Start by cracking the large egg into a mixing bowl and adding the granulated sugar. Use a whisk to beat them together until the mixture becomes pale and frothy, about 1-2 minutes. Next, stir in 2 tablespoons of melted butter or vegetable oil until combined, creating a rich and moist batter base.

In a separate bowl, sift together 160g of all-purpose flour, 5g of baking powder, and a pinch of salt. This ensures that your Fluffy Mini Banana Pancakes will rise beautifully and have a light texture.

Gradually add the dry ingredient mixture to your wet mixture, stirring gently with a spatula or whisk. Once the flour is almost incorporated, pour in 180g of whole milk while continuing to mix. Be careful not to over-mix; it’s okay if small lumps remain in the batter—this will keep your pancakes fluffy!

Preheat a non-stick skillet or griddle over medium heat for about 2-3 minutes. To test if the pan is ready, sprinkle a few drops of water onto the surface; they should sizzle and evaporate immediately.

Using a tablespoon, drop 1.5 tablespoons of batter per pancake onto the heated pan, forming 2-3 inch circles. Cook for about 1-2 minutes, or until bubbles start to form on the surface and the edges appear set. Flip the pancakes carefully and cook for another minute or until they achieve a lovely golden-brown color.

Remove the pancakes from the pan and stack them on a warm plate. Serve your Fluffy Mini Banana Pancakes warm before adding sliced ripe bananas on top, followed by a drizzle of maple syrup and a dusting of powdered sugar.