Add milk, flour, banana, eggs, oil, vanilla, baking powder, and salt to a blender and pulse until smooth.

Pour pancake batter into a condiment squeeze bottle or ziplock bag with a cut corner.

Heat a pan to medium-high heat and spray with cooking spray.

Squeeze small dots of batter onto the pan, about the size of a nickel, and cook until bubbles form and tops are dry.

Flip the mini pancakes and cook for an additional 1-2 minutes until golden.

Transfer pancakes to bowls, top with sliced banana, mixed berries, and optional toppings like whipped cream and sprinkles.