Mini pancakes are a timeless favorite, offering all the deliciousness of traditional pancakes in a bite-sized, fun package.
Whether you’re serving them for breakfast, a snack, or at a weekend brunch, these little delights are sure to please. If you’re in the mood for something different, and also simple just like these mini pancakes, check out my Scrambled Pancakes recipe for another fun twist.
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In this guide, you’ll learn how to whip up the best mini pancakes from scratch, plus discover tips, tricks, and tasty variations to make your pancake experience even better. Let’s dive in!
Why Mini Pancakes Are a Fun and Tasty Treat
Bite-Sized Delights
There’s something magical about mini pancakes. These small, fluffy treats are a favorite among both kids and adults. They offer all the comfort and nostalgia of regular pancakes but in a fun, snackable form. It’s a breakfast that’s as delightful to look at as it is to eat!
Perfect for Any Occasion
Want to add a fun twist to your weekend brunch? Mini pancakes fit perfectly on a platter alongside other small bites. especially with my lemon compote on top, it adds something fresh and a little tangy to this amazing recipe.
Hosting a kids’ party? These pancakes make an adorable and tasty addition to the menu. You can even freeze them in batches for busy mornings when you need a quick and delicious breakfast.
Ingredients
To make the best mini pancakes, you’ll need just a few basic ingredients. Here’s a quick rundown:
- Flour: The foundation of your pancakes. I Am using all-purpose flour for a soft, fluffy texture.
- Sugar: I am using just a little bit.
- Baking powder: This is what gives your pancakes that light, fluffy texture we all love!
- Salt: Just to balances the sweetness.
- Egg: It helps bind the ingredients and give the pancakes structure, make sure it’s room temperature.
- Milk: I Am using whole milk here.
- melted butter: Its important, for richness and flavor.
- vanilla extract: The vanilla enhances the overall flavor. I love using it!
Note: this is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to the recipe card!
3 Easy Steps you’ll need
Preparing the Pancake Batter
The first step to making your mini pancakes is to prepare the batter. Here’s how you can do it:
First, take a medium-sized bowl and mix together these (flour, sugar, baking powder, and salt). Give them a good whisk. Make sure all the dry ingredients are well combined to avoid clumps in your batter.
Grab another bowl so you can beat the egg. Go ahead and start mixing (milk, your melted butter, and vanilla extract). Whisk until everything is mixed well.
Now, take your wet ingredients and put them into the dry one, gently stir them. remember to not overmix! A few lumps are perfectly fine, this will help keep your pancakes light and fluffy. If you overmix, the pancakes may become dense.
My Tip: If you’re adding chocolate chips, berries, or other mix-ins, this is the perfect moment to fold them into the batter. Just be sure to stir gently so the ingredients are evenly distributed without overworking the batter.
Cooking the Mini Pancakes
Now that your pancake batter is ready, it’s time to cook the mini pancakes! Here’s what you need to do:
Warm up your nonstick skillet or griddle on medium heat. You do not want it to be smoking, just a bit hot. You can test the temperature by splashing a tiny bit of water onto the griddle; if it sizzles, it’s ready.
Use a small amount of butter or cooking spray to grease the griddle. Too much fat can cause the pancakes to become greasy, so just a light coating is enough.
pour it onto your (nonstick) griddle. For mini pancakes, you’ll want to keep the pancakes small, about one scant tablespoon. Leave a little space between each one, as they’ll expand slightly while cooking.
Start cooking for about two minutes, or until tiny bubbles appear on the surface and the edges begin to set. Now flip them. use a spatula and cook for an additional 1-2 minutes on the other side.
My Tip: Cook in batches! If you’re making a large batch of mini pancakes, cook them in smaller batches to avoid overcrowding the griddle. This ensures each pancake cooks evenly and has that beautiful golden-brown color.
Serving Your Perfect Mini Pancakes
Here’s how to present your mini pancakes like a pro:
Arrange the mini pancakes in a cute stack on a plate. You can make a tower of mini pancakes or serve them in smaller, individual portions for each guest.
Now comes the fun part, topping your pancakes! You can go classic with maple syrup and butter, or mix it up with fresh fruit, whipped cream, chocolate sauce, or even a sprinkle of powdered sugar. Here are my favorite ideas:
- Fresh strawberries, blueberries, or bananas
- A drizzle of honey or maple syrup
- Chocolate chips, mini marshmallows, or whipped cream
My Tips for Making Mini Pancakes Even Better
Use Buttermilk for Extra Fluff: For ultra-fluffy pancakes, try using buttermilk instead of regular milk. The tangy buttermilk works with the baking powder to make your pancakes extra light and fluffy!
Spices for Extra Flavor: Add a pinch of cinnamon or nutmeg to the batter for an extra layer of warmth and flavor. These spices pair perfectly with maple syrup and fruit toppings.
Keep it light: Avoid overmixing the batter to keep it nice and fluffy! The more you mix, the more gluten you develop, which can result in dense pancakes. A few lumps are perfectly fine!
Frequently Asked Questions
What’s the secret to making fluffy mini pancakes?
The secret to making fluffy mini pancakes is using the right amount of baking powder and not overmixing the batter. Overmixing can lead to tough, dense pancakes. Also, make sure your griddle is at the right temperature before cooking the pancakes.
Can I make mini pancakes without eggs?
Yes, you can make mini pancakes without eggs! To substitute eggs, try using applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). These alternatives work well in pancake batter and will keep your pancakes soft and fluffy.
Can I make mini pancakes ahead of time?
Yes! Simply cook them, let them cool, and then store them in an airtight container in the fridge for up to 2 days. Also, you can freeze mini pancakes for up to 2 months and enjoy them later!
Conclusion
Making mini pancakes is quick, easy, and fun. By following these simple steps, you’ll have a really good breakfast ready in no time.
Did you try making this recipe? It will make me so HAPPY if you rate it and share your thoughts in the comments section below!
Thank you💚
The best mini pancakes in 3 Easy Steps
Mini pancakes are a timeless favorite, offering all the deliciousness of traditional pancakes in a bite-sized, fun package.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preparing the Pancake Batter
- Start by combining the flour, sugar, baking powder, and salt in a bowl. Make sure all the dry ingredients are well combined to avoid clumps in your batter.
- Whisk the egg first, then add the milk, melted butter, and vanilla to a separate bowl. Whisk until everything is evenly mixed.
- Put your wet ingredients into the dry one, gently stir them. Be careful not to overmix!
Cooking the Mini Pancakes
- Heat your nonstick griddle or non-stick skillet over medium heat.
- Use a small amount of butter or cooking spray to grease the griddle,
- pour batter onto the griddle. you’ll want to keep the pancakes small, about one scant tablespoon. Leave a little space between each one, as they’ll expand slightly while cooking.
- Give them about 2 minutes, you can see tiny bubbles appear on the surface and the edges begin to set. It’s time to flip them carefully, and another 2 minutes to finish.
Serving Your Perfect Mini Pancakes
- Arrange the mini pancakes in a cute stack on a plate. For topping You can go classic with maple syrup and butter, or mix it up with fresh fruit, whipped cream, chocolate sauce. Enjoy!
Notes
▸ The more you mix, the more gluten you develop, which can result in dense pancakes. A few lumps are perfectly fine! don't overmix.
▸ Feel free to swap regular milk for buttermilk. The tangy buttermilk works with the baking powder to make your pancakes lighter and fluffier!
Nutrition Information:
Amount Per Serving:Calories: 32Total Fat: 1.2gSaturated Fat: 0.7gCholesterol: 8mgSodium: 24mgCarbohydrates: 4.4gSugar: 0.8gProtein: 0.8g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
