Fluffy Mini Pancakes
Mini pancakes are the perfect bite-sized breakfast treat! Whether you enjoy them stacked, drizzled with syrup, or dipped in chocolate, these fluffy and golden mini pancakes are irresistibly soft and easy to make at home. They cook faster than traditional pancakes, have a crispier edge, and are ideal for snacking, brunch, or even pancake cereal. With just a few simple ingredients, you can whip up these adorable pancakes in no time!
Equipment
- Mixing Bowls – One for dry ingredients and one for wet ingredients
- Whisk – To mix the batter smoothly without lumps
- Measuring Cups & Spoons – For accurate ingredient measurements
- Non-Stick Skillet or Griddle – For even cooking and easy flipping
- Squeeze Bottle or Piping Bag (Optional) – For precise and evenly sized pancakes
- Mini Spatula or Chopsticks – To flip the mini pancakes gently
- Ladle or Tablespoon – For portioning the batter onto the pan
- Baking Sheet (Optional) – To keep pancakes warm in the oven while cooking batches
- Cooling Rack – If storing pancakes for later use
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk or buttermilk for extra fluffiness
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter plus more for cooking
- ½ teaspoon cinnamon for warmth
- ¼ cup mini chocolate chips
- ¼ cup blueberries
- 1 teaspoon pumpkin spice for a fall twist
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the milk, egg, vanilla extract, and melted butter.
- Gently fold the wet ingredients into the dry mixture. Stir until just combined—do not overmix. Let the batter rest for 10 minutes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- Using a tablespoon or squeeze bottle, drop small amounts of batter onto the pan to form mini pancakes.
- Cook for about 1–2 minutes, until bubbles form on the surface and the edges start to set.
- Flip the pancakes gently using a mini spatula or chopsticks. Cook for another 30–45 seconds until golden brown.
- Stack the mini pancakes and drizzle with maple syrup, honey, or chocolate sauce.
- Pair with fresh fruit, whipped cream, or a sprinkle of powdered sugar.
Notes
For Extra Fluffiness: Use buttermilk instead of regular milk, or whip the egg whites separately and fold them into the batter.
Creative Serving Ideas: Try making mini pancake skewers with fruit or serving them as "pancake cereal" with warm milk.
Avoid Overmixing: A few lumps in the batter are okay—overmixing can make pancakes dense instead of light and fluffy.
Enjoy these delightful mini pancakes for a fun and delicious breakfast treat! 🥞✨
Creative Serving Ideas: Try making mini pancake skewers with fruit or serving them as "pancake cereal" with warm milk.
Avoid Overmixing: A few lumps in the batter are okay—overmixing can make pancakes dense instead of light and fluffy.
Enjoy these delightful mini pancakes for a fun and delicious breakfast treat! 🥞✨