Why You’ll Love This Recipe

Mini Pancakes are incredibly versatile, bite-sized, and perfect for a crowd. They’re easy to make and can be customized with your favorite toppings, such as fresh berries, syrup, whipped cream, or even a dusting of powdered sugar. The small size makes them perfect for little hands, and they cook up faster than traditional pancakes, meaning you can have a delicious breakfast ready in no time. These pancakes are light, fluffy, and delightful, making them perfect for any occasion.

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should still be a little lumpy.
Cook the mini pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Using a tablespoon or small cookie scoop, drop small amounts of batter onto the hot surface. Cook for about 1-2 minutes, or until small bubbles form on the surface of the pancakes. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
Serve: Remove the mini pancakes from the pan and serve immediately with your favorite toppings such as syrup, fruit, whipped cream, or powdered sugar.

Servings and Timing

Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Blueberry Mini Pancakes: Add fresh or frozen blueberries to the batter before cooking for a burst of fruity flavor.
Chocolate Chip Mini Pancakes: Fold in mini chocolate chips for a sweet, indulgent twist.
Banana Mini Pancakes: Mash half a banana and stir it into the batter for a natural sweetness and added texture.
Vegan Mini Pancakes: Substitute the buttermilk and regular milk with plant-based milk, and use a flax egg instead of a regular egg for a vegan version.
Spiced Mini Pancakes: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor.

Storage/Reheating

Storage: Store any leftover mini pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat mini pancakes in the microwave for 20-30 seconds or on a hot griddle for 1-2 minutes until warmed through. You can also freeze mini pancakes for up to 2 months.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

2. How can I make these pancakes gluten-free?

To make gluten-free mini pancakes, use a 1-to-1 gluten-free flour blend instead of regular flour. You may need to adjust the liquid slightly to get the right consistency.

3. Can I make the batter ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking as it may thicken slightly.

4. Can I freeze mini pancakes?

Yes, mini pancakes freeze very well. Once cooked, let them cool completely and then place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag or airtight container. Reheat in the microwave or toaster for a quick breakfast.

5. Can I use pancake mix for this recipe?

Yes, you can use pancake mix if you prefer a quicker option. Just follow the instructions on the mix for liquid proportions, and you can still make them into mini pancakes.

6. How do I prevent the pancakes from sticking to the pan?

Make sure to lightly grease your pan with butter or oil before cooking, and cook the pancakes over medium-low heat to avoid burning. Non-stick pans work best for this recipe.

7. Can I make these pancakes without eggs?

Yes, you can make egg-free mini pancakes by using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a store-bought egg replacer.

8. Can I use a different type of flour?

Yes, you can use whole wheat flour for a slightly denser pancake. If using whole wheat, you may want to add a little extra liquid to keep the batter light and fluffy.

9. How do I make mini pancakes more fluffy?

For fluffier pancakes, make sure not to overmix the batter. Stir until the wet and dry ingredients are just combined—lumps are okay! Also, using baking powder and baking soda will help achieve the fluffiness.

10. Can I make these pancakes savory?

Yes, you can make savory mini pancakes by adding cheese, herbs, and spices to the batter. You could also serve them with savory toppings like scrambled eggs, bacon, or avocado.

Conclusion

Mini Pancakes are the perfect breakfast or brunch option for any occasion. Their fun size and light, fluffy texture make them irresistible, and you can customize them with your favorite toppings or mix-ins. Whether you enjoy them plain with syrup or jazz them up with berries and whipped cream, Mini Pancakes are always a hit. Quick to make and easy to share, they’re a perfect treat for the whole family to enjoy!

Mini Pancakes

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Mini Pancakes are a fun, bite-sized twist on classic pancakes. Perfect for breakfast, brunch, or snacks, they’re light, fluffy, and can be customized with various toppings or flavors to suit everyone’s taste.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Using a tablespoon or small cookie scoop, drop small amounts of batter onto the hot surface. Cook for about 1-2 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
Remove the mini pancakes from the pan and serve immediately with your favorite toppings such as syrup, fruit, whipped cream, or powdered sugar.

Notes

Blueberry Mini Pancakes: Add fresh or frozen blueberries to the batter.
Chocolate Chip Mini Pancakes: Fold in mini chocolate chips.
Banana Mini Pancakes: Mash half a banana and stir into the batter.
Vegan Mini Pancakes: Use plant-based milk and a flax egg.
Spiced Mini Pancakes: Add a pinch of cinnamon or nutmeg for a warm flavor.
Storage: Store leftover mini pancakes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave for 20-30 seconds or on a hot griddle for 1-2 minutes.

Nutrition

Serving Size: 1 pancake
Calories: 45
Sugar: 2g
Sodium: 30mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg