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Mini Pancakes Recipe

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  • Author: admin
  • 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

Scale

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

  1. Mix dry ingredients: In a medium size mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
  2. Mix wet ingredients: In a small mixing bowl, whisk together the room temperature milk, egg, melted and cooled butter, and vanilla extract until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.