Name: Mini Banana Pancake Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 bananas, sliced into ⅓-inch medallions; 1 cup oat or almond milk (or regular milk); 2 tablespoons maple syrup; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 1 cup all-purpose flour or gluten-free flour; 2 tablespoons butter (regular or vegan), for frying

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Banana slices coated in fluffy pancake batter and pan-fried until golden brown. These mini banana pancake bites are vegan-friendly, egg-free, and can easily be made gluten-free. They make a fun and delicious breakfast or snack that my whole family loves. Each bite has a warm, soft banana center surrounded by crispy, golden pancake edges—a perfect way to start the day!

Mini Banana Pancake Bites

Why You’ll Love This Recipe

I love this recipe because it turns a classic breakfast favorite into a bite-sized treat that’s perfect for kids and adults alike. It’s quick to make, uses simple pantry ingredients, and is easily adaptable for dietary needs. I can whip these up in less than 30 minutes, and they’re always a hit whether served plain, with a drizzle of maple syrup, or dusted with powdered sugar. Plus, they’re freezer-friendly, so I can make extra and enjoy them later.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 bananas, sliced into ⅓-inch thick medallions
1 cup oat or almond milk (regular milk works too)
2 tablespoons maple syrup
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 cup all-purpose flour or gluten-free flour (I like King Arthur Measure for Measure)
2 tablespoons butter (regular or vegan), for frying

Directions

I start by slicing the bananas into ⅓-inch medallions. Then, in a mixing bowl, I whisk together the milk, maple syrup, baking powder, vanilla extract, and cinnamon. Once that’s combined, I add the flour and stir until a smooth pancake batter forms.
I heat a skillet over medium heat and melt about ½ tablespoon of butter, making sure it coats the pan evenly.
Using a fork, I dip each banana slice into the batter until fully coated, then place it in the skillet. I cook several at a time, leaving space between each bite.
I fry the bites until golden brown on one side, flip them, and cook the other side until golden and crisp.
Once they’re ready, I transfer them to a plate lined with a paper towel to absorb any excess oil. I repeat the process until all banana slices are cooked.
I serve them warm with maple syrup or a dusting of powdered sugar.

Servings and Timing

This recipe makes about 8 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

For a nutty twist, I sometimes add a spoonful of peanut butter or almond butter to the batter.
I like to mix in a handful of mini chocolate chips for a sweet touch.
To make them extra fluffy, I use a splash of sparkling water in place of part of the milk.
For a festive flavor, I replace the cinnamon with pumpkin spice or nutmeg.

Storage/Reheating

I find these taste best fresh, but I can store leftovers in an airtight container in the fridge for up to one day. To reheat, I warm them in a skillet or toaster oven until they’re crisp again.
For longer storage, I freeze them in a freezer-safe bag for up to 3 months. When ready to eat, I thaw them overnight in the fridge and reheat in a pan or air fryer.

FAQs

How should I serve mini banana pancake bites?

I usually drizzle mine with maple syrup, but they’re also great with powdered sugar, coconut whipped cream, or alongside a bowl of plant-based yogurt.

Can I use other fruits instead of bananas?

Yes, I’ve tried apple slices and strawberries, and both work well. Just make sure to slice them thin enough for even cooking.

Are these pancakes gluten-free?

They can be! I use a 1:1 gluten-free flour blend like King Arthur Measure for Measure to make them gluten-free.

Can I make the batter ahead of time?

Yes, I can prepare the batter up to a day in advance and store it in the fridge. I give it a good stir before dipping the banana slices.

Can I bake these instead of frying?

Yes, I can bake them at 375°F (190°C) on a parchment-lined baking sheet for about 10–12 minutes, flipping halfway through, until golden and cooked through.

Conclusion

These Mini Banana Pancake Bites are a fun, wholesome, and satisfying breakfast that always brings smiles to the table. I love how easy they are to prepare, how customizable they can be, and how delicious they taste fresh off the skillet. Whether I’m serving them to my kids or treating myself to something sweet, they never disappoint.