Description

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

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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)
Calories: 220
Sugar: 5g
Sodium: 290mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg