Delight in fluffy, bite-sized mini pancakes – a quick, delicious breakfast treat perfect for busy mornings or a fun weekend brunch.
I find that one of the easiest ways to enjoy pancakes on busy mornings is to make them in advance. I make a big batch of pancakes all at once and freeze them. That way, we always have them on hand for a quick breakfast, no matter what kind of day we are having.
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Today’s mini pancake recipe adds a little extra fun to this yummy morning meal. I like to serve these little pancakes up with maple syrup and fresh fruit.
You can also add any of your favorite toppings or mix-ins, like chocolate chips or blueberries, to the pancake batter so they turn out exactly how your family enjoys them most.
If you have younger children, these mini silver dollar pancakes are perfect for little hands. They would also be great for creating pancake skewers to serve at a holiday brunch or baby shower.
- Skillet, griddle or non-stick pan – I really like this white granite non-stick pan set. It’s pretty and functional!
- Large sized mixing bowl – this Pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Mini Pancake Details:
Prep: 5 mins
Cook Time: 10-15 mins
Total: 20-25 mins
Yield: 30-40 mini pancakes
These homemade pancakes start with a few simple ingredients from the grocery store.
- All-purpose flour – this is my go-to flour choice for most recipes.
- Baking powder – for making the pancakes rise and become fluffy.
- Granulated sugar – great for adding sweetness to the batter.
- Milk – whatever you have in the fridge works.
- Butter – melted.
- Egg – we’re currently loving farm fresh eggs!
1. In a medium bowl, combine flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract and mix until combined.
3. Add wet ingredients to the dry and mix together until a batter forms. It will be thick, but should not be lumpy.
4. Pour the batter into a squeeze bottle or large freezer bag (snip off a corner of the bag once filled).
5. Heat a large skillet on medium-low.
6. Spray the center with a little bit of cooking spray.
7. Drop about a tablespoon of batter onto the hot pan using the squeeze bottle, making the pancakes the size of a quarter.
8. Cook for 1 minute.
9. Flip once little bubbles appear on the top and cook for an additional 1-2 mins, until golden brown.
10. Repeat with remaining batter.
- Use buttermilk when possible. It tends to create a more moist, fluffy pancake.
- Real butter is always preferred, but margarine or vegetable oil may be used in a pinch.
- Whole wheat flour or almond flour can be used instead of all-purpose, however the consistency of the batter might change. You could also use a pancake mix.
- Add in some cocoa powder with the dry ingredients to make chocolate pancakes.
Tips and Tricks:
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium heat. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce the heat to medium-low.
- Be sure to whisk the dry ingredients together before adding your wet ingredients. Make sure that the melted butter is cooled before adding to the milk and egg.
- Pancake batter should always be thick but not lumpy. Avoid over-mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil or butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately, place them in a covered casserole dish to stay warm.
Store leftovers in an airtight container in the fridge for 3-5 days.
Leftover pancakes can be frozen, separated with layers of parchment paper and placed inside of a freezer bag for easy access.
Reheat pancakes for one minute in the microwave.
More Pancake Recipes
If you think that these are great then you simply have to try one of these! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Apple Cinnamon Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
Enjoy these fluffy mini pancakes with your favorite syrup, made into fun little peanut butter pancake sandwiches, or however your family likes them best. No matter how you serve them, they are delicious!
If you love these easy mini pancakes, please them a five star review and help me share them on Facebook or Pinterest.
- 1 1/2 cup all-purpose flour
- 3 tsp baking powder
- 1 Tbsp granulated sugar
- 1 1/4 cup milk
- 3 Tbsp butter, melted
- 1 egg
- 1/2 tsp salt
- Non-stick cooking spray
- In a medium bowl, combine flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract and mix until combined.
- Add wet ingredients to the dry and mix together until a batter forms. It will be thick, but should not be lumpy.
- Pour the batter into a squeeze bottle or large freezer bag (snip off a corner of the bag once filled).
- Heat a large skillet on medium-low.
- Spray the center with a little bit of cooking spray.
- Drop about a tablespoon of batter onto the hot pan using the squeeze bottle, making the pancakes the size of a quarter.
- Cook for 1 minute.
- Flip once little bubbles appear on the top and cook for an additional 1-2 mins, until golden brown.
- Repeat with remaining batter.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 779mgCarbohydrates: 44gFiber: 1gSugar: 7gProtein: 9g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.