Snacks & sweets · Korean home cooking

Mini banana pancakes for kids

Name: Mini banana pancakes for kids
Total time: 20 min
Yield: 3
Cuisine: Korean
Ingredients: 2 medium bananas (about 220 g peeled); 1 large egg; 1 paper cup (about 120 g); 1/2 paper cup (about 90 ml); 1 small teaspoon; 1 tablespoon

Soft, naturally sweet mini pancakes made with ripe bananas, egg and pantry flour. Make them bite-sized for an easy breakfast or after-school snack; no added sugar is needed.

20 min3 servings2 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Everyday kitchen measurements

For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

2 medium bananas (about 220 g peeled)
Essential
Use very ripe bananas with brown speckles for sweetness; this recipe depends on banana for its flavor and texture.
1 large egg
Essential
The egg binds the batter and helps it cook through. A flax egg can work, but the pancakes will be more fragile.
1 paper cup (about 120 g)
Substitute available
If 1 paper cup (about 120 g) is unavailable

If plain flour is unavailable, use the same amount of oat flour. The pancakes may be denser and more delicate.
1/2 paper cup (about 90 ml)
Substitute available
If 1/2 paper cup (about 90 ml) is unavailable

Use the same amount of unsweetened soy milk, or water for a less rich batter. Add a spoonful more if the batter is too thick.
1 small teaspoon
Optional
Leave it out if unavailable; the pancakes will be a little flatter.
1 tablespoon
Substitute available
If 1 tablespoon is unavailable

Use a thin smear of butter instead. Keep the pan on low heat so the butter does not burn.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Peel the bananas into a bowl and mash until mostly smooth. Beat in the egg and milk. Add the flour and optional baking powder, then stir only until no dry flour remains. The batter should be thick but spoonable; add a splash of milk if needed.
Step 2

Warm a nonstick pan over low to medium-low heat and wipe it with a little oil. Spoon in small rounds, about 1 tablespoon of batter each. Cook for 1–2 minutes until the edges look set and bubbles appear, then flip and cook for another minute. Check that the centers are fully cooked, then cool to a safe temperature before serving.

03 / Enjoy your meal

Finished dish

Helpful tips

Serve warm or at room temperature. Cut into small pieces for young children and supervise while eating. Contains egg, milk and wheat; check labels for allergens. Store covered in the refrigerator for up to 2 days and reheat gently.

Enjoy every bite

How to enjoy it

Serve the mini pancakes warm or at room temperature. Let them cool fully and cut them into small pieces for young children; ripe banana gives enough sweetness without syrup.