These mini pancakes cook quickly and are incredibly versatile. Whether you’re hosting brunch or just want a fun breakfast, they’re easy to prepare and perfect for dipping, stacking, or sprinkling with powdered sugar. Their small size also makes them ideal for meal prepping or creating a pancake board with assorted toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Milk
Egg
Unsalted butter, melted
Vanilla extract
Oil or additional butter for cooking
Directions
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, combine milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Use a teaspoon or small squeeze bottle to drop small amounts of batter onto the pan to form mini pancakes.
Cook for about 1–2 minutes, until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
Remove from heat and repeat with remaining batter.
Serve warm with syrup, fruit, whipped cream, or your favorite toppings.
Servings and timing
This recipe makes approximately 4 servings (about 60–70 mini pancakes). Preparation time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Chocolate Chip Mini Pancakes: Add mini chocolate chips to the batter before cooking.
Blueberry Bites: Fold fresh or frozen blueberries into the batter.
Cinnamon Spice: Add a pinch of cinnamon or nutmeg for a warm flavor.
Pancake Cereal: Serve in a bowl with milk and eat like cereal.
Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
Vegan: Replace the milk with plant-based milk, the egg with a flax egg, and use vegan butter.
Storage/Reheating
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20–30 seconds or warm in a skillet over low heat. To freeze, place pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or microwave.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Store it covered in the refrigerator and stir before using.
How do I keep the pancakes from sticking?
Use a non-stick skillet and lightly grease it with oil or butter before each batch.
Can I use pancake mix?
Yes, store-bought pancake mix works great for making mini pancakes. Just follow the box instructions and use small portions for cooking.
Do I need a squeeze bottle?
It’s optional but helpful for evenly portioning the batter into mini sizes. A teaspoon or piping bag also works.
What’s the best way to make pancake cereal?
Cook the mini pancakes small enough to fit on a spoon, then serve them in a bowl with a little milk or drizzle of syrup.
Can I double the recipe?
Absolutely. Double all ingredients to make a larger batch for feeding a crowd or freezing extras.
Are these good for kids?
Yes, their small size and fun shape make them perfect for children. Serve with fruit or a side of yogurt.
Can I add fruit to the batter?
Yes, small diced fruits like bananas or blueberries can be folded into the batter before cooking.
How do I make them evenly sized?
Use a teaspoon or a squeeze bottle for consistent batter portions and even cooking.
Can I reheat them in the toaster?
Yes, toasting gives a nice crisp edge while warming them through—perfect for a quick breakfast.
Conclusion
Mini Pancakes are a delightful and easy breakfast option that’s perfect for all ages. Their cute, bite-sized form makes them fun to eat, and their versatility allows for endless topping and flavor variations. Whether served as a stack, a cereal bowl, or finger food, these little pancakes are guaranteed to bring joy to your table.
Mini Pancakes are fluffy, bite-sized versions of classic pancakes—perfect for breakfast, brunch, or snacking. They’re quick to make, fun to eat, and ideal for kids and adults alike. Serve with your favorite toppings or enjoy them as pancake cereal.
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Oil or additional butter for cooking
Instructions
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, combine milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Use a teaspoon or squeeze bottle to drop small amounts of batter onto the pan to form mini pancakes.
Cook for 1–2 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown.
Remove from heat and repeat with remaining batter.
Serve warm with syrup, fruit, whipped cream, or desired toppings.
Notes
Use a squeeze bottle or teaspoon for evenly sized pancakes.Add chocolate chips, berries, or spices for variety.Don’t overmix the batter to keep the pancakes fluffy.Perfect for making pancake cereal—just serve in a bowl with milk or syrup.Freezes well for meal prep—toast or microwave to reheat.
Nutrition
Serving Size:1/4 of recipe (about 15–18 mini pancakes)
