The most delicious Mini Banana Pancakes are made with oats, whole grain flour, and no added sugar—perfect for busy mornings.
These bite-sized pancakes are a great way to make breakfast fun—especially for kids who love mini foods. They’re also an excellent use for overripe bananas with brown spots.
If you enjoy banana-forward breakfasts, these mini pancakes are a quick, versatile option. I sometimes stir in a few mini chocolate chips for a treat, or serve with banana slices, berries, or a drizzle of maple syrup.
Why You’ll Love This Recipe
- Easy — One-bowl recipe with minimal cleanup. Mash the banana and stir everything together.
- Kid-approved — Mini pancakes are fun to eat and easy to top with fruit, granola, or nut butter.
- Meal prep friendly — These freeze well and reheat quickly, so doubling the batch saves time.
- High in fiber — Around 4 grams of fiber per serving to help keep you full longer.
Dietitian Tip
Kids often prefer bite-sized portions. Serving food in mini form can make new or unfamiliar items less intimidating and more appealing.
Ingredient Notes
Key ingredients to get the best texture and flavor:
- Banana: Use 1½ very ripe bananas. One banana won’t deliver enough banana flavor; two is often too strong.
- Quick oats: These absorb liquid quickly and work well in the batter. Oats add fiber and nutrients.
- White whole wheat (golden wheat) flour: A whole-grain option that can be swapped for all-purpose flour if needed.
How to Make Mini Banana Pancakes
Quick summary:
- Mash the banana in a medium bowl.
- Add the remaining ingredients and stir until combined. Let the batter rest briefly while the pan heats.
- Drop about 1/2 tablespoon of batter per mini pancake onto a hot, lightly greased nonstick skillet or griddle over medium heat.
- Cook until bubbles form and stop, then flip and cook another minute or two until golden. Serve warm.
Helpful Tips
- If pancakes are browning too quickly, lower the heat to medium-low.
- Using two skillets or a large griddle lets you cook more at once and saves time.
- There’s no added sugar in the batter; the ripe banana provides sweetness. Add a tablespoon of maple syrup to the batter if you prefer a sweeter result.
- Serve with banana slices, fresh berries, nut butter, sliced almonds, maple syrup, honey, or a light dusting of powdered sugar.
Questions You May Have
Bananas add fiber, potassium, and natural sweetness, so you can skip added sugar. Using oats and whole-grain flour increases fiber and nutrients compared to standard white flour pancakes.
Yes. Freeze in a single layer, then transfer to a sealed container. Reheat from frozen in an air fryer or in the oven until warm.
Yes, the same batter works for regular pancakes—just pour larger rounds and adjust cooking time.
Baking powder is preferred here. It provides the lift and flavor balance that works best for these pancakes.
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- Easy Protein Pancakes
- Pancakes Without Milk
- Pumpkin Pancakes
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Mini Banana Pancakes
Did you make these bite-sized banana pancakes and love them? Please leave a comment and rating to let me know. A 5-star rating is the best compliment!
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📖 Recipe
Mini Banana Pancakes
Kristi
Equipment
- 2 square griddle pans or large skillets
- 1 mini spatula
- Measuring cups and spoons
- 1 medium mixing bowl
Ingredients
- 1½ very ripe bananas (peels should have brown spots)
- ½ cup quick oats (not whole rolled oats)
- ¾ cup milk (skim or 2%)
- 1 large egg
- ½ cup golden wheat flour (white whole wheat) or all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt (up to ½ tsp if desired)
Instructions
- Prepare the batter: Mash 1½ bananas in a medium mixing bowl. Stir in ½ cup quick oats and ¾ cup milk. Mix until combined.
- Stir in 1 large egg, 2 tsp baking powder, ¼ tsp salt, 1 tsp cinnamon, and ½ cup golden wheat flour. Let the batter sit briefly while the skillet heats.
Cooking Mini Banana Pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly grease. Spoon about ½ tablespoon of batter for each mini pancake. You can fit about nine mini pancakes at a time on a large skillet.
- Cook until bubbles form and stop, about 2 minutes, then flip and cook another 1–2 minutes until golden.
- Remove from the pan and serve warm.
Notes
Nutrition information is an estimate and will vary with specific ingredients and portion sizes.
- Using exactly 1½ bananas gives the best banana flavor—one is too mild, two is too strong.
- Do not substitute baking soda for baking powder; this recipe performs best with baking powder only.
- The recipe contains no added sugar; overripe bananas provide natural sweetness. Add a tablespoon of maple syrup to the batter only if you prefer a sweeter result.
- Cooking on two skillets or a large griddle speeds the process.
- Substituting egg whites for a whole egg yields paler pancakes that won’t brown as deeply.
- If pancakes brown too quickly, reduce heat to medium-low.
- Serve with banana slices, berries, nut butter, maple syrup, honey, or a light dusting of powdered sugar.
Nutrition
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