Mini Whole Wheat Banana Pancakes Recipe

My Saturday Morning Secret

I have a little secret. My favorite pancakes are tiny. I call them “coin pancakes.” They cook so fast. You get a whole pile on your plate. It feels like a special treat.

This recipe is my weekend go-to. It uses a ripe banana. That banana makes them sweet all by itself. You just blend everything. It’s that simple. I still laugh at how easy it is. What’s your favorite lazy morning breakfast?

Why The Banana Matters

Let’s talk about that banana. It should be very spotty. The browner, the better. A ripe banana is nature’s sugar. It makes the pancakes taste like dessert. But it’s just fruit! This matters because it means we don’t need lots of extra sugar.

Using what you have is smart cooking. It saves food from the bin. It also makes your kitchen smell amazing. Fun fact: A spotty banana has more antioxidants than a green one! See? Good things come to those who wait.

The Joy of Sprinkles

Now, about those sprinkles. They are totally optional. But oh, what fun! I added them once for my grandson’s visit. His eyes got so wide. He said they were “party pancakes.”

That’s the second thing that matters. Food is about joy, too. A few colorful sprinkles change a simple meal into a memory. It tells someone you care. Would you add the sprinkles, or keep them plain?

Getting Them Just Right

Here is my trick. Keep the heat medium-low. Be patient. Wait for those little bubbles to pop on top. Then flip! The first batch might not be perfect. That’s okay. Mine never are.

I use a tablespoon to scoop. It makes the perfect coin size. You can fit many in the pan. It feels like you’re running a tiny pancake factory. I love that part. Do you like big fluffy pancakes or small quick ones like these?

Make a Batch for Later

This recipe makes four servings. That’s great for a family. Or just for you! Let the extra pancakes cool completely. Then layer them in a container with wax paper. Pop them in the freezer.

On a busy morning, you just toast them. You have a hot breakfast in minutes. It feels like a gift from your past self. I always feel so clever when I do this. It turns a nice moment into a whole week of good mornings.

Ingredients:

Ingredient	Amount	Notes
Banana	1
Eggs	2
Whole Wheat Flour	1 Cup
Milk	1/2 Cup
Sprinkles	2 Tablespoons	OPTIONAL

My Tiny, Happy Banana Pancakes

Good morning, sunshine. Let’s make something special. These little pancakes are my favorite quick breakfast. They always remind me of my grandkids.

They would visit on Saturday mornings. We’d make a big, messy batch together. The kitchen would smell like bananas and warm flour. I still laugh at that.

This recipe is so simple. You just toss everything into a blender. The hardest part is waiting for them to cook. Doesn’t that smell amazing?

Step 1: Grab your blender. Put in the banana, eggs, flour, and milk. Blend it all up for about 30 seconds. You want it to look nice and smooth. My old blender makes a funny whirring sound. It tells me it’s working hard.

Step 2: Pour your batter into a small bowl. Now, here is the fun part. Do you want colorful, happy pancakes? Stir in those sprinkles! They make everything more joyful. (A hard-learned tip: The sprinkles will bleed color if you stir too much. Just a few folds is perfect!)

Step 3: Warm up your skillet on medium-low heat. Lightly grease it with a little butter. Use a tablespoon to drop little circles of batter. You can fit quite a few in the pan. They look like little golden coins waiting to be made.

Step 4: Watch the pancakes closely. Soon, you’ll see tiny bubbles pop up on top. That’s your signal. Gently flip each one with a spatula. Cook them for another few minutes. What’s the secret signal that tells you it’s time to flip? Share below!

Step 5: Keep cooking until all the batter is gone. I like to keep the first batch warm in the oven. Serve them right away, all stacked up. They are best when they’re fresh and warm.

Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings (about 22 mini pancakes)
Category: Breakfast

Let’s Mix It Up!

This recipe is like a friendly base. You can play with it. Here are three ways I like to change things. They are all so tasty.

Blueberry Burst: Skip the sprinkles. Fold a handful of fresh blueberries into the batter. They get all warm and juicy.

Cozy Cinnamon: Add a big teaspoon of cinnamon to the blender. It smells like a hug in a kitchen.

Nutty Delight: Mix in some chopped walnuts or pecans. They add a lovely little crunch.

Which one would you try first? Comment below!

Serving Them With Style

These pancakes are wonderful all on their own. But a little extra love makes them a feast. Try a drizzle of real maple syrup. A dollop of yogurt is nice, too.

For a drink, I love cold milk with mine. It’s a classic pair. For the grown-ups, a hot cup of coffee is just right. The bitter taste loves the sweet banana.

Which would you choose tonight?

Keeping Your Pancake Sunshine for Later

Let’s talk about saving some pancakes. You can keep them in the fridge for three days. Just pop them in a sealed container. I like to put a paper towel between the layers.

For longer storage, the freezer is your friend. Lay the cooled pancakes on a baking sheet. Freeze them flat for one hour. Then stack them in a freezer bag. This stops them from sticking together. I learned this the hard way. My first batch froze into one big pancake brick!

Reheating is simple. Use your toaster or a warm oven. They will taste just-made. This matters because a good breakfast should be easy. Batch cooking turns a busy morning into a happy one. Have you ever tried storing it this way? Share below!

Little Pancake Troubles and Easy Fixes

Sometimes pancakes can be tricky. First, if they burn outside but are raw inside, your heat is too high. Turn it down to medium-low. Cooking should be gentle, not fast.

Second, if your batter seems too thick, add a splash more milk. Batter should pour slowly off your spoon. I remember when my grandson added too much flour. We just fixed it with a little extra milk.

Third, wait for those bubbles before you flip. This means the bottom is perfectly cooked. Getting this right builds your cooking confidence. It also gives you that lovely golden color and fluffy taste. Which of these problems have you run into before?

Your Pancake Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The recipe works just the same.

Q: Can I make the batter ahead? A: You can mix it the night before. Keep it covered in the fridge. *Fun fact: the banana flavor gets even better overnight!*

Q: What can I use instead of milk? A: Any milk you like works. Almond, oat, or even water in a pinch.

Q: Can I double the recipe? A: Absolutely. Double all the ingredients. Use a bigger bowl for mixing.

Q: Are the sprinkles necessary? A: Not at all. But they make an ordinary morning feel like a party. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little bites of joy. Cooking is about sharing and creating memories. I would love to see your kitchen creations.

Show me your stack of pancakes. Did you add sprinkles or blueberries? Your version might inspire someone else. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.