Description
Fluffy, soft, and bite-sized mini pancakes that are quick to make and perfect for breakfast or a fun snack.
Ingredients
- 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
Instructions
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, egg, vanilla extract, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined; do not overmix.
- Heat a non-stick pan over medium heat and lightly grease with butter or oil.
- Use a spoon or squeeze bottle to drop small amounts of batter onto the pan to form mini pancakes.
- Cook for 1–2 minutes until bubbles form on the surface.
- Flip and cook for another minute until golden brown.
- Remove from pan and repeat with remaining batter.
- Serve warm with desired toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use a squeeze bottle for evenly sized mini pancakes.
- Add chocolate chips or blueberries for variation.
- Substitute with whole wheat flour for a healthier option.
- Store leftovers in the fridge or freeze for later use.
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
