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
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
- 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.
