If you’re looking to brighten your breakfast or brunch with a fun and delightful twist, you have to try this Mini Pancakes Recipe. These tiny, fluffy bites are perfect for dipping, stacking, or piling high with your favorite toppings. They cook quickly, come out tender and golden, and are just the right size for snacking or sharing, making them a favorite for both kids and adults alike. Trust me, these mini pancakes will quickly become a beloved staple in your kitchen!
Ingredients You’ll Need
The magic behind this Mini Pancakes Recipe lies in its simple, pantry-friendly ingredients. Each one plays a crucial role in building the perfect balance of fluffiness, sweetness, and that irresistible golden color. Let’s dive into what you’ll need and why:
- 1 cup all purpose flour: Provides the structure and body for our pancakes, sifted for lightness.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness to enhance the flavor.
- 2½ teaspoons baking powder: The rising agent that makes the pancakes wonderfully fluffy and airy.
- ¼ teaspoon table salt: Balances the sweetness and enhances all the other flavors.
- 1 cup whole milk (room temperature): Keeps the batter smooth and creates tender pancakes.
- 1 extra large egg (room temperature): Binds ingredients and adds richness.
- 2 tablespoons salted butter (melted and cooled): Adds a subtle buttery flavor and keeps the mini pancakes moist.
- 1 teaspoon pure vanilla extract: Gives a warm, inviting aroma and extra depth of flavor.
How to Make Mini Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the sifted flour, sugar, baking powder, and salt in a medium-sized bowl. This dry mix sets the foundation for your mini pancakes, ensuring even rising and a light texture.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the whole milk, egg, melted butter, and vanilla extract until smooth. Using room temperature ingredients here helps everything blend nicely without lumps.
Step 3: Bring the Batter Together
Pour the wet ingredients into the dry mixture and gently stir just until combined. A few lumps are perfectly okay here—overmixing can make the pancakes tough, and we want them tender and fluffy.
Step 4: Heat and Prepare Your Skillet
Spray a nonstick skillet with cooking spray and place it over medium-high heat. Check if the surface is ready by flicking a bit of water onto it—it should sizzle immediately, signaling you’re set for cooking.
Step 5: Cook Your Mini Pancakes
Using a tablespoon or a piping bag for more control, drop 1 to 1½ tablespoons of batter per pancake, spacing them about 1 inch apart. Watch for tiny bubbles and set edges after about 1 to 1½ minutes, then flip to cook the other side for another minute until golden brown.
Step 6: Serve and Enjoy
Transfer your perfectly cooked mini pancakes to a plate and repeat until all the batter is used. You now have a stack of irresistibly fluffy, bite-sized pancakes ready for the best part: toppings!
How to Serve Mini Pancakes Recipe
Garnishes
Mini pancakes open a world of possibilities! Fresh berries like blueberries, raspberries, or sliced strawberries add a burst of color and natural sweetness. A dusting of powdered sugar or a drizzle of maple syrup is classic and always satisfying. For a creamy touch, dollop on whipped cream or a spoonful of yogurt to balance the sweetness.
Side Dishes
Serve these mini delights alongside crispy bacon, sausages, or scrambled eggs for a hearty meal. Alternatively, a simple fruit salad or a smoothie bowl can complement the pancakes beautifully, keeping the meal fresh and vibrant.
Creative Ways to Present
Arrange your mini pancakes in fun shapes like hearts or smiley faces to wow the kids or guests. Stack them high on a tiered platter for an impressive brunch centerpiece. You can even thread them on skewers with fruit for a playful pancake kabob—perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
If you have any mini pancakes left after the feast, store them in an airtight container in the refrigerator for up to 3 days. This keeps them soft and ready to reheat without drying out.
Freezing
Mini pancakes freeze exceptionally well! Arrange them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or container for up to 2 months. This is perfect for prepping breakfast ahead of busy mornings.
Reheating
Reheat frozen mini pancakes in a toaster oven or regular oven at 350°F (175°C) for about 5-7 minutes until warm and slightly crisp. You can also pop them in the microwave for 20-30 seconds if you’re in a rush, though the texture will be a bit softer.
FAQs
Can I use a different type of flour in this Mini Pancakes Recipe?
Absolutely! While all purpose flour works best for a classic texture, you can substitute with whole wheat flour for a nuttier flavor or gluten-free flour blends for dietary needs. Just keep in mind the texture and rise might vary slightly.
What if I don’t have a piping bag for making mini pancakes?
No worries! A spoon or even a small ladle works perfectly well. You can also use a squeeze bottle if you have one, which offers great control over the size and shape.
Can I make the batter ahead of time?
It’s best to make and cook the batter fresh for the fluffiest mini pancakes. However, you can refrigerate the batter for up to 2 hours if needed. Give it a gentle stir before cooking as some ingredients might settle.
How do I make my mini pancakes extra fluffy?
Fresh baking powder is key here, along with not overmixing your batter. Folding gently and allowing a few lumps will keep the texture light and airy.
Can I add mix-ins to the batter like chocolate chips or blueberries?
Definitely! Mini chocolate chips, fresh or frozen blueberries, and even nuts can be gently folded into the batter before cooking. Just be careful not to overload the batter so the pancakes still cook evenly.
Final Thoughts
There’s something truly heartwarming about making and sharing a batch of mini pancakes, especially when they come out perfectly golden and fluffy every time. This Mini Pancakes Recipe is a fantastic way to turn a simple breakfast into a fun occasion that everyone will enjoy. So grab your skillet, gather those ingredients, and give this recipe a try—your mornings just got a whole lot better!
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
- Diet: Vegetarian
Description
These Mini Pancakes are fluffy, bite-sized breakfast delights perfect for sharing. With a simple batter of flour, milk, eggs, and vanilla, they cook quickly on the stovetop to golden perfection. Ideal for a fun breakfast or brunch, their small size makes them easy to customize with toppings or serve as a playful finger food.
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
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate small bowl, whisk together the room temperature whole milk, extra large egg, melted and cooled salted butter, and pure vanilla extract until smooth.
- Combine Wet and Dry: Stir the wet ingredients into the dry ingredients just until combined. Avoid over-mixing; a few lumps in the batter are okay to ensure fluffy pancakes.
- Preheat Skillet: Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat it over medium-high heat. The skillet is ready when a droplet of water sizzles upon contact.
- Cook Pancakes: Spoon 1 to 1½ tablespoons of pancake batter into the skillet in small circles spaced about 1 inch apart. Alternatively, use a piping bag or squeeze bottle for precise shapes.
- Flip and Finish: Cook the pancakes for about 1 to 1½ minutes until tiny bubbles form on the surface and edges begin setting. Flip and cook the other side for another minute or until golden brown. Transfer cooked pancakes to a serving plate and repeat with remaining batter.
Notes
- Do not over-mix the batter to keep pancakes light and fluffy; a few lumps are fine.
- Using a piping bag or squeeze bottle helps make evenly sized mini pancakes.
- Serve with maple syrup, fresh fruits, or your favorite toppings for a delicious breakfast treat.
- Make sure the skillet is properly heated to prevent sticking and ensure even cooking.
- Recipe yields approximately 30 mini pancakes, perfect for sharing or portion control.
