Mini Banana Pancakes with Berry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tiny, fluffy pancakes made with mashed bananas and topped with a sweet berry compote—kids love flipping them and adding toppings. This American-inspired kid-friendly recipe, ready in about 20 minutes, layers ripe bananas, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 2 mashed ripe bananas, 1 cup all-purpose flour, and 1 tsp baking powder until just combined (do not overmix to keep pancakes tender).
  2. Step 2: Stir in 1/2 cup milk until a smooth batter forms, then let rest for 5 minutes to thicken.
  3. Step 3: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.

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