Description
Mini pancakes are a fun and delicious twist on classic pancakes, perfect for breakfast, brunch, or even a snack. These fluffy bite-sized pancakes can be stacked, dipped, or served with your favorite toppings. Whether you’re making them for kids or a fancy brunch, this easy recipe guarantees perfect golden mini pancakes every time!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk (or regular milk with 1 teaspoon vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 teaspoon oil or butter (for cooking)
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, egg, vanilla extract, and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Don’t overmix—a few lumps are okay!
Step 2: Heat the Pan
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or oil to prevent sticking.
Step 3: Cook the Mini Pancakes
- Use a teaspoon or squeeze bottle to drop small amounts of batter onto the pan (about 1-inch circles).
- Cook until bubbles form on the surface, about 1-2 minutes.
- Flip using a spatula and cook for another 30-45 seconds, until golden brown.
- Repeat with the remaining batter
Notes
✔ Use a squeeze bottle for perfect round shapes.
✔ Keep them warm by placing them in a low oven (200°F) while cooking.
✔ For extra fluffiness, let the batter rest for 5 minutes before cooking.
✔ Make them ahead: Store in an airtight container and reheat in a pan or microwave
Keywords: Mini Pancakes