Who says pancakes have to be big to be satisfying? These Mini Pancakes bring all the flavor and fluffiness of classic pancakes in an irresistibly cute and snackable form. Perfect for breakfast boards, brunch spreads, kids’ meals, or pancake cereal bowls, these bite-sized pancakes are as fun to make as they are to eat.
Serve them stacked with syrup, dipped in chocolate, or turned into pancake skewers with fruit. However you plate them, these mini pancakes are sure to brighten your morning with every soft, golden bite.
???? Ingredients (Makes about 40–50 mini pancakes)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
???????? Instructions
1. Mix dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Add wet ingredients
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla. Pour into the dry ingredients and stir until just combined. The batter should be slightly thick; don’t overmix.
3. Heat the skillet
Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
4. Cook the mini pancakes
Use a teaspoon or squeeze bottle to drop small rounds of batter (about 1 inch wide) onto the skillet. Cook for 30–45 seconds, or until bubbles appear on top and edges look set. Flip and cook for another 30 seconds until golden brown. Transfer to a plate and repeat with the rest of the batter.
5. Serve
Serve warm with maple syrup, Nutella, powdered sugar, whipped cream, or fresh berries.
????️ Nutrition Estimate (Per 5 mini pancakes)
- Calories: ~130
- Protein: 3g
- Carbs: 16g
- Fat: 6g
- Sugar: 3g
- Fiber: 0.5g
- Sodium: ~150mg
???? Tips & Tricks
- Pancake cereal: Serve mini pancakes in a bowl like cereal with syrup or milk!
- Freeze-friendly: Let pancakes cool completely, then freeze in a zip-top bag. Reheat in the toaster or microwave.
- Add-ins: Stir mini chocolate chips or blueberries into the batter before cooking.
- Perfect size: Use a squeeze bottle for evenly sized pancakes — it’s mess-free and fast.
- Serving idea: Thread mini pancakes onto skewers with banana slices and strawberries for a fun brunch kabob.
✨ My Personal Touch
These mini pancakes are one of my favorite ways to turn a regular morning into something memorable. They’re always a hit with kids, and I love setting up a DIY toppings bar for weekend brunch. I’ve even made them into dessert stacks with whipped cream and sprinkles. Versatile, adorable, and seriously tasty — they’re a staple in my kitchen!
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