I love making these mini pancakes when I want something fun, soft, and perfectly bite-sized. They cook quickly and turn out fluffy with a light golden color, making them perfect for breakfast or even a sweet snack.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s simple, quick, and always satisfying. I enjoy how versatile these mini pancakes are—I can serve them with syrup, fruit, chocolate, or even yogurt. They’re also great for sharing or stacking into a cute little pancake bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour (125 g)
1 tablespoon sugar (12 g)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk (180 ml)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter (15 g)
extra butter or oil for cooking
Directions
I start by mixing the dry ingredients in a bowl—flour, sugar, baking powder, baking soda, and salt.
In another bowl, I whisk together the milk, egg, vanilla extract, and melted butter until smooth.
I pour the wet ingredients into the dry ingredients and gently mix until just combined. I make sure not to overmix so the pancakes stay soft and fluffy.
I heat a non-stick pan over medium heat and lightly grease it with butter or oil. Then I use a spoon or squeeze bottle to drop small amounts of batter onto the pan to form mini pancakes.
I cook them for about 1–2 minutes until bubbles form on the surface, then I flip them and cook for another minute until golden brown.
I remove them from the pan and repeat with the remaining batter.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cooking time: 10–15 minutes
Total time: about 20–25 minutes
Variations
I sometimes add chocolate chips or blueberries directly into the batter for extra flavor. When I want a healthier version, I substitute part of the flour with whole wheat flour. I also enjoy adding a pinch of cinnamon for a warm, sweet twist.
storage/reheating
I store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use a pan or microwave for a few seconds until warm. I can also freeze them for up to 2 months and reheat straight from frozen.
FAQs
Can I make the batter ahead of time?
I prefer making it fresh, but I can store it in the fridge for a few hours if needed.
How do I make perfectly round mini pancakes?
I like using a squeeze bottle or piping bag for better control and uniform size.
Can I make these pancakes dairy-free?
I substitute milk with plant-based milk and butter with oil or dairy-free butter.
Why are my pancakes not fluffy?
I avoid overmixing the batter and make sure my baking powder is fresh.
What can I serve with mini pancakes?
I enjoy serving them with maple syrup, honey, fresh fruits, or chocolate spread.
Conclusion
I always enjoy making these mini pancakes because they’re quick, fluffy, and incredibly versatile. They bring a fun twist to a classic breakfast, and I can easily adapt them to suit whatever I’m craving.
