Ingredients:

  • All-purpose flour — 1 cup (125 g)
  • Baking powder — 1 1/2 teaspoons (6 g)
  • Granulated sugar or light brown sugar — 2 tablespoons (25 g)
  • Fine salt — 1/4 teaspoon (1.5 g)
  • Ground cinnamon (optional) — 1/4 teaspoon (0.5 g)
  • Large egg — 1
  • Whole milk (or plant milk) — 1 cup (240 ml)
  • Ripe banana, mashed — 1 medium (about 100–115 g mashed)
  • Pure vanilla extract — 1 teaspoon (5 ml)
  • Unsalted butter, melted (or neutral oil) — 2 tablespoons (28 g) — for the batter
  • Butter or neutral oil — for greasing the pan (about 1–2 teaspoons as needed)
  • Milk for serving — about 2 cups (480 ml) total, or amount preferred (approx. 1/2 cup / 120 ml per serving)
  • Banana, thinly sliced — 1 medium, extra for topping
  • Maple syrup — for drizzling (optional)
  • Ground cinnamon or toasted chopped nuts — optional garnish

Instructions:

  1. Prepare ingredients and tools: mash the banana until mostly smooth; set up separate bowls for dry and wet ingredients; fit a squeeze bottle or piping bag if using.
  2. Mix dry ingredients: whisk together the flour, baking powder, sugar, salt, and optional cinnamon in a medium bowl.
  3. Combine wet ingredients: in another bowl, whisk the egg, milk, mashed banana, vanilla, and melted butter until smooth.
  4. Make the batter: pour the wet into the dry ingredients and stir gently until just combined; do not overmix. Batter should be slightly thicker than standard pancake batter but still pourable; add 1–2 tablespoons milk if too thick.
  5. Transfer to dispensing tool: pour batter into a squeeze bottle or piping bag, or prepare a small spoon for dropping batter.
  6. Heat the pan: warm a nonstick skillet or flat griddle over medium heat and lightly grease with butter or oil. Test by dropping a tiny dot of batter; it should sizzle gently and hold its shape.
  7. Cook mini pancakes in batches: pipe or drop 1/2–3/4 teaspoon dots of batter, leaving small gaps. Cook until tiny bubbles appear and edges set (about 45–75 seconds), flip and cook 30–45 seconds more until golden. Remove to a tray and keep warm in a 200°F (95°C) oven if desired. Repeat until all batter is used.
  8. Assemble and serve: place mini pancakes into bowls, add milk, top with sliced banana, drizzle with maple syrup and finish with a dusting of cinnamon or chopped nuts. Serve immediately.