Description
These Mini Pancakes are fluffy, bite-sized versions of classic pancakes, perfect for kids, brunch spreads, or fun breakfast boards. Easy to make and endlessly customizable with your favorite toppings.
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
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix; a few lumps are okay).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Using a teaspoon or small cookie scoop, pour small rounds of batter onto the skillet to form mini pancakes.
- Cook until bubbles form and the edges look set, about 1–2 minutes. Flip and cook another 30–60 seconds until golden brown.
- Serve warm with maple syrup, fresh fruit, powdered sugar, or your favorite toppings.
Notes
- For extra flavor, add a pinch of cinnamon to the batter.
- Perfect for freezing—let cool and store in a zip-top bag, then reheat in toaster or oven.
- Make pancake cereal by serving these minis in a bowl with a drizzle of syrup or milk.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 5 mini pancakes
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
