Surprise the kids with these Mini Pancakes. They are a super versatile breakfast that anyone can make! For an extra special treat, top with chocolate, peanut butter, or whipped cream.
Let’s get flipping! Mini pancakes are the perfect way to start the day with a delicious, convenient, and delightful breakfast. Whether you’re feeding a crowd or just yourself, mini pancakes are the best go-to option for a quick and tasty morning meal! With their fluffy texture, small size, and versatile topping possibilities, mini pancakes can be tailored to your exact tastes, so dig in and enjoy!
Why You’ll Love Mini Pancakes
- They are fun to make. Kids will love having the opportunity to measure, mix and watch as the pancakes cook on the griddle.
- They’re a perfect size for little hands. Mini pancakes are much less messy than regular-sized ones since they can be easily held in small hands.
- They taste great. Kids will fall in love with the sweet flavor of pancakes that are made with their favorite ingredients, like syrup, blueberries, and bananas.
Ingredients Needed for Quick & Easy Pancakes
- All-purpose flour – For light and fluffy pancakes.
- Granulated sugar – Adds a sweet flavor to the pancakes.
- Baking powder – Creates the perfect texture.
- Baking soda – Adds airy bubbles.
- Salt – Enhances all the flavors together.
- Buttermilk – Adds moisture and flavor to the batter.
- Melted unsalted butter – Helps bind the pancake batter together.
- Large egg – Binds all ingredients together
- Vanilla extract – Adds a delicious aroma and flavor.
How to Store Mini Pancake Recipe
- Now that you’ve learned how to make mini pancakes, it’s time to place the cooked pancakes on a baking tray lined with parchment paper. Allow them to cool completely before transferring them to an airtight container.
- Put the container in the fridge for up to 3 days and reheat the pancakes in the microwave or oven when ready to enjoy them.
- To freeze mini pancakes, place them on a baking sheet, freeze them for about 2 hours, then transfer them to freezer bags or containers and store them for up to three months. Defrost overnight in the refrigerator and heat when ready to eat.
Common Questions for Mini Pancakes
What is the best type of flour to use in this recipe?
All-purpose flour is recommended for making mini pancakes. You can also use a combination of all-purpose and whole wheat flour for a healthier option.
What can I use instead of buttermilk?
You can substitute buttermilk with plain yogurt or milk with a teaspoon of lemon juice or vinegar per cup.
Is it necessary to add sugar to the batter?
No, there is no need to add sugar if you prefer savory pancakes. However, adding just a bit will give your pancakes a sweet flavor.
Should I grease the pan before adding the pancake batter?
Yes, make sure to lightly grease your pan before adding the pancake batter. This will help prevent sticking and make flipping easier.
How long should I cook each side until they’re golden brown?
Each side should be cooked until it’s golden brown. Usually, only 2-3 minutes on medium heat is enough time.
Can I store mini pancakes in the refrigerator?
Yes, you can store mini pancakes in an airtight container in the refrigerator for up to 3 days and reheat them when ready to eat.
More Recipes You Will Love!
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted unsalted butter plus more for cooking
- 1 large egg
- 1 tsp vanilla extract
- In a large bowl whisk together the flour, granulated sugar baking powder, baking soda, and salt until combined.
- Next add buttermilk, melted butter, egg and vanilla extract to the bowl and whisk until combined. Some lumps are fine.
- Allow batter to rest for about 10 minutes.
- Bring a large skillet to medium heat. Melt 1⁄2 tablespoon of butter.
- Using a medium cookie scoop drop 5-6 scoops in the melted butter leaving some space between scoops.
- Cook the pancakes until little bubbles begin to form.
- Flip pancakes and cook until edges are golden on both sides and a cake taster or toothpick inserted comes out clean.
- Transfer to a plate and cook remaining pancakes adding extra butter to pan as needed.
- Enjoy pancakes hot with your favorite toppings like butter, pure maple syrup and berries.