Here’s a small-plate breakfast that’s big on comfort: fluffy mini pancakes — golden, tender rounds that cook in minutes and are perfect for dipping, stacking, or topping with fruit and syrup. Easy to make for kids and entertaining, this recipe yields perfectly uniform little pancakes with a soft interior and lightly crisp edges. Read on for ingredients, step-by-step technique, swaps, storage and serving ideas.
Ingredients
– 1 cup (125 g) all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
– 1 large egg
– 2 tablespoons unsalted butter, melted, plus more for the pan
– 1 teaspoon vanilla extract
– Optional: pinch of cinnamon or citrus zest
Servings and Cooking Time
Makes about 20–24 mini pancakes (serving size: 6–8 pancakes per person). Prep time: 10 minutes. Cook time: 10–15 minutes. Total time: 20–25 minutes.
Nutritional Value
Nutrition per serving (approx. 6 mini pancakes — one person): Calories 340 kcal; Protein 7 g; Carbohydrates 49 g; Fat 12 g; Saturated Fat 6 g; Fiber 1 g; Sugar 10 g; Sodium 420 mg. This nutritional estimate is for one person (serving size specified above).
Step-by-Step Cooking Process
– Whisk flour, sugar, baking powder, baking soda, and salt in a bowl until evenly combined.
– In a separate bowl beat the egg, then whisk in buttermilk, melted butter and vanilla until smooth.
– Pour wet ingredients into dry and stir gently until just combined; small lumps are fine — don’t overmix.
– Let batter rest 5 minutes to hydrate the flour and thicken slightly for fluffier pancakes.
– Heat a nonstick skillet or griddle over medium-low heat and brush with a little melted butter.
– Use a teaspoon or small cookie scoop to drop batter onto the hot surface for uniform mini pancakes.
– Cook until small bubbles form on the surface and edges look set, about 1–1½ minutes.
– Flip with a spatula and cook the second side 30–60 seconds until golden and cooked through.
– Transfer cooked pancakes to a warm plate and keep loosely covered while you finish the batch.
– Serve immediately with maple syrup, fresh berries, powdered sugar, yogurt or your favorite toppings.
Alternative Ingredients
You can substitute whole wheat flour for half the all-purpose flour for nuttier flavor, or use gluten-free flour blend 1:1. Swap buttermilk for plain yogurt thinned with milk. Use melted coconut oil instead of butter for dairy-free cooking.
Serving and Pairings
Serve mini pancakes stacked with maple syrup and butter, or top with Greek yogurt, honey and fresh berries. They pair well with crispy bacon or sausage, fruit compotes, nut butter, or a dollop of lemon curd for brunch or dessert.
Storage and Reheating
Store cooled mini pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer in a 350°F (175°C) oven for 5–8 minutes or in a toaster oven to regain crisp edges. Pancakes freeze well: flash-freeze on a tray, then transfer to a freezer bag for up to 2 months; reheat from frozen in a toaster oven.
Cooking Mistakes
- Overmixing batter — results in tough pancakes.
- Pan too hot — pancakes burn outside but stay raw inside.
- Pan too cool — pancakes turn pale and greasy.
- Flipping too early — deflates batter and makes flat pancakes.
- Using too much butter — causes uneven browning and sticking.
Helpful Tips
- Use a small scoop or teaspoon for consistent mini sizes.
- Let batter rest 5 minutes for better texture.
- Wipe skillet between batches if browning becomes uneven.
- Keep finished pancakes warm on a low oven (200°F / 95°C).
- For extra fluff, separate egg, whip the white to soft peaks and fold in.
FAQs
How do I make mini pancakes extra fluffy?
Use a combination of baking powder and a touch of baking soda with acidic buttermilk. Don’t overmix the batter and let it rest briefly; folding in a whipped egg white will make them even lighter and taller.
Can I make the batter ahead of time?
You can refrigerate batter for up to 24 hours, but baking powder’s lift weakens over time. For best rise, mix dry and wet separately and combine shortly before cooking, or add a bit more baking powder if storing.
What’s the best pan for mini pancakes?
A nonstick skillet or a flat griddle works best. A cast iron pan gives great browning once preheated. Use medium-low heat for even cooking and a small scoop for consistent rounds.
How do I prevent mini pancakes from sticking?
Preheat the pan well and wipe with a thin layer of melted butter or oil. Use nonstick cookware or well-seasoned cast iron. Only reapply fat sparingly between batches to avoid greasy pancakes.
Are mini pancakes suitable for freezing?
Yes — flash-freeze cooled pancakes on a tray and transfer to a sealed bag. They hold for about 2 months; reheat in a toaster oven or oven for best texture rather than a microwave.
Can I make mini pancakes without eggs?
Yes — substitute one mashed banana or 1/4 cup applesauce per egg, and add a tablespoon more liquid. Texture will be slightly denser but still tasty for egg-free diets.
How to keep mini pancakes warm for serving a crowd?
Place cooked pancakes on a baking sheet in a single layer in a warm oven (about 200°F / 95°C). Cover loosely with foil to prevent drying and stack just before serving to retain heat.
Conclusion
Mini pancakes are a fast, versatile treat — perfect for family breakfasts, brunch spreads, or party finger food. With simple pantry ingredients and a few technique tips you’ll get golden, tender little pancakes every time; customize toppings and freezes well for make-ahead convenience.
Mini Pancakes
Ingredients
- 1 cup 125 g all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 240 ml buttermilk (or milk + 1 tbsp lemon juice)
- 1 large egg
- 2 tablespoons unsalted butter melted, plus more for the pan
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon or citrus zest
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl until evenly combined.
- In a separate bowl beat the egg, then whisk in buttermilk, melted butter and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined; small lumps are fine — don’t overmix.
- Let batter rest 5 minutes to hydrate the flour and thicken slightly for fluffier pancakes.
- Heat a nonstick skillet or griddle over medium-low heat and brush with a little melted butter.
- Use a teaspoon or small cookie scoop to drop batter onto the hot surface for uniform mini pancakes.
- Cook until small bubbles form on the surface and edges look set, about 1–1½ minutes.
- Flip with a spatula and cook the second side 30–60 seconds until golden and cooked through.
- Transfer cooked pancakes to a warm plate and keep loosely covered while you finish the batch.
- Serve immediately with maple syrup, fresh berries, powdered sugar, yogurt or your favorite toppings.
Nutrition
