Mini Pancakes
The ultimate comfort food for breakfast, Mini Pancakes are fluffy, bite-sized treats that bring joy to any meal. With natural sweetness from ripe bananas and the option to add your favorite toppings, these pancakes are easy to make and hard to resist. Perfect for lazy mornings or special occasions, you'll want to make these tonight!
Equipment
- Mixing Bowl
- Measuring Cups
- Green Pan Nonstick Pan
Ingredients
- ½ cup plain whole-milk yogurt
- ½ cup milk
- 2 eggs eggs
- 2 tablespoons unsalted butter melted and cooled; plus more for cooking
- 1 teaspoon vanilla
- 1 cup all-purpose flour or whole wheat
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 medium bananas very ripe, or 2 cups sliced strawberries, mango, or pineapple
Instructions
- Start by gathering all your ingredients. In a medium bowl, combine yogurt, milk, eggs, melted butter, and vanilla. Whisk them together until smooth. You’re looking for a creamy mixture with no lumps.
- Next, add your dry ingredients: flour, sugar, baking powder, and salt. Gently whisk these together, being careful not to overmix. A few lumps are perfectly fine! The batter should be thick yet pourable.
- Now, slice your bananas into the batter. Gently fold them in so that each piece is coated without breaking them apart too much. This adds delightful pockets of sweetness to every pancake!
- Heat a large nonstick skillet over medium heat. Once hot, add a little butter and swirl it around to coat the pan evenly. You want just enough to give it a golden, crispy edge.
- Using a fork, carefully lift one batter-coated banana slice at a time and place it onto the skillet. Repeat this process, leaving enough space between each pancake. You should see bubbles starting to form on the surface within a few minutes.
- Once the edges begin to set and the center is bubbly, it’s time to flip! Use a spatula to gently turn each pancake over, revealing a beautifully golden underside. Cook for an additional 3 minutes until cooked through.
- If you need to, transfer the finished pancakes to a baking sheet in a 200-degree-F oven to keep warm while you finish cooking the rest. This helps retain that lovely warmth!
- Finally, serve your Mini Pancakes warm. You can enjoy them with applesauce, a drizzle of syrup, or even a sprinkle of your favorite nuts or seeds for added texture.
Notes
- Store: Store for 3-5 days in the fridge in an airtight container and reheat for 15-30 seconds on a heat-safe plate in the microwave.
- Freezing: Can freeze between layers of parchment paper or in a single layer in a freezer bag.
- Baking Option: To bake in the oven, preheat to 375°F. Grease a mini muffin pan with nonstick spray. Add 1 tablespoon of batter to each cup, then a slice of fruit. Bake for 10-12 minutes or until cooked through.
- For Babies: To make for a baby, omit the sugar.
- Fruit Variations: Use any other sliced fruit you like in pancakes, such as strawberries, pineapple, or mango.
- Dietary Options: Use 1:1 style of gluten-free flour for gluten-free; use nondairy yogurt and milk for dairy-free.