These super simple Banana Pancake Bites are the perfect quick breakfast. Made with just a handful of ingredients and freezer friendly, which makes them ideal for grab-and-go meal the entire family will love.
- Grab-and-go breakfast: Make these ahead and freeze for a quick breakfast recipe.
- Easy to customize: Leave out the chocolate chips and add a brown sugar topping, mix in some pecans or walnuts!
- Freezer friendly: You can keep these for up to 3 months in the freezer.
One of my all-time most popular posts is my Chunky Monkey Pancakes. They are sweet, banana filled, pancakes loaded with mini chocolate chips. This is a bite sized version of that recipe and, If I am being honest, they are nothing short of amazing. The same great fluffy pancake filling with the sweet addition of chocolate chips. These pancake bites are a win-win.
You can get pretty creative with your mix-ins too! I like chocolate chips, mini if I can find them, but we have also made these with walnuts and pecans as well as a spoonful of peanut butter straight in the batter. When I tell you these are drool worthy, and disappear quickly, there’s no exaggeration.
Banana Pancake Ingredients
The ingredient list for these easy pancakes is minimal, and honestly full of kitchen staples. Everything listed could be in your pantry as we speak, which means you can make these asap!
- Pancake Mix: I’ve made these with Bisquick as well as Kodiak Cakes mix. Both work beautifully. If you are looking for a more filling start to the day, I suggest Kodiak or mixing in a scoop or two of protein powder.
- Baking Powder: Adding a touch of baking powder to a pancake mix does wonders for the texture. This helps gift the cakes lift and makes them super light and fluffy.
- Bananas: Can you use slightly under ripe bananas? Yes. However, this recipe is best with over ripe bananas. Like, super brown. It adds moisture as well as sweetness.
- Milk: Pick your favorite milk. I’ve made this with whole, 2%, coconut, and almond milk with great success.
- Eggs: Eggs add additional structure and help the batter to hold bubbles, making it super light.
- Vanilla: Just a dash of vanilla helps to boost the flavor of the banana and chocolate.
- Chocolate Chips: Optional, but delicious.
How To Make Pancakes In A Mini Muffin Tin
I don’t like to take up my morning slaving over the stove, which meant I needed to find a different way to get these cooking. Enter a mini muffin tin (affiliate)! I can bake ALL of the batter at one time and they all turn out the exact same size! Win.
- PREP: Preheat the oven to 350 degrees. Mist the inside of 2 mini muffin tins with baking spray and set aside for later.
- MIX: Whisk together the baking mix, baking powder, mashed bananas, milk, eggs, and vanilla extract until the batter comes together and the dry ingredients are fully incorporated, about 1 minute with a whisk. Fold in the chocolate chips if using.
- BAKE: Divide the batter between the prepared baking pans, filling each muffin cup with 2 tablespoons. I find it helpful to use a cookie scoop (affiliate) to get an even batter pour. Bake for 15 minutes, or until the top of the muffins spring back when pushed down.
- ENJOY: Serve plain or with syrup for dipping.
Pancake muffins, or pancake bites, are made using a pancake batter, but instead of cooking on a griddle, you bake in the oven. Using a mini cupcake tin gives you a bite sized freezer friendly breakfast ready in minutes!
Yes! These are very kid friendly which means we almost always have a batch in the freezer. They are ideal for a grab-and-go breakfast for the kid or for myself!
To freeze: After your pancake muffins have cooked and cooled, add to a freezer safe zip top bag.
When you are ready to eat all you need to do is microwave for 30 seconds to 1 minute and serve with syrup for dipping!
You should get 48 pancake bites from this recipe. I divided ours into small sandwich sized baggies and then combined those into a large one for the freezer. When we are in a hurry, or I’m just lazy, I pull out a packet and toss them in the microwave for a few seconds. We don’t even eat them with syrup but I wouldn’t judge you if you did.
Absolutely. Use a gluten free pancake mix in place of the bisquick.
Chunky Monkey pancake bites
- 2 cups pancake mix
- 2 teaspoons baking powder
- 3 overripe bananas mashed
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- mini chocolate chips
- Preheat the oven to 350 degrees. Mist the inside of 2 mini muffin tins with baking spray and set aside for later.
- Whisk together the baking mix, baking powder, mashed bananas, milk, eggs, and vanilla extract until the batter comes together and the dry ingredients are fully incorporated, about 1 minute with a whisk. Fold in the chocolate chips if using.
- Divide the batter between the prepared baking pans, filling each muffin cup with 2 tablespoons. I find it helpful to use a cookie scoop (affiliate) to get an even batter pour. Bake for 15 minutes, or until the top of the muffins spring back when pushed down.
- Serve plain or with syrup for dipping.