Mini Banana Pancakes Recipe

There’s something undeniably heartwarming about starting your day with a breakfast that feels both indulgent and nourishing. Today, let’s bring a little bit of sunshine to your table with these Mini Banana Pancakes. This recipe is perfect for creating lasting memories with your family, inviting everyone to take part in the fun. With their fluffy texture and the natural sweetness of bananas, these mini pancakes are a delightful twist on a classic favorite. Whether it’s a leisurely weekend morning or a special occasion, these bites of joy are sure to make your mornings brighter and more delicious.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 ripe banana, mashed
• Fresh banana slices (for sandwiching)
• Honey (for drizzling)
• Fresh strawberries (for serving)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. It’s okay if there are a few lumps.
4. Fold in the mashed banana until evenly distributed in the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil or butter.
6. Pour tablespoonfuls of batter onto the skillet to form mini pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown, about 1-2 minutes per side.
7. Keep the cooked pancakes warm in a low oven while you finish cooking the rest.
8. For serving, stack the mini pancakes with fresh banana slices sandwiched in between, drizzle with honey, and add fresh strawberries on the side.

Helpful Tips:

• If you’re short on time, you can use store-bought pancake mix and add mashed bananas to it.
• Ensure your griddle is not too hot to avoid burning the pancakes before they cook through.
• For a dairy-free version, substitute buttermilk with almond milk and add a teaspoon of vinegar to it. Replace butter with a plant-based alternative.

Storage Instructions:

• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm them up in the microwave or on a skillet over low heat.

Pairings:

• These mini banana pancakes pair wonderfully with a glass of fresh orange juice or a cup of your favorite tea.
• For an extra special breakfast, serve them with a side of Greek yogurt and granola.

At Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious recipe at a time. We hope these Mini Banana Pancakes become a beloved part of your breakfast traditions. Don’t forget to share your results with us and tag Zynahz on social media. Spread the love by sharing this recipe with friends and family. For more delightful recipes and kitchen inspiration, be sure to explore more on Zynahz, follow us on social media, and sign up for our newsletter!