Description

These Mini Pancakes are light, fluffy, and irresistibly cute! Perfect for breakfast, brunch, or even as a fun snack, these bite-sized pancakes are quick to make and delicious to eat. Serve them with your favorite toppings like syrup, fresh fruit, or whipped cream.

Ingredients

Units Scale

1 cup (120g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180ml) milk (dairy or non-dairy)
1 large egg
2 tablespoons unsalted butter, melted (plus more for cooking)
1 teaspoon vanilla extract

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Instructions

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Make the batter: Gradually pour the wet ingredients into the dry ingredients. Stir until just combined. (Do not overmix; a few lumps are okay.)
Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Cook the mini pancakes: Use a teaspoon or piping bag to drop small dollops of batter onto the pan, about 1-inch in diameter. Cook for 1-2 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, or until golden brown.
Serve: Transfer to a plate and keep warm. Serve with syrup, fruit, or your favorite toppings.

Notes

For even-sized pancakes, use a small squeeze bottle or piping bag to dispense the batter.
You can store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 1 month. Reheat in the toaster or microwave.