If you’re looking to brighten breakfast or brunch with something utterly delightful, this Mini Pancakes Recipe is an absolute must-try. These tiny, fluffy pancakes pack a punch of classic flavor and irresistible texture, perfect for dipping, stacking, or piling high with your favorite toppings. They’re quick to make, fun to eat, and ideal for sharing, making them a heartwarming treat that’s sure to be a crowd-pleaser at any table.
Ingredients You’ll Need
These ingredients might be simple pantry staples, but each one plays an essential role in creating the soft, tender bites of your mini pancakes. From the fluffiness the baking powder provides to the buttery richness and subtle sweetness, every component brings the recipe to life.
- 1 cup all-purpose flour (spooned, leveled, and sifted): The base that gives structure and that golden color you’ll love.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness without overpowering.
- 2½ teaspoons baking powder: The secret to those perfectly fluffy little pancakes that barely need syrup.
- ¼ teaspoon table salt: Enhances all the flavors and balances the sweetness.
- 1 cup whole milk (room temperature): Provides moisture for tender pancakes and helps the batter come together smoothly.
- 1 extra large egg (room temperature): Binds ingredients together and adds richness for a luscious texture.
- 2 tablespoons salted butter (melted and cooled): Adds buttery flavor and keeps the mini pancakes wonderfully moist.
- 1 teaspoon pure vanilla extract: Brings a warm, comforting aroma and subtle depth to the batter.
How to Make Mini Pancakes Recipe
Step 1: Combine Your Dry Ingredients
Start by whisking together the sifted flour, granulated sugar, baking powder, and salt in a medium bowl. This ensures even distribution of the leavening agent and seasoning, which is key to consistent fluffy bites in every pancake.
Step 2: Mix the Wet Ingredients
In a separate smaller bowl, whisk the room temperature milk, egg, melted and cooled butter, and vanilla extract until everything is smoothly blended. Using room temperature ingredients helps the batter meld better and cook evenly without surprises.
Step 3: Combine Wet and Dry for Your Batter
Pour the wet ingredients into your dry mixture and gently stir just until combined. It’s perfectly fine to have a few lumps here—overmixing can lead to tough pancakes, and we’re going for soft, tender delights!
Step 4: Prepare Your Cooking Surface
Spray a nonstick skillet (10 to 12 inches) with cooking spray and warm it over medium-high heat. You’ll know it’s ready when a water droplet skitters and sizzles on the pan, signaling ideal heat for cooking mini pancakes to golden perfection.
Step 5: Shape and Cook Your Mini Pancakes
Using a spoon, drop about 1 to 1½ tablespoons of batter per pancake onto the skillet, spacing them roughly an inch apart. For ultimate control over size and shape, try using a piping bag or squeeze bottle. Cook for 1 to 1½ minutes until small bubbles form on top and the edges look set.
Step 6: Flip and Finish Cooking
Flip carefully and cook for about another minute on the other side until golden brown. Transfer cooked mini pancakes to a plate and continue until all batter is used. This repetition is the key to serving a beautiful stack of perfectly cooked mini pancakes every time!
How to Serve Mini Pancakes Recipe
Garnishes
Mini pancakes love a bit of love on top. Fresh berries add a burst of fruity freshness, a dusting of powdered sugar lends a fairy-tale finish, or a drizzle of honey or maple syrup brings that classic touch of sweetness. For a decadent twist, a dollop of whipped cream or a few chocolate chips will have everyone reaching for more!
Side Dishes
Pair these bite-sized wonders with crispy bacon or savory sausage links for a perfect sweet and savory balance. Fresh fruit salad or a light yogurt parfait also make refreshing companions, turning your mini pancakes into a complete, satisfying meal that feels special yet cozy.
Creative Ways to Present
Stack your mini pancakes to build delightful little towers, perfect for dipping into syrup or spreads. You can also serve them alongside a fondue-style pot of chocolate or fruit sauce for dipping fun, or thread them onto skewers with fruit for a playful pancake kebab that’s great for parties and kids!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them cool in an airtight container for up to two days. Avoid stacking without protection as they can stick together or lose their fluffy texture, but layering with parchment paper helps keep each mini pancake perfectly intact.
Freezing
Mini pancakes freeze beautifully! Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. This way, you can keep a batch ready to pop right out of the freezer and onto the skillet or microwave for quick breakfasts anytime.
Reheating
Reheat mini pancakes on a warm skillet over low heat for a few minutes per side, or zap them in the microwave for 20 to 30 seconds. The skillet will help restore some crisp edges while the microwave is quicker when you’re in a rush, both returning your mini pancakes to near-fresh tastiness.
FAQs
Can I use milk alternatives in this Mini Pancakes Recipe?
Absolutely! Almond, oat, or soy milk work well and will slightly alter the flavor but keep the fluffy texture intact. Just be sure to use unsweetened versions if you want better control over the sweetness.
Do I have to sift the flour?
Sifting flour helps remove lumps and aerates it, making lighter pancakes, but if you don’t have a sifter, whisking the flour thoroughly can do the trick too.
Can I make this recipe gluten-free?
Yes, by swapping the all-purpose flour for a 1-to-1 gluten-free baking flour blend, you can enjoy these mini pancakes without gluten, just watch the batter consistency and add a splash more milk if it feels too thick.
How do I ensure my mini pancakes cook evenly?
Maintaining medium-high heat on your skillet and spacing your pancakes evenly ensures they cook through without burning on the outside. Flip once bubbles appear and the edges look set for the best results.
What’s the best way to prevent pancakes from sticking on the pan?
Use a good quality nonstick pan and a light spray of cooking oil. Let the pan fully heat up before adding batter so the pancakes release easily once cooked.
Final Thoughts
This Mini Pancakes Recipe has all the magic of classic pancakes but with added fun and versatility that your family and friends will adore. Whether you enjoy them plain, dressed up, or as part of a creative brunch spread, these mini bites are easy to make and impossible to resist. I can’t wait for you to try them and see how these little pancakes can bring such joy to your mornings!
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, golden, and perfectly bite-sized, making them a delightful breakfast or snack option. Made with simple pantry staples and cooked on the stovetop, they come together quickly and can be easily customized with your favorite toppings or fillings.
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 ensure even leavening and sweetness throughout the batter.
- Mix wet ingredients: In a separate small mixing bowl, whisk the room temperature milk, egg, melted and cooled butter, and vanilla extract until smooth and well combined, creating the wet base for the pancakes.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing; a few lumps are okay to keep the pancakes tender and fluffy.
- Preheat skillet: Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat it over medium high heat. Test readiness by dropping a droplet of water on the surface—if it sizzles, the skillet is ready for cooking.
- Portion batter: Spoon 1 to 1 ½ tablespoon of batter in circle shapes onto the skillet, spacing them about an inch apart. For more consistent sizes, transfer batter to a piping bag or squeeze bottle before dispensing.
- Cook the pancakes: Cook for about 1 to 1 ½ minutes or until tiny bubbles appear on the pancake surface and edges begin to set. Flip and cook for another about 1 minute until the underside is golden brown. Transfer cooked pancakes to a serving plate and repeat with remaining batter.
Notes
- Do not overmix the batter to avoid tough pancakes; some lumps are fine.
- Use a piping bag or squeeze bottle for uniform mini pancake shapes and sizes.
- Use whole milk at room temperature to help the batter mix smoothly and promote fluffy texture.
- Adjust heat as needed to prevent burning while ensuring pancakes cook through.
- These mini pancakes are perfect for serving with syrup, fresh fruit, or even savory toppings.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or skillet.
