How To Make Mini Pancakes In 15 Minutes (3 Ways)

Who doesn’t smile at the sight of adorable, bite-sized pancakes stacked high on a plate? Mini pancakes bring joy to breakfast time with their perfect poppable size and endless topping possibilities.

These tiny treats take just 15 minutes to whip up but deliver maximum delight for both kids and adults alike. Whether you’re preparing a quick weekday breakfast or a fun weekend brunch, mini pancakes are the versatile crowd-pleaser you need in your cooking repertoire.

Ingredients

Basic Mini Pancake Batter

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice)
• 1 large egg
• 2 tablespoons melted butter
• ½ teaspoon vanilla extract
• Cooking spray or butter for the pan

Optional Toppings

• Fresh berries (strawberries, blueberries, raspberries)
• Sliced bananas
• Chocolate chips
• Maple syrup
• Honey
• Whipped cream
• Nut butter (peanut, almond, cashew)
• Nutella
• Yogurt
• Jam or fruit preserves

Suggested Substitutions

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend
• Dairy-Free: Use plant-based milk + 1 tablespoon vinegar instead of buttermilk, and coconut oil instead of butter
• Egg-Free: Substitute 3 tablespoons of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• Whole Grain: Swap half the all-purpose flour for whole wheat flour

How to Make Mini Pancakes

Method 1: Classic Stovetop Mini Pancakes

1. Mix dry ingredients in a medium bowl: flour, sugar, baking powder, baking soda, and salt.
2. Whisk wet ingredients in a separate bowl: buttermilk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients until just mixed—a few lumps are perfect! Over-mixing will make your pancakes tough.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or butter.
5. Drop small spoonfuls of batter (about 1-2 tablespoons each) onto the hot surface. You can fit 6-8 mini pancakes in a standard pan.
6. Cook until bubbles form on the surface and the edges look set, about 1-2 minutes.
7. Flip carefully using a small spatula and cook for another minute until golden brown.
8. Transfer to a plate and repeat with remaining batter.

Method 2: Blender Mini Pancakes

1. Place all wet ingredients in a blender: buttermilk, egg, melted butter, and vanilla.
2. Add dry ingredients on top: flour, sugar, baking powder, baking soda, and salt.
3. Pulse 5-6 times until just combined. Don’t over-blend!
4. Transfer to a squeeze bottle or use a tablespoon to portion onto a greased hot pan.
5. Cook as directed above, watching for bubbles before flipping.
6. Get creative with shapes – the squeeze bottle makes it easy to form unique mini pancakes!

Method 3: Sheet Pan Mini Pancakes

1. Preheat oven to 425°F (220°C) and grease a baking sheet generously.
2. Prepare batter as in Method 1.
3. Pour batter into a ziplock bag and snip off one corner to create a makeshift piping bag.
4. Pipe small circles of batter onto the greased sheet pan, leaving space between each.
5. Add toppings like chocolate chips or blueberries if desired.
6. Bake for 5-6 minutes until set and lightly golden.
7. Remove and serve – this method makes about 24 mini pancakes at once!

Customization Ideas

Sweet Variations

• Berry Blast: Fold ½ cup of fresh or frozen berries into the batter
• Chocolate Lover’s: Add 3 tablespoons of cocoa powder to the dry ingredients and fold in ¼ cup chocolate chips
• Cinnamon Roll: Mix 1 teaspoon of cinnamon into the batter and drizzle with cream cheese glaze
• Lemon Blueberry: Add 1 tablespoon lemon zest and fold in ½ cup blueberries

Savory Options

• Cheesy Corn: Add ¼ cup corn kernels and 2 tablespoons grated cheese to the batter
• Herb & Garlic: Omit sugar and add 1 tablespoon chopped herbs and ½ teaspoon garlic powder
• Bacon Bits: Fold in 3 tablespoons of cooked, crumbled bacon
• Protein-Packed: Add 2 tablespoons of protein powder to the dry ingredients

Dietary Adaptations

• Keto-Friendly: Replace flour with 1 cup almond flour + 2 tablespoons coconut flour, and sugar with a keto-friendly sweetener
• Paleo: Use almond flour and sweeten with 1 tablespoon honey or maple syrup
• High-Protein: Add ¼ cup Greek yogurt to the batter and 2 tablespoons protein powder
• Vegan: Use plant milk with vinegar, flax egg, and coconut oil as substitutes

Meal Prep or Storage Tips

Make-Ahead Options

• Dry Mix Prep: Combine all dry ingredients in advance and store in an airtight container for up to 3 months. Just add wet ingredients when ready to cook!
• Batter Storage: Prepare batter the night before and refrigerate in a sealed container for up to 24 hours. Give it a quick stir before using.
• Freezer-Friendly: Cooled mini pancakes can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months.

Reheating Methods

• Microwave: 20-30 seconds for a small stack of mini pancakes
• Toaster: Perfect for a quick crisp-up of 2-3 mini pancakes
• Oven: Place on a baking sheet and warm at 350°F for 5-7 minutes
• Air Fryer: 2 minutes at 350°F for perfectly crisp edges

Creative Leftover Ideas

• Make mini pancake kabobs with fruit for kids’ lunchboxes
• Create mini pancake sandwiches with nut butter and jam
• Crumble into yogurt parfaits for added texture
• Use as bases for dessert canapés with sweet toppings

These delightful mini pancakes transform ordinary mornings into special occasions in just 15 minutes. Their versatility means everyone at your table can customize to their heart’s content, and their adorable size makes them irresistible to even the pickiest eaters. Whether you choose the classic stovetop method, convenient blender technique, or efficient sheet pan approach, you’re just minutes away from pancake perfection.

Have you tried making mini pancakes before? Which method and toppings are your favorites? I’d love to hear about your mini pancake adventures in the comments below! Don’t forget to rate this recipe if you try it—your feedback helps other readers find their next breakfast favorite!

Mini Pancakes

These adorable bite-sized pancakes are quick to make and perfect for breakfast or brunch. Ready in just 15 minutes, they’re freezer-friendly, customizable, and ideal for both kids and adults.

Servings 4 servings

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Equipment

• Non-stick pan or griddle
• Mixing Bowls
• Spatula

Ingredients

Basic Mini Pancake Batter

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk or regular milk with 1 tablespoon lemon juice
• 1 large egg
• 2 tbsp melted butter
• 1/2 tsp vanilla extract
• cooking spray or butter for greasing pan

Instructions

• In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
• Combine wet and dry ingredients until just mixed; do not over-mix. A few lumps are fine.
• Heat a non-stick skillet or griddle over medium heat and grease lightly with spray or butter.
• Drop 1–2 tablespoons of batter per pancake. Cook until bubbles form, 1–2 minutes. Flip and cook another minute.
• Repeat with remaining batter. Serve warm with your favorite toppings.

Notes

Customize with chocolate chips, blueberries, or cinnamon in the batter. Freeze leftovers for quick breakfasts. Try sheet pan or blender methods for efficiency!

Calories: 140kcal

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy pancakes, kid-friendly breakfast, mini pancakes, quick breakfast