Soft Mini Banana Pancakes with Fresh Berries – Easy and Fluffy
Soft, fluffy mini banana pancakes made with ripe bananas and served with fresh berries and maple syrup. An easy family-friendly breakfast or brunch recipe.
Ingredients
- 1 ripe banana
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 tablespoon butter or cooking oil for cooking
- 1 cup fresh mixed berries
- 2 tablespoons maple syrup for serving
Instructions
- Mash the Banana: Mash the ripe banana in a mixing bowl with a fork until mostly smooth. A few small pieces of banana are fine.
- Mix the Wet Ingredients: Add the egg, milk, and vanilla extract to the mashed banana. Whisk until the mixture is well combined.
- Make the Batter: Add the flour, baking powder, sugar, and salt. Gently stir until just combined. Do not overmix; a few small lumps are okay.
- Heat the Skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with butter or cooking oil.
- Cook the Mini Pancakes: Spoon small portions of batter onto the hot skillet, leaving space between each pancake. Cook until bubbles appear on the surface and the edges look set.
- Flip and Finish Cooking: Carefully flip each pancake with a spatula. Cook the other side until golden brown and cooked through.
- Serve with Berries: Transfer the warm mini pancakes to a serving plate. Top with fresh strawberries, blueberries, raspberries, or blackberries.
- Add Maple Syrup: Drizzle with maple syrup and serve immediately while the pancakes are warm and fluffy.
Notes
- For the best flavor: Use a ripe or slightly overripe banana with plenty of brown spots. It will make the pancakes naturally sweeter and more flavorful.
- Don't overmix: Stir the batter just until the ingredients come together. Overmixing can make the pancakes dense instead of soft and fluffy.
- Control the heat: Medium-low to medium heat works best. If the pancakes brown too quickly, reduce the heat so the centers have time to cook.
- Keep the pancakes small: Smaller pancakes are easier to flip and cook more evenly.
- Berry options: Strawberries, blueberries, raspberries, and blackberries all work well. You can use one type of berry or a colorful mixture.
- Make-ahead tip: Cooked pancakes can be refrigerated for 3–4 days or frozen for up to 2–3 months. Reheat in a toaster, skillet, or microwave.
- Serving idea: For a brunch-style presentation, stack the mini pancakes and top them with fresh berries, a light dusting of powdered sugar, and maple syrup.
Nutrition Facts
- Calories: 285 kcal
- Carbohydrates: 44 g
- Protein: 8 g
- Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 58 mg
- Sodium: 310 mg
- Fiber: 4 g
- Sugar: 17 g