Mini Pancake Recipe

These mini pancakes are a delightful twist on the classic breakfast staple! Perfectly bite-sized and fluffy, they’re ideal for breakfast, brunch, or even as a fun snack. Serve them with your favorite toppings and syrups for a treat everyone will love.

Why You’ll Love This Recipe

• Bite-sized Fun: Perfect for kids and adults alike.
• Versatile: Pair them with sweet or savory toppings.
• Quick and Easy: Simple ingredients and minimal prep.
• Crowd-Pleaser: Great for parties or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Milk
• Egg
• Unsalted butter, melted
• Vanilla extract

Directions

1. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.
2. In a separate bowl, combine the wet ingredients: milk, egg, melted butter, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
5. Using a teaspoon or small scoop, pour small dollops of batter onto the skillet to create mini pancakes.
6. Cook until bubbles appear on the surface and the edges look set, about 1-2 minutes.
7. Flip and cook for another 1-2 minutes until golden brown.
8. Remove from heat and repeat with the remaining batter.
9. Serve warm with your choice of toppings, such as syrup, berries, or powdered sugar.

Servings and Timing

• Servings: This recipe makes approximately 20 mini pancakes.
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Chocolate Chip Mini Pancakes: Fold in mini chocolate chips to the batter for a sweet twist.
• Savory Mini Pancakes: Skip the sugar and add grated cheese and herbs.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Vegan Alternative: Substitute almond milk, flaxseed egg, and plant-based butter.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a microwave for 15-20 seconds or warm them on a skillet over low heat until heated through. You can also freeze them for up to 1 month; thaw before reheating.

FAQs

1. Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 12 hours. Stir gently before cooking.

2. What toppings go well with mini pancakes?

Syrup, whipped cream, fresh fruit, chocolate chips, or even savory options like cream cheese work well.

3. How do I prevent the pancakes from sticking to the pan?

Ensure the skillet is non-stick and lightly greased with butter or cooking spray before cooking.

4. Can I use whole wheat flour instead of all-purpose flour?

Yes, but the pancakes may be slightly denser. You can also use a mix of whole wheat and all-purpose flour.

5. Why are my pancakes not fluffy?

Avoid overmixing the batter and ensure your baking powder is fresh.

6. Can I make these pancakes without eggs?

Yes, you can use a flaxseed or chia egg as a substitute.

7. How can I make these pancakes sweeter?

Add a little more sugar or drizzle with honey or syrup after cooking.

8. Can I double the recipe?

Absolutely! Just double the ingredient measurements and follow the same steps.

9. Can I make these pancakes in a waffle maker?

While the batter is designed for pancakes, it can work in a waffle maker, but the texture may differ.

10. What’s the best way to freeze mini pancakes?

Layer them with parchment paper in an airtight container or zip-lock bag to prevent sticking.

Conclusion

Mini pancakes are the perfect combination of fun and flavor! Whether you’re serving them for breakfast, a brunch gathering, or a quick snack, their versatility and ease make them a go-to recipe. Customize them with your favorite ingredients, and enjoy every delicious bite!

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