Description
These fluffy mini pancakes are light, golden, and irresistibly delicious! Perfect for breakfast, brunch, or as a fun snack, these bite-sized treats are soft on the inside and slightly crispy on the edges. Serve them with your favorite toppings like fresh fruit, syrup, or chocolate drizzle for a delightful treat that everyone will love. They cook quickly and are great for meal prep or special occasions!
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour – For the perfect fluffy texture
- 2 tbsp granulated sugar – Adds a touch of sweetness
- 1 tsp baking powder – Helps the pancakes rise
- ½ tsp baking soda – Enhances fluffiness
- ¼ tsp salt – Balances the flavors
Wet Ingredients:
- ¾ cup milk (whole or low-fat) – Creates a smooth batter
- 1 large egg – Binds the ingredients together
- 1 tsp vanilla extract – Adds a hint of warmth and sweetness
- 2 tbsp melted butter (or neutral oil) – For richness and moisture
For Cooking:
- 1 tbsp butter (for greasing the pan)
Optional Toppings:
- Maple syrup
- Fresh berries
- Chocolate chips
- Powdered sugar
- Whipped cream
Instructions
Step 1: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Combine the Wet Ingredients
- In another bowl, whisk the milk, egg, vanilla extract, and melted butter until well combined.
Step 3: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring gently. Do not overmix—small lumps are okay!
Step 4: Cook the Mini Pancakes
- Heat a nonstick pan or griddle over medium heat and grease it lightly with butter.
- Using a teaspoon or a small squeeze bottle, drop small ½-inch rounds of batter onto the pan.
- Cook for 30-45 seconds or until bubbles form on the surface.
- Flip the pancakes and cook for another 20-30 seconds until golden brown.
- Transfer to a plate and repeat with the remaining batter.
Step 5: Serve and Enjoy
- Serve warm with maple syrup, fresh berries, or your favorite toppings.
Notes
- Variations: Add cinnamon for warmth, or mix in mini chocolate chips or blueberries for extra flavor!
- Gluten-Free Option: Use gluten-free flour instead of all-purpose flour.
- Dairy-Free Adaptation: Substitute almond milk or oat milk for regular milk and use coconut oil instead of butter.
- Serving Tip: These mini pancakes are great for pancake cereal—just pour them into a bowl and top with syrup and fruit!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 mini pancakes per serving
- Calories: ~190 kcal
- Sugar: ~6 g
- Sodium: ~250 mg
- 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