Mini Pancakes
These Mini Pancakes are fluffy, bite-sized treats that are perfect for breakfast, brunch, or snacking. Enjoy them with syrup, fruit, or your favorite toppings.
Equipment
- Mixing bowls
- Whisk
- Non-stick Skillet or Griddle
- Spatula
- Spoon or Squeeze Bottle
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup milk regular, almond, or oat milk
- 1 egg
- 1 tbsp melted butter plus extra for greasing
- 0.5 tsp vanilla extract optional
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract. Gradually pour wet mixture into dry ingredients, stirring gently until just combined. Avoid overmixing.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Use a spoon, tablespoon, or squeeze bottle to pour small dollops of batter (1–1.5 inches wide) onto the skillet.
- Cook for 1–2 minutes until bubbles form on the surface and edges appear set. Flip gently and cook another 1–2 minutes until golden brown.
- Transfer cooked pancakes to a plate. Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
Serve mini pancakes with maple syrup, fresh fruit, or a dusting of powdered sugar. They can also be frozen and reheated for a quick breakfast.