If you’re looking for a delightful and fun twist on a breakfast classic, this Mini Pancakes Recipe is exactly what you need. These tiny, fluffy pancakes are perfect for dunking, stacking, and sharing, bringing a sense of joy and comfort to every bite. The beauty of this recipe lies in its simple ingredients and quick preparation, resulting in perfectly golden mini pancakes that are light, tender, and bursting with flavor. Whether you’re feeding a crowd or just craving a cozy breakfast treat, this Mini Pancakes Recipe is sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
This Mini Pancakes Recipe uses a handful of pantry staples that come together beautifully to create an irresistible batter. Each ingredient is carefully chosen to contribute to the perfect texture, taste, and color of these bite-sized pancakes.
- 1 cup all purpose flour (spooned, leveled and sifted): The base that holds everything together and gives structure to your pancakes.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness that caramelizes on the griddle.
- 2½ teaspoons baking powder: The magic ingredient that makes the pancakes rise and become so fluffy.
- ¼ teaspoon table salt: Intensifies the flavors and balances the sweetness perfectly.
- 1 cup whole milk (room temperature): Provides moisture and richness, helping create a tender crumb.
- 1 extra large egg (room temperature): Binds ingredients and adds to the fluffy, airy texture.
- 2 tablespoons salted butter (melted and cooled): Adds richness and a slight buttery flavor that’s simply irresistible.
- 1 teaspoon pure vanilla extract: Brings warmth and a lovely aromatic note to the batter.
How to Make Mini Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all purpose flour, granulated sugar, baking powder, and salt in a medium bowl. This ensures your leavening agents and flavorings are evenly distributed throughout the batter, which is key to making sure every mini pancake rises perfectly.
Step 2: Blend the Wet Ingredients
In a separate small bowl, combine the room temperature whole milk, extra large egg, melted and cooled salted butter, and pure vanilla extract. Whisk these gently until the mixture is smooth and homogenous, which will help create a silky batter once added to the dry ingredients.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir just until combined. Be careful not to over mix; a few lumps in the batter are fine. Over mixing can lead to tough pancakes, and here we want every mini pancake light and fluffy!
Step 4: Heat the Pan and Prep for Cooking
Heat a nonstick skillet over medium high heat, lightly spraying it with nonstick cooking spray. You’ll know the pan is ready when a droplet of water sizzles upon contact. This step is essential for achieving that beautiful golden crust on your mini pancakes.
Step 5: Cook Your Mini Pancakes
Use a tablespoon or piping bag to drop 1 to 1½ tablespoon scoops of batter spaced about an inch apart onto the hot skillet. This gives them space to puff up and ensures even cooking. Once bubbles start to form and the edges look set, flip the pancakes carefully and cook until the other side is golden brown—just about a minute. Repeat until all the batter is used up.
How to Serve Mini Pancakes Recipe
Garnishes
Topping off your mini pancakes can be as fun as making them. Fresh berries, a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream add bursts of flavor and texture that turn each bite into a little celebration. For a savvy twist, try a sprinkle of cinnamon sugar or a few crushed nuts for crunch.
Side Dishes
Pair these mini pancakes with crispy bacon, sausage links, or even scrambled eggs to round out your breakfast or brunch offering. For a lighter touch, fresh fruit salad or a tangy yogurt parfait work beautifully alongside these sweet little stacks.
Creative Ways to Present
Mini pancakes are incredibly versatile when it comes to presentation. Skewer them for a fun pancake kebab with alternating fruit pieces, stack them into mini towers with layers of Nutella or cream cheese frosting, or serve them buffet-style with an array of toppings so everyone can customize their own plate. It makes for a charming and interactive meal.
Make Ahead and Storage
Storing Leftovers
If you have leftover mini pancakes, store them in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, separate layers with parchment paper. This way, your pancakes stay fresh and ready for a quick breakfast on busy mornings.
Freezing
To keep mini pancakes longer, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Freezing helps maintain their shape and softness so you can enjoy this Mini Pancakes Recipe anytime you like without sacrificing quality.
Reheating
Reheat frozen or refrigerated mini pancakes quickly and easily in a toaster, oven, or microwave. For optimal texture, warming them in the oven set at 350°F for about 5-7 minutes will bring back their delightful fluffiness and golden look. Just be sure not to overheat and dry them out!
FAQs
Can I make this Mini Pancakes Recipe without eggs?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use an egg replacer of your choice. Keep in mind the texture might be slightly different but still delicious.
What if I don’t have whole milk?
You can use any milk you like, including low-fat, skim, or even a plant-based milk such as almond or oat milk. Whole milk adds extra richness, but the pancakes will still turn out tasty using alternatives.
Can I make these mini pancakes gluten-free?
Yes! Swap the all purpose flour for a gluten-free flour blend that’s suitable for baking. Make sure it contains xanthan gum or another binder to keep the pancakes tender and fluffy.
How do I get my mini pancakes perfectly round?
Using a squeeze bottle or piping bag to dispense the batter gives you excellent control over the size and shape. Another tip is to pour slowly and steadily so the batter forms a neat circle on the pan.
Are mini pancakes good for kids’ parties?
Definitely! Mini pancakes are ideal for parties because they’re bite-sized and easy to eat. Plus, kids love dipping them in syrup or toppings like chocolate chips and fresh fruit, making them a guaranteed hit.
Final Thoughts
There’s something so cheerful about making and sharing a batch of mini pancakes, and this Mini Pancakes Recipe delivers every time with tender, fluffy results and simple, wholesome ingredients. Once you try them, you’ll wonder how you ever enjoyed breakfast without these little rounds of sunshine. Go ahead, gather your ingredients, and treat yourself and your loved ones to this joyful breakfast experience—you won’t regret it!
Print
Mini Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 30 mini pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delightful mini pancakes made from a simple batter of flour, sugar, baking powder, milk, egg, butter, and vanilla. Perfectly sized for bite-sized breakfast treats, these pancakes are fluffy, golden, and quick to cook on the stovetop.
Ingredients
Dry Ingredients
- 1 cup all purpose flour (spooned, leveled and sifted)
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon table salt
Wet Ingredients
- 1 cup whole milk (room temperature)
- 1 extra large egg (room temperature)
- 2 tablespoons salted butter (melted and cooled)
- 1 teaspoon pure vanilla extract
Instructions
- Mix dry ingredients: In a medium size mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
- Mix wet ingredients: In a small mixing bowl, whisk together the room temperature milk, egg, melted and cooled butter, and vanilla extract until smooth.
- Combine wet and dry: Stir the wet ingredients into the dry ingredients just until combined. It’s important not to over mix; some lumps are okay to keep the pancakes tender.
- Heat skillet: Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat over medium high heat until a droplet of water sizzles on contact.
- Cook pancakes: Spoon 1 to 1½ tablespoons of batter into circles spaced about 1 inch apart on the hot skillet. You can also use a piping bag or squeeze bottle for precise size and shape.
- Flip and finish: Cook pancakes for about 1 to 1½ minutes, until tiny bubbles form on the surface and edges start to set. Flip and cook for another 1 minute, until golden brown on the bottom. Transfer to a plate and repeat with remaining batter.
Notes
- Do not over mix the batter to avoid tough pancakes; lumps are fine.
- Use a nonstick skillet or well-seasoned pan for easy flipping.
- Keeping the butter melted but cooled prevents cooked eggs in the batter.
- Room temperature ingredients help the batter mix evenly and produce tender pancakes.
- Use a piping bag for uniform mini pancake sizes for serving at parties or with kids.
