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
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 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
