✨ Description
Mini pancakes are the ultimate crowd-pleaser, perfect for breakfast, brunch, or even a fun snack! These bite-sized pancakes are light, fluffy, and easy to make, great for kids and adults alike. Because they’re small, you can enjoy more of them with your favorite toppings like syrup, fresh fruit, whipped cream, or chocolate chips.
Whether you’re making a stack for a special occasion or a quick morning treat, mini pancakes add a playful twist to classic pancakes. Plus, they cook faster and are perfect for dipping into syrup or yogurt. Ready to whip up a batch of these tiny delights? Let’s dive in!
???? Ingredients (Makes about 30 mini pancakes)
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk (whole or 2%)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
???????? Instructions
Step 1: Mix dry ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Step 2: Combine wet ingredients
In another bowl, beat the egg, then add milk, melted butter, and vanilla extract. Mix well.
Step 3: Make the batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if a few lumps remain—don’t overmix!
Step 4: Cook the mini pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Using a teaspoon or small cookie scoop, pour small dollops of batter onto the skillet, about 1–2 inches in diameter.
Cook for 1–2 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.
Step 5: Serve warm
Serve mini pancakes stacked high with syrup, fresh berries, or your favorite toppings.
???? Nutrition Facts (Per 6 mini pancakes – Approximate)
- Calories: 210
- Protein: 6g
- Fat: 7g
- Carbohydrates: 30g
- Sugar: 6g
- Sodium: 370mg
???? Tips & Tricks
- For extra fluffiness, separate the egg white and beat it until stiff peaks form, then fold it gently into the batter.
- Add chocolate chips, blueberries, or banana slices for fun variations.
- Keep cooked mini pancakes warm in a low oven (200°F) while you finish cooking the rest.
- Use a squeeze bottle or piping bag for precise mini pancake shapes.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
???? My Special Touch
I love adding a pinch of cinnamon or nutmeg to the batter for a subtle warm spice note. Also, drizzling mini pancakes with a mix of maple syrup and melted butter right before serving takes them to the next level. These are fantastic dipped in flavored yogurt or topped with a dollop of homemade whipped cream.
Leave a Comment