Start your day off right with this easy Mini Pancakes recipe, ready in just 20 minutes! The from-scratch batter comes together fast using basic pantry ingredients, making it a breeze to whip up a second or third batch when the family begs for more!
Silver Dollar Pancakes
Our quick and easy Mini Pancake recipe makes the cutest, homemade morning meal that’s fun for little hands to hold! These fluffy, small-sized pancakes are so simple to make that there’s no reason not to serve them when the kids request a stack.
Say goodbye to store-bought processed miniature pancakes (sorry, Eggo mini pancakes) and hello to this freezer-friendly, healthier version. Freezer pancakes are convenient for busy mornings and a great grab-and-go breakfast option when you’re in a hurry to get out the door.
Slather a pile of silver dollar pancakes with syrup, dust them with powdered sugar, or top them with fresh fruit. There’s nothing better than beginning each day with cute little pancakes cooked and served just the way you love!
Mini Pancakes Ingredients
- All-purpose flour: Sift the flour first to make the batter lighter and prevent lumps. You can make gluten-free mini pancakes by swapping the all-purpose flour for a 1:1 gluten-free flour blend.
- Granulated sugar
- Baking powder: Make sure to use baking powder and not baking soda!
- Salt: Just a pinch to balance the sweetness.
- Milk: Using room-temperature milk helps the batter mix more easily and contributes to a tender texture. I like to use whole milk, but if you require a dairy-free option, almond or cashew milk will work well. For a nut-free option, you can use soy, oat, or coconut milk instead. You can also substitute buttermilk for a tangier flavor.
- Extra large egg
- Salted butter: Feel free to substitute unsalted butter for the salted butter in the batter.
- Pure vanilla extract
See the recipe card for full information on ingredients and quantities.
How to Make Mini Pancakes
- Make The Dry Mixture: Whisk together the flour, sugar, baking powder and salt.
- Make The Wet Mixture: Whisk together the milk, egg, melted butter, and vanilla extract.
- Prepare The Pancake Batter: Stir the wet ingredients into the dry ingredients.
- Cook: Spoon or pipe the batter into the heated skillet. Cook until tiny bubbles form on the surface and the outer edges set. Flip the pancakes and cook until the bottoms are golden brown.
- Serve: Serve warm and enjoy!
Serving Suggestions
These tiny pancakes taste great with melted butter and maple syrup poured on top. You can drizzle them with honey, dust them with powdered sugar, top them with a dollop of whipped cream, or serve them with fresh fruit or even your favorite jam.
Mini pancake recipes make the perfect for breakfast, snack, or mini meal and are also great for packing in lunchboxes. Personally I love preparing them for a holiday brunch or a baby shower and then letting my guests customize their stack with the toppings they like best.
Tips & Variations
- Add Some Spice: For a warm and tasty twist, feel free to add a dash of ground cinnamon, ground nutmeg, apple pie spice, or pumpkin pie spice.
- Make Sure You Don’t Overmix: Do not overmix the batter, or you will end up with tough and dense pancakes instead of light and fluffy pancakes.
- Take To Room Temperature: Before mixing, have your ingredients at room temperature so the batter has an even texture.
- Prepare the Pan: Spray your skillet with nonstick cooking spray and heat over medium-high heat. You’ll know if a droplet of water sizzles when dropped on the surface of the pan if it’s hot enough.
- Add Batter To A Bottle: I highly recommend adding the pancake batter to a piping bag or squeeze bottle for more control of the size and shape of the pancakes.
- Make With Mix-Ins: Feel free to add your favorite mix-ins to the batter. Some ideas include chocolate chips, fresh fruit (like apples and blueberries), chopped nuts, peanut butter or nut butter, or even shredded coconut.
- Would you like them larger? You can use this same recipe for mini pancakes to make larger portions. From this same recipe, you’ll get about 8 regular pancakes.
Proper Storage
- To Store: Any leftovers can be stored for up to 2 days in an airtight container in the refrigerator, in single layers divided by sheets of waxed paper.
- To Freeze: You can freeze the mini pancakes in a freezer-safe container with waxed paper between the layers for up to 1 month. Allow the mini pancakes to thaw at room temperature for 30 to 45 minutes before heating and serving.
More Easy Pancake Recipes
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Mini Pancakes
Ingredients
- 1 cup all purpose flour spooned, leveled and sifted
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon table salt
- 1 cup whole milk room temperature
- 1 extra large egg room temperature
- 2 tablespoons salted butter melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- In a medium size mixing bowl, whisk together the sifted flour, granulated sugar, baking powder and salt until well combined.1 cup all purpose flour, 2 tablespoons granulated sugar, 2½ teaspoons baking powder, ¼ teaspoon table salt
- In a small mixing bowl, whisk together the room temperature milk, egg, melted and cooled butter and vanilla extract.1 cup whole milk, 1 extra large egg, 2 tablespoons salted butter, 1 teaspoon pure vanilla extract
- Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. (A few lumps are ok)
- Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat over medium high heat until a droplet of water sizzles when dropped on the surface.
- Spoon 1 to 1 ½ tablespoon of pancake batter in a circle shape spaced about 1 inch apart. You can also add the pancake batter to a piping bag or squeeze bottle for more control of the size and shape of the pancakes.
- Cook the pancakes for about 1 to 1 ½ minutes, or until tiny bubbles appear on the surface and the outer edges of the pancakes begin to appear set. Flip the pancakes and continue for about another 1 minute, or until the bottom of the pancake is golden brown. Transfer the cooked pancakes to a serving plate and repeat the process.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator, in single layers divided by sheets of waxed paper, for up to 2 days.
- To Freeze: You can freeze the mini pancakes, in a freezer-safe container with waxed paper in between the layers, for up to 1 month. Allow the mini pancakes to thaw at room temperature for about 30 to 45 minutes before heating and serving.
- Feel free to add a dash of ground cinnamon, ground nutmeg, apple pie spice, or pumpkin pie spice for a warm and tasty twist.
- Do not overmix the batter or you will end up with tough and dense pancakes instead of light and fluffy pancakes.
- Before the mixing, have your ingredients at room temperature so that the batter has an even texture.
- Spray your skillet with nonstick cooking spray and heat over medium high heat. You’ll know if the pan is hot enough if a droplet of water sizzles when dropped on the surface.
- I highly recommend adding the pancake batter to a piping bag or squeeze bottle for more control of the size and shape of the pancakes.
- Feel free to add your favorite mix-ins to the batter. Some ideas include chocolate chips, fresh fruit (like apples and blueberries), chopped nuts, peanut butter or nut butter, or even shredded coconut.
- You can use this same recipe for mini pancakes to make larger sized portions. You’ll get about 8 regular pancakes from this same recipe.
