Description
These bite-sized, fluffy mini pancakes offer a delightful twist on a classic breakfast favorite. Perfect for brunch or a fun snack, they’re light, tender, and ideal for customizing with your favorite toppings—from fresh berries and maple syrup to a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay—avoid overmixing to keep the pancakes light and fluffy.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook the Pancakes: Using a tablespoon or a small cookie scoop, drop dollops of batter onto the skillet to form mini pancakes. Cook until small bubbles form on the surface and the edges set (about 1–2 minutes). Flip each pancake and cook for an additional 1–2 minutes until golden brown.
- Serve Warm: Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter. Serve your mini pancakes immediately with your favorite toppings.
Notes
- Variations: For an extra burst of flavor, consider adding blueberries, sliced bananas, or chocolate chips into the batter before cooking.
- Dietary Adjustments:
- Dairy-Free: Substitute buttermilk with a dairy-free milk (such as almond or oat milk) and use a plant-based butter or coconut oil.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend in the same measurement.
- Preparation Tips: For an even lighter texture, separate the egg and beat the white until soft peaks form. Gently fold it into the batter as the final step.
- Serving Suggestions: Enjoy these mini pancakes with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of fresh fruit. They’re also great for creating a pancake “bar” where guests can top them as they wish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
Nutrition
- Serving Size: 4 mini pancakes per serving
- Calories: ~190 kcal
- Sugar: ~6 g
- Sodium: ~250mg
- Fat: ~8 g
- Saturated Fat: ~4.5 g
- Unsaturated Fat: ~3.5 g
- Trans Fat: 0 g
- Carbohydrates: ~25 g
- Fiber: ~1 g
- Protein: ~5 g
- Cholesterol: ~55 mg