Description
These fluffy mini pancakes are bite-sized, golden, and easy to customize with chocolate chips, blueberries, fruit, yogurt, syrup, or other favorite toppings. They’re perfect for breakfast, brunch, kids, or fun snack boards.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons melted butter, plus extra for greasing
- 1 teaspoon vanilla extract, optional
- Maple syrup, powdered sugar, fresh berries, or other toppings, for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Heat a non-stick griddle or pan over medium-low heat and lightly grease with butter or oil.
- Drop about 1–2 tablespoons of batter onto the hot pan for each mini pancake.
- Cook for 1–2 minutes, until bubbles form on the surface and the edges begin to set.
- Carefully flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Remove from the pan and serve warm with your favorite toppings.
Notes
- Keep the heat medium-low so the pancakes cook evenly without burning.
- Wait for bubbles to form before flipping.
- Avoid overmixing the batter to keep the pancakes light and fluffy.
- For chocolate chip pancakes, fold chocolate chips into the batter before cooking.
- For blueberry pancakes, gently fold fresh or frozen blueberries into the batter.
- For vegan pancakes, use almond, oat, or soy milk and replace the egg with a flaxseed egg made from 1 tablespoon flaxseed meal and 3 tablespoons water.
- For gluten-free pancakes, use a gluten-free flour blend and gluten-free baking powder.
- Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.
- Reheat in the microwave for 15–20 seconds, in a 350°F oven for 5–10 minutes, or in a toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6–8 mini pancakes
- Calories: 225 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: mini pancakes, fluffy mini pancakes, bite-size pancakes, pancake recipe, easy breakfast, kid-friendly breakfast