Name: Mini Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon kosher salt; 1 cup milk (dairy or non-dairy); 1 large egg; 2 tablespoons melted butter (or neutral oil); 1/2 teaspoon vanilla extract; Butter or oil, for the pan

Why You’ll Love Mini Pancakes Recipe

They’re small and playful—perfect for brunch, parties, or simply making breakfast more fun.

Easy to make with simple ingredients and a quick cook time.

Great for customizing—top with syrup, fruit, chocolate chips, or any favorite topping for variation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large egg
¾ cup plus 2 tablespoons milk of choice
¼ cup melted unsalted butter or neutral oil
¾ cup all-purpose flour
¼ cup whole wheat flour
2 teaspoons baking powder
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ teaspoon lemon juice or vinegar
½ teaspoon kosher salt

Directions

In a medium bowl, whisk together the egg, milk, melted butter (or oil), vanilla extract, and lemon juice or vinegar.
In another bowl, mix the all-purpose flour, whole wheat flour, baking powder, sugar, and salt.
Pour the wet ingredients into the dry ingredients and stir until just combined into a smooth batter. Let rest for 1–2 minutes.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease if needed.
Drop about 1 tablespoon of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 1–2 minutes.
Flip and cook for another 30 seconds to 1 minute until golden brown and cooked through.
Serve warm with your favorite toppings such as maple syrup, fruit, or chocolate chips.

Servings and timing

Servings: Makes roughly 30 mini pancakes
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes

Variations

Use whole wheat flour or replace with another whole-grain flour for added fiber.
Substitute almond milk or oat milk to make the recipe dairy-free.
Stir in chocolate chips, blueberries, or diced banana directly into the batter.
Serve with a variety of toppings: nut butter, honey, cinnamon sugar, whipped cream, or yogurt and granola.
Stack the mini pancakes for a fun presentation, or serve as skewers with fruit for parties.

Storage/Reheating

To store: Allow pancakes to cool completely, then store in an airtight container in the refrigerator for up to 2–3 days.

To reheat: Warm in a 350 °F (175 °C) oven for about 5 minutes, or microwave individual portions in short 10–20 second bursts until heated through.

Note: For best texture, add toppings just before serving. The pancakes are best enjoyed fresh for crisp edges and soft centers.

FAQs

What size should I make the mini pancakes?

Use about 1 tablespoon of batter per pancake. This creates 2–3 inch rounds that cook quickly and evenly.

Can I use a regular pancake recipe and just make them small?

Yes, though this recipe is designed specifically for mini pancakes to keep them fluffy and the texture ideal for their size.

Are these vegan or gluten-free?

They are vegetarian as written. To make them gluten-free, use a gluten-free flour blend. For a vegan version, substitute the egg and milk with plant-based alternatives.

Do I need to adjust the heat compared to regular pancakes?

Yes, use medium-low heat. Mini pancakes cook faster and can burn easily on higher heat.

What toppings are recommended?

Classic maple syrup and butter, fresh berries, powdered sugar, whipped cream, chocolate chips, or even savory toppings like cheese and herbs.

How do I keep them warm while cooking a large batch?

Place cooked pancakes on a baking sheet in a warm oven at 200 °F (95 °C) to keep them warm and slightly crisp.

Can I freeze leftover mini pancakes?

Yes. Cool completely, freeze in a single layer or with parchment between layers, and reheat in a toaster or oven as needed.

Are they suitable for kids?

Absolutely. Their small size and ability to be topped with kid-friendly favorites make them perfect for little hands and picky eaters.

Can I double the recipe?

Yes. Just double the ingredient quantities and cook in batches. Ensure the pan isn’t overcrowded for even cooking.

Can I make them ahead of time?

Yes. Make the batter ahead and refrigerate for up to 24 hours. Give it a quick stir before cooking. You can also cook the pancakes and reheat them later.

Conclusion

Mini Pancakes are a playful and satisfying twist on the classic breakfast favorite. Whether served for a cozy morning at home or a brunch celebration, they bring a touch of charm and versatility to the table. Light, fluffy, and endlessly customizable, this recipe is sure to become a regular in your breakfast rotation.

Mini Pancakes