Easy Mini Pancakes Recipe | Fluffy Bite-Sized Breakfast Treat
Cook mini pancakes with this easy recipe. Fluffy, bite-sized pancakes perfect for breakfast, brunch, or snacking. Customize with fruit, syrup, or chocolate for a fun and delicious treat.
Equipment
- Non‑stick skillet or griddle
- Squeeze bottle or piping bag (for batter)
- Spatula (for flipping)
- Mixing bowls and whisk
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Optional: ½ tsp cinnamon, chocolate chips, blueberries, or sprinkles
Instructions
- Prepare Batter: Whisk flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, butter, and vanilla. Combine gently—don’t overmix.
- Heat Pan: Preheat skillet over medium heat, lightly greased with butter or oil.
- Cook Mini Pancakes: Drop small circles of batter using a squeeze bottle or spoon. Cook until bubbles form, flip, and cook until golden.
- Repeat: Continue until all batter is used. Keep finished pancakes warm in a low oven.
- Serve: Plate with syrup, fruit, or toppings. For pancake cereal, serve in a bowl with syrup or milk.
Notes
- Make-Ahead: Batter can be prepared and refrigerated for up to 24 hours.
- Storage: Refrigerate cooked pancakes up to 3 days; freeze up to 1 month.
- Reheating: Use toaster or skillet for crisp edges; avoid microwaving.
- Variations: Try savory versions with cheese and herbs, or festive ones with sprinkles.
- Important Tip: Cook on medium heat—mini pancakes burn quickly if the pan is too hot.