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Mini Pancakes

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
  3. Combine wet and dry ingredients until just mixed; do not over-mix. A few lumps are fine.
  4. Heat a non-stick skillet or griddle over medium heat and grease lightly with spray or butter.
  5. Drop 1–2 tablespoons of batter per pancake. Cook until bubbles form, 1–2 minutes. Flip and cook another minute.
  6. 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!