Mini Pancakes
These adorable mini pancakes are light, fluffy, and totally irresistible — perfect for dipping, stacking, and snacking anytime!
Servings: 4 servings
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Ingredients
- 1 ½ cup all-purpose flour
- 3 tsp baking powder
- 1 Tbsp granulated sugar
- 1 ¼ cup milk
- 3 Tbsp butter melted
- 1 egg
- ½ tsp salt
- Non-stick cooking spray
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 779mg | Fiber: 1g | Sugar: 7g