Description
These easy mini pancakes are a delightful treat, perfect for a quick breakfast, snack, or fun addition to any brunch. Their fluffy texture and small size make them ideal for kids and adults alike. Enjoy these adorable, bite-sized pancakes with your favorite toppings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl or jug, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium-low heat. Grease lightly with butter.
- Drop batter by the tablespoon onto the hot skillet.
- Cook for about 1-2 minutes on each side, or until golden brown and cooked through, flipping when bubbles start to appear on the surface.
- Serve immediately with desired toppings.
Notes
- For even browning, ensure the pan has minimal fat; wipe off excess butter.
- Do not overmix the batter to avoid tough pancakes.
- Room temperature ingredients help to ensure even texture.
- Use a non-stick pan to prevent sticking, and medium low heat to avoid burning.
- For a dairy free option, use non-dairy milk and yogurt.
- For a gluten free option, use a 1:1 gluten-free flour.
- Pancake batter can be made ahead of time and stored in the fridge for 1-2 days.
- Cooked pancakes can be frozen for up to 2 months and reheated in the microwave or toaster oven.
- If the batter is too thick, add a little extra milk until it’s a thinner, scoopable consistency.
- For a sugar-free option, omit the sugar or use a sugar substitute.
- You can substitute buttermilk for the milk and yogurt in some recipes.
- Try adding fruit, nuts, or chocolate chips to the batter for variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 mini pancakes
- Calories: 105 kcal
- Sugar: 1.8 g
- Sodium: 35.2 mg
- Fat: 4.4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 12.4 g
- Fiber: 1 g
- Protein: 3.8 g
- Cholesterol: 33 mg