Mini Pancakes Recipe
This mini pancakes recipe makes soft, fluffy, bite-sized pancakes that cook evenly and flip effortlessly. Perfect for kids, brunch spreads, or meal prep, these mini pancakes are quick to make, endlessly customizable, and guaranteed to turn out golden and tender every time.
Ingredients
- Main Ingredients
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- ¼ tsp salt
- Wet Ingredients
- 1¼ cups milk any kind
- 1 large egg room temperature
- 2 tbsp melted butter plus more for pan
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Combine Batter
- Pour wet ingredients into dry ingredients. Gently mix until just combined. Do not overmix—small lumps are fine.
- Heat the Pan
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook Mini Pancakes
- Spoon about 1 tablespoon of batter per pancake onto the pan.
- Flip
- Cook 1–2 minutes until bubbles form on top. Flip and cook another 30–60 seconds until lightly golden.
- Serve
- Transfer to a plate, cover loosely to keep warm, and repeat with remaining batter.
Notes
- Resting the batter for 5 minutes improves fluffiness.
- Keep heat at medium to avoid over-browning.
- Grease the pan lightly between batches.