Banana Pancake Bites
Warm, cozy, and lightly crisped at the edges, these banana pancake bites wrap sweet banana rounds in fluffy batter made with milk, cinnamon, and a touch of sugar. Perfect for breakfast, brunch, or a snack—with endless options for toppings and customizations!
2
generous servings
Ingredients
Pancake Batter
- 1/2 cup (60 g) all-purpose flour regular or gluten-free 1:1 blend
- 1 tbsp (13 g) sugar or maple syrup
- 1 tsp (4 g) baking powder
- 1/2 tsp (1.5 g) ground cinnamon plus more to taste
- 1/4 tsp (1.5 g) salt
- 1/2 cup (120 ml) milk dairy or non-dairy (oat, almond, cow, etc.)
For Cooking & Serving
- 2 medium ripe bananas not too soft, sliced into 1/2-inch rounds
- butter or neutral oil for greasing skillet
- maple syrup, powdered sugar, and/or whipped cream for serving
Equipment
- Mixing bowl
- Whisk
- Sharp knife
- Paper towels
- Nonstick Skillet
- Spatula
Instructions
- Whisk your dry ingredients together: In a medium bowl, whisk flour, sugar (or maple syrup), baking powder, cinnamon, and salt until well combined.
- Add milk and mix: Make a well in the center of the dry ingredients and pour in the milk. Stir gently until just combined; a few lumps are okay. Do not overmix.
- Pat your banana slices dry: Slice bananas into 1/2-inch rounds and pat completely dry with a paper towel for best batter adhesion.
- Dip banana slices and coat them: Dip each slice into the batter, making sure it’s fully coated. Let excess batter drip off.
- Cook on skillet: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Add the coated banana slices, spacing apart. Cook for 1–2 minutes per side, or until golden and puffed at the edges.
- Flip and finish: Flip gently and continue cooking until the second side is golden. Remove to a plate and repeat with remaining banana slices and batter.
- Serve: Enjoy warm with maple syrup, powdered sugar, and/or whipped cream.
Notes
For extra fun, press a mini chocolate chip or a dab of peanut butter onto each banana slice before dipping in batter. These are best served fresh but can be stored in the fridge in an airtight container for 2–3 days or frozen for longer storage. Reheat in a skillet or toaster oven for best texture.
Nutrition
Calories: 165kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Sodium: 220mg | Potassium: 320mg | Fiber: 2g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg