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.
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!