If you’re craving a breakfast treat that’s both delightful and perfectly bite-sized, this Mini Pancakes Recipe is exactly what you need. These fluffy little pancakes are charmingly small but packed with big flavor and a wonderfully tender texture. Whether you’re making a cozy weekend breakfast, a fun brunch with friends, or a sweet snack for the kids, these mini pancakes bring a lot of joy with every single bite. Easy to flip and even easier to love, this Mini Pancakes Recipe will quickly become your go-to for a festive breakfast that’s as adorable as it is delicious.
Ingredients You’ll Need
The magic of these mini pancakes lies in a handful of simple ingredients, each carefully chosen to create the ideal balance of fluffiness, sweetness, and flavor. Every element plays a crucial role, resulting in pancakes that are tender, slightly sweet, and beautifully golden brown.
- 1 cup all purpose flour: The essential base for structure, sifted for the lightest texture.
- 2 tablespoons granulated sugar: Adds a touch of sweetness for that perfect flavor balance.
- 2½ teaspoons baking powder: The secret to those light and fluffy pancakes that practically melt in your mouth.
- ¼ teaspoon table salt: Enhances all the flavors without overpowering.
- 1 cup whole milk (room temperature): Keeps the batter smooth and adds richness.
- 1 extra large egg (room temperature): Binds everything together and boosts texture.
- 2 tablespoons salted butter (melted and cooled): For buttery flavor and a tender crumb.
- 1 teaspoon pure vanilla extract: A cozy, aromatic touch that elevates every bite.
How to Make Mini Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a medium bowl. Sifting the flour and mixing these dry ingredients ensures an even rise and a smooth batter. This simple step lays the foundation for the fluffiest mini pancakes.
Step 2: Combine the Wet Ingredients
In a separate smaller bowl, whisk together the room temperature milk, egg, melted and cooled butter, and vanilla extract. Achieving room temperature for these ingredients helps the batter blend seamlessly and prevents any lumps from forming.
Step 3: Blend Wet and Dry Ingredients
Gently stir the wet mixture into the dry ingredients just until combined. It’s important not to over mix here; a few lumps are perfectly fine. Overmixing can lead to tough pancakes, and we’re going for tender, fluffy bites with every mini pancake.
Step 4: Heat the Skillet
Spray a 10 to 12 inch nonstick skillet with cooking spray and heat it over medium-high heat. To check if the pan is ready, flick a few drops of water onto the surface – they should sizzle immediately. This ensures your pancakes start cooking with a beautiful golden crust.
Step 5: Cook the Mini Pancakes
Spoon about 1 to 1½ tablespoons of batter per mini pancake into the skillet, spacing them about an inch apart. For greater control, using a piping bag or squeeze bottle makes shaping these adorable circles easy and consistent. Cook for about 1 to 1½ minutes until tiny bubbles form on the surface and the edges begin to set.
Step 6: Flip and Finish Cooking
Once the edges are set and small bubbles appear, flip each mini pancake carefully to cook the other side for about another minute. Look for a gorgeous golden-brown color on the bottom. Transfer the cooked pancakes to a plate and repeat with the remaining batter for a perfectly continuous cooking flow.
How to Serve Mini Pancakes Recipe
Garnishes
The mini pancakes themselves are irresistible, but a little garnish can take them to the next level of delight. Try topping them with fresh berries for a pop of color and tartness, a dusting of powdered sugar for sweetness and elegance, or a drizzle of pure maple syrup to boost that classic pancake flavor.
Side Dishes
Mini pancakes are wonderful paired with a variety of side dishes. Crispy bacon or sausage provide a savory counterpoint, while a dollop of whipped cream or a side of yogurt adds creamy richness. For a healthier twist, mix in a side of fresh fruit salad to brighten every bite.
Creative Ways to Present
Because these pancakes are small and charming, they lend themselves beautifully to playful presentations. Stack them into little towers on individual plates, thread them onto skewers with fruit between each mini pancake for personal pancake kabobs, or line them up on a large platter sprinkled with powdered sugar for a communal breakfast spread. The possibilities are endless and fun!
Make Ahead and Storage
Storing Leftovers
If you find yourself with more mini pancakes than you can eat at once, simply store the leftovers in an airtight container in the refrigerator. They’ll stay fresh and ready to enjoy for up to two days, perfect for quick breakfasts on busy mornings.
Freezing
Mini pancakes freeze beautifully if you want to keep them longer. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Frozen mini pancakes can keep fresh for up to two months without losing their classic fluffy texture.
Reheating
To reheat, pop the mini pancakes in a toaster or toaster oven until warm and slightly crisp on the edges, or microwave them briefly wrapped in a damp paper towel to maintain softness. Either way, you’ll get nearly fresh-from-the-griddle results in just moments.
FAQs
Can I use a different type of flour instead of all purpose flour?
Absolutely! While all purpose flour gives the best balance of tenderness and structure, you can substitute with whole wheat flour for a heartier flavor or gluten-free blends to accommodate dietary needs. Keep in mind, texture and rise may vary slightly.
What’s the best way to keep mini pancakes warm while cooking the rest?
Placing cooked mini pancakes on a baking sheet in a low oven set at about 200°F helps keep them warm and fluffy until the entire batch is ready to serve.
Can I make the batter ahead of time?
You can prepare the batter a few hours in advance and keep it refrigerated, but it’s best used within 24 hours. Give it a gentle stir before cooking as it may settle or thicken slightly.
Is it necessary to use melted butter in the batter?
Melted butter adds richness and moisture, but if you prefer, you can substitute with a neutral oil like vegetable or canola oil. Just note that the buttery taste will be less pronounced.
How do I know when to flip the mini pancakes?
Look for tiny bubbles forming on the surface and edges beginning to set; this is the sign that the bottom is golden and it’s time to flip for an even cook.
Final Thoughts
There’s something incredibly joyful about making and sharing these Mini Pancakes Recipe. They’re quick to prepare, endlessly customizable, and bring smiles all around the table. Whether for a casual morning or a special occasion, you’ll love the ease and deliciousness packed into every bite. So go ahead, grab your skillet and whip up a batch of these mini marvels — your taste buds will thank you!
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
These Mini Pancakes are fluffy, golden, and perfect for a quick breakfast or brunch treat. Made with simple ingredients like flour, milk, eggs, and a hint of vanilla, these bite-sized pancakes cook quickly in a skillet to a light and airy texture. Ideal for serving with syrup, fresh fruit, or your favorite toppings.
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 Mixtures: Stir the wet ingredients into the dry ingredients just until combined. Do not over mix; a few lumps are okay for a tender pancake texture.
- Preheat Skillet: Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat over medium high heat. It’s ready when a droplet of water sizzles upon contact.
- Cook Pancakes: Spoon 1 to 1 ½ tablespoons of batter in a circle shape spaced about 1 inch apart on the skillet. Alternatively, use a piping bag or squeeze bottle for precise sizing.
- Flip Pancakes: Cook for about 1 to 1 ½ minutes until tiny bubbles form and the edges start to set. Flip and cook for another minute until the other side is golden brown.
- Serve: Transfer cooked pancakes to a serving plate and repeat with remaining batter. Serve warm with your choice of toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use room temperature ingredients for best texture.
- You can keep cooked pancakes warm on a low oven while finishing the batch.
- Try adding chocolate chips or blueberries for variation.
- These mini pancakes are perfect for kids and easy to dip in syrups or spreads.
