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 and appealing for kids. They’re also an excellent way to use overripe bananas—the ones with all the brown spots that no one wants to eat.
If you enjoy banana-based recipes, try banana cocoa cookies, smoothies, or milkshakes. For these pancakes I like making them mini-sized—small, sturdy, and kid-friendly. Sometimes I stir in a few mini chocolate chips for a treat.
[feast_advanced_jump_to]
Why You’ll Love This Recipe
- Easy Recipe — You only need one bowl and minimal mixing. Mash the banana, add the rest, and you’re almost done.
- Kid-Approved — Bite-sized pancakes are fun to eat. Top them with fresh berries, roasted fruit, granola, or a drizzle of maple syrup.
- Meal Prep — These freeze and reheat well, so double or triple the batch to save time on busy mornings.
- Fiber — About 4 grams of fiber per serving helps keep you full longer and supports daily fiber goals.
Dietitian Tip
Kids love anything mini—small portions can make new foods less intimidating. Serve these tiny pancakes with fruit on the side to encourage tasting and variety.
Ingredient Notes
Key ingredients to make these mini banana pancakes taste and perform their best:
- Banana — Use 1½ overripe bananas for balanced banana flavor. One banana is subtle; two can be too strong. If your bananas are only ripe, slice some to serve on top for extra flavor.
- Quick Oats — Quick oats absorb liquid more readily than rolled oats, making them ideal for pancake batter and contributing fiber and protein.
- White Whole Wheat (Golden Wheat) Flour — A whole-grain option that adds structure. All-purpose flour works as a substitute.
How to Make Mini Banana Pancakes
Quick overview—see the recipe card below for exact measurements and full instructions.
- Mash the banana in a medium bowl.
- Add oats, milk, and the remaining ingredients. Mix until combined.
- Drop about ½ tablespoon of batter per mini pancake onto a hot nonstick skillet or griddle set to medium.
- Cook 1–2 minutes per side until golden brown and cooked through. Serve warm.
Helpful Tips
- If pancakes brown too quickly, lower the heat to medium-low.
- Using two skillets or a large griddle lets you cook more pancakes at once and saves time.
- These contain no added sugar and are mildly sweet from the bananas. Stir in a tablespoon of maple syrup into the batter if you prefer sweeter pancakes.
- Serve with banana slices, berries, nut butter, sliced almonds, a drizzle of maple syrup or honey, or a dusting of powdered sugar.
Questions You May Have
They can be. Bananas add natural sweetness, fiber, potassium, and other nutrients, reducing the need for added sugar.
Yes. Freeze in a single layer and reheat from frozen in an air fryer or in the oven. They also thaw overnight in the refrigerator.
Absolutely. The batter works for both mini and regular-sized pancakes—just adjust the portion size and cook time.
Baking powder is recommended here to achieve the best texture and flavor for these pancakes.
Related Recipes
- Blueberry Whole Wheat Pancakes
- Easy Protein Pancakes
- Pancakes Without Milk
- Pumpkin Pancakes
More Breakfast Recipes
-
Meals for After Wisdom Teeth Removal (Ideas from a Dietitian)
-
Why is Protein Important?
-
Best Gingerbread Muffins Recipe
-
Mini Banana Pancakes
Did you make these bite-sized banana pancakes and love them? Please leave a comment and a rating to let us know—5 stars is the best compliment!
Follow the author on social media for more easy recipes and nutrition tips from a Registered Dietitian.
📖 Recipe
Mini Banana Pancakes
Kristi
Pin Recipe
Equipment
-
2 square griddle pans or large skillets
-
1 mini spatula
-
Measuring cups and spoons
-
1 medium mixing bowl
Ingredients
- 1½ banana very ripe or overripe (peel should have brown spots)
- ½ cup quick oats not whole rolled oats
- ¾ cup milk skim or 2% recommended
- 1 egg large
- ½ cup golden wheat flour also called white whole wheat; all-purpose can be used
- 2 teaspoon baking powder do not substitute baking soda
- 1 teaspoon cinnamon optional, adds warm flavor
- ¼ teaspoon salt up to ½ teaspoon, to taste
Instructions
-
Mash the banana in a medium mixing bowl using a fork or potato masher.
-
Stir the quick oats and milk into the mashed banana and let the oats soften for a minute.
-
Add the egg, flour, baking powder, cinnamon (if using), and salt. Mix until combined and let the batter rest while the skillet heats over medium.
Cooking Mini Banana Pancakes
-
Drop about ½ tablespoon of batter per pancake. You should fit around 8–10 mini pancakes on a large skillet. Cook until bubbles stop forming on top, about 2 minutes.
-
Flip carefully and cook another 1–2 minutes, until golden brown and cooked through.
-
Remove from the pan and serve warm with your favorite toppings.
Notes
- Use exactly 1½ bananas for balanced flavor—one is too mild and two can be overpowering.
- Do not use baking soda in place of baking powder for this recipe; the texture and flavor will change.
- The overripe banana provides enough sweetness, so additional sugar isn’t necessary. Add a tablespoon of maple syrup to the batter only if you want a sweeter result.
- Cooking with two skillets or a large griddle speeds up the process.
- Substituting egg whites will yield paler pancakes that won’t brown as much.
- If pancakes brown too quickly, lower the heat to medium-low.
- Serve with fruit, nut butter, nuts, maple syrup, honey, or a light dusting of powdered sugar.