Mini Pancakes

If you’re looking for a delightful breakfast or snack that’s both quick and easy, look no further than these mini pancakes. This recipe will show you how to make irresistibly fluffy, bite-sized pancakes that are ready in just minutes using simple pantry staples. Whether you’re planning a simple breakfast, a fun treat for the kids, or need a make-ahead snack, these small pancakes are a must-try.

Why We Love This Mini Pancakes Recipe

• Quick and Easy: The batter comes together in minutes, making it ideal for busy mornings or a quick snack. This recipe requires no electric mixer; just a few simple steps and a whisk.
• Perfect Texture: These mini pancakes are light and fluffy, thanks to carefully measured ingredients and the use of yogurt, buttermilk, or a buttermilk substitute.
• Versatile & Customizable: Enjoy them sweet or savory. Add your favorite toppings or mix-ins, such as berries, chocolate chips, or a touch of cinnamon.

Ingredients to Make Mini Pancakes

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar (optional)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk or buttermilk (or milk with ¼ tsp vinegar/lemon juice)
• 2 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract

Ingredient Notes

• Flour: All-purpose flour works well for a light texture, but whole wheat flour can be used for a more nutritious option. If using whole wheat, you may need an extra 1-2 tablespoons of milk.
• Sugar: Granulated sugar is recommended, but can be omitted or reduced for a less sweet option. Coconut sugar can be used as an alternative.
• Baking Powder: Ensure your baking powder is fresh for the best rise. It is recommended to replace it every 3-4 months.
• Milk: Buttermilk adds extra fluffiness but a milk and vinegar/lemon juice mix works as a great substitute. Full-fat milk or a milk alternative can also be used.
• Butter: Unsalted butter is used for flavor and moisture. Melt and let it cool slightly before adding to the batter.

Substitutions & Variations

Sometimes, you might need to make a few swaps, and that’s perfectly fine. Here are a few suggestions:

• Ingredient Swaps:
  
  • Dairy-Free: Substitute non-dairy milk and yogurt to make these mini pancakes dairy-free.
  • Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
  • Egg-Free: Use a store-bought egg replacer, mashed bananas, or applesauce as an alternative to eggs.
• Creative Twists:
  
  • Fruity: Add sliced bananas, berries, or other small diced fruit directly to the batter.
  • Chocolatey: Mix mini chocolate chips or cocoa powder into the batter for a richer flavor.
  • Spiced: Add a pinch of cinnamon or nutmeg to the batter for a warm, comforting flavor.

Equipment Needed for Mini Pancakes

You don’t need any fancy equipment to make these mini pancakes. Here are the essential tools you’ll need:

• Large mixing bowl
• Medium bowl or jug for wet ingredients
• Whisk
• Non-stick skillet or griddle
• Spatula
• Measuring spoons and cups
• Piping bag or tablespoon for batter (optional)

How to Make Mini Pancakes (Step-by-Step Instructions)

Now that you have all your ingredients and equipment ready, let’s get to the fun part: making the pancakes! Here’s how:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar (if using), baking powder, and salt.
2. Combine Wet Ingredients: In a separate bowl or jug, whisk together the milk or buttermilk, egg, melted butter, and vanilla extract.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. The batter may still have some small lumps. Stop whisking as soon as the flour is incorporated.
4. Rest the Batter: Let the batter rest for 10-20 minutes at room temperature to allow it to thicken slightly.
5. Heat the Skillet: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter.
6. Pour the Batter: Drop 1-2 tablespoons of batter onto the hot skillet for each mini pancake, or use a piping bag for even circles. Try to leave some space between pancakes.
7. Cook the Pancakes: Cook for 1-2 minutes, or until bubbles start to form on the surface and the edges look set.
8. Flip the Pancakes: Gently flip the mini pancakes with a spatula and cook for another 1-2 minutes, or until golden brown on the underside.
9. Repeat & Serve: Repeat with the remaining batter, adding a touch of butter to the pan as needed. Serve immediately or keep warm in a low oven.

Expert Tips & Notes

To make sure your mini pancakes turn out perfect every time, here are a few expert tips I’ve learned along the way:

• Don’t Overmix the Batter: Whisk or stir the ingredients just until they’re combined. Overmixing can lead to tough, rubbery pancakes.
• Use a Non-Stick Pan: A good non-stick pan will prevent the pancakes from sticking, so you won’t need to add too much extra butter. Wipe away any excess fat before adding the batter to the pan.
• Heat Control: Maintain a medium-low heat to ensure the pancakes cook evenly without burning. If the pan is too hot, the pancakes will cook too quickly on the outside but will be doughy on the inside. If the pan is too cool, the pancakes will take too long to cook and will dry out.
• Look for Bubbles: Flip the pancakes when bubbles start appearing on the surface and the edges begin to look set.

Serving Suggestions

The best part about mini pancakes is how versatile they are. Here are some ideas to get you started:

• Classic Sweet: Serve with butter and a drizzle of maple syrup, honey, or fruit compote.
• Fruity: Top with fresh sliced fruit and a dollop of yogurt, or a fruit puree.
• Savory: Try them with a spread of cream cheese or sour cream, smoked salmon, capers, and dill, or with ham, Gruyere, and a dab of mustard.

Leftovers & Storage Tips

If you have any leftover mini pancakes, here’s how to store them and enjoy them later:

• Refrigerating: Cool the mini pancakes completely before storing them in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: To freeze, place cooled pancakes on a tray and flash freeze for 20 minutes. Then, transfer them to a freezer bag or airtight container for up to 2-3 months.
• Reheating: Microwave frozen pancakes for 20-30 seconds, flipping halfway through, or reheat in a toaster oven until warm.

What is the best method to store and reheat pancakes?

How Long Do Mini Pancakes Last in the Fridge: Full Guide

How to Freeze and Reheat Pancakes

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FAQs

• Can I make the batter ahead of time? Yes, you can make the batter up to a day ahead and store it in the refrigerator. Let it come to room temperature before using, and add a little extra milk if it’s too thick.
• Can I use this recipe to make larger pancakes? Yes, this recipe can be used to make regular-sized pancakes by using 3-4 tablespoons of batter per pancake. Keep in mind that they will take longer to cook.
• How do I prevent my pancakes from being hard? Be sure to not overmix your batter. Whisk until just combined and ensure there are no lumps of flour.
• How do I get evenly browned pancakes? Use a non-stick pan, and don’t use too much butter. Make sure to wipe off any excess fat before adding batter to the pan. The pan should be hot enough so that the pancakes brown when cooked.
• Can I make these sugar-free? Yes, simply omit or reduce the sugar. The pancakes will still be delicious and the toppings can be chosen for their sweetness.

Ready to try these delightful mini pancakes? I’m sure you’ll love them as much as I do! Let me know in the comments how they turned out and share your favorite toppings!