries, or chopped walnuts (2–3 tablespoons) — For pockets of texture and extra flavor.
• Optional toppings: maple syrup, yogurt, honey, sliced bananas, berries, or nut butter — Finish the pancakes just the way you like them.

Tip: The riper the bananas, the better. Look for bananas that are deeply speckled or even mostly brown—these will yield the sweetest, most aromatic pancakes.

How to Make Mini Banana Pancakes, Step by Step

1. Mash the bananas. In a medium bowl, mash the ripe bananas until mostly smooth with just a few small lumps. You want a puree-like consistency for even mixing.
2. Whisk the wet ingredients. To the bananas, add the egg, milk, vanilla, and melted butter. Whisk until the mixture is well combined and looks creamy.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, sugar, and salt. This evenly disperses the leavening and prevents clumping.
4. Bring the batter together. Pour the dry mixture into the wet mixture. Gently fold with a spatula until just combined. A few small streaks of flour are okay—overmixing can make pancakes tough.
5. Rest the batter (optional but helpful). Let the batter sit for 5 minutes. This allows the flour to hydrate and the baking powder to start working, improving tenderness and lift.
6. Preheat the griddle or pan. Set a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a few drops of water skitter across it.
7. Portion mini pancakes. Using a tablespoon or small cookie scoop, drop 1 to 1.5 tablespoons of batter per pancake onto the hot surface. Leave a little space between each for spreading.
8. Add mix-ins, if using. Sprinkle mini chocolate chips, blueberries, or nuts onto the uncooked tops so they stick as the pancakes set.
9. Cook the first side. Watch for small bubbles to form on the surface and edges to look slightly set, 1 to 2 minutes. The bottoms should be golden.
10. Flip and finish. Carefully flip each pancake with a small spatula and cook the second side for 45 to 90 seconds, until fluffy and cooked through.
11. Adjust heat as needed. If pancakes brown too quickly, reduce the heat slightly. Aim for steady, gentle browning for the best texture.
12. Serve warm. Transfer to a plate and keep warm in a low oven (about 200°F/95°C) while you cook the rest. Serve immediately with your favorite toppings.

Tip: For super-even minis, keep each scoop the same size and resist the urge to spread the batter after it hits the pan. Let it puff naturally for a tidy, round shape.

Timing and Prep: From Mixing Bowl to Plate

• Prep time: 10 minutes (mashing, whisking, and mixing)
• Optional batter rest: 5 minutes
• Cook time: 10 to 15 minutes total (in 2–3 batches, depending on pan size)
• Total time: Approximately 25 to 30 minutes
• Yield: About 20–24 mini pancakes (serves 4, roughly 5–6 minis per serving)

These pancakes are at their best hot from the skillet, when the edges are lightly crisp and the centers are tender. If you’re cooking for a crowd, keep finished pancakes warm in a low oven while you work through the rest of the batter. They can also be made ahead and gently reheated, making them a handy option for busy mornings.

Helpful Tips to Guarantee Pancake Perfection

• Use well-ripened bananas. Deeply speckled bananas offer more sweetness and moisture, which means you can keep added sugar minimal.
• Don’t overmix the batter. Stir until just combined. Overmixing overdevelops gluten and can lead to chewy pancakes.
• Mind the heat. Medium heat is the sweet spot. Too hot and the outsides burn before the centers cook; too low and they won’t brown nicely.
• Grease lightly and often. A thin film of butter or oil ensures even browning and prevents sticking, especially with mini pancakes.
• Size matters. Stick to 1 to 1.5 tablespoons of batter per pancake. This keeps the minis small and uniformly cooked.
• Flip at the right moment. Look for bubbles and slightly set edges. If your spatula slides under easily and the bottom is golden, it’s time to flip.
• Try a flavor twist. Add a pinch of cinnamon or cardamom to the dry ingredients. Citrus zest (lemon or orange) can brighten banana flavor.
• Make it dairy-free. Use oat, almond, or soy milk and swap the butter for a neutral oil or melted coconut oil.
• Go whole grain. Replace up to half of the all-purpose flour with whole wheat flour; add an extra tablespoon of milk if the batter looks thick.
• Freezer-friendly. Cool completely, then freeze in a single layer before transferring to a bag. Reheat in a toaster oven or skillet for quick breakfasts.
• Topping ideas. Maple syrup is classic, but yogurt and berries, almond butter and honey, or a sprinkle of chopped nuts all shine here.

A Quick Nutrition Overview

Below is an approximate nutrition snapshot per serving, assuming the recipe yields 4 servings (about 5–6 mini pancakes each). Values will vary based on specific ingredients and toppings.

Note: Toppings can significantly change nutrition. For a lighter option, choose fresh fruit and a dollop of yogurt; for extra energy, add nut butter or a sprinkle of chopped nuts.

Your Questions, Answered

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately up to a day ahead. Combine them just before cooking for the fluffiest texture. If you must mix fully in advance, keep the batter chilled and use within 4–6 hours; a small pinch of extra baking powder before cooking can help restore lift.

How do I keep mini pancakes warm for a crowd?

Place cooked pancakes on a parchment-lined baking sheet in a 200°F (95°C) oven. Don’t cover them tightly or they’ll steam and soften. Serve within 30–45 minutes for the best texture.

What’s the best way to reheat leftovers?

Reheat in a toaster oven or a dry skillet over medium-low heat for a few minutes per side. They’ll regain their light crispness. You can also microwave briefly, but the edges will be softer.

A Warm Closing Note

Mini banana pancakes are a reminder that small comforts can make a big difference. With a bowl, a whisk, and a couple of ripe bananas, you can turn an ordinary morning into something worth lingering over. They’re quick enough for weekdays and special enough for weekends, welcoming to all kinds of toppings and tweaks.

I hope this recipe finds its way into your regular rotation and brings smiles to your table. Share them with friends, stack them high for a brunch spread, or make a mini tower for someone you love. However you serve them, these little pancakes have a way of bringing people together—one warm, golden bite at a time.