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
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 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.
