Mini Pancakes

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Mini Pancakes are quick and easy to prepare. Fluffy, bite-sized pancakes made from a 5 minute batter are the BEST!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Servings: mini pancakes

Calories: 33kcal

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.

Storage:

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.

Tips:

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.