Go Back
–+ servings
Fluffy mini pancakes stacked with fresh fruit and syrup.

Mini Pancakes Recipe

Did you like the recipe? Click on a star to rate it!

5 from 1 vote
This easy mini pancakes recipe is perfect for breakfast or brunch! Fluffy, golden, and bite-sized, these pancakes are kid-friendly and customizable with your favorite toppings. Follow our step-by-step guide for perfect results every time. Great for freezing, too!
Print Recipe Pin Recipe
CourseBreakfast, Snack
CuisineAmerican
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4 Serves
Calories220kcal

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ¾ cup milk or plant-based alternative
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract

Optional Add-Ins

  • Chocolate chips
  • Blueberries
  • Sprinkles

Instructions

  • In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, mix milk, egg, melted butter, and vanilla.
  • Combine wet and dry ingredients. Stir until just mixed.
  • Heat a non-stick skillet on medium heat; grease lightly.
  • Spoon small batter portions (1-2 inches) onto the pan.
  • Cook until bubbles form, flip, and cook until golden.
  • Serve warm with your favorite toppings.

Notes

  1. Sourdough Starter Tip: For the best flavor, use an active sourdough starter that has been fed within the last 4-6 hours. This will give your mini pancakes a light, tangy taste and a fluffy texture.
  2. Cooking Temperature: Always preheat your skillet or griddle over medium heat to ensure even cooking and avoid sticking.
  3. Batter Consistency: If the batter feels too thick, add a tablespoon of milk at a time until it reaches a pourable consistency.
  4. Topping Ideas: Sweet options include fresh fruit, whipped cream, or maple syrup, while savory options like cream cheese, smoked salmon, or avocado slices work perfectly for variety.
  5. Storage Tips: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or on a skillet for the best texture.
  6. Freezing Instructions: Freeze pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months and reheated directly from frozen.
  7. Portion Control: Use a teaspoon or a squeeze bottle to pour the batter onto the skillet, ensuring uniform mini pancakes about 1-2 inches in diameter.
  8. Make-Ahead Option: Prepare the batter the night before and store it in the fridge. Let it come to room temperature before cooking for even results.
  9. Serving Suggestions: Serve mini pancakes as a fun breakfast option, a party snack, or even as a unique dessert centerpiece.
  10. Customizable Flavors: Add a splash of vanilla extract, a pinch of cinnamon, or even chocolate chips to the batter for extra flavor and creativity.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Sodium: 250mg | Fiber: 1g | Sugar: 8g
Tried this recipe?Mention @ItsLailaRecipes or tag #LailaRecipes!