Mini Pancakes are the most fun and are also a nutritious breakfast to share with the kids. You can make them plain or with fruit tucked inside—and they even work to make ahead of time and quickly reheat.

Mini Pancakes

We are forever fans of my Greek Yogurt Pancakes and I love to use a similar batter to make these mini pancakes. They are a perfect size for a baby-led weaning breakfast, they are delicious with a slice of banana in the middle for banana bites (or you can use another sliced fruit), and they are easy to make.

The yogurt in this recipe adds fluffiness and tenderness, and the flavor is that of classic pancakes. Plus, they reheat so well, so you can be assured you’ll use up any leftovers!

Ingredients You Need

Below is a look at the ingredients you need to have on hand to make this recipe. They are primarily pantry staples, so you might have most of them already!

• Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract.
• Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work, so use the one you prefer.
• Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)
• Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.
• All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.
• Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer.
• Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy, so be sure to add it in.
• Bananas: Very ripe, or 2 cups sliced strawberries, mango, or pineapple, to make these mini pancakes have a soft fruit center.

Step-by-Step Instructions

Here’s a look at how to make these mini pancakes so you know what to expect from the process. Scroll to the end of this post for the details on amounts and timing.

1. Mix the batter together gently. Slice the banana into the batter and stir gently to coat.
2. Use a fork to lift one batter-coated banana slice at a time and place onto the pan.
3. Cook until the edges are set and you start to see bubbles on the surface.
4. Flip over with a spatula and cook for an additional 3 minutes. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

How to 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. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Find the full scoop on how to freeze pancakes as needed.

Best Tips for Success

• To make for a baby, omit the sugar if desired.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other sliced fruit you like in pancakes, such as sliced strawberries, pineapple, or mango.
• Gluten-free: Use 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy yogurt and nondairy milk.

I’d love to hear your feedback on this post, so please rate it and comment below!

• Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.

• Add the flour, sugar, baking powder, and salt. Whisk gently to combine.

• Slice the banana into the batter and stir gently to coat.

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Use a fork to lift one batter-coated banana slice at a time and place onto the pan. Repeat to add more to the pan. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. (The banana softens as the pancake batter sets and cooks through.)

• Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

• Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

• 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. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• To make for a baby, omit the sugar and use plain nondairy milk.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other sliced fruit you like in pancakes, such as sliced strawberries, pineapple, or mango.
• Gluten-free: Use 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy yogurt and nondairy milk.

Calories: 245kcal, Carbohydrates: 30g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 417mg, Potassium: 154mg, Fiber: 1g, Sugar: 6g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 208mg, Iron: 2mg