Banana Pancake Bites

So you want pancakes but the idea of flipping them one by one feels like a personal attack? Same. That’s where Banana Pancake Bites come in—tiny, fluffy, poppable pancakes that cook all at once. They’re basically the snackable, low-effort cousin of your standard Sunday stack. And let’s be honest, anything bite-sized is automatically more fun to eat.

Why This Recipe is Awesome

First of all, it’s way less work than regular pancakes. No standing over the stove, no flipping, no burnt first pancake (we all know that curse). You mix, pour, bake, and boom—done.

Second, it’s kid-friendly and snack-approved. Whether you’re packing them in lunchboxes or just eating them by the handful, these little guys are perfect.

And finally, they’re customizable. Add chocolate chips, blueberries, or even a swirl of peanut butter. Basically, this recipe is your blank canvas, and your taste buds are the artist.

Ingredients You’ll Need

Here’s what you’ll need for about 24 bites:

1 cup mashed ripe bananas – The spottier, the better. Think “banana bread stage.”
1 large egg – The binder that keeps everything together.
1/2 cup milk – Dairy or non-dairy, your choice.
1 teaspoon vanilla extract – Because vanilla makes everything smell fancy.
1 cup all-purpose flour – Or whole wheat if you’re feeling healthy.
1 tablespoon sugar – Optional, but a tiny sweet boost never hurts.
1 teaspoon baking powder – For that fluff factor.
1/2 teaspoon baking soda – Helps with rise and texture.
1/4 teaspoon salt – Just enough to balance the sweetness.
1/4 teaspoon cinnamon – Because warm, cozy vibes.

Optional add-ins: chocolate chips, blueberries, chopped nuts, or a sprinkle of coconut flakes.

Step-by-Step Instructions

Preheat the oven. Set it to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
Mix the wet stuff. In a bowl, mash your bananas until smooth. Whisk in the egg, milk, and vanilla until combined.
Add the dry stuff. In another bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
Combine and conquer. Add the dry ingredients to the wet and stir gently until just combined. Don’t overmix—nobody wants tough pancake bites.
Fill the cups. Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. Toss in any add-ins like chocolate chips or fruit.
Bake and wait (the hardest part). Bake for 12–15 minutes or until a toothpick comes out clean.
Cool and snack. Let them cool for a few minutes, then pop them out and try not to eat all of them at once.

Common Mistakes to Avoid

Using underripe bananas. Green bananas don’t mash well and have zero flavor. Wait until they’re spotty and sweet.
Overmixing the batter. This is not bread dough—mix until just combined and stop.
Forgetting to grease the pan. Unless you enjoy chiseling pancake bites out of the tin, don’t skip this step.
Filling the cups too high. They’ll rise like mini volcanoes and stick together. Keep it around 3/4 full.
Skipping the cinnamon. It’s optional, but honestly, it adds magic. Don’t miss out.

Alternatives & Substitutions

Not a fan of bananas? Use unsweetened applesauce or pumpkin puree for a different vibe.

Want to go gluten-free? Swap the all-purpose flour for your favorite 1:1 gluten-free flour mix.

Dairy-free? Use almond milk, oat milk, or coconut milk—it all works.

No mini muffin tin? Bake them in a regular muffin tin and increase the bake time by a few minutes.

Need more protein? Stir in a scoop of vanilla protein powder (just reduce the flour slightly).

FAQ

Can I freeze these?
Yes! Let them cool completely, then store in freezer bags. Reheat in the microwave or oven when needed.

Do I need to add sugar?
Not really. The bananas give natural sweetness, but a spoonful of sugar takes it up a notch.

Can I make these vegan?
Swap the egg for a flax egg (1 tablespoon flaxseed + 3 tablespoons water) and use plant-based milk.

What toppings go well with these?
A drizzle of maple syrup, a smear of peanut butter, or even Nutella—go wild.

Can I double the batch?
Absolutely. You’ll thank yourself when you have extras for quick breakfasts.

How long do they stay fresh?
They’ll last 2–3 days in an airtight container at room temp, or up to a week in the fridge.

Final Thoughts

Banana Pancake Bites are the kind of recipe you’ll want on repeat. They’re easy, fun, and dangerously snackable. Perfect for busy mornings, lazy brunches, or just because you had bananas on the verge of going bad.

So go ahead—grab those bananas, whip up a batch, and prepare to feel like the breakfast champion you are.