If you’re craving a delightful breakfast treat that’s fun to make and share, the Mini Pancakes Recipe is exactly what you need. These bite-sized pancakes are fluffy, tender, and packed with just the right hint of sweetness, making them perfect for everything from a lazy weekend brunch to a lively family gathering. The magic lies in creating perfectly proportioned little pancakes that cook evenly and look absolutely adorable on your plate. Once you master this Mini Pancakes Recipe, you’ll find yourself reaching for it again and again because it’s as versatile as it is delicious.
Ingredients You’ll Need
Creating the perfect mini pancakes is all about using simple, wholesome ingredients that come together beautifully. Each one plays an important role—from the flour providing structure to the melted butter adding richness, and vanilla pulling all the flavors into a harmonious embrace.
- 1 cup all purpose flour (spooned, leveled and sifted): This forms the base of your pancakes, ensuring a light, tender crumb without heaviness.
- 2 tablespoons granulated sugar: Adds a touch of sweetness and helps with browning for that golden finish.
- 2½ teaspoons baking powder: The key leavening agent that gives your mini pancakes fluffy lift and bounce.
- ¼ teaspoon table salt: Balances the sweetness and enhances all other flavors in the batter.
- 1 cup whole milk (room temperature): Moisturizes the batter and keeps pancakes soft and tender.
- 1 extra large egg (room temperature): Acts as a binder and adds richness, contributing to the pancake’s texture.
- 2 tablespoons salted butter (melted and cooled): Brings buttery flavor and helps the batter stay smooth and supple.
- 1 teaspoon pure vanilla extract: Adds a warm, fragrant note that transforms these humble pancakes into a crave-worthy treat.
How to Make Mini Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the sifted flour, sugar, baking powder, and salt in a medium mixing bowl. This step ensures all the dry components are evenly combined, which is essential for a consistent texture in every mini pancake.
Step 2: Prepare the Wet Ingredients
In a separate small bowl, whisk the room temperature milk, extra large egg, melted and cooled butter, and vanilla extract. Doing this separately makes it easier to evenly incorporate the wet ingredients into the dry without over mixing.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir just until combined. A few lumps here and there are perfectly normal and actually help keep the pancakes light and fluffy. Avoid over mixing to prevent tough pancakes.
Step 4: Heat Your Skillet
Spray a nonstick 10 to 12-inch skillet with cooking spray and heat it over medium-high until a droplet of water sizzles on contact. A properly heated skillet makes sure the mini pancakes cook evenly and develop those classic golden-brown spots.
Step 5: Cook the Mini Pancakes
Spoon about 1 to 1 ½ tablespoons of batter into small circles spaced about an inch apart on the skillet. For extra precision, you can use a piping bag or squeeze bottle to control the size and shape. Cook for 1 to 1 ½ minutes, until tiny bubbles form on the surface and edges look set, then flip and cook another minute until golden and cooked through.
Step 6: Repeat and Serve
Transfer each batch of cooked mini pancakes to a serving plate and continue cooking with the remaining batter until you have a stack that’s sure to impress!
How to Serve Mini Pancakes Recipe
Garnishes
The beauty of mini pancakes is that they invite playful and colorful garnishes. Think fresh berries like strawberries, blueberries, or raspberries for that burst of freshness, a drizzle of maple syrup or honey for sweetness, and a dollop of whipped cream or yogurt to add creamy contrast.
Side Dishes
Serving mini pancakes alongside crispy bacon, sausage links, or scrambled eggs creates a hearty breakfast platter everyone will love. For a lighter option, fresh fruit salad or a smoothie pairs marvelously, balancing indulgence with nutrition.
Creative Ways to Present
Turn your mini pancakes into a party favorite by threading them on skewers with fruit pieces for pancake kabobs, stacking them into mini towers with layers of jam or Nutella, or even tossing them in a bowl with a scoop of ice cream for a breakfast-for-dessert delight.
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 keep them fresh, you can place a paper towel in the container to absorb moisture and maintain their fluffy texture.
Freezing
Mini pancakes freeze wonderfully. Lay them out in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container. This keeps them from sticking together and allows you to pull out just what you need for a quick breakfast treat.
Reheating
Reheat frozen or refrigerated mini pancakes in a toaster, oven, or microwave. For best texture, toast or warm in the oven at 350°F for 5–7 minutes until heated through and lightly crisped on the edges.
FAQs
Can I use a different type of flour?
All-purpose flour is best for that tender, classic pancake texture, but you can substitute whole wheat flour for a nuttier flavor, keeping in mind it may result in a denser pancake. Experimenting with gluten-free blends is also possible but expect slight texture differences.
Why are my mini pancakes dense instead of fluffy?
Over mixing the batter or using old baking powder can cause density. Remember to stir just until combined to keep the batter light and airy, and make sure your baking powder is fresh for the best rise.
Can I make the batter ahead of time?
Yes! You can prepare the batter the night before and keep it covered in the fridge. Gently stir before cooking, as some settling might occur. This is a great time-saver for busy mornings.
What is the best way to control the size of mini pancakes?
Using a piping bag or a squeeze bottle allows for precise control over the size and shape, giving you consistent mini pancakes every time. Otherwise, a small spoon works fine with a bit of practice.
Can I make mini pancakes without eggs?
While eggs add structure and richness, you can substitute with alternatives like mashed banana, applesauce, or a commercial egg replacer if needed. The texture and flavor will vary slightly but can still be delicious.
Final Thoughts
These mini pancakes are not only adorable and tasty but also wonderfully versatile and easy to make. Whether you’re feeding a crowd, making breakfast special for the kids, or just treating yourself, this Mini Pancakes Recipe will quickly become a beloved staple. So go ahead, whip up a batch, share them around, and enjoy every fluffy, bite-sized moment!
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 perfectly bite-sized, making them an ideal breakfast treat for kids and adults alike. Easy to prepare with simple pantry ingredients, they cook quickly on a stovetop skillet and are perfect for drizzling with syrup or topping with fresh fruit.
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 size mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined to evenly distribute the leavening agents and sugar.
- Mix Wet Ingredients: In a separate small bowl, whisk together the room temperature milk, egg, melted and cooled butter, and vanilla extract until fully blended for a smooth mixture.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. It is important not to over mix; a few lumps are acceptable to keep the pancakes fluffy.
- Heat Skillet: Spray a nonstick 10 to 12 inch skillet lightly with cooking spray and heat it over medium-high heat until a drop of water sizzles on contact, indicating it’s hot enough.
- Cook Pancakes: Spoon 1 to 1½ tablespoons of batter per pancake onto the skillet in circles spaced about 1 inch apart. Using a piping bag or squeeze bottle can help control size and shape.
- Flip Pancakes: Cook the pancakes for about 1 to 1½ minutes until tiny bubbles appear on the surface and edges start to set. Flip each pancake and cook another 1 minute until golden brown on the other side.
- Serve: Transfer cooked pancakes to a serving plate and repeat the cooking process with remaining batter. Serve warm with your favorite toppings.
Notes
- Use room temperature milk and egg for better batter blending and fluffier pancakes.
- Do not over mix the batter; lumps help keep pancakes tender.
- If you want uniform mini pancakes, use a piping bag or squeeze bottle to pour batter.
- Adjust heat as needed to prevent burning while ensuring pancakes cook through.
- These mini pancakes freeze well; reheat in a toaster or skillet for quick breakfast.
