Why aren't my mini pancakes fluffy?

The most common reason is overmixing the batter, which develops gluten and creates tough pancakes. Mix only until the dry ingredients are just incorporated. Also, check that your baking powder is fresh – it loses effectiveness over time.

Can I make the batter ahead of time?

While it's best to use the batter immediately after the 5-10 minute rest period, you can refrigerate it for up to an hour. Any longer and the baking powder will lose its effectiveness. If refrigerated, let the batter sit at room temperature for 10 minutes before cooking.

How do I prevent my mini pancakes from spreading too much?

If your pancakes are spreading too thin, your batter may be too runny. Add 1-2 tablespoons of flour to thicken it slightly. Also, make sure your cooking surface is properly preheated before adding the batter.

What's the best way to create shaped mini pancakes?

For fun shapes, pour your batter into a clean squeeze bottle and draw outlines on your griddle. Hearts, stars, and letters are relatively easy to create with some practice. Metal cookie cutters can also be placed on the griddle and filled with batter, though they should be greased first.

Can I turn this recipe into a pancake mix for future use?

Absolutely! Triple the dry ingredients and store in an airtight container for up to 3 months. When ready to use, measure out 1¼ cups of the mix and add the wet ingredients as directed in the recipe.

Easy Mini Pancakes Recipe

Name: Easy Mini Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: All-Purpose Flour – 1 cup; Baking Powder – 2 teaspoons; Granulated Sugar – 2 tablespoons; Salt – ¼ teaspoon; Milk – ¾ cup; Egg – 1 large; Unsalted Butter – 2 tablespoons, melted and slightly cooled; Vanilla Extract – ½ teaspoon

Description

These golden, fluffy mini pancakes are bite-sized breakfast perfection! Smaller than traditional pancakes, these silver dollar pancakes cook quickly and evenly for busy mornings. Their adorable size makes them ideal for creative presentations from impressive brunch boards to fun pancake cereal. Perfect for portion control and ideal for picky eaters, these versatile mini pancakes will revolutionize your breakfast routine!

Ingredients

All-Purpose Flour – 1 cup
Baking Powder – 2 teaspoons
Granulated Sugar – 2 tablespoons
Salt – ¼ teaspoon
Milk – ¾ cup
Egg – 1 large
Unsalted Butter – 2 tablespoons, melted and slightly cooled
Vanilla Extract – ½ teaspoon

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Instructions

Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined.
Mix wet ingredients. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
Create batter. Pour wet ingredients into dry ingredients and gently whisk until just combined. Stop mixing as soon as no dry flour remains—a few small lumps are fine! Let batter rest for 5-10 minutes.
Heat cooking surface. Preheat a non-stick skillet or griddle over medium heat. When a few water drops sizzle on the surface, lightly grease with butter or neutral oil.
Cook first side. Using a tablespoon measure, small cookie scoop, or squeeze bottle, portion 1-2 tablespoons of batter per pancake, leaving 1 inch between each. Cook until bubbles form on surface and edges look set, about 1-2 minutes.
Flip and finish. Gently flip each pancake and cook for another 1 minute until golden brown. Transfer to a warm oven (200°F) while cooking remaining batches.
Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.

Notes

For consistent sizing: Use a squeeze bottle or small cookie scoop to portion batter evenly.
Perfect flipping technique: Wait until bubbles appear across 75% of the surface before flipping.
Temperature control: If pancakes brown too quickly, reduce heat slightly. Medium heat (around 350°F on electric griddles) works best.
Mix-ins: Add mini chocolate chips, small blueberries, or tiny sprinkles to the batter for fun variations.
Storage: Freeze cooled pancakes in single layers separated by parchment paper. Microwave for 30-60 seconds to reheat from frozen.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 6 mini pancakes
Calories: 232 kcal
Sugar: 8g
Sodium: 450mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Carbohydrates: 32g
Fiber: 1g
Protein: 7g
Cholesterol: 62mg