Mini Pancakes

Fluffy, bite-sized mini pancakes — quick to make, perfect for breakfast, brunch or snacks. Golden on the outside with a tender interior, served with syrup and fresh fruit.

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Course: Breakfast

Cuisine: American

Keyword: mini pancakes, bite-sized pancakes, breakfast, brunch, fluffy pancakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: About 20–24 mini pancakes (serves 3–4)

Calories: 340kcal

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.

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