Mini Pancakes Recipe

These mini pancakes are light, fluffy, and irresistibly cute! Perfect for breakfast, brunch, or even as a fun snack, they’re easy to make and delicious to eat. Serve them with syrup, fresh fruit, or even a dusting of powdered sugar for a bite-sized treat that everyone will love!

Why You’ll Love This Recipe

• Adorable & Fun – Who doesn’t love mini versions of their favorite foods? These are perfect for kids and adults alike.
• Quick & Easy – Made in just a few minutes with simple ingredients.
• Customizable – Add chocolate chips, blueberries, or cinnamon for extra flavor!
• Perfect for Dipping – Serve with syrup, honey, or yogurt for a fun way to eat them.

Ingredients

• All-Purpose Flour – The base for a fluffy and light texture.
• Baking Powder – Helps the pancakes rise and stay soft.
• Sugar – A touch of sweetness.
• Egg – Provides structure and fluffiness.
• Milk – Adds moisture and richness.
• Vanilla Extract – Enhances the flavor with a hint of sweetness.
• Butter – For richness and a golden brown finish.
• Salt – Balances the sweetness and enhances flavor.

Note: The ingredient measurements will be listed in the recipe card below!

How to Make Mini Pancakes

Step 1: Prepare the Batter

In a mixing bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix the egg, milk, vanilla extract, and melted butter. Combine the wet and dry ingredients, stirring until smooth.

Step 2: Cook the Mini Pancakes

Heat a non-stick pan over medium-low heat. Lightly grease with butter or oil. Drop small spoonfuls of batter onto the pan, about the size of a quarter. Cook until bubbles form on the surface, then flip and cook until golden brown.

Step 3: Serve & Enjoy

Transfer to a plate and serve with your favorite toppings—syrup, fresh fruit, powdered sugar, or even a drizzle of chocolate!

Pro Tips for Making the Recipe

• Use a Squeeze Bottle – Pouring the batter from a squeeze bottle makes perfect mini pancakes every time!
• Keep the Heat Low – Cooking on medium-low heat prevents burning and ensures even cooking.
• Make a Pancake Cereal Version – Make them extra tiny and serve in a bowl with milk like cereal!
• Batch Cooking – Keep pancakes warm in a 200°F oven while cooking the rest.

How to Serve

• Classic Style – With maple syrup and butter.
• With Toppings – Fresh berries, honey, Nutella, or whipped cream.
• Pancake Skewers – Stack them on skewers with fruit for a fun brunch idea.
• Dipped – Serve with yogurt, peanut butter, or caramel for dipping.

Make Ahead and Storage

Storing Leftovers

Store cooled pancakes in an airtight container in the fridge for up to 3 days.

Freezing

Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Store for up to 2 months.

Reheating

Reheat in the microwave for 10-15 seconds or warm in a pan over low heat.

FAQs

1. Can I make mini pancakes without eggs?
Yes! Substitute with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or use applesauce.

2. How do I make my mini pancakes extra fluffy?
Use fresh baking powder and don’t overmix the batter. Letting the batter rest for 5 minutes also helps.

3. Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for the best results.

4. Can I prepare the batter in advance?
Yes! You can store the batter in the fridge for up to 24 hours. Stir before using.

These mini pancakes are too fun to resist—whether you’re making a fancy brunch or just treating yourself!

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