There’s something about Mini Pancakes that instantly sparks joy—whether it’s their adorable size, the golden fluffiness, or the fact that you can stack them as high as you dare. These bite-sized delights pack all the best parts of a classic pancake into a treat that’s tailor-made for sharing, dunking, and customizing. Whether you’re whipping up a family breakfast, brunch with friends, or a playful treat for kids, Mini Pancakes bring a festive and irresistibly tasty twist to the table.
Ingredients You’ll Need
The beauty of Mini Pancakes lies in their simplicity; every ingredient plays an important role in creating that signature soft texture and rich flavor. Here’s a breakdown of what you’ll need, along with handy tips to make your pancakes extraordinary.
- All-purpose flour: The backbone of your batter—gives your mini pancakes structure and lightness.
- Granulated sugar: Adds a touch of sweetness without overpowering the other flavors.
- Baking powder: Your secret to tall and fluffy pancakes with an airy bite.
- Baking soda: Works with buttermilk to create extra lift and tenderness.
- Salt: Just a pinch brings out the flavors and balances the sweetness.
- Buttermilk: The magic ingredient for tang and moist pancakes—don’t skip it!
- Large egg: Binds the batter together and gives a lovely richness.
- Unsalted butter (melted): For that classic buttery pancake flavor and extra softness.
- Vanilla extract: Adds warmth and depth—don’t be shy with it.
- Butter or oil for cooking: Ensures a beautiful golden crust and prevents sticking.
- Maple syrup and fresh fruit: The finishing touch for serving; think juicy berries or banana slices with a cascade of syrup.
How to Make Mini Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a medium mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This evenly distributes the leavening agents and ensures your Mini Pancakes rise evenly and come out fluffy every time.
Step 2: Blend the Wet Ingredients
In a separate bowl, whisk up the buttermilk, egg, melted butter, and vanilla extract until smooth and creamy. This is where the magic starts—these ingredients add a gentle richness and ensure the pancakes have that soft, moist crumb everyone loves.
Step 3: Combine for the Perfect Batter
Pour your wet ingredients into the bowl of dry ingredients. Gently stir—just until everything is incorporated. Don’t worry if you see a few lumps; overmixing is the enemy of tenderness! A delicate touch here gives you mini pancakes that are marvelously light and dreamy.
Step 4: Preheat and Prep the Pan
Set your nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. This step is crucial for those golden edges and a nonstick finish. Let the pan heat up thoroughly before you start for even cooking.
Step 5: Cook the Mini Pancakes
Spoon small amounts of batter—about 2 inches wide—onto your hot skillet. If you want perfectly-shaped pancakes, a squeeze bottle works wonders. Cook for 1-2 minutes, watching for bubbles to appear on the surface and the edges to set. That’s your cue to flip! Cook another 1-2 minutes until golden and gorgeous.
Step 6: Finish and Serve
Once all your mini pancakes are cooked, serve them warm and ready for toppings. Fresh fruit and plenty of maple syrup turn this into an absolutely irresistible breakfast masterpiece. The hardest part is not eating them all straight from the griddle!
How to Serve Mini Pancakes
Garnishes
The fun really begins with garnish options! Dust your Mini Pancakes with a cloud of powdered sugar, drizzle with rich maple syrup, or top with a heap of seasonal berries. Add a pat of butter for a classic finish, or sprinkle with crunchy chopped nuts for a pop of texture.
Side Dishes
Pair your mini pancakes with crispy bacon strips, sweet breakfast sausages, or a creamy yogurt parfait for a complete morning spread. They also shine alongside scrambled eggs or a fresh fruit salad—balancing sweet, savory, and tangy flavors on your plate.
Creative Ways to Present
Get playful with your Mini Pancakes! Stack them sky-high on skewers, serve them on a platter with a trio of dips (think chocolate sauce, fruit compote, and yogurt), or set up a DIY pancake bar with bowls of fun toppings. They’re perfect for brunch parties or special family breakfasts.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftover Mini Pancakes, let them cool completely before storing. Place them in an airtight container lined with parchment to prevent sticking. They’ll stay fresh in the fridge for up to three days—perfect for snacking or speedy weekday breakfasts.
Freezing
Mini Pancakes freeze like a dream! Lay them out in a single layer on a baking sheet to freeze individually, then transfer to a resealable freezer bag. This method keeps them from clumping together so you can reheat as many as you need. Freeze for up to two months for best flavor and texture.
Reheating
To revive your Mini Pancakes, pop them in the toaster or toaster oven for a couple of minutes until hot and slightly crisped. Microwave also works for a quick fix—just cover with a damp paper towel to keep them tender. Either way, you’ll have near-instant breakfast bliss at your fingertips!
FAQs
Can I make mini pancakes without buttermilk?
Absolutely! If you’re out of buttermilk, simply combine 3/4 cup of regular milk with 2 teaspoons of lemon juice or vinegar, let it sit for 5 minutes, and use as directed. You’ll get that same tangy lift in your mini pancakes.
What’s the best way to make my mini pancakes the same size?
A squeeze bottle or small cookie scoop brings consistency, making portioning the batter a breeze. This way, your mini pancakes all turn out perfectly round and even, just like the ones you’d find in your favorite brunch spot!
Can I add mix-ins to the batter?
Of course! Fold in mini chocolate chips, fresh blueberries, or diced strawberries right before cooking. Just be gentle, as overmixing could deflate your batter and make the pancakes less fluffy.
How do I prevent my mini pancakes from sticking?
Make sure your skillet is properly greased with butter or oil, and allow it to preheat before adding batter. A good nonstick surface is key for beautiful, easily flippable pancakes every time.
Are mini pancakes kid-friendly?
Kids absolutely love mini pancakes! Their playful size is perfect for little hands, and they can dip, stack, or top them any way they like. Set out small bowls of toppings and let everyone build their own breakfast masterpiece.
Final Thoughts
If you’re looking for a breakfast that brings a smile to every face, you can’t go wrong with these Mini Pancakes. They’re quick to whip up, endlessly customizable, and utterly delightful. Share them with family, friends, or simply treat yourself—you’ll find these tiny stacks become a cherished favorite in your home!
Print
Mini Pancakes Recipe
- Total Time: 15 minutes
- Yield: 20 mini pancakes 1x
- Diet: Vegetarian
Description
These mini pancakes are a delightful and fun twist on traditional pancakes, perfect for a special breakfast treat or a playful snack. Fluffy, golden-brown, and bursting with flavor, these mini pancakes are sure to please both kids and adults alike.
Ingredients
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 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
For Cooking and Serving:
- butter or oil for cooking
- maple syrup and fresh fruit for serving
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix (a few lumps are okay).
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour small spoonfuls of batter onto the skillet to form mini pancakes, about 2 inches wide. Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Serving: Serve warm with maple syrup and fresh fruit.
Notes
- Use a squeeze bottle for easy portioning and perfectly round mini pancakes.
- Freeze leftovers in a single layer and reheat in the toaster!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 mini pancakes
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
