Banana Pancake Bites
These Banana Pancake Bites are fluffy, sweet, and bite-sized — perfect for breakfast, brunch, or a quick snack! Easy to make, kid-friendly, and full of banana flavor.
Equipment
- Mixing Bowls
- Whisk
- Mini muffin pan
- Measuring cups and spoons
- Cooling rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 large banana mashed (about 1/2 cup)
- ¾ cup milk dairy or plant-based
- 1 egg or flax egg for vegan version
- 1 Tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Optional Add-ins
- ¼ cup mini chocolate chips optional
- ¼ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the mashed banana, milk, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients until just mixed. Do not overmix. Fold in chocolate chips or nuts if desired.
- Spoon the batter into the mini muffin cups, filling each about 3/4 full.
- Bake for 12–15 minutes or until golden and a toothpick comes out clean.
- Cool for a few minutes on a wire rack and serve warm with maple syrup or a drizzle of honey.
Notes
These pancake bites freeze beautifully! Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat in the microwave or toaster oven before serving.