If you’ve ever wanted to master a delightful breakfast treat that’s both charming and delicious, this Mini Pancakes Recipe is your new best friend. These bite-sized pancakes are fluffy, tender, and packed with just the right balance of sweetness and warmth. Whether you’re serving them for a fun family brunch or a special occasion, mini pancakes bring a playful vibe to the table that everyone will adore. Plus, they’re incredibly easy to make with simple ingredients you likely already have in your kitchen!
Ingredients You’ll Need
Gathering the right ingredients for this Mini Pancakes Recipe is a breeze, and each one plays an essential role in creating those perfect, golden little pancakes. From the flour giving structure, to the butter adding richness, every element combines for amazing flavor and texture.
- All-purpose flour (1 cup): Use spooned, leveled, and sifted flour to ensure a light, airy batter without clumps.
- Granulated sugar (2 tablespoons): Adds a subtle sweetness that balances the flavors wonderfully.
- Baking powder (2½ teaspoons): The rising agent that makes your mini pancakes wonderfully fluffy.
- Table salt (¼ teaspoon): Enhances the sweetness and rounds out the batter’s flavor.
- Whole milk (1 cup): Brings moisture and richness; make sure it’s at room temperature for the best texture.
- Extra large egg (1): Binds ingredients together and helps with rise and structure.
- Salted butter (2 tablespoons): Melted and cooled butter adds a silky richness that makes these pancakes irresistible.
- Pure vanilla extract (1 teaspoon): A splash of vanilla lifts the flavor and adds warmth to your batter.
How to Make Mini Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the sifted flour, sugar, baking powder, and salt in a medium-sized bowl. This step is key to distributing the rising agents and sweetness evenly, which sets your mini pancakes up for a perfect rise and tender crumb.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the room temperature milk, egg, melted and cooled butter, and vanilla extract. Combining wet ingredients separately ensures everything blends smoothly when you mix the batter.
Step 3: Bring It All Together
Pour the wet ingredients into the dry mixture and stir gently just until combined. It’s perfectly okay if the batter has a few lumps — over mixing can make the pancakes tough, so take it easy here.
Step 4: Heat Your Pan
Spray a nonstick skillet (about 10 to 12 inches) with cooking spray and warm it over medium-high heat. You’ll know the pan’s ready when a drop of water sizzles upon contact, which means you’re close to cooking perfection.
Step 5: Cook Your Mini Pancakes
Using a spoon or a piping bag for extra control, drop 1 to 1½ tablespoons of batter into small circles spaced about 1 inch apart. These bite-sized pancakes cook quickly, so keep an eye out!
Step 6: Flip and Finish
Cook each pancake for about 1 to 1½ minutes until tiny bubbles dot the surface and the edges begin to set. Flip carefully and cook the other side for about a minute until golden brown. Remove to a plate and repeat until all batter is used.
How to Serve Mini Pancakes Recipe
Garnishes
Mini pancakes are a perfect canvas for all sorts of fun and tasty garnishes. Fresh berries, a sprinkle of powdered sugar, or a dollop of whipped cream add delightful color and texture. For something indulgent, drizzle warm maple syrup or honey to make each bite irresistibly sweet.
Side Dishes
Pair these mini pancakes with crispy bacon or sausage links for a classic breakfast combo. You can also serve alongside fresh fruit salad or yogurt to keep things light and refreshing. This way, there’s something for everyone at your table!
Creative Ways to Present
Try stacking the mini pancakes on skewers alongside fruit pieces for a playful breakfast kabob. Or build a colorful pancake tower layered with jam, cream, or nut butter for a treat that feels like a celebration. The possibilities for presentation are as fun as they are tasty.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover mini pancakes, no worries! Store them in an airtight container in the refrigerator for up to 2 days. They’ll stay moist and delicious, perfect for quick snacks or breakfasts on the go.
Freezing
Mini pancakes freeze wonderfully. Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months, ready for whenever you need a quick bite.
Reheating
To reheat, pop your mini pancakes in a toaster or oven for a few minutes until warm and slightly crisp on the outside. Microwaving works too if you’re in a hurry, just be careful not to overdo it to keep them from getting rubbery.
FAQs
Can I use a different type of flour for this Mini Pancakes Recipe?
Absolutely! While all-purpose flour is classic, you can try whole wheat or gluten-free blends, but do note that texture and taste may vary slightly. Adjust the liquid in your batter as needed for the best consistency.
What’s the best way to prevent mini pancakes from sticking to the pan?
Using a well-seasoned nonstick skillet and spraying it lightly with cooking spray works wonders. Make sure the pan is hot before adding batter, and avoid overcrowding the pan to prevent sticking.
Can I make the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours, but be prepared for it to thicken slightly. Give it a gentle stir before cooking. Freshly made batter usually yields the fluffiest pancakes.
How do I get mini pancakes evenly sized?
Using a piping bag or a squeeze bottle for batter dispensing is your best bet for control and consistency. If you don’t have those, a small cookie scoop or measuring tablespoon works too.
Are mini pancakes suitable for kids?
Definitely! Mini pancakes are perfect for kids because they’re the perfect bite size, easy to eat, and can be customized with their favorite toppings to make breakfast exciting.
Final Thoughts
There’s something wonderfully comforting and fun about making and sharing a Mini Pancakes Recipe that’s simple, tasty, and versatile. Whether it becomes your weekend ritual or a special treat on busy mornings, these mini pancakes are sure to brighten your day and your breakfast table. Give this recipe a try—you’ll be amazed at how quickly they disappear!
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 a delightful breakfast treat perfect for family gatherings or brunch. Light, fluffy, and bite-sized, they are easy to make using a simple skillet on the stovetop. The batter combines all-purpose flour, baking powder, sugar, and a touch of vanilla for a classic, comforting flavor that everyone will love.
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
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and table salt until well combined.
- Mix Wet Ingredients: In a smaller bowl, whisk together the room temperature whole milk, extra large egg, melted and cooled salted butter, and pure vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should still have some lumps; avoid over mixing to keep pancakes fluffy.
- Prepare Skillet: Spray a nonstick 10 to 12-inch skillet with cooking spray and heat over medium-high heat. The skillet is ready when a droplet of water sizzles upon contact.
- Portion Batter: Spoon 1 to 1½ tablespoons of pancake batter into the skillet in small circles spaced about 1 inch apart. For better control, you may use a piping bag or squeeze bottle to shape the mini pancakes.
- Cook Pancakes: Cook for 1 to 1½ minutes until tiny bubbles form on the surface and edges start setting. Flip carefully and cook for an additional 1 minute or until the underside is golden brown. Transfer finished pancakes to a serving plate and repeat with remaining batter.
Notes
- Use room temperature ingredients to ensure even batter mixing.
- Do not over mix the batter; lumps are okay to keep pancakes fluffy.
- Adjust heat if pancakes cook too fast or slow to avoid burning or undercooking.
- Mini pancakes can be served with syrup, fresh fruit, or yogurt for a complete breakfast.
- To keep cooked pancakes warm, place them on a baking sheet in a 200°F (95°C) oven until ready to serve.
