Fluffy Mini Banana Pancakes
Bite-sized, airy pancakes made with a simple milk-enriched batter, perfectly paired with fresh sliced bananas and maple syrup.
Ingredients
- 1 Large egg
- 180 g Whole milk
- 2 tbsp Vegetable oil or melted butter
- 2 tbsp Granulated sugar
- 160 g All-purpose flour
- 5 g Baking powder approx. 1 tsp
- Pinch of salt
- 2 Ripe bananas for serving
- Maple syrup and powdered sugar for garnish
Instructions
- Whisk Wet: In a medium bowl, beat the egg and sugar until well combined. Stir in the oil or melted butter.
- Sift Dry: In a separate bowl, sift together the flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, then pour in the milk. Stir with a spatula until just combined. Do not overmix.
- Heat: Lightly grease a non-stick griddle or pan and set over medium heat.
- Pour: Drop small spoonfuls of batter (about 1.5 tbsp) onto the pan to form 2–3 inch circles.
- Flip: Cook for 1–2 minutes until bubbles appear on the surface and edges look set. Flip and cook the other side for 1 minute until golden brown.
- Serve: Stack the mini pancakes and serve immediately with fresh banana slices, syrup, and a dusting of powdered sugar.
Notes
- Batter Consistency: If the batter is too thick, add one extra tablespoon of milk. If it’s too runny, add a teaspoon of flour.
- Keep Warm: To keep the first batches warm while you finish the batter, place them on a wire rack in an oven set to 200°F.
- Variations: Fold a handful of mini chocolate chips or blueberries into the batter just before cooking for extra flavor.