Description
These fluffy mini pancakes are the perfect bite-sized breakfast treat! 🥞 Ready in just 10 minutes, they’re light, airy, and delicious. Perfect for kids, brunch, or a quick snack, and easy to customize with your favorite toppings.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
Wet Ingredients:
- 3/4 cup milk (or almond/oat milk for dairy-free)
- 1 large egg
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
Optional Add-ins:
- 1/4 cup chocolate chips or blueberries
- 1 tsp cinnamon for extra flavor
Instructions
Prepare the Batter:
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently. Do not overmix—lumps are okay!
Heat the Pan:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Mini Pancakes:
- Use a small ladle or squeeze bottle to pour batter onto the pan, making circles about 1.5 inches wide.
- Cook until bubbles form on the surface (about 1-2 minutes), then flip with a spatula.
- Cook for another 1-2 minutes until golden brown.
Serve & Enjoy:
- Stack them up and serve with syrup, fruits, or whipped cream.
Notes
- Let the batter rest for 5 minutes for fluffier pancakes.
- Adjust thickness by adding more flour (if too runny) or milk (if too thick).
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 5 mini pancakes
- Calories: 220 kca
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg