This recipe makes fluffy mini banana pancakes that are great for breakfast or brunch. They are a perfect treat for the weekend or when you have some spare time on your hands. This banana pancake recipe is quick and easy to prepare so you can can this delicious breakfast ready in little time.
To make these mini pancakes, I prepare a banana milkshake and combined it with the dry ingredients which I find gives the pancakes a smoother finish with a delicious banana flavour. You could serve these fluffy banana pancakes with some fruit such as blueberries or strawberries and even a little golden or maple syrup. They can also be enjoyed with savoury foods such as bacon and sausages.
Ingredients for Mini Banana Pancakes
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - use plain flour or all purpose flour.
- Baking powder - use for fluffy light pancakes.
- Salt - I use fine sea salt but you can use any salt.
- Sugar - caster sugar or granulated sugar will be fine.
- Milk - for my pancake recipes, I use always use semi skimmed milk.
- Bananas - use well ripened bananas for better flavour.
- Egg - use room temperature eggs.
- Butter - to cook the pancakes. Use salted or unsalted.
How to Make Mini Banana Pancakes
1. Sift the flour and baking powder into a large bowl then add the salt and caster sugar then set the bowl aside. In a separate bowl, whisk the egg and also set aside. To a blender, add the milk and bananas and blend until smooth. Pour the blended milk and bananas into the bowl that contains the egg and whisk them together.
2. Pour the wet mixture into the bowl that contains the dry ingredients and combine until you have a smooth batter and most lumps have disappeared. Let the batter stand for 10 minutes then place a non-stick frying pan over a low to medium heat and add a knob of butter.
3. Once the butter has melted, add 2 tablespoons of batter to the pan to make one pancake so pour in 1 tablespoon of batter in a circular motion then pour another tablespoon on top. When the top of the batter begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen slightly. Dependant on the size of your pan, you should be able to cook more than one at a time.
4. Repeat the cooking process until you use up all the batter. Ensure you add more butter each time the pan becomes dry. Serve the banana pancakes with maple or golden syrup and some berries if desired.
Recipe Tips
- I normally blend the bananas with milk so I don't have any banana bits in the pancakes and the pancakes are smooth but you can mash the bananas with a fork if preferred. If you decided to mash the bananas, then you will have banana pieces in your pancakes which some people may prefer.
- When cooking these pancakes, ensure you melt the butter and keep the pan on a low to medium heat as pancakes can burn very easily.
- This recipe makes approximately 9 small pancakes or 6 medium sized pancakes.
Nutrition
Nutrition based on 1 serving - Calories: 120kcal | Fat: 3.7g | Saturates: 2.1g | Carbs: 20.3g | Sugar: 6.9g | Fibre: 0.9g | Protein: 2.8g | Salt: 0.41g.
Storage
These pancakes can be stored in the fridge for up to 2 days. They easily be reheated in the microwave..
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Amazing Mini Banana Pancakes
Ingredients
- 140g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 20g caster sugar
- 100ml semi skimmed milk
- 2 small bananas ripened
- 1 medium egg
- 30g butter
Instructions
- Sift the flour and baking powder into a large bowl then add the salt and caster sugar then set the bowl aside. In a separate bowl, whisk the egg and also set aside. To a blender, add the milk and bananas and blend until smooth. Pour the blended milk and bananas into the bowl that contains the egg and whisk them together.
- Pour the wet mixture into the bowl that contains the dry ingredients and combine until you have a smooth batter and most lumps have disappeared. Let the batter stand for 10 minutes then place a non-stick frying pan over a low to medium heat and add a knob of butter.
- Once the butter has melted, add 2 tablespoons of batter to the pan to make one pancake so pour in 1 tablespoon of batter in a circular motion then pour another tablespoon on top. When the top of the batter begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen slightly. Dependant on the size of your pan, you should be able to cook more than one at a time.
- Repeat the cooking process until you use up all the batter. Ensure you add more butter each time the pan becomes dry. Serve the banana pancakes with maple or golden syrup and some berries if desired.
Kerry Thomas says
Delicious