Looking for the cutest way to sneak some bananas into your diet? These Baby Banana Pancakes are delicious, fun to eat, and adored by all!
These bite-sized treats are little cylindrical pieces of heaven in pancake form. And diving into a bowl of them is the ultimate breakfast experience, in part due to the syrup-to-pancake ratio you achieve by making your banana pancakes baby-sized.
Baby Banana Pancakes Ingredients
Here’s everything you need:
- Banana. For tons of flavor and moisture.
- Egg. To bind your pancake batter together.
- All-purpose flour. This will act as the base of your batter.
- Brown sugar. Light brown sugar is preferred but dark will work, too. For sweetness and caramelization on the outside.
- Baking powder. For a little lift.
- Milk. Any milk works. Dairy or unsweetened nondairy for moisture.
- Vanilla extract. For flavor.
- Butter for frying. Unsalted butter works best. Butter is the best way to get the perfect golden-brown exterior.
- Maple syrup for serving. It’s optional, but highly recommended.
Baby Banana Pancakes Tips and Tricks
Don’t Chuck Your Overripe Bananas
As an environmental scientist, I am always looking for ways to reduce food waste. Bananas are one of those produce items that go from perfect to entirely overripe seemingly overnight.
But the good news is, the riper the banana, the more flavorful! As a banana ripens it gets sweeter and sweeter, which means it becomes even better to fry into pancakes.
So grab that overripe banana and a couple of other essentials and you’re on your way to a delicious breakfast! Here’s what you’ll need:
If you have bananas that are not too ripe, that’s okay! Your not-so-ripe bananas will be a little firmer, so you can expect to have a little bit of a thicker consistency. You may want to add a teaspoon of extra milk in this case.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!
You’ll Need a Blender or Food Processor
In addition to your ingredients, you’ll also need either a blender or a food processor, preferably a blender! I use this Ninja Blender for this recipe and a lot of my sauces and vinaigrettes. It works like a charm!
All you have to do is throw all of your ingredients in and blend until smooth. You want your batter to be loose and have no lumps in order to get these banana pancakes to be baby-sized.
A Squeezable Bottle Helps, Too!
Having a squeezable bottle or piping bag makes it much easier to get your target size! You can absolutely use a measuring cup or other bowl with a spout, too. It may just be a little harder to get perfect circles.
You can grab these reusable plastic squeeze bottles, or you can check your local dollar store! I got mine from there and use them all the time!
If you are using the squeeze bottle or piping bag, you’ll just squeeze the banana pancake batter directly onto your skillet. Just one quick squeeze should do it! You’re aiming for about a 1-inch diameter.
You’ll know your baby pancakes are ready to flip when you see little bubbles forming in the pancake batter. They’re so thin and little that they are usually ready to flip in less than a minute, so watch them closely.
You can add as many pancakes to the skillet as you are comfortable managing at one time. I usually make 6 at a time before flipping, removing, and adding another 6 dollops to the skillet.
Get ‘Em Golden
The best way to ensure you are getting them golden brown is to melt your butter over medium heat. Start with 1 tablespoon of butter. Get it hot first, before adding your pancake batter. Continue to add butter as you are frying—the pan should never be dry!
For best results use a pancake griddle or flat cast iron skillet. I use this Cast Iron Pizza Pan, and get the perfect golden brown! You can also use a nonstick or stainless steel pan.
Storing and Reheating Leftover Baby Banana Pancakes
These lil’ cuties will last for 4-5 days covered in the refrigerator. You can also opt to freeze them for a couple of months. Just store them in a freezer-safe bag and make sure they are completely cool before sticking them in the freezer.
To reheat, thaw first if frozen. Then, reheat in the oven at 350°F for about 10 minutes until heated through. Just make sure to spread them out on a large baking sheet, so they are not stacked on top of each other.
Reheating them in the frying pan is also an option. You don’t need any butter, just plop them directly onto your hot pan over medium heat. Flip after about 2 minutes. Cook on the second side for another two minutes and you’re ready to dive in!
You can also opt to reheat them in the microwave, they’ll just be a little less airy. Spread them out on a large plate (don’t stack them on top of each other) and start with 30 seconds on high. If they aren’t hot all the way through, keep heating in ten second intervals until heated thoroughly.
Why You Should Make These Baby Banana Pancakes
- They’re sweet! The buttery, banana-forward pancake is delicious on its own, but when you make them baby-sized, that pancake-to-syrup ratio is what dreams are made of!
- They’re kid-friendly. Such a great way to sneak some banana into your toddler’s breakfast. My little guy loves these, and I don’t have to worry about cutting them up!
- They’re adorable. There’s just something about bite-sized that gets me every time.
If you’re loving these Baby Banana Pancakes and are looking for more epic pancakes, check out these Bananas Foster Pancakes and Whole Wheat Pancakes.
Fluffy Baby Banana Pancakes
Print Save RateIngredients
- 1 large banana (ripe)
- 1 large egg
- ¾ cup all-purpose flour
- 1 tablespoon light brown sugar (tightly packed)
- 2 teaspoons baking powder
- ¾ cup milk (dairy or unsweetened plant-based)
- ½ teaspoon vanilla extract
- 2 to 4 tablespoons unsalted butter for frying
Instructions
- Peel and add your banana to the blender with your egg, flour, brown sugar, baking powder, milk, and vanilla extract.
- Blend on high for about 30 seconds until completely smooth. Make sure the banana is completely broken down and there are no lumps.
- Transfer pancake batter to a squeezable bottle (preferred), reusable piping bag, or cup with a spout.
- Add about 1 tablespoon of butter to a griddle or skillet and turn heat up to medium. Allow pan to heat and butter to melt and sizzle.
- Carefully add banana pancake batter to the pan, aiming for baby pancakes about 1 inch in diameter. Add as many pancakes as you feel comfortable managing at one time—I usually add 6 at a time.
- Allow to cook in the butter for about 30 seconds until bubbles start to form in the pancake batter. Flip and cook another 30 seconds.
- Repeat steps 5 & 6 until pancake batter is used up, continuously adding butter to keep your griddle greased. Enjoy warm with fresh fruit and syrup!
Pro Tips
- Bananas for bananas? Hate waste? You’ll love this collection of the best ripened banana recipes!
- Make sure there are no lumps in your batter before transferring it out of your blender.
- The best way to ensure you get a precise pour is to use a squeezable bottle!
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